Kitchen Area Manager - Salary: $68,640 - $80,000

The Kitchen Area Manager plays a key role in supporting the Food & Beverage team by overseeing the daily operations of Park Kitchens. This hands-on leadership position ensures food safety, quality, and consistency across all culinary offerings, while also contributing to the creative development of seasonal and core menu items.

Key Responsibilities

Culinary Leadership & Menu Development

• Collaborates with the culinary leadership team on recipe development and seasonal menu planning.

• Standardizes recipes to ensure consistent quality and presentation across all locations.

• Identifies new techniques and creative presentations to enhance guest experience.

• Oversees production lists and delegates tasks to kitchen staff based on operational needs.

Kitchen Operations & Team Management

• Supervises daily kitchen operations, including food production, presentation, and service.

• Maintains a strong working knowledge of all food items and applies culinary techniques consistently.

• Trains, motivates, and manages kitchen personnel, providing coaching, performance reviews, and re-training as needed.

• Creates schedules and ensures adequate staffing to meet business demands.

• Fosters a positive work environment by leading through example and enforcing departmental standards.

Safety, Sanitation & Maintenance

• Ensures strict adherence to state and federal food safety regulations.

• Maintains cleanliness and organization of all kitchen areas, equipment, and utensils.

• Monitors equipment condition and follows standard operating procedures for reporting repairs or maintenance needs.

• Upholds Culinary Excellence Standards and promotes safe food handling practices.

Inventory, Ordering & Budget Management

• Coordinates with Purchasing and Warehouse teams to maintain essential ingredients and supplies.

• Establishes and monitors par levels to ensure efficient production and minimize waste.

• Assists with catering and in-park foodservice needs.

• Supports cost control strategies and meets budgetary goals.

Administrative & Communication Duties

• Completes required administrative paperwork and documentation.

• Maintains effective communication with all staff, departments, and leadership.

• Responds professionally to incoming calls, emails, and radio communications.

• Builds and maintains productive relationships with other departments across the park.

Qualifications

• High school diploma or GED required; college coursework or culinary training strongly preferred. 

• Minimum of 4–6 years of relevant culinary or foodservice experience. 

• At least 3–5 years of supervisory or leadership experience in a kitchen or foodservice environment. 

• Strong understanding of food safety, sanitation, and kitchen operations. 

• Proficient in basic computer applications, including Microsoft Outlook, Excel, and Word. 

• Valid California Food Handler’s Card and ServSafe Food Manager Certification required. 

• ServSafe Alcohol Certification required. 

• Valid driver’s license required. 

• Strong understanding of the proper use, cleaning, and maintenance of commercial kitchen equipment, including but not limited to: gas and electric ranges, convection ovens, flat-top grills, deep fryers, refrigeration units, food processors, slicers, mixers, dish machines, and standard kitchen utensils. 

• Ability to work flexible hours, including nights, weekends, and holidays, to meet business needs. 

• Must be able to pass a background check and drug screening in accordance with company policy and applicable laws. 

• Demonstrated experience in inventory management, ordering, and recipe standardization is essential to ensure consistent food quality and efficient kitchen operations.