Executive Chef - San Diego Zoo

San Diego Zoo Wildlife Alliance•San Diego, CA

9d•Onsite

About The Position

San Diego Zoo Wildlife Alliance is a nonprofit international conservation leader, committed to inspiring a passion for nature and creating a world where all life thrives. Empowering people from around the globe to support our mission to conserve wildlife through innovation and partnerships, we support cutting-edge conservation, and bring the stories of our work back to our two world-famous front doors — the San Diego Zoo and San Diego Zoo Safari Park — giving millions of guests, in person and virtually, the opportunity to experience conservation in action. The deep and extensive knowledge gained from more than a century of experience in wildlife care, health, veterinary services, nutrition and conservation makes us invaluable in the global effort to save species. Our team members play a crucial role in driving our conservation efforts forward and bringing us closer to a world where all life thrives. HOW YOU WILL IMPACT OUR MISSION The Executive Chef is responsible for providing the highest quality food and overall experience at the San Diego Zoo. This role oversees the culinary operation of 25 plus outlets and revenues in excess of $50 million. The role includes developing unique cuisine/menus to align with the current culinary trends. The Executive Chef is responsible for identifying, introducing, and training new culinary techniques of preparation and delivery. The Chef will collaborate with the San Diego Zoo Safari Park's Executive Chef in culinary visioning, mentoring and development of culinary leaders, focusing on building and retaining a cohesive and productive team. Calm under pressure, thrives in dynamic, high-volume environments. Excellent communication and collaboration across departments. Strong sense of hospitality, presentation, and brand storytelling. This position reports to the Director of Retail Operations and has an indirect report to the Assoc. Retail Director overseeing Banquets/Full-Service Operations.

Requirements

7+ years progressive culinary leadership experience required.
5+ Years experience as Executive Chef or Executive Sous Chef in a large, multi-unit environment required.
Bachelor's Degree Graduate and certification from an accredited culinary program or equivalent specialized training preferred.
ServSafe Certificate within 90 Days required.
Strong working knowledge of food quality and profitability best practices.
Able to manage multiple projects with competing deadlines with a high level organization and professionalism.
Demonstrated ability to handle highly complex situations with a high level of tact and diplomacy.
Able to communicate effectively (verbal and written).
Strong working knowledge of industry trends and best practices.
Knowledge of kitchen equipment and kitchen tools.
Demonstrated ability to lead highly effective and diverse teams.
Able to operate moderately complex computer software programs.

Nice To Haves

Experience in fine dining, catering, high volume quick service preferred.
Culinary degree preferred.

Responsibilities

Responsible for menu creation, planning and banquet/full-service dining execution. Ensure quality standards are upheld at all Banquet and full-service restaurant and provides culinary guidance to all Quick Service restaurants. Collaborates with CEO office, Event Sales, Philanthropy and Operations teams for optimal culinary experiences including menu creation for VIP events. Creates and executes innovative menus, reflecting the theme or goal of the event.
Manages budget for all banquet and commissary operations and provides culinary guidance for full service kitchens relative to menu development, cost of goods, and inventory management. Responsible for setting menu pricing against food and operating expense to ensure desired margins are met. Develops and implements food production plans to improve operations, maintain quality, and increase profitability.
Responsible for management of culinary team, including, but not limited to, interviewing, hiring, scheduling, training, cooking techniques and skills, mentoring, payroll, record keeping and performance management. Ensuring efficient operations in the kitchen for all personnel matters. Ensuring staff development, recognition, team building, and a healthy work culture in alignment with organizational values.
Ensure that all food is prepared, stored and served according to organizational standards and with state and local health code requirements. Responsible for daily food safety best practices in the catering kitchens and full-service dining restaurant. Ensure safe working conditions including maintaining high levels of safety and sanitation. Provides food safety guidance for all quick service restaurants.