Sous Chef - San Diego Zoo Safari Park

San Diego Zoo Safari Park•Escondido, CA

5d•Onsite

About The Position

The Sous Chef is responsible for the day-to-day kitchen operations, people management, and banquet culinary execution at assigned location. This position reports to the Chef/Executive Chef.

Requirements

1-2 years of prior culinary management experience.
Certification from accredited culinary program or equivalent specialized training required.
Knowledge of various styles of cuisine preparation and presentation.
Demonstrated ability to effectively lead a team.
Comfortable with computers and working with Microsoft Office products and ordering systems.
Must be able to understand how to write and to read recipes and custom menus.
Able to communicate effectively (verbal and written).
Strong working knowledge of food safety rules and regulations.
Knowledge of banquets/catering operations and the overall food profession.
Knowledge of policies and procedures based on the food guidelines and industry best practices.
Demonstrated ability to manage multiple tasks in a high volume environment with competing deadlines.

Responsibilities

Oversight of kitchen staff including interviewing, hiring, scheduling, training and development, mentoring and performance management.
Prepares and executes special events, banquets and themed menus.
Participates in the execution of administrative functions including scheduling and payroll.
Partners with Front of the House/Catering and Restaurant Management Teams.
Participates in menu development for restaurants and banquets/catering and commissary operations.
Responsible for daily operations of full service restaurant, banquets/catering and commissary kitchen including accuracy in product ordering, forecasting and scheduling.
Develops best practice facility standards and provides guidance and performance expectations to meet DEH standards.
Ensures proper equipment is in place and functional.
Responsible for accurate recipe implementation and oversight of inventory activities.
Monitors inventory levels.
Ensures highest food safety standards including correct food temperatures, conducting safety training, inspections and maintaining documentation to comply with federal, state and local food safety standards.
Forecasts labor usage for kitchen operations and food/supply costs.
Ensures safe working conditions and practices, including high levels of food safety and sanitation.
Researches new products with sustainability and conservation to implement in support of the organization's mission.