Sous Chef - San Diego Zoo Safari Park

San Diego Zoo Wildlife Alliance•Escondido, CA

3h•$77,226•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 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

Must have 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.

Nice To Haves

Candidates with fine dining and high-volume experience are preferred.

Responsibilities

In collaboration with the Chef/Executive Chef, will partner on oversight of kitchen staff including but not limited to interviewing, hiring, scheduling, training and development, mentoring and performance management.
In collaboration with the Chef/Executive Chef, prepares and executes special events, banquets and themed menus.
Participates in the execution of administrative functions including but not limited to scheduling and payroll.
Successfully 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 but not limited to correct food temperatures, conducting safety training, inspections and maintaining documentation to comply with federal, state and local food safety standards.
Partners with Chef/Executive Chef to forecast labor usage for kitchen operations and food/supply costs.
Ensures safe working conditions and practices, including high levels of food safety and sanitation.
Research new products with sustainability and conservation to implement in support of the organization's mission.