Sous Chef - San Diego Zoo Safari Park

San Diego Zoo Wildlife Alliance•Escondido, CA

1d•$77,225•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. The Mkutano House is an upcoming restaurant concept built around community, connection, and exceptional guest experiences. We are seeking passionate, reliable, and service-oriented individuals who are excited to help bring this vision to life from the ground up. If you excel in a fast-paced environment, take pride in your craft, and believe outstanding food is best enjoyed alongside genuine hospitality, you will find a strong sense of purpose here. This is more than a position—it is an opportunity to grow with a dedicated team, help shape a new dining destination, and contribute meaningfully from day one.

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.

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.