Sous Chef - Full Time - San Diego Zoo

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.

WHAT YOU WILL DO

• 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.

WHAT WE ARE LOOKING FOR

• JOB EXPERIENCE

• Must have 1-2 years of prior culinary management experience.

• EDUCATION AND CERTIFICATIONS

• Certification from accredited culinary program or equivalent specialized training required.

• SKILLS AND KNOWLEDGE

• 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.