Chef/Manager - Reid Park Zoo

Job Summary:

The Chef Manager combines culinary expertise with management skills to ensure smooth and efficient operations. They are responsible, in whole or in part for menu planning, staff supervision, inventory management, and maintaining food quality and safety standards. The Chef manager is also expected to assist in managing all of the day-to-day food service operations at Reid Park Zoo.

Primary Job Duties:

• Lead the successful execution of food preparation and client service for assigned locations.
• Anticipate client needs, uphold quality expectations, and embrace service standards.
• Step in as a working manager, leading by example.
• Plan, organize, direct, coordinate, and delegate responsibility to ensure goals and objectives are met on a daily basis.
• Be a catalyst for continuous improvement.
• Review team performance, identify opportunities and implement change.
• Standardize operating procedures and maintain site-level accountability.
• Maintain culinary quality control at all times.
• Create and maintain Standard Operating Procedures (SOPs).
• Ensure food is properly prepared, packaged and served in a way that is appealing while upholding the integrity of the recipes.
• Actively engage in the selection, training, development, and leadership of the team.
• Regularly coach, direct and evaluate talent.
• Provide recognition to team members excelling in their work.
• Provide open, honest and timely coaching as needed.
• Identify knowledge gaps and partner with appropriate parties to implement training and performance plans.
• Ensure each shift is properly staffed and responsibilities are completed.
• Implement and maintain effective communication to ensure clear and timely flow of information to and from team members.
• Regular and reliable attendance
• Performs other duties as required

Qualifications/Requirements:

• Requires 2-3 years of experience in a related position
• Requires 2-3 years of post-high school education or equivalent experience
• Culinary degree preferred
• Requires advanced knowledge of the principles and practices within the food profession
• Requires experiential knowledge of management of people and/or problems
• Requires oral, reading and written communication skills

• Must be able to stand, lift and bend for extended periods (8 hours) of time
• Must be able to bend and lift up to 50 lbs. with or without accommodation
• Role may include job duties or tasks requiring repetitive motion
• Working environment may include exposure to hot kitchen elements and/or cleaning materials
• Candidate must be able to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays