What are the responsibilities and job description for the Sous Chef - Full Time - San Diego Zoo position at San Diego Zoo Wildlife Alliance?
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.
