Chef - Full Time - San Diego Zoo

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 Chef is responsible for assigned kitchen and banquet culinary execution. This position reports to the Executive Chef.

WHAT YOU WILL DO
• Responsible for oversight of kitchen staff including but not limited to interviewing, hiring, scheduling, training, mentoring and performance management.
• In collaboration with the Executive Chef, plans preparation and execution of special events, banquets and themed menus.
• Responsible for execution of administrative organizational requirements up to but not limited to scheduling and payroll.
• Collaborate with internal and external stake holders on menus and culinary event execution.
• Successfully partners with Front of the House/Catering and Restaurant Management Teams.
• Creates and implements new menus, standardized menu items and custom menu items for restaurants and banquets/catering operations considering current food trends.
• 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.
• Partnering with Executive Chef to forecast labor usage for kitchen operations and food/supply costs.
• Ensure safe working conditions, 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
◦ Flexible/Adaptable experience in a restaurant or banquets/catering kitchen with responsibility for food quality, overall production, management experience.
◦ Experience in high volume, fast-paced kitchen operations ideally in both a restaurant and in offsite banquets/catering operations.
• EDUCATION AND CERTIFICATIONS
◦ Certified Culinarian (CC)-ACF Certification from an accredited culinary program or equivalent specialized training required.
• SKILLS AND KNOWLEDGE
◦ Knowledge of various styles of cuisine preparation and presentation.
◦ Ability to work a flexible schedule at the direction of the Executive Chef in support of Full Service Restaurant, Banquets & Catering, Quick Service Stands/Restaurants on property as well as our Commissary Operations that supply food to a variety of our Quick Service Restaurants/Stands on property.
◦ Effective supervisory and training skills for a large culinary team.
◦ Strong working knowledge of banquets/catering operations and the overall food profession.
◦ Strong working knowledge of policies and procedures based on the food guidelines and industry best practices.
◦ Demonstrated ability to lead highly effective teams.
◦ Comfortable using computers with working knowledge of Microsoft Office products and ordering systems.
◦ Must be able to understand how to write and to read recipes and create custom menus.
◦ Demonstrated ability to manage multiple tasks in a high volume environment with competing deadlines.
◦ Able to handle highly complex, fast paced situations with a high level of tact and diplomacy.
◦ Strong working knowledge of team building techniques and successful application.
◦ Strong working knowledge of food safety rules and regulations.
◦ Able to communicate effectively (verbal and w