Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $130,421.60
Work Schedule
Standard Hours
Benefits
Free admission to the San Diego Zoo
Free admission to the San Diego Zoo Safari Park
Family passes
Complimentary tickets
Free parking
Local discounts
in-house discounts
Employee assistance program
Wellness Program
Job Description
San Diego Zoo Wildlife Alliance is a renowned nonprofit international conservation leader dedicated to inspiring a passion for nature and working towards a world where all life thrives. With its roots deeply embedded in more than a century of expertise in wildlife care, health, veterinary services, nutrition, and conservation, this prestigious organization empowers people globally to participate in wildlife conservation through innovation and meaningful partnerships. The Alliance operates two world-famous destinations—the San Diego Zoo and the San Diego Zoo Safari Park—where millions of guests, both in person and virtually, have the extraordinary chance to experience conservation in action. Through cutting-edge... Show More
Job Requirements
- Bachelor’s degree or equivalent specialized culinary training preferred
- 7+ years of progressive culinary leadership experience required
- 5+ years as Executive Chef or Executive Sous Chef in a large multi-unit environment required
- ServSafe certificate obtained within 90 days of employment
- Experience with fine dining, catering, and high volume quick service preferred
- Strong knowledge of food quality standards and profitability best practices
- Excellent organizational skills to manage multiple projects
- Ability to handle complex situations with tact and diplomacy
- Effective communication skills, both verbal and written
- Knowledge of culinary industry trends and equipment
- Proven leadership experience managing diverse teams
- Ability to use computer software for kitchen and inventory management
Job Qualifications
- 7+ years progressive culinary leadership experience
- 5+ years experience as Executive Chef or Executive Sous Chef in a large, multi-unit environment
- Experience in fine dining, catering, high volume quick service preferred
- Bachelor’s Degree graduate and certification from an accredited culinary program or equivalent specialized training preferred
- Culinary degree preferred
- ServSafe Certificate within 90 days required
- Strong working knowledge of food quality and profitability best practices
- Ability to manage multiple projects with competing deadlines with high organization and professionalism
- Demonstrated ability to handle highly complex situations with tact and diplomacy
- Effective verbal and written communication skills
- Strong working knowledge of industry trends and best practices
- Knowledge of kitchen equipment and kitchen tools
- Demonstrated ability to lead highly effective and diverse teams
- Ability to operate moderately complex computer software programs
Job Duties
- Responsible for menu creation, planning and banquet/full-service dining execution
- Ensure quality standards are upheld at all Banquet and full-service restaurant and provide culinary guidance to all Quick Service restaurants
- Collaborate with CEO office, Event Sales, Philanthropy and Operations teams for optimal culinary experiences including menu creation for VIP events
- Manage budget for all banquet and commissary operations and provide culinary guidance for full service kitchens relative to menu development, cost of goods, and inventory management
- Set menu pricing against food and operating expense to ensure desired margins are met
- Develop and implement food production plans to improve operations, maintain quality, and increase profitability
- Manage culinary team including interviewing, hiring, scheduling, training, mentoring, payroll, record keeping and performance management
- Ensure efficient operations in the kitchen for all personnel matters
- Promote staff development, recognition, team building, and a healthy work culture in alignment with organizational values
- Ensure that all food is prepared, stored and served according to organizational standards and with state and local health code requirements
- Responsible for daily food safety best practices in the catering kitchens and full-service dining restaurant
- Ensure safe working conditions including maintaining high levels of safety and sanitation
- Provide food safety guidance for all quick service restaurants
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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