Executive Chef - San Diego Zoo Safari Park

San Diego Zoo Wildlife Alliance is a prominent international nonprofit conservation organization renowned for its dedication to wildlife protection and sustainable conservation efforts. The Alliance operates through two major public-facing entities: the San Diego Zoo and the San Diego Zoo Safari Park. These landmarks are well-known globally for their commitment to integrating wildlife health, care, science, and education in order to develop innovative conservation solutions that effectively preserve endangered species and promote biodiversity. Situated in Escondido, California, the San Diego Zoo Safari Park combines animal care with environmental stewardship, offering visitors an immersive experience that inspires a profound connection to the animal kingdom and the natural world. The organization’s core values focus on fostering inclusivity, celebrating diversity, and cultivating a work culture that aligns with its mission to care for wildlife and educate the public.

The Executive Chef role at the San Diego Zoo Safari Park is a senior culinary leadership position that oversees an extensive culinary operation comprising over 25 food outlets with annual revenues exceeding $50 million. This full-time salaried exempt position is essential in shaping the culinary experience strategized across banquets, full-service dining, and quick service outlets at the Safari Park. Reporting to the Director of Retail Operations and working in conjunction with the Associate Retail Director for Banquets and Full-Service Operations, the Executive Chef plays a pivotal role in menu innovation, culinary quality assurance, and staff development. The salary for this position ranges from $130,421 to $146,724, reflecting the high level of responsibility and expertise required.

The Executive Chef is charged with menu creation and planning that harmonizes with current culinary trends, event themes, and the overall brand identity of the Park. Responsibilities include executing creative menus for VIP and specialized events and ensuring that all culinary operations maintain the highest quality standards and comply with health and safety regulations. A key focus is the direct management and mentoring of culinary staff, fostering a team environment that emphasizes skill development, efficiency, and positive work culture. This role demands a professional who thrives under the pressures of a large-scale, high-volume, and dynamic environment while maintaining excellent communication and collaboration across multiple departments. The Executive Chef must possess a strong passion for hospitality, distinctive presentation skills, and the ability to weave storytelling into food experiences that impress and engage guests.

This position requires the ability to manage comprehensive budgets, implement food production plans, and lead initiatives to improve operational efficiency and profitability. The Executive Chef is also responsible for ensuring daily food safety practices and upholding local and state health codes across all dining venues. With a focus on innovation, cost control, and team leadership, this role is strategic as well as operational, requiring a culinary expert experienced in fine dining, catering, and quick-service contexts. Overall, the Executive Chef’s leadership contributes directly to the Park’s mission of creating memorable guest experiences that combine exceptional food quality with world-class wildlife conservation efforts.