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Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $77,225.00
Work Schedule
Standard Hours
Benefits
Wellness Program
Free parking
Employee assistance program
Job Description
San Diego Zoo Wildlife Alliance is a renowned international nonprofit conservation organization that operates two major facilities: the San Diego Zoo and the San Diego Zoo Safari Park. With a commitment to integrating wildlife health and care, scientific research, and education, the Alliance develops sustainable conservation solutions that positively impact both animals and ecosystems worldwide. Rooted in decades of experience and leadership in conservation, the organization plays a pivotal role in the protection and preservation of endangered species and their habitats through innovative programs and community engagement initiatives.
This job opening is for the position of Sous Che... Show More
This job opening is for the position of Sous Che... Show More
Job Requirements
- Must have 1-2 years of prior culinary management experience
- Certification from accredited culinary program or equivalent specialized training required
- 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 verbally and in writing
- 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 food guidelines and industry best practices
- Demonstrated ability to manage multiple tasks in a high volume environment with competing deadlines
Job Qualifications
- Certification from accredited culinary program or equivalent specialized training
- 1-2 years of prior culinary management experience
- Knowledge of various cuisine preparation and presentation styles
- Demonstrated team leadership ability
- Proficiency with Microsoft Office and ordering systems
- Ability to read and write recipes and custom menus
- Effective verbal and written communication skills
- Strong knowledge of food safety rules and regulations
- Familiarity with banquets and catering operations
- Understanding of food industry policies and best practices
- Ability to manage multiple tasks in a high-volume, deadline-driven environment
Job Duties
- Partner with the Chef/Executive Chef on kitchen staff oversight including interviewing, hiring, scheduling, training, mentoring, and performance management
- Prepare and execute special events, banquets, and themed menus
- Participate in scheduling and payroll administrative functions
- Collaborate with Front of the House, catering, and restaurant management teams
- Participate in menu development for restaurants, banquets, catering, and commissary operations
- Oversee daily operations of full-service restaurant, banquets, catering, and commissary kitchen including product ordering, forecasting, and scheduling
- Develop best practice facility standards and ensure compliance with DEH standards
- Ensure proper kitchen equipment functionality
- Implement accurate recipe execution and oversee inventory activities
- Monitor inventory levels
- Uphold highest food safety standards including temperature control, safety training, inspections, and documentation compliance
- Forecast labor usage and food supply costs in partnership with Chef/Executive Chef
- Ensure safe working conditions and sanitation practices
- Research and implement sustainable and conservation-focused product options
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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