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 written).
SOME OF THE PERKS YOU WILL ENJOY AS A TEAM MEMBER
- Free admission to the San Diego Zoo and the San Diego Zoo Safari Park
- Family Passes
- Complimentary Tickets
- Local and In-House Discounts
- Employee Assistance Program
- Wellness Program
