The Sous Chef is responsible for the day-to-day kitchen operations, people management, and banquet culinary execution at assigned location. This position reports to the Chef/Executive Chef.
WHAT YOU WILL DO
- In collaboration with the Chef/Executive Chef, will partner on oversight of kitchen staff including but not limited to interviewing, hiring, scheduling, training and development, mentoring and performance management.
- In collaboration with the Chef/Executive Chef, prepares and executes special events, banquets and themed menus.
- Participates in the execution of administrative functions including but not limited to scheduling and payroll.
- Successfully partners with Front of the House/Catering and Restaurant Management Teams.
- Participates in menu development for restaurants and banquets/catering and commissary operations.
- 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.
- Partners with Chef/Executive Chef to forecast labor usage for kitchen operations and food/supply costs.
- Ensures safe working conditions and practices, 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
- Preferred candidate with knowledge of pastry/confections baking
JOB EXPERIENCE
- Must have 1-2 years of prior culinary management experience.
EDUCATION AND CERTIFICATIONS
- Certification from accredited culinary program or equivalent specialized training required.
SKILLS AND KNOWLEDGE
- 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 (verbal and written).
- 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 the food guidelines and industry best practices.
- Demonstrated ability to manage multiple tasks in a high volume environment with competing deadlines.
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
- Free Parking at the San Diego Zoo & San Diego Zoo Safari Park
- Local and In-House Discounts
- Employee Assistance Program
- Wellness Program
