Association Of Zoos & Aquariums
Executive Chef - San Diego Zoo
Association Of Zoos & Aquariums, California, Missouri, United States, 65018
Responsible for menu creation, planning and banquet/full‑service dining execution. Ensure quality standards are upheld at all banquet and full‑service restaurants and provide culinary guidance to all quick‑service restaurants. Collaborate with the CEO office, Event Sales, Philanthropy and Operations teams to create optimal culinary experiences, including menu creation for VIP events, and execute innovative menus reflecting the event theme or goal.
Manage the budget for all banquet and commissary operations and provide culinary guidance for full‑service kitchens related to menu development, cost of goods, and inventory management. Set menu pricing against food and operating expense to meet desired margins. Develop and implement food production plans to improve operations, maintain quality, and increase profitability.
Manage the culinary team, including interviewing, hiring, scheduling, training, cooking techniques, mentoring, payroll, record‑keeping, and performance management. Ensure efficient kitchen operations, staff development, recognition, team building, and a healthy work culture aligned with organizational values.
Ensure all food is prepared, stored, and served to organizational standards and state/local health code requirements. Uphold daily food safety best practices in catering kitchens and full‑service dining restaurants and maintain safe working conditions and high sanitation standards. Provide food safety guidance for all quick‑service restaurants.
What We Are Looking For Job Experience
7+ years progressive culinary leadership experience required.
5+ years experience as Executive Chef or Executive Sous Chef in a large, multi‑unit environment required.
Education and Certifications
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.
Skills and Knowledge
Strong working knowledge of food quality and profitability best practices.
Able to manage multiple projects with competing deadlines with high organization and professionalism.
Demonstrated ability to handle highly complex situations with tact and diplomacy.
Able to communicate effectively (verbal and written).
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.
Able to operate moderately complex computer software programs.
Some of the Perks You Will Enjoy
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
Important Details Position type: Salaried Full‑time exempt position.
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Manage the budget for all banquet and commissary operations and provide culinary guidance for full‑service kitchens related to menu development, cost of goods, and inventory management. Set menu pricing against food and operating expense to meet desired margins. Develop and implement food production plans to improve operations, maintain quality, and increase profitability.
Manage the culinary team, including interviewing, hiring, scheduling, training, cooking techniques, mentoring, payroll, record‑keeping, and performance management. Ensure efficient kitchen operations, staff development, recognition, team building, and a healthy work culture aligned with organizational values.
Ensure all food is prepared, stored, and served to organizational standards and state/local health code requirements. Uphold daily food safety best practices in catering kitchens and full‑service dining restaurants and maintain safe working conditions and high sanitation standards. Provide food safety guidance for all quick‑service restaurants.
What We Are Looking For Job Experience
7+ years progressive culinary leadership experience required.
5+ years experience as Executive Chef or Executive Sous Chef in a large, multi‑unit environment required.
Education and Certifications
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.
Skills and Knowledge
Strong working knowledge of food quality and profitability best practices.
Able to manage multiple projects with competing deadlines with high organization and professionalism.
Demonstrated ability to handle highly complex situations with tact and diplomacy.
Able to communicate effectively (verbal and written).
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.
Able to operate moderately complex computer software programs.
Some of the Perks You Will Enjoy
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
Important Details Position type: Salaried Full‑time exempt position.
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