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Job Category:
Food Service
Industry:
Hospitality & Hotel
Employment Type:
Full time
Experience:
0-1 years of experience
Posted:
2/25/2013
Executive Chef
(This job is no longer available)
SAN DIEGO WILD ANIMAL PARK | ESCONDIDO, CA
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Job Description

Executive Chef/Retail Operations - San Diego Zoo Safari Park

Location: San Diego Zoo Safari Park - Escondido
Job Code: 212019

Shift: Any
Category: Food Service

Average Hours per Week: any
Employment Status: With Benefits

THIS EMPLOYER PARTICIPATES IN E-VERIFY

**Previous applicants cannot re-apply**

Job Closes: Monday, March 11, 2013
Applications must be submitted on-line by 9:30 p.m. Pacific standard time.

**San Diego Zoo Global is a smoke-free workplace**

(Exempt #212019)
Salary Commensurate with experience
With benefits.

Job Requirements:
"Put Your Passion for Wildlife to Work"

The Executive Chef performs all job assignments with a positive attitude that reflects the San Diego Zoo Global’s mission and vision of connecting people to wildlife, conservation and pursues green/conservation practices when feasible.

This position will be working at the San Diego Zoo Safari Park. The Executive Chef position is a salaried position. Requirements for this position include an availability that includes any of the (7) days of the week including holidays. Flexibility for scheduling is required.

Applicants must have a minimum of (3) years working in a supervisory role preparing meals for catering, full service and quick service kitchen operations. The Executive Chef will be responsible for food production, food quality, menu development, planning and food ordering, managing staff, inventory and cost controls, health and safety sanitation and kitchen training. Applicant must be able to lift up to 40 lbs consistently.

This is a working Executive Chef involved in every aspect of the operation. This position will be a part of an eight member management team. Must have the ability to work collaboratively with the Food Service Management team, especially the Catering Manager. Must be a team player and have the ability to communicate clearly and effectively with all staff.

Valid CA driver license required. Applicants must be at least 18 years of age.

The ideal candidate will have the following qualifications:

Minimum three years supervisory experience in all three areas - Catering, Full Service and Quick Service

Proven ability as a kitchen supervisor to train and direct large staffs including catering and special events.

Strong labor, food cost, inventory control, and menu development competencies.

Excellent organizational skills.

Effective written, verbal, and word processing communication skills

Ability to work effectively with others.

Culinary graduate a plus.

Theme park/hotel experience preferred.

Education, training and/or experience which would clearly demonstrate the knowledge and skills outlined above.

This position offers an excellent benefits package including medical, dental, prescription drugs, vision, life insurance, annual leave, sick leave, retirement, as well as other optional insurance.

One of the essential functions of this position is the ability to drive a SDZ Global vehicle. If you are offered employment in this position, you will be asked to authorize SDZ Global to access your current driving report through the DMV’s Employer Pull Notice Program. Your hiring for this position will be contingent on SDZ Global receiving an acceptable driving report from you. In addition, your continued employment in the position will depend on you maintaining an acceptable driving record. You may obtain a list of conditions that disqualify a person from driving an SDZ Global vehicle from a Human Resources Representative. (Post 9/26/2012 - 10/14/2012 Repost 12/11/2012 - 12/26/2012 Repost 1/10/2013 - 1/24/2013 Repost 2/20/2013 - 3/11/2013)

JOB REQUIREMENTS:

PRIMARY PURPOSE
The Executive Chef performs all job assignments with a positive attitude that reflects San Diego Zoo Global’s mission and vision of connecting people to wildlife, conservation and pursues green/conservation practices when feasible. The Executive Chef is responsible for assigned kitchen operations, including planning food production, and managing staff. This position reports to the Director of Retail Operations.


ESSENTIAL FUNCTIONS
Develops and implements training programs
Prepares chef's specials and other menu items
Participates in developing and revising menus and recipes
Orders food, control inventories, and monitor expenses
Monitors assigned budgets
Assures that kitchens are properly cleaned and organized
Meets health and safety requirements
Plans and posts food production lists
Provides assistance to food service management as required
Demonstrates good work ethics
Exceeds Organization performance standards
Practices the GRRREAT Customer Service Standards

REPRESENTATIVE DUTIES
Manages kitchen staff in the preparation and production of quality food for catering and full-service kitchen operations
Develops and implements food production plans to improve operations, maintain quality, increase profitability, ensure safe working conditions, and provide a favorable guest experience
Monitors food inventories and prepares orders for fresh meat, fish, poultry, produce, and internally warehoused food products
Participates in the developing and revising of menus and recipes and associated food preparation cost estimates
Coordinates with other food production management to assure consistency of food production
Maintains a variety of contacts in order to respond to inquiries and requests and effectively coordinate activities

ANCILLARY FUNCTIONS
Performs related duties and responsibilities as required.

QUALIFICATIONS
Graduation and certification from an accredited culinary program or equivalent specialized training; considerable experience managing a restaurant or catering kitchen; experience in a multi-unit food service operation is desirable; Culinary degree a plus; may require valid California driver license.

Knowledge of:

Food quality and profitability
Various styles of cuisine preparation
Effective leadership skills

Ability to:
Prioritize, organize and delegate work assignments
Manage change effectively
Work a flexible schedule
Monitor budgets
Use word processing and spreadsheet systems
Work in high-volume operation andunder pressure
Deal with stressful situations during busy periods
Communicate effectively (oral and written)
Work effectively with others

WORKING ENVIRONMENT
Work in a kitchen environment with exposure to sharp implements and hot surfaces.

PHYSICAL DEMANDS
Move moderately heavy items approximately 10-25 pounds;standing for long periods of time, bending, reaching, and twisting.

ALL EMPLOYMENT CONTINGENT UPON PASSING DRUG TEST.
SOME EMPLOYMENT CONTINGENT UPON PASSING PRE PLACEMENT TESTING.

For more info, please visit our website at
www.sandiegozoo.org
EOE

 

About SAN DIEGO WILD ANIMAL PARK

San Diego Wild Animal Park

Job posted via
IND San Diego Union Tribune