Banquet Kitchen Lead Chef — Mentorship & Menu Innovation

San Diego Zoo Wildlife Alliance; Escondido (CA); On-site; USD 77,000 - 87,000; Full time

Benefits offered by this job

Free admission to the San Diego Zoo

Family Passes

Complimentary Tickets

Free Parking at the San Diego Zoo &amp

Local and In-House Discounts

Employee Assistance Program

Wellness Program

Job summary

San Diego Zoo Wildlife Alliance is seeking a Sous Chef to oversee day-to-day kitchen operations, lead staff, and execute banquet culinary programs at our Escondido location. The role reports to the Chef/Executive Chef.

You will collaborate on menu development for restaurants and events, manage ordering, forecasting, and inventory, and ensure food safety standards are met. Prior culinary management experience is required.

Qualifications

• 1–2 years of prior culinary management experience.
• Certification from accredited culinary program or equivalent training.
• Ability to lead a team and manage multiple tasks in a high-volume environment.

Responsibilities

• Oversee day-to-day kitchen operations and staff development.
• Collaborate on menu development for restaurants, banquets, and catering.
• Assist with scheduling, payroll, and administrative tasks.
• Maintain food safety standards and supervise safe food handling.
• Forecast labor, inventory, and product ordering for cost control.
• Partner with Front of the House and catering teams to ensure service excellence.
• Contribute to sustainability and conservation efforts in menu choices.

Skills

Culinary management

Team leadership

Menu development

Food safety

Inventory control

Cost awareness

Reading recipes

Communication

Scheduling

Banquet catering

Education

Culinary certification

Tools

Microsoft Office

Job description

San Diego Zoo Wildlife Alliance is seeking a Sous Chef to oversee day-to-day kitchen operations, lead staff, and execute banquet culinary programs at our Escondido location. The role reports to the Chef/Executive Chef.

You will collaborate on menu development for restaurants and events, manage ordering, forecasting, and inventory, and ensure food safety standards are met. Prior culinary management experience is required.