Banquet Kitchen Sous Chef — Lead & Train Team

Rosamond Gifford Zoo; New York (NY); On-site; USD 55,000 - 80,000; Full time

Job summary

Rosamond Gifford Zoo is seeking a Sous Chef to assist the Executive Chef with menu planning and execution for the zoo's catering events. You will lead by example and guide the kitchen team in a professional demeanor.

Responsibilities include co-leading banquet prep and event execution, supervising and training staff, enforcing Department of Health standards, ensuring sanitary work areas, evaluating food quality, and managing closing duties. Shifts vary days, nights, weekends and holidays.

Qualifications

• Culinary degree/certification or 2-3 years of directly related experience.
• Leadership experience.
• Understanding of Health and Safety standards/laws.

Responsibilities

• Functions as the co-lead for the preparation and execution of the banquet event order.
• Ability to execute recipes, supervise and train, adjusting as necessary.
• Maintain and follow all food handling guidelines in accordance with Department of Health regulations; ensures that others do the same.
• Maintains sanitary conditions of equipment and work area in line with Department of Health regulations.
• Evaluate food before serving to ensure quality of taste, consistency and visual presentation.
• Fulfill line level kitchen duties.
• Oversee kitchen utility and prep staff in tasks and direction.
• Manage closing duties including end of day kitchen inspection.
• Performs other duties as assigned.
• Adheres to Zoo policies and protocols.

Skills

Strong communication

Team leadership

Quality focus

Organizational skills

Physical stamina

Education

Culinary degree/certification

Job description

Rosamond Gifford Zoo is seeking a Sous Chef to assist the Executive Chef with menu planning and execution for the zoo's catering events. You will lead by example and guide the kitchen team in a professional demeanor.

Responsibilities include co-leading banquet prep and event execution, supervising and training staff, enforcing Department of Health standards, ensuring sanitary work areas, evaluating food quality, and managing closing duties. Shifts vary days, nights, weekends and holidays.