Sous Chef

Sous Chef

This role will provide leadership for the daily food service operation and ensure all standards of planning and executing production are met. Will assist in the supervision of staff, inventory and cost controls, kitchen cleanliness, equipment maintenance, and the overall service of guests.

• Assist Executive Chef with menu planning, food purchasing, and food transportation throughout the Zoo.
• Assist with managing overall kitchen expenses by managing food and supplies inventory and limiting product waste.
• Directly responsible for managing the preparation, production, and presentation of food products for restaurants. As well as assisting with catered events in these areas.
• Interview, select, train, schedule, coach, and support associates, ensuring they perform in accordance with established standards and norms.
• Assist with updating costs for recipes and maintenance of menu database.
• Maintain food safety standards in accordance with the NYC Department of Health's requirements, as well as internal Compliance Manager's standards and requirements.
• Follow sustainability guidelines and practices set by WCS's Business Operations leadership.
• Communicates with Executive Chef and culinary team, providing feedback on any issues including but not limited to staff, product, and processes to ensure all goals are met.
• Perform additional responsibilities as directed by Executive Chef