Executive Chef - San Diego Zoo - $130421.6 per YEAR

San Diego Zoo Wildlife Alliance is a renowned nonprofit international conservation leader dedicated to inspiring a passion for nature and working towards a world where all life thrives. With its roots deeply embedded in more than a century of expertise in wildlife care, health, veterinary services, nutrition, and conservation, this prestigious organization empowers people globally to participate in wildlife conservation through innovation and meaningful partnerships. The Alliance operates two world-famous destinations—the San Diego Zoo and the San Diego Zoo Safari Park—where millions of guests, both in person and virtually, have the extraordinary chance to experience conservation in action. Through cutting-edge research and conservation efforts, the San Diego Zoo Wildlife Alliance actively contributes to the global mission of saving endangered species and preserving biodiversity. The Executive Chef role at San Diego Zoo Wildlife Alliance is a critical position responsible for ensuring the highest quality of food offerings and overall culinary experiences across more than 25 food service outlets, generating revenues exceeding $50 million annually. The role involves the creation and implementation of unique menus that reflect the latest culinary trends while supporting the organization’s mission towards sustainability and excellence. This leadership position requires developing new culinary techniques, overseeing food preparation standards, and ensuring exceptional presentation and hospitality. The Executive Chef will work in close collaboration with the Executive Chef of the San Diego Zoo Safari Park to align culinary visions, mentor upcoming culinary leaders, and foster a cohesive and talented kitchen team. Being calm under pressure and thriving in high-volume, dynamic environments are essential attributes for the Executive Chef. Excellent communication and teamwork skills are necessary to effectively collaborate across different departments, including the CEO office, Event Sales, Philanthropy, and Operations teams. The role also demands a strong sense of brand storytelling through food, ensuring that each dish served expresses the ethos of the San Diego Zoo Wildlife Alliance. Reporting to the Director of Retail Operations, the Executive Chef indirectly oversees banquet and full-service dining operations, playing a significant part in shaping the visitor experience. Key responsibilities include menu creation, banquet and full-service execution, budget management, team leadership, and adherence to food safety standards. The Executive Chef manages culinary teams by handling recruitment, training, scheduling, mentoring, and performance evaluations, fostering a positive work culture aligned with organizational values. Food safety and sanitation are paramount, with the Executive Chef responsible for ensuring compliance with state and local health codes and guiding best practices across all dining locations. Additionally, this role involves strategic budgeting to control food costs while maximizing quality and profitability. This is a salaried, full-time exempt position located in San Diego, CA, offering an annual salary of approximately $130,421.60. Joining San Diego Zoo Wildlife Alliance as the Executive Chef means contributing to an organization where conservation passion meets culinary innovation, making a lasting impact on wildlife preservation and guest satisfaction.

• Bachelor’s degree or equivalent specialized culinary training preferred
• 7+ years of progressive culinary leadership experience required
• 5+ years as Executive Chef or Executive Sous Chef in a large multi-unit environment required
• ServSafe certificate obtained within 90 days of employment
• Experience with fine dining, catering, and high volume quick service preferred
• Strong knowledge of food quality standards and profitability best practices
• Excellent organizational skills to manage multiple projects
• Ability to handle complex situations with tact and diplomacy
• Effective communication skills, both verbal and written
• Knowledge of culinary industry trends and equipment
• Proven leadership experience managing diverse teams
• Ability to use computer software for kitchen and inventory management