Position: Catering Chef

Reports to: Executive Chef

Position Managed: Catering Sous Chef, Part-Time Employees, Seasonal Associates Location: Bronx Zoo/ On Site

Department: Events & Catering

Scope: Bronx Zoo

Position Type: Full Time

This role will be the primary culinary leadership for the events & catering operation. Will oversee production of catering menus, the execution of events, supervision of staff, inventory and cost controls, kitchen cleanliness, equipment maintenance, and the overall service of guests.

Responsibilities include but are not limited to:

• Responsible for menu planning, food purchasing, and food transportation throughout the Zoo.

• Responsible for the development of production documents in accordance with the Executive Chef’s policies and procedures on executing catered events.

• Assists with managing overall kitchen expenses by managing food and supplies inventory and limiting product waste.

• Directly responsible for managing the preparation, production, presentation, and execution of food products for events. As well as assisting daily food service operations in these areas. • Interview, select, train, schedule, coach, and support associates, ensuring they perform in accordance with established standards and norms.

• Responsible for 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 Catering Chef.

• 5 years’ experience in a managerial position of a high-volume food service establishment preferred with a focus on executing catered events.

• Culinary Degree or certification from an accredited culinary program preferred. • NYC food handlers’ certificate and or Servsafe certificate preferred and may be asked to obtain after hire.

• Proficient with Microsoft Office

• Strong management skills in leadership, communication, and problem-solving abilities • Valid driver’s license

Physical Demand Item | Frequency Rating
Use of Keyboard, Sporadic 10-Key | Constant
Use of Mouse (or alternative input device) | Constant
Finger Manipulation (continuous 10-Key, Handwriting) | Frequent
Wrist Turning (Locking/Unlocking, Doorknob) | Constant
Telephone Use | Constant
Neck Motion (Left/Right, Up/Down) | Constant
Sitting (can stand at will) | Occasional
Standing (static, working at counter) | Constant
Walking | Constant
Stair Climbing | Occasional
Driving | Occasional
Lifting and carrying 0-10 lbs. | Constant
Lifting and carrying 11-20 lbs. | Constant
Lifting and carrying 21-35 lbs. | Constant
Lifting and carrying 36-50 lbs. | Constant

• Hours may be extended or irregular to include nights, weekends, and holidays. Must be able to exert well-paced mobility to maneuver between functions occurring simultaneously.

Physical Demand Item | Frequency Rating
Work Inside | Constant
Work Closely with Others | Constant
Work Alone | Occasional
Exposure to Excess Noise | Constant

An artificial intelligence tool that may be considered an Automated Employment Decision Tool (AEDT) is employed in the assessment of applicants for the positions being recruited for in order to gauge the following pertinent qualifications or traits:

The use of AI technology is used to converse with candidates, screen based on the position’s criteria, and schedule interviews. The candidate may request an alternative selection process or accommodation if desired.