Sous Chef

About the role

The Sous Chef supports the Executive Chef in the daily activities of the catering department at the Toledo Zoo. This role involves supervision, training, and guidance of kitchen staff, as well as responsibilities related to catering services such as menu development, food production, and quality monitoring. The Sous Chef will also manage kitchen operations in the Executive Chef’s absence.

This is a full-time, non-exempt position under the Fair Labor Standards Act, eligible for overtime pay for hours worked over forty (40) in a work week.

Responsibilities

• Support the Executive Chef in daily catering department operations.
• Supervise, train, and guide subordinate kitchen personnel.
• Assist with menu development and monitor food production and quality.
• Manage kitchen operations when the Executive Chef is not present.

Requirements

• Minimum of two years of experience in a similar capacity (e.g., sous chef or supervisory kitchen role).
• Formal education in a Culinary Arts or Hospitality program preferred; a combination of education and experience may be considered.
• Supervisory experience is preferred.
• Valid driver’s license and insurability by the fleet insurance carrier.
• Must be at least 21 years of age.
• Must adhere to the Toledo Zoo’s drug-free workplace policy, including marijuana.

Benefits

• Access to PNC EarnedIt, powered by DailyPay, allowing employees to access a portion of earned wages before payday (including same-day pay for hours worked).