Position: Sous Chef Reports to: Executive Chef Position Managed: Full-Time Cook, Part-Time Employees, Seasonal Associates Location: Bronx Zoo/ On Site Department: Restaurant Department Scope: Bronx Zoo Position Type: Full-Time Salary: $68,000 - $72,000 About Wildlife Conservation Society (WCS): WCS stands for wildlife and wild places. As the world’s premier wildlife conservation organization, WCS has a long track record of achieving innovative, impactful results at scale. We run field programs spanning 60 countries and the entire ocean. We build on a unique foundation: Our reach is global; we discover through best-in-class science; we protect through work on the ground with local and indigenous people; we inspire through our world-class zoos, aquarium, and education programs; and we leverage our resources through partnerships and powerful policy influence. Our more than 4,000 diverse, passionately committed team members in New York City and around the world work collectively to achieve our conservation mission. Position Summary: 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. Principal Responsibilities: (include but are not limited to): • 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