Executive Sous Chef - $66900 to $85400 per YEAR

SSA Group is a distinguished company specializing in partnering with zoos, aquariums, museums, and other cultural attractions across the United States to enhance and integrate dining, retail, admissions, and additional services. With a remarkable 50 years of industry experience, SSA Group has solidified its reputation by refining fundamental practices while continuously innovating to pioneer better methods within the cultural attraction sector. SSA Group operates with core values centered around sustainability, inclusivity, and innovation, positioning itself as a transformative leader dedicated to increasing revenue opportunities for its partners while enhancing visitor experiences. The company is family-built and operates with a strong commitment to family values such as love and dedication. SSA Group goes beyond relying on standard industry best practices by customizing approaches tailored to each partner, thereby consistently raising the quality standard and impact. Their mission is to support cultural attractions in achieving operational excellence and fulfilling their community engagement obligations, ensuring that guests and local communities receive exceptional service and offerings. The role of the Executive Sous Chef at SSA Group is pivotal in driving the culinary vision and operational excellence within their assigned units. Reporting directly to the Executive Chef, the Executive Sous Chef is entrusted with helping lead the kitchen team to deliver consistently high standards of quality food production and service aligned with SSA Group’s mission and values. This role requires a strong focus on people management, operational oversight, culinary innovation, and growth strategies. Key responsibilities include managing, coaching, and developing kitchen personnel, overseeing culinary training programs, and ensuring compliance with safety and sanitation standards. The Executive Sous Chef plays a critical role in coordinating with food and catering operations teams and maintaining outstanding client relationships to foster a positive working environment. Operational duties extend to inventory management, food preparation supervision, menu planning aligned with market trends and nutritional considerations, pricing strategies, and quality control across multiple locations. In addition to operational oversight, the Executive Sous Chef assists the Executive Chef with cost control measures, analyzing sales and inventory data, managing payroll budgets, and implementing efficient systems and processes to improve financial performance. The role also emphasizes social responsibility by integrating sustainable resources into culinary selections and promoting inclusivity and community engagement. The position is full-time and exempt, with final compensation determined by experience, education, and internal equity. SSA Group offers a competitive benefits package, including flexible vacation scheduling, comprehensive medical, dental, vision, and life insurance options, a 401(k) plan with a 15% company match after one year, disability insurance, paid parental and bereavement leave, a monthly cell phone stipend, and accrued paid sick leave in compliance with state laws. The company promotes a diverse and inclusive workplace and adheres strictly to equal employment opportunity principles. This role is ideal for candidates with three to five years of experience as a Junior Sous Chef or in similar high-volume culinary environments such as restaurants, country clubs, catering businesses, or cultural venues. A culinary arts degree and certifications like ServSafe or Food Handling are preferred, along with knowledge of HACCP standards. Successful candidates must possess excellent interpersonal, leadership, problem-solving, and organizational skills, combined with physical stamina to meet the demands of the role. SSA Group encourages flexibility regarding work hours, including nights, weekends, and holidays, as required by operational needs.

• Three to five years junior sous chef or similar experience in high volume culinary environments
• Culinary Arts Degree preferred
• ServSafe or Food Handling Certification preferred
• Knowledge of HACCP
• Strong interpersonal and communication skills
• Proven leadership and team development skills
• Exceptional problem solving and decision making
• Financial management and planning capabilities
• Flexibility in fast-paced settings
• Basic computer skills
• Physical ability to stand for long periods and lift up to 35 lbs
• Availability to work nights, weekends and holidays as required