Culinary Lead: Creative Menus & Team Growth

SSA Consulting Group; Baltimore (MD); On-site; USD 22,000 - 33,000; Full time

Benefits offered by this job

Paid Time Off

Medical | Dental | Vision

401 (K) Plan + Match

Supplemental Insurance

Training and Career Development

Tuition Discount through Partnership

Parental Leave

Meal Plan & Employee Discounts

Job summary

SSA Group, LLC. is seeking a Sous Chef to lead culinary operations for events and ongoing food service locations. You will supervise staff, price menus, and ensure top-quality products while maintaining safety and compliance standards.

The role emphasizes hands-on cooking, staff coaching, and collaboration with the Executive Chef to deliver exceptional guest experiences at varied venues across the United States.

Qualifications

• Strong interpersonal and communication skills to articulate with client and HQ staff.
• Proven leadership with team-building and partnerships.
• Excellent problem-solving and decision-making abilities with organizational skills.
• Knowledge of financial management, merchandising, and analytics.
• Able to adapt in a fast-paced environment.
• Basic office computer skills.

Responsibilities

• Perform the steps of SSA EXTRA Guest Service to ensure a memorable experience for every guest and client.
• Create competitive quality products.
• Supervise and participate in creating high quality products for events and food service locations.
• Assist in menu pricing and preparation.
• Estimate food consumption for events and request necessary products.
• Demonstrate new cooking techniques.
• Train, coach, counsel, and resolve problems.
• Comply with all food safety regulations and practices.
• Maintain a clean, safe and organized work environment.
• Uphold company policies and procedures.

Skills

Interpersonal skills

Leadership

Problem solving

Financial management

Merchandising

Analytical thinking

Flexibility

Office computer skills

Education

Culinary training

Job description

SSA Group, LLC. is seeking a Sous Chef to lead culinary operations for events and ongoing food service locations. You will supervise staff, price menus, and ensure top-quality products while maintaining safety and compliance standards.

The role emphasizes hands-on cooking, staff coaching, and collaboration with the Executive Chef to deliver exceptional guest experiences at varied venues across the United States.