Executive Chef - Lead High-Volume Culinary Innovation

SSA Group; Venice (FL); On-site; USD 90,000 - 140,000; Full time

Job summary

SSA Group is seeking an Executive Chef to lead the kitchen across high-volume venues in Florida. This role reports to the General Manager and drives culinary excellence, training, staff development and food safety compliance.

You will forecast sales with the General Manager, supervise production and dish room staff, and collaborate with clients to maintain top-quality service. A Culinary Arts Degree and ServSafe certification are preferred, with five years of leadership in similar settings.

Qualifications

• Experience leading kitchen staff in high-volume operations.
• Knowledge of safety and sanitation regulations.
• Ability to stand long hours and lift up to 35 lbs.
• Strong leadership and budgeting acumen.

Responsibilities

• Interview, hire, evaluate, reward, and coach kitchen personnel.
• Develop culinary training programs and serve as a culinary resource for quality food services.
• Train kitchen staff in safe operating procedures and food production principles.
• Forecast weekly and monthly sales with the General Manager.
• Direct and coordinate production and dish room staff.
• Maintain a clean, safe and organized work environment.
• Monitor temperatures and enforce food safety standards.
• Set menus based on market trends and nutritional considerations.

Skills

Leadership

Team coaching

Forecasting & budgeting

Menu design

Vendor management

Staff development

Food safety training

Interviewing & hiring

Education

Culinary Arts Degree

ServSafe Certified

Knowledge of HAACP

Job description

SSA Group is seeking an Executive Chef to lead the kitchen across high-volume venues in Florida. This role reports to the General Manager and drives culinary excellence, training, staff development and food safety compliance.

You will forecast sales with the General Manager, supervise production and dish room staff, and collaborate with clients to maintain top-quality service. A Culinary Arts Degree and ServSafe certification are preferred, with five years of leadership in similar settings.