Executive Chef: Lead High-Volume Cultural Dining

Clear Destination Inc.; Venice (FL); On-site; USD 70,000 - 110,000; Full time

Benefits offered by this job

Cell phone stipend

Flexible time off

Medical benefits

401(k) with company match

Disability insurance

Parental leave

Job summary

SSA Group is seeking an Executive Chef to lead culinary operations for cultural attractions. You will oversee menu design, staff development, and daily kitchen activities, ensuring top-quality food and guest experiences.

Responsibilities include staff coaching, safety training, cost control, and collaboration with the General Manager to forecast sales and maintain excellent client relations. Strong leadership and culinary expertise are essential.

Qualifications

• Strong leadership and communication skills to guide diverse kitchen teams.
• Ability to manage labor, menu costing, and food quality across a high-volume operation.
• Experience in cultural attractions or large institutional dining environments.
• Commitment to safety, sanitation, and regulatory compliance.

Responsibilities

• Interview, hire, evaluate, reward, and coach kitchen staff.
• Develop culinary training programs for staff and ensure safety training.
• Train staff in safe operation of equipment and food production principles.
• Forecast weekly/monthly sales with the General Manager.
• Direct and coordinate production and dish-room staff.
• Maintain positive client relations and ensure compliant operations.
• Manage labor law compliance and maintain a clean, safe work environment.
• Prepare menus, supervise food preparation, and oversee special functions.

Skills

Leadership

Communication

Problem solving

Financial management

Merchandising

Planning

Team development

Education

Culinary Arts Degree

ServSafe Certified

HAACP Knowledge

Job description

SSA Group is seeking an Executive Chef to lead culinary operations for cultural attractions. You will oversee menu design, staff development, and daily kitchen activities, ensuring top-quality food and guest experiences.

Responsibilities include staff coaching, safety training, cost control, and collaboration with the General Manager to forecast sales and maintain excellent client relations. Strong leadership and culinary expertise are essential.