Executive Sous Chef

SSA Group; Columbus (OH); On-site; USD 65,000 - 75,000; Full time

Job summary

SSA Group is seeking an Executive Sous Chef for their operation at the Columbus Zoo & Aquarium. This role includes managing kitchen staff, ensuring food quality, and maintaining a safe work environment while contributing to an inclusive and sustainable culinary approach. Ideal candidates will have a culinary arts degree and facilitate exceptional guest experiences.

Benefits

Medical, Dental, Vision Insurance

401(k) program with company match

Flexible vacation plan

Paid parental leave

Cell phone stipend

Qualifications

• 3-5 years experience as Junior Sous Chef or similar in high volume settings.
• ServSafe or Food Handling Certification preferred.
• Knowledge of HAACP.

Responsibilities

• Interview, hire, and train kitchen personnel.
• Direct and coordinate the work of production and dish room staff.
• Assist Executive Chef in menu planning and operational reports.

Skills

Interpersonal skills

Leadership

Problem-solving

Communication

Organizational skills

Education

Culinary Arts Degree

Job description

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Base pay range

$65,000.00/yr - $75,000.00/yr

SSA Group at Columbus Zoo & Aquarium is looking for a talent Executive Sous Chef to join our team

EXECUTIVE SOUS CHEF

SSA Group works with zoos, aquariums, museums, and other cultural attractions on integrating dining, retail, admissions and more. We increase revenue opportunities for partners across the United States. With 50 years in the business, SSA has refined the basics while pioneering better ways forward. With pillars of focus like sustainability, inclusivity, and innovation, SSA is transforming the cultural attraction industry.

SSA was built by families, for families, with a family’s sense of love and dedication. We don’t just rely on the best practices in our industry, we customize best practices for each partner to set the bar higher and higher, always. We do all we can to further the mission of our partners because their guests and the communities they serve, deserve it.

Reporting Relationship

The Executive Sous Chef reports directly to the Executive Chef.

Responsibilities

People

• Interview, hire, evaluate, reward, and progressively coach kitchen personnel as appropriate.
• Develop culinary training programs for food production employees and serve as a culinary resource to promote quality food services. Ensure SSAfety training(s) completed with all staff upon hire.
• Train kitchen personnel in safe operating procedures of all equipment, utensils, and machinery, as well as food production principles and practices.
• Direct and coordinate the work of production and dish room staff as necessary.
• Maintain communications with Food and Catering Operations teams through weekly meetings and daily conversations to ensure proper menu productions, standards, quality and amount of staff.
• Maintains a close relationship with the client’s staff to insure a positive working relationship.
• Manage employees in accordance with State and Federal labor laws.
• Maintain a clean, safe and organized work environment.
• Uphold and demonstrate a complete understanding of company policies and procedures.
  
  

Operational Excellence

• Perform the steps of SSA EXTRA Guest Service to ensure a memorable experience for every guest and client.
• Supervise period end inventory for all food and beverage areas.
• Direct and participate in the daily preparation of standard and gourmet food items. Supervise and participate in the preparation and display of menu items for special functions
• Monitor and track proper cooking and holding temperatures.
• Ensure overall consistency and high quality across the various operations.
• Assist Executive chef in planning menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recipe.
• Ability to price out menus to offer strategic price increases.
• Inspect all locations to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
• Evaluate the quality of raw food and ensure the quality of the finished products.
• Implement and enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and/or dining areas.
• Comply with all food safety regulations and practices. Ensure compliance with all applicable health and safety regulations.
• Process invoices to office team ensuring smooth communication so that all vendors are paid within terms.
• Manage all operational functions of the Culinary aspects within the Unit’s operation.
  
  

Growth

• Assist Executive Chef in controlling food cost through storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures.
• Help implement systems and processes that help make tasks efficient and strengthen the financial performance of the unit.
• Support Executive Chef in preparing operational reports and analyses setting forth progress, trends and make appropriate recommendations.
• Work with Executive Chef on analyzing sales and inventory to maximize opportunities.
• Help Executive Chef and Operations Team in managing payroll and controllable profit within established guidelines. Meet payroll budget percent expectations by being strategic with coverage, on-call shifts, etc.
  
  

Support in scheduling appropriate staff levels in accordance with budget and business forecast.

• Support precedent to achieve Sales, Per Cap & Controllable Budget.
  
  

Social Responsibility and Culture

• Support incorporation of sustainable resources into the culinary selections.
• Promote an inclusive & supportive approach at the Unit.
• Supports unit in being an example for Company & Client guidelines with regard to Sustainability/Conservation efforts. Displays knowledge of efforts in business application as well as giving adequate opportunity for teaching to unit staff as necessary.
• Supports SSA / Unit in driving community effort through hiring efforts, engagement activities, and focus on opportunities of giving back.
• Perform other tasks as deemed necessary.
  
  

Job Requirements

• Strong interpersonal and communication skills, including the ability to articulate to our client, Resident Area General Manager and HQ personnel.
• Proven leadership skills with an understanding of the importance of team building/development, while fostering partnerships.
• Exceptional problem solving/decision making skills combined with the ability to be organized.
• Demonstrates financial management, merchandising, analytical, planning and leadership skills.
• Demonstrates the ability to remain flexible in a fast-paced environment.
• Computer knowledge and skill level for basic office functions.
• Physical ability to stand for extended periods and to move and handle boxes (35lbs) as necessary to operation, which entails lifting, and perform all functions as set forth above.
• Ability to work varied hours/days, including nights, weekends and holidays, as needed.
  

Previous Experience

• Three to Five years Junior Sous Chef or like experience in high volume restaurant, country club, catering or cultural attraction venue.
• Culinary Arts Degree preferred.
• ServSafe or Food Handling Certified preferred.
• Knowledge of HAACP.
  

This is by no means an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with this job description. The People Department reserves the right to revise the job description or to require that other or different tasks are performed when circumstances change (i.e. emergencies, changes in personnel, workload, rush jobs or technological developments)

Compensation And Benefits

• Full-Time, Exempt
• Final compensation determined by experience, education, and internal equity
• Flexible Vacation or Time Away From Work (TAFW) plan: no accruals; employees are encouraged to schedule time off as needed within business scope.
• Medical, Dental, Vision, Life Insurance and other voluntary benefits for you and your family; employee premiums applicable.
• Participation in a 401(k) program with a 15% company match (eligible after one year of employment).
• Short-Term Disability and Long-Term Disability, employer sponsored; scaled-salary pay following submission and approval of leave
• Birthing Parent Plan covers up to (6-8) weeks fully paid leave, based on the birthing event
• (4) Week fully paid Parental leave following birth, adoption or foster event, can be coupled with Birthing Parent Plan to extend above timeline
• Up to 5 days Paid Bereavement Leave
• $75 monthly cell phone stipend
• Accrued paid sick leave provided in accordance with state law, state/location confirmed in job posting
  

SSA Holdings and its affiliated companies, including SSA Group, A&F Souvenir, Cinchio Solutions, and Behavioral Essentials, are equal opportunity employers. We are committed to diversity and inclusion in our hiring practices and welcome applicants from all backgrounds. A diverse team strengthens our collective impact.

All California Residents: By submitting your job application, you agree you have reviewed the SSA Group California Consumer Privacy Act (CCPA) Candidate and Employee Privacy Notice ("Notice").

San Francisco Residents: Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records. Please see the "Fair Chance Ordinance - Know Your Rights" document for more information. By submitting your job application, you agree you have reviewed the "Fair Chance Ordinance - Know Your Rights" document.

We accept applications for this position on a rolling basis. Apply anytime atthessagroup.com. Applications are reviewed as received, and the position remains open until filled.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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