Executive Sous Chef

SSA Group; Oklahoma City (OK); On-site; USD 60,000 - 80,000; Full time

Job description

Oklahoma City Zoo, Oklahoma City, Oklahoma, United States of America

Job Description

Posted Wednesday, August 14, 2024 at 6:00 AM

SSA Group at Oklahoma City Zoo is looking for a talented Executive Sous Chef to join our team! This role would assist primarily with our catered events.

Please note that for this position, we accept applications on an ongoing basis. There is no set deadline for submitting your application. We encourage interested candidates to apply at any time via our website at thessagroup.com, and we will review applications as they are received.

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.

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.
• 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.
• Maintain a close relationship with the client’s staff to ensure 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.
• 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 market trends, customer preferences and nutritional considerations.
• Inspect all locations to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas.
• 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.
• 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.
• Support Executive Chef in preparing operational reports and analyses setting forth progress, trends and make appropriate recommendations.
• Help Executive Chef and Operations Team in managing payroll and controllable profit within established guidelines.
• Support in scheduling appropriate staff levels in accordance with budget and business forecast.

Social Responsibility and Culture

• Support incorporation of sustainable resources into the culinary selections.
• Promote an inclusive & supportive approach at the Unit.
• 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.
• 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.
• Physical ability to stand for extended periods and to move and handle boxes (35lbs) as necessary to operation.
• 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.

Compensation and Benefits

• Salary is based on range in consideration of relevant job experience and certification/education.
• Flexible Time off.
• Medical | Dental | Vision.
• Supplemental Insurance.
• Company Paid Short- & Long-Term Disability.
• Training and Career Development.
• Tuition Discount through Partnership College.
• Meal Plan & Employee Discounts.
• $75 monthly cell phone stipend.

SSA Group, LLC. is an equal opportunity employer. We embrace diversity and equal opportunity through our commitment to building a team that represents a variety of backgrounds, perspectives, and skills.