Executive Sous Chef: Culinary Leader & Team Builder

Ssa-Group; Powell (OH); On-site; USD 55,000 - 85,000; Full time

Benefits offered by this job

Cell phone stipend (if applicable)

FlexTime Off

Medical, dental, vision benefits

401(k) with company match

Paid sick leave

Job summary

SSA-Group seeks an Executive Sous Chef to lead kitchen operations across multiple sites. You will supervise production and dish staff, train team members, and ensure safety and quality in all food preparations.

The role requires strong leadership, excellent communication with clients, and adherence to company policies. Responsibilities include menu planning with the Executive Chef, controlling food costs, and maintaining high standards of sanitation and service.

Qualifications

• Proven leadership skills with an understanding of team building and development.
• Strong interpersonal and communication skills to interface with client and HQ staff.
• Demonstrates problem solving and organizational abilities.
• Knowledge of food safety practices and regulatory compliance.

Responsibilities

• Interview, hire, evaluate, reward, and coach kitchen staff.
• Develop culinary training programs for food production employees and ensure safety training.
• Direct and coordinate production and dish room staff.
• Monitor cooking temperatures and ensure quality and consistency across operations.
• Plan menus with Executive Chef considering market trends and nutrition.
• Ensure sanitary practices and compliance with health and safety regulations.
• Monitor labor costs and payroll within budget guidelines.

Skills

Leadership

Communication

Problem solving

Team development

Adaptability

Education

Culinary Arts Degree

Job description

SSA-Group seeks an Executive Sous Chef to lead kitchen operations across multiple sites. You will supervise production and dish staff, train team members, and ensure safety and quality in all food preparations.

The role requires strong leadership, excellent communication with clients, and adherence to company policies. Responsibilities include menu planning with the Executive Chef, controlling food costs, and maintaining high standards of sanitation and service.