Sous Chef – Lead Culinary Team, Innovative Event Menus

Colonial Group; Baltimore (MD); On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

Meal Plan & Employee Discounts

On-Demand Pay Program

15% 401(k) company match

Paid Time Off up to 144 hours

Job summary

SSA Group seeks a Sous Chef to lead culinary operations across events and food service locations. You will supervise staff, help price menus, and ensure high-quality product standards while maintaining food safety and sanitation.

You will train team members, manage inventories, and align with health regulations. The role supports payroll goals, sustainability initiatives, and client satisfaction, with full-time on-site duties.

Qualifications

• Three years of food preparation experience.
• ServSafe or Food Handling Certified.
• Knowledge of HAACP.
• Culinary training, must be 18 or older.

Responsibilities

• Deliver warm, welcoming, and memorable experiences for every guest and client.
• Create competitive quality products.
• Supervise and participate in creating high-quality products for events and food service locations.
• Assist in menu pricing and preparation.
• Estimate food consumption for events and request necessary products.
• Demonstrate new cooking techniques.
• Train, coach, counsel, and resolve problems.
• Comply with all food safety regulations and practices.
• Implement and enforce sanitary practices for food handling, cleanliness, and maintenance of kitchen/dining areas.
• Ensure compliance with health and safety regulations.
• Monitor and track proper cooking and holding temperatures.
• Support payroll and controllable profit within guidelines.
• Oversee quality, product levels, and inventory.
• Manage employees in accordance with state and federal laws.
• Incorporate sustainable resources into culinary selections.
• Perform specialty projects as assigned by the Executive Chef.
• Respond to guest requests to ensure client satisfaction.
• Maintain a clean, safe, organized work environment.
• Uphold company policies and procedures.

Skills

Interpersonal communication

Leadership

Problem solving

Financial management

Education

ServSafe Certification

Culinary training

HAACP knowledge

Job description

SSA Group seeks a Sous Chef to lead culinary operations across events and food service locations. You will supervise staff, help price menus, and ensure high-quality product standards while maintaining food safety and sanitation.

You will train team members, manage inventories, and align with health regulations. The role supports payroll goals, sustainability initiatives, and client satisfaction, with full-time on-site duties.