Executive Chef

Fresno, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $71,000.00 - $97,800.00

Work Schedule

Flexible

Day Shifts

Weekend Shifts

Night Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

401(k) Plan

Paid parental leave

paid bereavement leave

Flexible vacation or time away from work

short-term disability

long-term disability

cell phone stipend

Accrued Paid Sick Leave

Job Description

SSA Group partners with zoos, aquariums, museums, and other cultural attractions across the United States to integrate dining, retail, admissions, and more, creating enhanced revenue opportunities for their clients. With over 50 years of experience in the industry, SSA Group has perfected traditional methods while continuously innovating to advance the cultural attraction sector. Their commitment to sustainability, inclusivity, and innovation is central to their mission, making them a transformative force in the industry. As a family-built business, SSA Group operates with a strong sense of dedication and care, customizing best practices for each partner to ensure exceptional standards are met... Show More

Job Requirements

Strong interpersonal and communication skills, including ability to articulate to client, General Manager and HQ personnel
Proven leadership skills with understanding of team building and development
Exceptional problem solving and decision making skills combined with ability to be organized
Demonstrates financial management, merchandising, analytical, planning and leadership skills
Demonstrates ability to remain flexible in 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
Ability to work varied hours, including nights, weekends and holidays
ServSafe certification
Culinary arts degree
Five years of chef experience in relevant settings
Knowledge of HACCP
Ability to implement food safety standards and sanitary practices

Job Qualifications

Five years chef experience in high volume restaurant, country club, catering or cultural attraction venue
Culinary arts degree
ServSafe certified
Knowledge of HACCP
Strong interpersonal and communication skills
Proven leadership skills with an understanding of team building and development
Exceptional problem solving and decision making skills
Demonstrated financial management, merchandising, analytical, planning and leadership skills
Ability to remain flexible in a fast-paced environment
Computer knowledge and skill level for basic office functions

Job Duties

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
Assist General Manager with accurate forecast of weekly and monthly sales as necessary
Direct and coordinate the work of production and dish room 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
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
Establish maintenance schedules for all equipment and provide safety training in lifting, carrying, hazardous material control, chemical control, and basic first aid
Facilitate the maintenance and repairs of facility and equipment
Ensure overall consistency and high quality across operations
Plan menus based on market trends, customer preferences and nutritional considerations
Design recipes and determine appropriate ingredients and serving portions
Inspect locations for quality of food preparation, service, cleanliness, and sanitation
Place all food product orders and maintain communication with vendors
Evaluate the quality of raw food and finished products
Implement and enforce sanitary practices for food handling and kitchen maintenance
Comply with all food safety regulations and practices
Process invoices for office team and ensure vendor payments within terms
Manage all culinary operational functions within the unit
Control food cost with purchasing guidelines, storeroom requisitions, recipe standardization and waste control
Prepare operational reports and analyses with recommendations
Analyze sales and inventory to maximize opportunities
Manage payroll and controllable profit within established guidelines
Schedule appropriate staff levels according to budget and business forecast
Set precedent to achieve sales, per cap and controllable budget
Incorporate sustainable resources into culinary selections
Promote an inclusive and supportive team approach
Support sustainability and conservation efforts
Drive community engagement through hiring and volunteer activities
Perform other necessary tasks as deemed needed

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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