Executive Chef

Clovis, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $71,000.00 - $97,800.00

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

Flexible vacation or time away from work (TAFW) plan

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

401(k) with Company Match

short-term disability

long-term disability

Paid parental leave

paid bereavement leave

cell phone stipend

Accrued Paid Sick Leave

Job Description

SSA Group is a leading company specializing in partnering with zoos, aquariums, museums, and other cultural attractions across the United States to integrate dining, retail, admissions, and other services. With a legacy spanning 50 years, SSA Group has established itself as a pioneer in enhancing revenue opportunities for its partners through innovative and tailored strategies. The company places a strong emphasis on sustainability, inclusivity, and innovation, striving to transform the cultural attraction industry and elevate the guest experience. Founded with a family-oriented spirit, SSA Group combines dedication and love in its approach, aiming to support the missions of its partners and the communities they serve.

The role of Executive Chef at SSA Group offers an exciting opportunity for culinary leadership within a vibrant and dynamic environment that supports cultural and educational attractions. Reporting to the General Manager, the Executive Chef will play a critical role in managing culinary operations, overseeing kitchen personnel, and ensuring food quality and safety in high-volume food service settings. This full-time, exempt position requires a professional who is passionate about culinary excellence and committed to creating an inclusive and sustainable kitchen environment.

As Executive Chef, you will be responsible for recruiting, training, and developing kitchen staff while fostering a strong team culture based on partnership and mutual respect. You will develop culinary training programs, ensure compliance with safety and hygiene standards, and manage inventory, ordering, and vendor relations. The role involves preparing and supervising the preparation of gourmet and standard food items, maintaining a clean and organized work environment, and upholding SSA's guest service standards to ensure memorable dining experiences.

This role demands meticulous attention to detail in food quality, presentation, and consistency, alongside strategic management of food costs, payroll, and scheduling to meet budgetary goals. You will be expected to analyze sales and inventory data to maximize operational efficiency and incorporate sustainable resources into culinary offerings. Additionally, the Executive Chef will lead by example in promoting sustainability, inclusivity, and community engagement within their unit.

Candidates should possess strong interpersonal and communication skills, with proven leadership abilities and a flexible approach to thrive in a fast-paced setting. Physical stamina is necessary, including the ability to lift up to 35 pounds and work varied shifts, including nights, weekends, and holidays. Previous experience in high-volume kitchens associated with restaurants, country clubs, catering, or cultural attraction venues is essential, as is a Culinary Arts Degree, ServSafe certification, and knowledge of HAACP standards.

SSA Group provides a comprehensive benefits package including flexible vacation, medical, dental, vision, and life insurance, a 401(k) program with generous company matching, disability coverage, paid parental leave options, bereavement leave, and additional employee perks such as a monthly cell phone stipend. SSA Group is an equal opportunity employer that values diversity and inclusivity, creating a supportive environment for all employees to grow and succeed. This role offers an exceptional chance to contribute to a company that not only values culinary expertise but also champions social responsibility and innovation in the cultural attraction industry.

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 and development, while fostering partnerships
Exceptional problem solving and 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 and days, including nights, weekends and holidays, as needed

Job Qualifications

Five years chef experience in high volume restaurant, country club, catering or cultural attraction venue
Culinary arts degree
ServSafe certified
Knowledge of HAACP
Strong interpersonal and communication skills
Proven leadership skills with an understanding of team building and development
Exceptional problem solving and decision making skills
Demonstrates financial management, merchandising, analytical, planning and leadership skills
Demonstrates flexibility in a fast-paced environment
Computer knowledge and basic office skills
Physical ability to stand for extended periods and lift up to 35 pounds
Ability to work varied hours, including nights, weekends and holidays

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 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
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 in conjunction with manufacturer’s instructions for all equipment, 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 the various operations
plan menus based on factors such as market trends, customer preferences and nutritional considerations
design recipes, determine appropriate ingredients and specify individual serving portion for each recipe
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
Place all food product orders and assist with shipping, receiving, and distribution, and maintain communication with vendors
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
Control food cost within HQ purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures
Prepare operational reports and analyses setting forth progress, trends and make appropriate recommendations
Analyze sales and inventory to maximize opportunities
Manage payroll and controllable profit within established guidelines
Meet payroll budget percent expectations by being strategic with coverage, on-call shifts, etc
Schedule appropriate staff levels in accordance with budget and business forecast
Set precedent to achieve Sales, Per Cap & Controllable Budget
Incorporate sustainable resources into the culinary selections
Promote an inclusive & supportive approach at the Unit
Support unit in being an example for Company & Client guidelines with regard to Sustainability/Conservation efforts
Display knowledge of efforts in business application as well as giving adequate opportunity for teaching to unit staff as necessary
Support SSA / Unit in driving community effort through hiring efforts, engagement activities, and focus on opportunities of giving back
Perform other tasks as deemed necessary