Job Overview
Compensation
Type:
Salary
Rate:
Range $74,000.00 - $94,500.00
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
401(k) plan with 15% company match
Short-term and long-term disability insurance
Paid parental leave including birthing parent plan and adoption/foster leave
paid bereavement leave
Flexible vacation/time away from work plan
Monthly Cell Phone Stipend
Accrued Paid Sick Leave
Job Description
SSA Group is a renowned leader in the cultural attraction industry, specializing in partnering with zoos, aquariums, museums, and other similar entities across the United States. With over 50 years of experience, SSA Group has developed a unique expertise in integrating dining, retail, admissions, and more to enhance revenue opportunities for its diverse clientele. The company is deeply committed to sustainability, inclusivity, and innovation, aiming to transform the cultural attraction landscape by continuously raising the bar in service and operational excellence. SSA Group’s family-oriented culture and dedication to its partners underpin its success, fostering close, customized collaborations that support the... Show More
Job Requirements
- Strong interpersonal and communication skills including ability to articulate to clients and management
- 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/days including nights, weekends and holidays
Job Qualifications
- 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
- Strong interpersonal and communication skills including ability to articulate to clients and management
- Proven leadership skills with focus on team building and development
- Exceptional problem solving and decision making skills
- Demonstrates financial management, merchandising, analytical, planning and leadership skills
- Ability to remain flexible in 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
- 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
- Manage employees in accordance with State and Federal labor laws
- Maintain a clean, safe and organized work environment
- 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
- Design recipes, determine appropriate ingredients and specify individual serving portion for each recipe
- Ability to price out menus to offer strategic price increases
- Inspect all locations to observe quality of food preparation and service
- 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
- 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
- Assist Executive Chef in controlling food cost through storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures
- Help implement systems and processes that make tasks efficient and strengthen the financial performance of the unit
- Support Executive Chef in preparing operational reports and analyses setting forth progress and trends and make appropriate recommendations
- Work with Executive Chef on analyzing sales and inventory to maximize opportunities
- 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
- Support incorporation of sustainable resources into the culinary selections
- Promote an inclusive and supportive approach at the Unit
- 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
Job Location
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