Executive Sous Chef

Boulder, CO, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $66,900.00 - $85,400.00

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

401(k) Plan

short-term disability

long-term disability

Paid parental leave

paid bereavement leave

Paid Time Off

cell phone stipend

Paid sick leave

Job Description

SSA Group is a distinguished company specializing in partnering with zoos, aquariums, museums, and other cultural attractions across the United States to enhance and integrate dining, retail, admissions, and additional services. With a remarkable 50 years of industry experience, SSA Group has solidified its reputation by refining fundamental practices while continuously innovating to pioneer better methods within the cultural attraction sector. SSA Group operates with core values centered around sustainability, inclusivity, and innovation, positioning itself as a transformative leader dedicated to increasing revenue opportunities for its partners while enhancing visitor experiences.

The company is family-built and operates with a stro... Show More

Job Requirements

Three to five years junior sous chef or similar experience in high volume culinary environments
Culinary Arts Degree preferred
ServSafe or Food Handling Certification preferred
Knowledge of HACCP
Strong interpersonal and communication skills
Proven leadership and team development skills
Exceptional problem solving and decision making
Financial management and planning capabilities
Flexibility in fast-paced settings
Basic computer skills
Physical ability to stand for long periods and lift up to 35 lbs
Availability to work nights, weekends and holidays as required

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 HACCP
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
Demonstrates financial management, merchandising, analytical, and planning skills
Demonstrates flexibility in a fast-paced environment
Computer knowledge for basic office functions
Physical ability to stand for extended periods and handle boxes weighing up to 35 lbs
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
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
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
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, food appearance, and cleanliness and sanitation of production and service areas, equipment and employee appearance
Evaluate the quality of raw food and ensure the quality of finished products
Implement and enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas
Comply with all food safety regulations and practices
Process invoices to office team ensuring smooth communication for vendor payment
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, standardized recipes and waste control procedures
Help implement systems and processes that increase efficiency and strengthen financial performance
Support Executive Chef in preparing operational reports and analyses on progress and trends with 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 scheduling appropriate staff levels according to budget and business forecast
Support achieving sales, per capita and controllable budget goals
Support incorporation of sustainable resources into culinary selections
Promote an inclusive and supportive approach at the unit
Support sustainability and conservation efforts aligned with company and client guidelines
Drive community efforts through hiring, engagement, and giving back
Perform other tasks as necessary

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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