Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $75,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Flexible vacation or time away from work
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
401(k) Plan
short-term disability
long-term disability
Paid parental leave
paid bereavement leave
cell phone stipend
Accrued Paid Sick Leave
Job Description
SSA Group at the National Western Center is a well-established company specializing in enhancing the operations of cultural attractions such as zoos, aquariums, museums, and similar venues across the United States. With a rich history spanning 50 years, SSA Group has built a strong reputation for integrating dining, retail, admissions, and other service elements to increase revenue opportunities for its partners. The company's core values emphasize sustainability, inclusivity, and innovation, driving a transformative impact on the cultural attraction industry. SSA Group operates with a familial dedication and passion, designed by families for families, ensuring that every initiative not only meets... Show More
Job Requirements
- Strong interpersonal and communication skills
- Proven leadership skills with team building and development focus
- Exceptional problem solving and decision making abilities
- Demonstrated financial management and planning skills
- Ability to remain flexible in fast-paced environment
- Computer knowledge for basic office functions
- Physical ability to stand for long periods and lift 35lbs
- Willingness to work varied hours, including nights, weekends and holidays
- Three to five years relevant culinary experience
- Culinary arts degree preferred
- ServSafe or Food Handling certification preferred
- Knowledge of HAACP regulations
Job Qualifications
- Three to five years experience as Junior Sous Chef or similar role in high volume restaurant, country club, catering or cultural venue
- Culinary arts degree preferred
- ServSafe or Food Handling certification preferred
- Knowledge of HAACP
- Strong interpersonal and communication skills
- Proven leadership and team building skills
- Exceptional problem solving and decision making skills
- Financial management, merchandising, analytical and planning skills
- Demonstrated flexibility in fast-paced environments
- Computer proficiency for basic office functions
- Physical ability to stand for extended periods and handle boxes up to 35lbs
- Availability to work varied hours including nights, weekends and holidays
Job Duties
- Interview, hire, evaluate, reward, and coach kitchen personnel as appropriate
- Develop culinary training programs for food production employees and serve as culinary resource
- Train kitchen personnel in safe operating procedures of equipment and food production principles
- Direct and coordinate the work of production and dish room staff
- Maintain communications with Food and Catering Operations teams to ensure proper menu productions and staffing
- Maintain close relationship with client’s staff to ensure positive working relationships
- Manage employees according to State and Federal labor laws
- Maintain a clean, safe and organized work environment
- Uphold and demonstrate understanding of company policies and procedures
- Perform SSA EXTRA Guest Service steps to ensure memorable experience for guests
- Supervise period end inventory for all food and beverage areas
- Direct and participate in preparation of standard and gourmet food items
- Monitor and track proper cooking and holding temperatures
- Ensure overall consistency and quality across operations
- Assist Executive Chef in planning menus based on trends, customer preferences, and nutrition
- Price menus strategically for optimal revenue
- Inspect quality of food preparation, appearance, cleanliness and sanitation
- Evaluate quality of raw and finished food products
- Implement and enforce sanitary practices and ensure compliance with health and safety regulations
- Process invoices and ensure timely payment of vendors
- Manage all culinary operational functions within the unit
- Assist Executive Chef in controlling food cost through inventory and waste control
- Implement efficient systems to strengthen financial performance
- Support Executive Chef in operational reporting and analysis
- Work with Executive Chef on sales and inventory analysis
- Manage payroll and controllable profit within guidelines
- Support scheduling to meet budget and business forecasts
- Promote sustainable resource use in culinary selections
- Foster inclusive and supportive unit culture
- Support sustainability and conservation efforts and community engagement
- Perform additional tasks as necessary
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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