Executive Chef

Responsibilities

• Team Leadership: Hire, train, evaluate, and coach kitchen staff, fostering a positive and productive work environment.

• Culinary Training & Standards: Develop and implement training programs to enhance food production quality, ensuring compliance with SSAfety standards upon hiring.

• Food Safety & Operations: Train staff on equipment use, safe food handling, and best kitchen practices while upholding all sanitation and health regulations.

• Sales & Forecasting: Assist the General Manager with forecasting weekly and monthly sales to optimize operations.

• Kitchen Supervision: Oversee kitchen staff, dish room personnel, and food preparation to maintain efficiency and quality.

• Client Relations: Cultivate a strong partnership with clients to ensure seamless collaboration.

• Regulatory Compliance: Manage employees in accordance with state and federal labor laws while maintaining a clean, safe, and organized work environment.

• Guest Experience: Ensure every guest interaction aligns with SSA EXTRA Guest Service standards for a memorable dining experience.

• Inventory & Purchasing: Supervise period-end inventory, place food product orders, and manage shipping, receiving, and vendor communications.

• Food Quality & Presentation: Oversee menu planning, recipe design, portion control, and presentation of gourmet dishes.

• Equipment & Maintenance: Schedule regular maintenance, facilitate repairs, and provide training on safety protocols, including hazardous materials handling.

• Sustainability & Community Engagement: Promote sustainability in menu selections and support SSA’s community-focused hiring and engagement efforts.

• Financial Management: Control food costs, manage labor expenses, analyze sales trends, and prepare operational reports to optimize profitability.

• Workforce Management: Schedule staff strategically to meet budget and forecasted needs while ensuring operational efficiency.

Qualifications

• Strong leadership and communication skills to effectively collaborate with clients, management, and team members.

• Proven ability to develop and mentor a high-performing culinary team.

• Strong problem-solving and decision-making skills, with the ability to stay organized in a fast-paced environment.

• Financial acumen, including budget management, cost control, and sales analysis.

• Proficiency in computer systems for office and inventory management tasks.

• Physical ability to stand for long periods and lift up to 35 lbs.

• Flexible availability, including evenings, weekends, and holidays.

Experience & Certifications

• Minimum of five years of culinary experience in a high-volume restaurant, catering venue, country club, or cultural attraction.

• Culinary Arts Degree preferred.

• ServSafe Certification required.

• HAACP knowledge preferred.

Compensation & Benefits

• Full-time salaried position.

• Flexible Time Away from Work Plan – We encourage work-life balance by offering the flexibility to take time as needed.

• Comprehensive Benefits Package:

  • Medical, dental, and vision insurance with employee contribution.

  • Employer-sponsored short-term and long-term disability coverage.

  • Paid parental leave:

    • Birthing Parents: Up to 6-8 weeks of fully paid leave.

    • Parental Leave: 4 weeks of fully paid leave for birth, adoption, or foster care, which can be combined with birthing leave.

• 401(k) Program – Eligible for enrollment after one year of employment (January or June enrollment periods; no company match currently).

• $75 Monthly Cell Phone Stipend.