Executive Chef

SSA Group, LLC • Venice, FL

3d • $75,000 - $80,000

About The Position

SSA Group is seeking an Executive Chef for a role based in southern Florida, with relocation support available for the right candidate. The Executive Chef manages the culinary operation within the unit and reports to the General Manager. The role oversees kitchen personnel and food production, maintains a close working relationship with the client, and supports a consistent, high-quality guest experience.

The Executive Chef plans menus and recipes, directs daily food preparation and service, manages purchasing and inventory, and monitors food quality, safety, sanitation, and costs. The position also oversees staffing, scheduling, payroll, financial performance, equipment maintenance, vendor coordination, and operational reporting. The chef incorporates sustainable resources into culinary selections and supports inclusion, team development, and community engagement.

This is a full-time, exempt position. The role requires five years of chef experience in a high-volume restaurant, country club, catering operation, or cultural attraction venue, a Culinary Arts degree, ServSafe certification, and knowledge of HAACP.

Requirements

• Five years of chef experience in a high-volume restaurant, country club, catering operation, or cultural attraction venue.
• Culinary Arts degree.
• ServSafe certification.
• Knowledge of HAACP.
• Strong interpersonal and communication skills, including the ability to communicate with clients, the Resident Area General Manager, and headquarters personnel.
• Proven leadership and team-building skills, with the ability to develop teams and foster partnerships.
• Strong problem-solving and decision-making skills and the ability to stay organized.
• Financial management, merchandising, analytical, planning, and leadership skills.
• Flexibility in a fast-paced environment.
• Computer skills for basic office functions.
• Ability to stand for extended periods and move and handle boxes weighing up to 35 pounds, including lifting, as required by the operation.
• Ability to work varied hours and days, including nights, weekends, and holidays, as needed.

Responsibilities

• Interview, hire, evaluate, reward, and progressively coach kitchen personnel.
• Develop culinary training programs for food production employees, serve as a culinary resource, and ensure staff complete SSAfety training upon hire.
• Train kitchen personnel in safe equipment and utensil operation, food production practices, and safety procedures.
• Assist the General Manager with weekly and monthly sales forecasting.
• Direct and coordinate production and dish room staff.
• Maintain a positive working relationship with the client's staff.
• Manage employees in accordance with state and federal labor laws.
• Maintain a clean, safe, and organized work environment and uphold company policies and procedures.
• Perform the steps of SSA EXTRA Guest Service to support memorable guest and client experiences.
• Supervise period-end inventory for food and beverage areas.
• Direct and participate in daily preparation of standard and gourmet food, including menu items for special functions.
• Monitor and track cooking and holding temperatures.
• Establish equipment maintenance schedules, provide safety training, and facilitate facility and equipment maintenance and repairs.
• Ensure consistency and quality across operations; plan menus and design recipes based on market trends, customer preferences, and nutritional considerations.
• Inspect locations for food preparation and service quality, food appearance, cleanliness, sanitation, equipment condition, and employee appearance.
• Order food products; assist with shipping, receiving, and distribution; and communicate with vendors.
• Evaluate raw food quality and ensure the quality of finished products.
• Implement and enforce sanitary food-handling and cleanliness practices, and comply with food safety, health, and safety regulations.
• Process invoices for the office team and support timely vendor payments.
• Manage all culinary operational functions within the unit.
• Control food costs through purchasing specifications, storeroom requisition systems, storage requirements, standardized recipes, and waste control.
• Prepare operational reports and analyses, identify progress and trends, and make recommendations.
• Analyze sales and inventory to maximize opportunities.
• Manage payroll and controllable profit within guidelines and meet payroll budget expectations through strategic staff coverage.
• Schedule staffing levels in line with budgets and business forecasts.
• Set an example in achieving sales, per-capita, and controllable budget goals.
• Incorporate sustainable resources into culinary selections and support company and client sustainability and conservation guidelines.
• Promote an inclusive and supportive environment, remove barriers, and empower team members' growth and opportunity.
• Support community efforts through hiring, engagement activities, and opportunities to give back.
• Perform other tasks as necessary.

Benefits

• $75 monthly cell phone stipend.
• Flex Time Off; no accruals, with employees encouraged to schedule time off as needed within business scope.
• Medical, dental, vision, life insurance, and other voluntary benefits for employees and their families; employee premiums apply.
• 401(k) program with a 15% company match, subject to eligibility requirements.
• Employer-sponsored short-term and long-term disability.
• Paid parental leave for birthing parents, covering up to 6–8 weeks based on the birthing event.
• Up to 120 hours of paid leave for qualifying reasons, including parental bonding and family serious medical conditions.
• Up to five days of paid bereavement leave.
• On-demand pay program providing access to a portion of earned wages before payday.
• Meal plan and employee discounts where applicable.
• Paid sick leave in accordance with applicable state and local laws.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: Associate degree