Executive Chef

SSA Group•Asheboro, NC

17d

About The Position

The Executive Chef manages all culinary operations within the unit, ensuring consistent, high-quality food and service while controlling food, labor, and other operational costs. The role leads kitchen and dish room personnel, maintains client relationships, supports sales forecasting, and upholds company policies and applicable labor, health, safety, and food-safety requirements. The Executive Chef directs daily food preparation and special-function service, plans menus and recipes, oversees purchasing and inventory, and monitors food quality, presentation, sanitation, and equipment maintenance. The role also prepares operational reports, analyzes sales and inventory, manages payroll and staffing within budget, and supports sustainability, inclusion, and community engagement efforts. This is a full-time, exempt position. Work hours may vary and may include nights, weekends, and holidays. The role requires standing for extended periods and lifting and moving boxes weighing up to 35 pounds as needed.

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 skills, including team building and development and partnership building.
Strong problem-solving and decision-making skills and the ability to stay organized.
Financial management, merchandising, analytical, planning, and leadership skills.
Ability to remain flexible 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 as needed.
Ability to work varied hours and days, including nights, weekends, and holidays, as needed.

Responsibilities

Interview, hire, evaluate, reward, and coach kitchen personnel.
Develop culinary training programs and serve as a resource for food production quality.
Ensure staff complete safety training upon hire and train kitchen personnel in safe equipment operation and food-production practices.
Assist the General Manager with weekly and monthly sales forecasts as needed.
Direct and coordinate production and dish room staff, and maintain a positive working relationship with client staff.
Manage employees in accordance with state and federal labor laws; uphold company policies and procedures.
Maintain a clean, safe, and organized work environment and provide training on lifting, hazardous-material and chemical controls, and basic first aid.
Supervise period-end inventory for food and beverage areas.
Direct and participate in daily preparation of standard and gourmet foods and in the preparation and display of menu items for special functions.
Monitor and track cooking and holding temperatures.
Establish equipment maintenance schedules in line with manufacturer instructions and facilitate facility and equipment maintenance and repairs.
Ensure consistency and quality across operations; plan menus based on market trends, customer preferences, and nutrition; design recipes, select ingredients, and specify portions.
Inspect locations for food preparation and service quality, food appearance, cleanliness, sanitation, and employee appearance.
Place food-product orders; assist with shipping, receiving, and distribution; and communicate with vendors.
Evaluate raw food quality and ensure finished-product quality.
Implement and enforce sanitary food-handling, cleanliness, and kitchen or dining-area maintenance practices; comply with food-safety and health and safety requirements.
Process invoices with the office team and help ensure vendors are paid within terms.
Manage culinary operational functions within the unit.
Control food costs in accordance with purchasing specifications, storeroom requisition systems, storage requirements, standardized recipes, and waste-control procedures.
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 established guidelines; meet payroll budget expectations through staffing coverage strategies.
Schedule appropriate staffing levels according to budget and business forecasts.
Work toward 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 unit and support community engagement, hiring efforts, and opportunities to give back.
Perform other tasks as necessary.
Deliver warm, welcoming, and memorable experiences for guests and clients.

Benefits

$75 monthly cell phone stipend.
Flex Time Off with no accruals; employees are 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 of up to 6–8 weeks, depending on the birthing event.
Up to 120 hours of SSA paid leave for qualifying reasons, including parental bonding and serious medical conditions in the family.
Up to five days of paid bereavement leave.
On-demand pay 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.