Executive Chef

SSA Group•Venice, FL

13d

About The Position

The Executive Chef manages all culinary operations within the unit, overseeing food production, kitchen personnel, menu planning, food safety, inventory, purchasing, budgets, and service quality. The role works closely with the General Manager, client staff, vendors, and office personnel to maintain effective operations and deliver warm, welcoming, and memorable guest and client experiences. The Executive Chef supports an inclusive and supportive workplace, incorporates sustainable resources into culinary selections, and contributes to community engagement and conservation efforts. The position is full-time and exempt. It 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. The role includes varied hours and days, including nights, weekends, and holidays as needed, and requires standing for extended periods and handling boxes weighing up to 35 pounds.

Requirements

Five years of chef experience in a high-volume restaurant, country club, catering operation, or cultural attraction venue.
Culinary Arts degree.
ServSafe certified.
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 and development skills, with the ability to foster partnerships.
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 knowledge and skills for basic office functions.
Physical ability to stand for extended periods and move and handle boxes weighing up to 35 pounds, including lifting and performing the position's duties.
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 provide culinary guidance to food production employees.
Ensure safety training is completed upon hire and train staff in safe equipment operation, food production, and safe work practices.
Assist the General Manager with weekly and monthly sales forecasts as needed.
Direct and coordinate production and dish room staff, maintain positive relationships with client staff, and manage employees in accordance with state and federal labor laws.
Maintain a clean, safe, and organized work environment; uphold company policies and procedures; and deliver welcoming, 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 items and preparation and presentation of menu items for special functions.
Monitor and track cooking and holding temperatures.
Establish equipment maintenance schedules, facilitate facility and equipment maintenance and repairs, and provide training in lifting, hazardous materials and chemical control, and basic first aid.
Maintain consistency and quality across operations; plan menus based on market trends, customer preferences, and nutritional considerations; develop recipes, select ingredients, and set serving portions.
Inspect food preparation and service quality, food appearance, cleanliness and sanitation, equipment, and employee appearance.
Order food products; assist with shipping, receiving, and distribution; communicate with vendors; and evaluate raw ingredients and finished products.
Implement and enforce sanitary food-handling, cleanliness, and kitchen and dining-area maintenance practices; comply with food safety and health and safety regulations.
Process invoices and coordinate with the office team to help ensure vendors are paid within terms.
Manage culinary operations, control food costs in accordance with purchasing specifications and procedures, and manage payroll and controllable profit within established guidelines.
Prepare operational reports and analyses, identify progress and trends, and make recommendations; analyze sales and inventory to maximize opportunities.
Meet payroll budget expectations through strategic coverage and scheduling; schedule appropriate staffing based on budget and business forecasts; and work toward sales, per-capita, and controllable budget goals.
Incorporate sustainable resources into culinary selections and support unit sustainability and conservation efforts, including educating staff as appropriate.
Promote inclusion and support within the unit, remove barriers, empower team growth and opportunity, and support community engagement and giving-back efforts.
Perform other tasks as deemed necessary.

Benefits

$75 monthly cell phone stipend.
Flex Time Off with no accruals; employees are encouraged to schedule time off as needed within the scope of the business.
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, up to six to eight weeks based on the birthing event.
Up to 120 hours of SSA paid leave for qualifying reasons, including parental bonding and serious family 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.