Executive Chef

SSA Group•Birmingham, AL

13d

About The Position

The Executive Chef manages all culinary operations within the unit, overseeing food production, kitchen and dish room staff, food quality, safety, service, inventory, purchasing, budgets, payroll, and vendor relationships. The role develops menus and recipes, directs daily and special-event food preparation, maintains consistent culinary standards, and ensures compliance with food safety, health, sanitation, company, client, and labor requirements. The Executive Chef works closely with the General Manager, client staff, office team, vendors, and company personnel, and supports inclusive workplace practices, sustainability and conservation, and community engagement.

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, including the ability to develop teams and foster partnerships.
Strong problem-solving, decision-making, and organizational skills.
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, 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 coach kitchen personnel; develop and deliver culinary training.
Ensure staff complete safety training upon hire, and train personnel in equipment operation, food production practices, and safe work procedures.
Assist the General Manager with weekly and monthly sales forecasts.
Direct and coordinate production and dish room staff, and maintain positive working relationships with client staff.
Manage employees in accordance with state and federal labor laws, and uphold company policies and procedures.
Maintain a clean, safe, and organized work environment; establish equipment maintenance schedules and facilitate facility and equipment repairs.
Supervise period-end food and beverage inventory.
Direct and participate in daily preparation of standard and gourmet food, and supervise preparation and display of menu items for special functions.
Monitor and track cooking and holding temperatures.
Plan menus based on market trends, customer preferences, and nutritional considerations; develop recipes, select ingredients, and specify serving portions.
Inspect food preparation and service quality, food appearance, sanitation and cleanliness, equipment, and employee appearance across locations.
Order food products; assist with shipping, receiving, and distribution; communicate with vendors; and evaluate raw and finished product quality.
Implement and enforce food-handling, cleanliness, sanitation, health, and safety practices and regulations.
Process invoices with the office team to support timely vendor payment.
Manage culinary operations, food costs, purchasing specifications, storeroom requisitions, product storage, recipe standardization, and waste control.
Prepare operational reports and analyses, identify progress and trends, make recommendations, and analyze sales and inventory to maximize opportunities.
Manage payroll and controllable profit within established guidelines; plan coverage and staffing levels to meet payroll 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 efforts, including staff education.
Promote an inclusive and supportive unit, remove barriers, empower team members, and support community engagement and giving-back opportunities.
Deliver warm, welcoming, and memorable experiences for guests and clients.
Perform other tasks as necessary.

Benefits

$75 monthly cell phone stipend.
Flexible 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, up to 6–8 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 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.