Executive Chef - Snook Haven

SSA Group, LLC•Venice, FL

16h•$75,000 - $80,000

About The Position

SSA Group at Snook Haven is hiring an Executive Chef to manage the culinary operations of the unit. The role leads kitchen personnel and oversees food production, service quality, food safety, sanitation, inventory, ordering, equipment maintenance, vendor communication, scheduling, payroll, and operational budgets. The Executive Chef collaborates with the General Manager and client staff, develops menus and recipes, and supports a welcoming guest experience. The position also advances inclusive team practices, community engagement, and sustainability and conservation efforts. This is a full-time, exempt position. Compensation and benefits include a $2,500 sign-on bonus subject to eligibility requirements, a $75 monthly cell phone stipend, flex time off, medical, dental, vision, life and other voluntary benefits, a 401(k) program with a 15% company match subject to eligibility, employer-sponsored short- and long-term disability, parental leave, qualifying paid leave, paid bereavement leave, on-demand pay, meal plan and employee discounts where applicable, and paid sick leave as required by law.

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 and an understanding of team building, 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 sufficient for basic office functions.
Physical ability to stand for extended periods and lift, move, and handle boxes weighing up to 35 pounds, 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; build and develop the team.
Develop culinary training programs and train employees in food production, food safety, and safe operation of equipment, utensils, and machinery; ensure required SSAfety training is completed upon hire.
Assist the General Manager with forecasting weekly and monthly sales.
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 and uphold company policies and procedures.
Maintain a clean, safe, and organized work environment.
Deliver warm, welcoming, and memorable experiences for guests and clients.
Supervise period-end inventory for food and beverage areas.
Direct and participate in daily food preparation and supervise preparation and display for special functions.
Monitor and track proper 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 based on market trends, customer preferences, and nutritional considerations; design recipes and determine ingredients and serving portions.
Inspect food preparation and service quality, food appearance, sanitation, cleanliness, equipment, and employee appearance.
Order food products; 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 maintenance practices, and comply with food safety and applicable health and safety regulations.
Process invoices and coordinate with the office team to ensure vendors are paid within terms.
Manage all culinary operational functions within the unit.
Control food costs through purchasing specifications, requisition systems, storage requirements, standardized recipes, and waste-control procedures.
Prepare operational reports and analyses, identify trends and progress, and make recommendations.
Analyze sales and inventory to maximize opportunities.
Manage payroll and controllable profit within guidelines, meet payroll budget expectations, and schedule staffing 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 sustainability and conservation guidelines through practical application and staff education.
Promote an inclusive and supportive environment, empower growth and opportunity for team members, and support community engagement and giving-back efforts.
Perform other tasks as necessary.

Benefits

$2,500 sign-on bonus, subject to eligibility requirements
$75 monthly cell phone stipend
Flex Time Off
Medical insurance
Dental insurance
Vision insurance
Life insurance
Other voluntary benefits for employees and their families
401(k) program with a 15% company match, subject to eligibility
Employer-sponsored short-term disability
Employer-sponsored long-term disability
Paid parental leave for birthing parents
Up to 120 hours of paid leave for qualifying reasons, including parental bonding and serious family medical conditions
Up to 5 days of paid bereavement leave
On-demand pay program
Meal plan and employee discounts where applicable
Paid sick leave in accordance with applicable state and local laws