Executive Chef

SSA Group, LLC • Birmingham, AL

19d • $60,000 - $70,000

About The Position

SSA Group at Birmingham Zoo is hiring an Executive Chef to manage the culinary operation within the unit. Reporting to the General Manager, the Executive Chef oversees kitchen personnel, food production, inventory, purchasing, food safety, equipment maintenance, budgets, payroll, and operational performance. The role works closely with the client’s staff and company personnel to deliver consistent, high-quality food and welcoming guest experiences. The chef also supports sustainability and conservation efforts, inclusion and belonging, and community engagement.

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 involves standing for extended periods, handling boxes weighing up to 35 pounds, and working varied hours, including nights, weekends, and holidays 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 the client, Resident Area General Manager, and HQ personnel.
• Proven leadership skills and understanding of team building, development, and partnership building.
• Strong problem-solving and decision-making skills, combined with organization.
• 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 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 and ensure new staff complete SSAfety training.
• Train kitchen personnel in safe equipment operation, food-production principles, and practices.
• Assist the General Manager with weekly and monthly sales forecasts.
• Direct and coordinate production and dish room staff, and manage employees in accordance with state and federal labor laws.
• Maintain a clean, safe, and organized work environment and uphold company policies and procedures.
• Deliver warm, welcoming, and memorable guest and client experiences.
• Supervise period-end inventory across food and beverage areas.
• Direct and participate in daily food preparation and supervise preparation and display of 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.
• Maintain consistency and quality across operations; plan menus, design recipes, select ingredients, and specify serving portions.
• Inspect food preparation, service, food appearance, cleanliness, sanitation, equipment, and employee appearance across locations.
• 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 regulations.
• Process invoices with the office team to help ensure vendors are paid within terms.
• Manage all culinary operational functions within the unit.
• Control food costs through purchasing specifications, storeroom requisitions, product storage, 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 guidelines, and meet payroll budget expectations through strategic staffing and coverage.
• Schedule staffing levels in accordance with budgets 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, including teaching unit staff as appropriate.
• Promote an inclusive and supportive environment, remove barriers, and empower team members’ growth and opportunities.
• 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, up to 6–8 weeks depending on the birthing event.
• Up to 120 hours of paid leave for qualifying reasons, including parental bonding and a family member’s 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: Manager
• Education Level: Associate degree