Executive Chef

SSA Group•Venice, FL

About The Position

The Executive Chef manages all culinary operations within the unit, overseeing food production, kitchen personnel, service quality, and operational performance. The role develops menus and recipes, directs daily food preparation and special-function displays, and ensures consistent food quality, presentation, and service. It also manages purchasing, inventory, vendor communication, invoices, food costs, payroll, staffing, and operational reporting in line with budgets and company requirements. The Executive Chef hires, trains, evaluates, and coaches kitchen employees; promotes safe equipment use and food production practices; and maintains a clean, organized, and safe workplace. The role works closely with the General Manager, client staff, vendors, and company personnel, and supports an inclusive workplace, community engagement, and sustainability and conservation efforts. The position requires flexibility to work 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 clients, the Resident Area General Manager, and headquarters personnel.
Proven leadership skills, with an understanding of team building and development and 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 skills for basic office functions.
Ability to stand for extended periods and move and handle boxes weighing up to 35 pounds as needed, including lifting and performing the duties described.
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 culinary resource for food production employees.
Ensure new staff complete safety training and train kitchen personnel in safe equipment operation, food production, and safety practices.
Assist the General Manager with weekly and monthly sales forecasts.
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 and company policies.
Maintain a clean, safe, and organized work environment and provide required safety training.
Deliver SSA EXTRA Guest Service to promote a memorable experience for guests and clients.
Supervise period-end inventory for food and beverage areas.
Direct and participate in daily food preparation and in preparing and displaying menu items for special functions.
Monitor and track cooking and holding temperatures.
Establish equipment maintenance schedules and facilitate facility and equipment maintenance and repairs.
Ensure consistent, high-quality operations; plan menus around market trends, customer preferences, and nutritional considerations; develop recipes and specify ingredients and serving portions.
Inspect food preparation and service quality, food appearance, sanitation, cleanliness, equipment, and employee appearance across locations.
Order food products; assist with shipping, receiving, and distribution; and communicate with vendors.
Evaluate raw food quality and ensure the quality of finished products.
Implement and enforce food-handling sanitation, cleanliness, kitchen and dining-area maintenance, and applicable food safety, health, and safety practices.
Process invoices and coordinate with the office team to support timely vendor payment.
Manage 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 established guidelines; meet payroll budget expectations through strategic coverage and scheduling.
Schedule appropriate staffing levels according to budget and business forecasts, and 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 workplace, support team growth and opportunity, and contribute to community engagement and giving-back efforts.
Perform other tasks as necessary.

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 and enrollment periods.
Employer-sponsored short-term and long-term disability coverage.
Paid parental leave for birthing parents, covering up to 6–8 weeks fully paid depending on the birthing event.
Up to 120 hours of SSA paid leave for qualifying reasons, including parental bonding and a family member’s serious medical condition.
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.