Executive Chef

SSA Group, LLC•Asheboro, NC

18d•$80,000 - $85,000

About The Position

SSA Group at the North Carolina Zoo is hiring an Executive Chef to manage the culinary operation within the unit. Reporting to the General Manager, the Executive Chef leads kitchen personnel and food production, develops and maintains menus and recipes, oversees food quality and safety, and manages purchasing, inventory, labor, payroll, and controllable costs. The role works closely with the client, vendors, and company teams to deliver consistent food service and memorable guest experiences. The Executive Chef also supports inclusive team development, community engagement, and sustainability and conservation efforts. This is a full-time, exempt position. The posting lists a $75 monthly cell phone stipend and benefits that include flexible time off, insurance coverage, a 401(k) program with a company match, paid leave programs, employee discounts, and other benefits.

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 headquarters personnel.
Proven leadership skills and understanding of team building, team development, and partnership building.
Strong problem-solving and decision-making skills, with the ability to stay organized.
Financial management, merchandising, analytical, planning, and leadership skills.
Flexibility 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, including lifting and performing the role’s functions.
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 to promote quality food service; ensure staff complete SSAfety training upon hire.
Train kitchen personnel in safe equipment operation, food production principles, and practices.
Assist the General Manager with accurate weekly and monthly sales forecasts as needed.
Direct and coordinate production and dish room staff.
Maintain a close working relationship with the client’s staff.
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 experiences for guests and clients.
Supervise period-end inventory for food and beverage areas.
Direct and participate in daily preparation of standard and gourmet food items, and supervise and participate in menu preparation and display for special functions.
Monitor and track proper cooking and holding temperatures.
Establish equipment maintenance schedules in accordance with manufacturer instructions, provide safety training, and facilitate facility and equipment maintenance and repairs.
Ensure consistent, high-quality operations; plan menus using market trends, customer preferences, and nutritional considerations; develop recipes, select ingredients, and specify serving portions.
Inspect locations for food preparation and service quality, food appearance, cleanliness, sanitation, equipment condition, 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 kitchen or dining-area maintenance practices; comply with food safety and applicable health and safety regulations.
Process invoices with the office team to support timely vendor payments.
Manage all culinary operational functions within the unit.
Control food costs in accordance with purchasing specifications, storeroom requisition systems, product storage requirements, standardized recipes, and waste-control procedures.
Prepare operational reports and analyses, identify progress and trends, and make appropriate recommendations.
Analyze sales and inventory to maximize opportunities.
Manage payroll and controllable profit within established guidelines, meeting payroll budget expectations through strategic staffing coverage and on-call shifts.
Schedule appropriate staffing levels based on budget and business forecasts.
Set the example for achieving 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 approach, remove barriers, and empower team members’ growth and opportunity.
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 with no accruals; employees are encouraged to schedule time off as needed within business scope.
Medical, dental, vision, and life insurance, plus 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 benefits.
Paid parental leave for birthing parents, covering up to 6–8 weeks based on the birthing event.
Up to 120 hours of 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.