Executive Chef

SSA Group•Louisville, KY

About The Position

The Executive Chef manages all culinary operations within the unit, overseeing kitchen personnel, food production, service quality, budgets, inventory, purchasing, and safety. The role works closely with the General Manager, client staff, vendors, and company personnel to provide consistent, high-quality food service and a positive guest and client experience. The Executive Chef leads hiring, training, evaluation, coaching, and scheduling of kitchen staff; directs production and dish room employees; develops menus and recipes; and oversees preparation for daily service and special functions. The position manages food and labor costs, payroll, sales and inventory analysis, purchasing, invoices, and operational reporting. It also maintains food safety, sanitation, equipment, and workplace safety standards; coordinates facility and equipment maintenance; and supports sustainability, inclusion, and community engagement efforts. This is a full-time, exempt position. The schedule may vary and may include nights, weekends, and holidays as needed. The position requires standing for extended periods and lifting and handling boxes weighing up to 35 pounds. Compensation includes a $75 monthly cell phone stipend. Benefits include flexible time off, medical, dental, vision and life insurance, voluntary benefits, a 401(k) program with a 15% company match subject to eligibility, employer-sponsored short- and long-term disability, parental and qualifying paid leave, bereavement leave, on-demand pay, meal plans and employee discounts where applicable, and paid sick leave in accordance with applicable laws.

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, Resident Area General Manager, and HQ personnel.
Proven leadership, team-building, and team-development skills, with the ability to 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.
Physical ability to stand for extended periods and lift, 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 programs and train staff in food production, safe equipment operation, and food safety practices.
Ensure required safety training is completed for staff upon hire.
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 and procedures.
Maintain a clean, safe, and organized work environment and provide safety training covering lifting, hazardous materials, chemical control, and basic first aid.
Deliver the company’s guest service standards to provide a positive experience 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 food 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 food service across operations; plan menus, develop recipes, select ingredients, and set serving portions.
Inspect food preparation and service, food appearance, cleanliness and sanitation, equipment, and employee appearance.
Place food product orders; assist with shipping, receiving, and distribution; and maintain vendor communication.
Evaluate raw food quality and finished products.
Implement and enforce sanitary food-handling, cleanliness, and kitchen or dining-area maintenance practices; comply with food safety, health, and safety regulations.
Process invoices and coordinate with the office team to support timely vendor payments.
Manage culinary operations, food costs, purchasing specifications, storeroom requisitions, product storage, standardized recipes, and waste control.
Prepare operational reports and analyses, identify trends, and make recommendations.
Analyze sales and inventory to maximize opportunities.
Manage payroll and controllable profit within established guidelines and meet payroll budget expectations through staffing and coverage decisions.
Schedule appropriate staffing levels in line with the budget and business forecast, 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, empower team growth and opportunity, and support community engagement and giving-back efforts.
Perform other tasks as necessary.

Benefits

$75 monthly cell phone stipend.
Flexible time off; no accruals, with employees encouraged to schedule time off as needed within the scope of the business.
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 and enrollment 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 paid leave for qualifying reasons, including parental bonding and serious medical conditions affecting family members.
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.