Executive Chef

SSA Group, LLC•Venice, FL

19d•$75,000 - $80,000

About The Position

SSA Group at Snook Haven is seeking an Executive Chef to manage the culinary operations of the unit. The role oversees kitchen employees, food production, menu planning, purchasing, inventory, food safety, equipment maintenance, budgeting, payroll, and operational reporting. The Executive Chef works closely with the General Manager, client staff, vendors, and company personnel to deliver consistent, high-quality food and welcoming guest experiences. The role also supports sustainability and conservation efforts, community engagement, and an inclusive, supportive workplace. This is a full-time, exempt position. The posting states applications should be submitted within seven days of posting, though the employer may adjust that timeframe.

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, including team building and development and fostering 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 knowledge and skills for basic office functions.
Ability to stand for extended periods and move and handle boxes weighing up to 35 pounds, including lifting, and perform the role’s other 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, serve as a culinary resource, and ensure new staff complete SSAfety training.
Train kitchen personnel in safe equipment operation and food production practices.
Assist the General Manager with weekly and monthly sales forecasting.
Direct and coordinate production and dish room staff.
Maintain positive working relationships with client 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 food preparation and the 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 based on market trends, customer preferences, and nutritional considerations; develop recipes and determine ingredients and serving portions.
Inspect food preparation and service, food appearance, cleanliness and sanitation, 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 and kitchen or dining-area cleanliness and maintenance practices.
Comply with food safety practices and applicable health and safety regulations.
Process invoices with the office team to support timely vendor payment.
Manage culinary operational functions within the unit.
Control food costs through purchasing specifications, storeroom requisitions, product storage, standardized recipes, and waste control.
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 and meet payroll budget expectations through strategic staffing coverage.
Schedule staffing levels according to budget and business forecasts.
Work toward sales, per-capita, and controllable-budget targets.
Incorporate sustainable resources into culinary selections and support company and client sustainability and conservation efforts, including staff education.
Promote an inclusive and supportive approach and help remove barriers while encouraging 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; 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, with scaled-salary pay following submission and approval of leave.
Paid parental leave for birthing parents of up to 6–8 weeks, depending 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 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.