Executive Sous Chef

SSA Group, LLC•Royal Oak, MI

1d•$62,000 - $65,000

About The Position

SSA Group at the Detroit Zoo is hiring an Executive Sous Chef to manage culinary operations within the unit. The position reports directly to the Executive Chef and oversees kitchen personnel, food production, food safety, inventory, service quality, financial performance, and sustainability efforts. The Executive Sous Chef works with the Executive Chef and Operations Team on menu planning, staffing, payroll, sales, inventory, and operational reporting, while helping deliver warm, welcoming, and memorable guest and client experiences. The role includes hiring, evaluating, coaching, and training kitchen staff; coordinating production and dish room work; maintaining client and internal team relationships; and ensuring employees follow company policies, labor laws, and safe work practices. It also involves directing and participating in food preparation, monitoring cooking and holding temperatures, inspecting food quality and service areas, and ensuring compliance with sanitation, food safety, health, and safety requirements. The Executive Sous Chef supports cost control and unit performance through inventory and purchasing processes, recipe standardization, waste controls, menu pricing, payroll and staffing plans, and sales and inventory analysis. The role also supports sustainable culinary choices, an inclusive and supportive workplace, and community engagement. This is a full-time, exempt position with varied hours and days, including nights, weekends, and holidays as needed.

Requirements

Strong interpersonal and communication skills, including the ability to communicate with clients, the 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 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.
Physical ability to stand for extended periods and move and handle boxes weighing up to 35 pounds as required.
Ability to work varied hours and days, including nights, weekends, and holidays, as needed.
Three to five years of Junior Sous Chef or similar experience in a high-volume restaurant, country club, catering operation, or cultural attraction venue.
Knowledge of HAACP.

Nice To Haves

Culinary Arts degree preferred.
ServSafe or Food Handling certification preferred.

Responsibilities

Interview, hire, evaluate, reward, and progressively coach kitchen personnel.
Develop culinary training programs and ensure new staff complete SSAfety training.
Train kitchen personnel in safe equipment operation and food production principles and practices.
Direct and coordinate production and dish room staff as needed.
Maintain communications with Food and Catering Operations teams through weekly meetings and daily conversations regarding menu production, standards, quality, and staffing.
Maintain a positive 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 preparation and display of menu items for special functions.
Monitor and track cooking and holding temperatures and ensure consistent, high-quality operations.
Assist the Executive Chef with menu planning based on market trends, customer preferences, and nutritional considerations; design recipes and determine ingredients and serving portions.
Price menus to support strategic price increases.
Inspect locations for food preparation and service quality, food appearance, cleanliness, sanitation, equipment condition, and employee appearance.
Evaluate raw food quality and ensure quality of finished products.
Implement and enforce sanitary food handling, cleanliness, and maintenance practices; comply with food safety, health, and safety regulations.
Process invoices with the office team to support timely vendor payments.
Manage culinary operational functions within the unit.
Assist the Executive Chef in controlling food costs through storeroom requisitions, product storage requirements, standardized recipes, and waste control.
Help implement efficient systems and processes that strengthen unit financial performance.
Support the Executive Chef in preparing operational reports and analyses and making recommendations.
Analyze sales and inventory with the Executive Chef to maximize opportunities.
Help manage payroll and controllable profit within guidelines and meet payroll budget expectations through strategic staffing coverage.
Support scheduling appropriate staffing levels according to budget and business forecasts.
Support achievement of sales, per-capita, and controllable budgets.
Support sustainable resources in culinary selections and sustainability and conservation efforts.
Promote an inclusive and supportive unit and provide opportunities to educate staff on sustainability efforts.
Support community efforts through hiring, engagement activities, and giving-back opportunities.
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 family; 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 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 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.