Jr Sous Chef

SSA Group•Rochester, NY

About The Position

SSA Group is hiring a Jr Sous Chef to support kitchen operations at a cultural attraction. The role reports to the Sous Chef and helps ensure the location is prepared and staffed for daily service. The Jr Sous Chef oversees kitchen duties and standards for food service, safety, quality, availability, merchandising, and guest service, while actively assisting with service as needed. The position supports staff training, coaching, task delegation, scheduling and break management, and employee performance processes. It also monitors food-safety logs, cleanliness, equipment upkeep, and compliance with applicable laws and company policies. The Jr Sous Chef communicates operational and quality issues to the Sous Chef and Food Service Operations Manager(s), and works with restaurant supervisors to maintain operating standards. The role calls for 1–2 years of culinary experience, strong leadership and communication skills, and flexibility in a fast-paced environment. It involves standing for extended periods and lifting or moving boxes weighing 10–35 pounds. Varied hours, including nights, weekends, and holidays, may be required. Compensation is $18.00–$20.00 per hour; the role is hourly and non-exempt. SSA Group also offers an Employee Assistance Program, early pay, a tuition discount through a partnership college, parental leave, a meal plan, and employee discounts.

Requirements

1–2 years of culinary experience.
Strong interpersonal and communication skills, including the ability to communicate with the General Manager and personnel.
Proven leadership skills and understanding of team building, team development, and partnerships with other branch managers.
Strong problem-solving and decision-making skills and the ability to stay organized.
Multitasking, attention to detail, analytical, planning, and leadership skills.
Flexibility in a fast-paced environment.
A team-oriented, personable, professional, upbeat, and energetic approach; initiative; and tact and diplomacy.
Computer knowledge and skills for basic office functions.
Ability to stand for extended periods and move or handle boxes weighing 10–35 pounds, including lifting.
Ability to work varied hours and days, including nights, weekends, and holidays, as needed.

Responsibilities

Perform SSA EXTRA Guest Service steps to provide memorable experiences for guests and clients.
Ensure the restaurant or location is adequately prepared and staffed for daily back-of-house operations.
Oversee kitchen duties and ensure food-service, safety, quality, availability, merchandising, and guest-service standards are met.
Oversee safety logs, including food temperatures, rotation, and waste.
Ensure staff follow uniform, hygiene, handwashing, and glove-use requirements.
Support SSAfety training in knife handling and ensure direct reports properly use knives and slicers.
Create daily prep and item lists and delegate work as needed.
Support operations and fill staffing or service gaps to ensure smooth service.
Maintain checklists for routine and daily cleaning tasks, ongoing projects, and menu planning.
Assist the Sous Chef with assigning duties and coaching associates on projects, daily tasks, and guest interactions.
Respond to guest and client feedback and report it to the operations manager to help prevent recurrence of complaints.
Train new employees and issue performance reviews.
Manage and issue progressive performance documentation, with oversight from the operations manager.
Report employee attendance and hour discrepancies to payroll.
Oversee break and rest-break management for back-of-house employees.
Inspect equipment and perform routine maintenance and cleaning as necessary.
Help the team complete daily tasks in a timely manner.
Communicate daily service or quality issues to the Sous Chef and Food Service Operations Manager(s).
Work with restaurant supervisors to ensure locations operate to standard.
Supervise in accordance with applicable local, state, and federal laws.
Maintain a clean, safe, and organized work environment and follow company policies and procedures.
Promote inclusion and support, empower team members’ growth and opportunity, model sustainability and conservation efforts, and engage in community efforts.
Perform other tasks as necessary.