Food Service - Jr Sous Chef

SSA Group • Tampa, FL

1d

About The Position

SSA Group is hiring a Jr Sous Chef to support kitchen and food service operations. Reporting to the Sous Chef, this role helps ensure the kitchen is prepared and staffed for daily service and that food quality, safety, availability, merchandising, and guest service standards are met. The Jr Sous Chef supports daily preparation, cleaning, equipment upkeep, staff training and coaching, and smooth service, while communicating operational or quality concerns to the Sous Chef and Food Service Operations Manager(s).

The role also supports personnel administration, including training new employees, performance reviews, progressive documentation, attendance and payroll discrepancy reporting, and break management. The position works with restaurant supervisors and other leaders to maintain standards and comply with applicable laws and company policies. It includes promoting inclusion, team development, sustainability and conservation efforts, and community engagement.

Applicants should have 1–2 years of culinary experience and be able to work varied hours, including nights, weekends, and holidays. The job requires standing for extended periods and moving or handling boxes weighing 10–35 pounds. Compensation includes eligibility for overtime pay and a benefits package that varies by location and eligibility.

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 an understanding of team building and development, including fostering partnerships with other branch managers.
• Exceptional problem-solving and decision-making skills, together with the ability to stay organized.
• Multi-tasking, attention-to-detail, analytical, planning, and leadership skills.
• Ability to remain flexible in a fast-paced environment.
• Team-player approach and a personable, professional, upbeat, and energetic manner; takes initiative and uses tact and diplomacy.
• Computer knowledge and skills for basic office functions.
• Physical ability to stand for extended periods and move and handle boxes weighing 10–35 pounds as needed.
• Ability to work varied hours and days, including nights, weekends, and holidays, as needed.

Responsibilities

• Deliver warm, welcoming, and memorable experiences for guests and clients in accordance with 452 Hospitality.
• Ensure the restaurant or location is adequately prepared and staffed in the back of house for daily operations.
• Oversee kitchen duties and ensure quick-service, 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 on knife handling and ensure direct reports properly use knives and slicers.
• Create daily preparation and item lists and delegate tasks as needed.
• Support operations and fill staffing or operational 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, coaching associates on projects and daily tasks, and supporting guest interactions.
• Respond to guest and client feedback and report concerns to the operations manager to help prevent recurrence.
• Train new employees and issue performance reviews.
• Manage and issue progressive documentation to coach and counsel employees on performance, with oversight from the operations manager.
• Report employee attendance and hour discrepancies to the payroll department.
• 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 directly with restaurant supervisors to ensure locations operate to standard.
• Remain knowledgeable of and 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 an inclusive and supportive approach within the Brand team and across units, removing barriers and empowering team members' growth and opportunity.
• Lead by example in sustainability and conservation efforts, apply relevant knowledge in business operations, and provide opportunities to teach unit staff.
• Engage with SSA and the unit in community activities and opportunities to give back.
• Perform other tasks as necessary.

Benefits

• Eligible for overtime pay.
• On-Demand Pay Program: access to a portion of earned wages before payday.
• Meal plan and employee discounts at applicable locations.
• Participation in a 401(k) program with a 15% company match, subject to eligibility requirements.
• Tuition discount through a partnership college.
• Up to 8 hours of bereavement leave.
• Holiday pay at 1.5 times the regular rate for hours worked on Christmas Day and Thanksgiving Day.
• Paid sick leave in accordance with applicable state and local laws; accrual rates, caps, and usage rules vary by location.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed