Food Service - Jr Sous Chef

SSA Group • Jacksonville, FL

10d

About The Position

SSA partners with cultural attractions to create hospitality experiences that combine admissions, culinary, and retail services. The Jr Sous Chef supports kitchen operations by ensuring that locations are prepared, staffed, safe, and able to deliver quality food and welcoming guest service. This role assists the Sous Chef with staff assignments, coaching, training, performance documentation, prep planning, service quality, and routine kitchen operations. The Jr Sous Chef works with the Sous Chef, Food Service Operations Manager(s), and restaurant supervisors, and helps uphold applicable laws, company policies, and standards. The role also supports inclusive team practices, sustainability and conservation efforts, and community engagement. The position requires 1–2 years of culinary experience and the ability to work varied hours, including nights, weekends, and holidays as needed.

Requirements

• 1–2 years of culinary experience.
• Strong interpersonal and communication skills, including the ability to communicate effectively with the General Manager and personnel.
• Proven leadership skills and an understanding of team building and development, including fostering partnerships with other branch managers.
• Strong problem-solving and decision-making skills, organization, multitasking, attention to detail, analytical ability, planning, and leadership skills.
• Ability to remain flexible in a fast-paced environment.
• Team-oriented, personable, professional, upbeat, energetic, and able to take initiative and use tact and diplomacy.
• Computer knowledge and skill for basic office functions.
• Ability to stand for extended periods and move and handle boxes weighing 10–35 pounds as required by operations.
• Ability to perform the job’s stated functions and duties.
• 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 keeping 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, product rotation, and waste.
• Ensure staff follow uniform, hygiene, handwashing, and glove-use practices.
• Support SSAfety training in knife handling and ensure direct reports use knives and slicers properly.
• Create daily preparation and item lists and delegate work as needed.
• Support operations and fill staffing or workflow gaps to ensure smooth service.
• Maintain checklists for routine and daily cleaning tasks, ongoing projects, and menu planning.
• Assist the Sous Chef with assigning associate duties and coaching employees on projects, daily tasks, and guest interactions.
• Respond to guest and client feedback and report issues to the operations manager to help prevent recurrence of complaints.
• 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 on time, including by performing tasks as needed.
• Communicate issues concerning daily service or quality to the Sous Chef and Food Service Operations Manager(s).
• Work with restaurant supervisors to ensure their locations operate to standard.
• Remain knowledgeable of and supervise in accordance with applicable local, state, and federal laws.
• Perform other tasks as necessary, maintain a clean, safe, and organized work environment, and uphold company policies and procedures.
• Promote an inclusive and supportive approach within the Brand team and across units, remove barriers, and empower team growth and opportunity.
• Lead by example in sustainability and conservation efforts, understand how they apply to the business, and provide opportunities to teach unit staff.
• Engage with SSA and the unit in community efforts and opportunities to give back.

Benefits

• Eligible for overtime pay.
• On-Demand Pay Program providing access to a portion of earned wages before payday.
• Meal plan and employee discounts at applicable locations.
• 401(k) program with a 15% company match, subject to eligibility requirements: age 21 or older, one year of employment, 1,000 hours worked, and enrollment during an open enrollment period.
• 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