Catering - Jr Sous Chef

SSA Group • Columbia, SC

8h

About The Position

SSA Group partners with cultural attractions to create hospitality experiences, combining admissions, culinary, and retail services with innovation and human connection. The Jr Sous Chef supports kitchen operations and guest service, helping ensure locations are properly prepared, staffed, safe, and operating to company standards. The position assists the Sous Chef with assigning work, coaching associates, planning prep, maintaining food quality and safety, and responding to guest and client feedback. It also supports personnel administration, routine equipment upkeep, communication with operations leadership, and inclusive, sustainable, and community-minded practices. This is a part-time, non-exempt position eligible for overtime pay.

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 and 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 skills sufficient for basic office functions.
• Physical ability to stand for extended periods and move and handle boxes weighing 10–35 pounds as needed; ability to lift and perform the job’s listed functions.
• 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 back of house is adequately prepped and staffed 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 practices.
• Support safety training in knife handling and ensure direct reports use knives and slicers properly.
• Create daily prep and item lists and delegate tasks as necessary.
• Support operations and fill gaps as needed to maintain smooth service.
• Maintain checklists for routine and daily cleaning, ongoing projects, and menu planning.
• Assist the Sous Chef with assigning duties, coaching associates on projects and daily tasks, and guiding 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 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 tasks in a timely manner, including performing daily tasks as needed.
• Communicate service or quality issues to the Sous Chef and Food Service Operations Manager(s).
• Work 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; help remove barriers and empower team members’ growth and opportunity.
• Lead by example in sustainability and conservation efforts, understand how they apply to the business, and provide staff with opportunities to learn as needed.
• Engage with SSA and the unit in community activities and opportunities to give back.
• Perform other tasks as necessary.

Benefits

• On-demand pay program providing access to a portion of earned wages before payday.
• Meal plan and employee discounts where applicable.
• Tuition discount through a partner college.
• 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: Part-time
• Career Level: Entry Level
• Education Level: No Education Listed