Food Service Sous Chef

SSA Group•Asheboro, NC

About The Position

SSA Group is seeking a Sous Chef to support culinary operations at its cultural attraction partner locations. Reporting to the Executive Chef, the Sous Chef supervises and participates in preparing food for events and food service locations, supports menu development and pricing, estimates event consumption, and helps maintain product quality and inventory. The role also supports employee training and development, payroll and profit management, food safety, sanitation, and compliance with applicable laws and regulations. The Sous Chef is expected to deliver welcoming guest experiences, contribute to sustainability and community engagement, and carry out specialty projects and other duties assigned by the Executive Chef. This is a full-time, non-exempt position eligible for overtime. The role may require varied hours and days, including nights, weekends, and holidays, as needed. It involves standing for extended periods and moving or handling boxes weighing up to 35 pounds. The position is open on a rolling basis and remains open until filled.

Requirements

Three years of food preparation experience.
ServSafe or Food Handling certification.
Knowledge of HAACP.
Culinary training.
Must be at least 18 years old.
Strong interpersonal and communication skills, including the ability to communicate with clients, General Managers, and HQ personnel.
Proven leadership skills and understanding of team building, team development, and partnership building.
Strong problem-solving and decision-making skills, with 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 lift, move, and handle boxes weighing up to 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 keeping with 452 Hospitality.
Supervise and participate in creating high-quality products for events and food service locations.
Assist with menu pricing and preparation.
Estimate food consumption for events and request necessary products.
Demonstrate new cooking techniques.
Train, coach, counsel, and resolve problems.
Comply with food safety regulations and practices.
Implement and enforce sanitary food-handling practices and maintain cleanliness in kitchen and dining areas.
Ensure compliance with applicable health and safety regulations.
Monitor and track proper cooking and holding temperatures.
Support management of payroll and controllable profit within established guidelines.
Oversee product quality, product levels, and inventory.
Manage employees in accordance with state and federal laws.
Incorporate sustainable resources into culinary selections and lead by example in sustainability and conservation efforts.
Perform specialty projects assigned by the Executive Chef.
Respond to guest requests and take action to ensure client satisfaction.
Maintain a clean, safe, and organized work environment.
Uphold and demonstrate an understanding of company policies and procedures.
Promote an inclusive and supportive approach within the brand team, encourage networking across units, remove barriers, and empower team members’ growth and opportunity.
Engage with SSA and the unit in community activities and opportunities to give back.
Perform other tasks as necessary.

Benefits

Paid Time Off plan of up to 144 hours based on tenure.
Medical, dental, vision, and life insurance, plus other voluntary benefits for employees and their families; employee premiums apply.
401(k) program with a 15% company match, subject to eligibility requirements.
Up to 120 hours of paid leave for qualifying reasons, including parental leave and serious medical conditions affecting the employee or family.
Up to 40 hours of paid bereavement leave.
On-demand pay 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.