Catering - Sous Chef

SSA Group•Tampa, FL

About The Position

SSA partners with cultural attractions to create hospitality experiences through admissions, culinary, and retail services. The Sous Chef helps deliver SSA’s 452 Hospitality approach by creating warm, memorable experiences for guests and clients and producing competitive, high-quality food for events and food service locations. The role reports directly to the Executive Chef and supports culinary operations, staff development, food safety, inventory, and financial management. The position is full-time and non-exempt, with eligibility for overtime pay. Locations include Arizona, California, Chicago, Pittsburgh, Connecticut, Illinois, Massachusetts, Michigan, Minnesota, Missouri, New Mexico, New York, Rhode Island, and Washington, D.C.

Requirements

Strong interpersonal and communication skills, including the ability to communicate with clients, the General Manager, and headquarters personnel.
Proven leadership skills and an understanding of team building and development and fostering partnerships.
Strong problem-solving and decision-making skills and the ability to stay organized.
Financial management, merchandising, analytical, planning, and leadership skills.
Flexibility in a fast-paced environment.
Computer knowledge and skills for basic office functions.
Ability to stand for extended periods and move and handle boxes weighing up to 35 pounds as needed; ability to lift and perform the job’s other functions.
Ability to work varied hours and days, including nights, weekends, and holidays, as needed.
Three years of food preparation experience.
ServSafe or food handling certification.
Knowledge of HAACP.
Must be at least 18 years old.

Responsibilities

Deliver warm, welcoming, and memorable experiences for every guest and client.
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 practices for food handling, cleanliness, and maintenance of 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.
Perform specialty projects assigned by the Executive Chef and other tasks as necessary.
Respond to guest requests and take action to ensure client satisfaction.
Maintain a clean, safe, and organized work environment.
Uphold and demonstrate understanding of company policies and procedures.

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 partnership 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.