Sous Chef

SSA Group, LLC•Venice, FL

6d•$25 - $27

About The Position

SSA Group is seeking a passionate, hands-on Sous Chef to join the culinary team at Snook Haven and help build a new operation. The Sous Chef supports kitchen leadership, develops team members, maintains consistency in food preparation and presentation, and helps ensure smooth daily kitchen operations in a fast-paced environment. The role reports to the Executive Chef. The Sous Chef supervises and participates in preparing quality products for events and food service locations; assists with menu pricing and preparation; estimates event food consumption and requests products; demonstrates cooking techniques; and trains, coaches, and counsels employees. The role is also responsible for food safety, sanitation, health and safety compliance, cooking and holding temperatures, inventory and product levels, and supporting payroll and controllable profit within established guidelines. The Sous Chef responds to guest requests, supports client satisfaction, undertakes specialty projects assigned by the Executive Chef, and performs other necessary tasks. The position calls for fostering an inclusive and supportive team, helping remove barriers to team members’ growth, and contributing to sustainability, conservation, and community engagement. It also requires maintaining a clean, safe, and organized workplace and understanding and upholding company policies and procedures. This is a full-time, non-exempt position eligible for overtime. Work hours and days may vary and may include nights, weekends, and holidays. The role requires standing for extended periods and moving or handling boxes weighing up to 35 pounds as needed.

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, the General Manager, and headquarters personnel.
Proven leadership skills and understanding of team building, team development, and fostering partnerships.
Exceptional problem-solving and decision-making skills, combined 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 sufficient for basic office functions.
Physical ability to stand for extended periods and move or handle boxes weighing up to 35 pounds as necessary.
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.
Create competitive-quality products and supervise and participate in producing high-quality food 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 with team members.
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, 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 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.
Promote an inclusive and supportive approach, remove barriers, and empower growth and opportunity for team members.
Support community engagement and opportunities for giving back.

Benefits

Paid time off plan of up to 144 hours based on tenure.
Medical, dental, vision, life insurance, and 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 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.