Food Service - Sous Chef

SSA Group•Baltimore, MD

About The Position

SSA Group partners with cultural attractions to create hospitality experiences, bringing admissions, culinary, and retail together through innovation and human connection. The Sous Chef helps deliver warm, memorable guest and client experiences while supporting culinary operations and the Executive Chef. This role supervises and participates in food preparation for events and food service locations, supports menu planning and pricing, estimates event food needs, and oversees product quality, inventory, and levels. The Sous Chef also trains and coaches employees, supports payroll and controllable profit within established guidelines, and manages employees in accordance with applicable state and federal laws. The position is responsible for food safety, sanitation, health and safety compliance, and maintaining a clean, safe, organized kitchen and dining environment. The Sous Chef responds to guest requests, supports client satisfaction, incorporates sustainable resources into culinary selections, and participates in inclusion, team development, and community engagement efforts. Other duties and specialty projects may be assigned by the Executive Chef. This is a full-time, non-exempt position eligible for overtime. Hours may vary and may include nights, weekends, and holidays.

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 headquarters personnel.
Proven leadership skills and an understanding of team building, development, and fostering partnerships.
Exceptional 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 skills for basic office functions.
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 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.
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 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 support 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 team-member growth and opportunity.
Engage with the company and unit in community activities and opportunities to give 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 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.