Food Service Sous Chef

SSA Group•Dallas, TX

About The Position

SSA Group is hiring a Sous Chef to support culinary operations at its cultural-attraction hospitality locations. The Sous Chef reports to the Executive Chef and helps deliver welcoming, memorable experiences for guests and clients through high-quality food, service, and team leadership. The position supports event and food-service production, menu planning, inventory, food safety, employee development, and financial controls. It also advances inclusion, sustainability, and community engagement. This is a full-time, non-exempt position eligible for overtime pay. Work may involve varied hours and days, including nights, weekends, and holidays, as needed.

Requirements

Three years of food-preparation experience.
ServSafe or food-handler certification.
Knowledge of HAACP.
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.
Leadership skills, team-building and development ability, and the ability to foster 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 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 every guest and client 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, and counsel employees and resolve problems.
Follow food-safety regulations and practices; implement and enforce sanitary food-handling, cleanliness, and kitchen or dining-area maintenance practices.
Ensure compliance with applicable health and safety regulations and monitor cooking and holding temperatures.
Support payroll and controllable-profit management 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.
Complete specialty projects assigned by the Executive Chef and perform other necessary tasks.
Respond to guest requests and take action to ensure client satisfaction.
Maintain a clean, safe, and organized work environment and uphold company policies and procedures.
Promote an inclusive and supportive approach, empower team members’ growth and opportunity, and support community engagement and giving-back activities.

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 program that provides 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.