Executive Chef

Overview

SSA Group at Detroit Zoo is looking for a talented Executive Chef to join our team.

All applications should be submitted within 7 days following posting of the job; applications will be prioritized based upon time submitted and may not be reviewed beyond this time. The employer reserves the right to shorten or expand this timeframe as necessary to the job scope.

Position Title: Executive Chef

Reports to: General Manager

• Interview, hire, evaluate, reward, and progressively coach kitchen personnel as appropriate.
• Develop culinary training programs for food production employees and serve as a culinary resource to promote quality food services. Ensure SSA safety training(s) completed with all staff upon hire.
• Train kitchen personnel in safe operating procedures of all equipment, utensils, and machinery, as well as food production principles and practices.
• Assist General Manager with accurate forecast of weekly and monthly sales as necessary.
• Direct and coordinate the work of production and dish room staff.
• Maintains a close relationship with the client’s staff to ensure a positive working relationship.
• Manage employees in accordance with State and Federal labor laws.
• Maintain a clean, safe and organized work environment.
• Uphold and demonstrate a complete understanding of company policies and procedures.
• Perform the steps of SSA EXTRA Guest Service to ensure a memorable experience for every guest and client.
• Supervise period end inventory for all food and beverage areas.
• Direct and participate in the daily preparation of standard and gourmet food items; supervise and participate in the preparation and display of menu items for special functions.
• Monitor and track proper cooking and holding temperatures.
• Establish maintenance schedules in conjunction with manufacturer’s instructions for all equipment; provide safety training in lifting, carrying, hazardous material control, chemical control, and basic first aid. Facilitate the maintenance and repairs of facility and equipment.
• Ensure overall consistency and high quality across the various operations; plan menus based on factors such as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portions for each recipe.
• Inspect all locations to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
• Place all food product orders and assist with shipping, receiving, and distribution; maintain communication with vendors.
• Evaluate the quality of raw food and ensure the quality of the finished products.
• Implement and enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and/or dining areas.
• Comply with all food safety regulations and practices. Ensure compliance with all applicable health and safety regulations.
• Process invoices to the office team ensuring smooth communication so that all vendors are paid within terms.
• Manage all operational functions of the culinary aspects within the unit’s operation.
• Control food cost within HQ purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures.
• Prepare operational reports and analyses setting forth progress, trends and make appropriate recommendations.
• Analyze sales and inventory to maximize opportunities.
• Manage payroll and controllable profit within established guidelines. Meet payroll budget percent expectations by being strategic with coverage, on-call shifts, etc.
• Schedule appropriate staff levels in accordance with budget and business forecast.
• Set precedent to achieve Sales, Per Cap & Controllable Budget.
• Incorporate sustainable resources into the culinary selections.
• Promote an inclusive and supportive approach at the Unit.
• Support unit in being an example for Company and Client guidelines with regard to Sustainability/Conservation efforts; display knowledge of efforts in business application as well as giving adequate opportunity for teaching to unit staff as necessary.
• Support SSA / Unit in…