Executive Chef

Join to apply for the Executive Chef role at SSA Group.

Base pay range: $80,000.00/yr - $85,000.00/yr.

SSA Group at Utah's Hogle Zoo is looking for an Executive Chef to join our team. All applications should be submitted within 7 days of posting. The employer reserves the right to adjust this timeframe as needed.

Who are we
: SSA Group works with zoos, aquariums, museums, and other cultural attractions to integrate dining, retail, admissions and more. With 50 years in the business, SSA has refined basics while pioneering new ways forward, focusing on sustainability, inclusivity, and innovation.

Executive Chef

General Manager

• Interview, hire, evaluate, reward, and coach kitchen personnel.
• Develop culinary training programs and serve as a culinary resource to promote quality food services.
• Ensure all staff complete SSA Safety training upon hire.
• Train kitchen personnel in safe operating procedures, equipment use, and food production principles.
• Assist the General Manager with accurate forecasts of weekly and monthly sales.
• Direct and coordinate production and dish‑room staff.
• Maintain 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 company policies and procedures.
• Perform SSA EXTRA Guest Service steps to ensure a memorable experience for every guest and client.
• Supervise period‑end inventory for all food and beverage areas.
• Direct and participate in daily preparation of standard and gourmet food items and supervise special‑function menus.
• Monitor cooking and holding temperatures.
• Establish maintenance schedules, provide safety training, facilitate equipment repair, and ensure facility maintenance.
• Ensure consistency and high quality across operations; plan menus based on market trends, customer preferences, and nutritional considerations.
• Inspect all locations for quality of food preparation, service appearance, and cleanliness.
• Place food product orders, assist with shipping, receiving, and distribution, and communicate with vendors.
• Evaluate raw food quality and ensure finished product quality.
• Implement sanitary practices, general cleanliness, and kitchen maintenance.
• Comply with all food safety regulations and applicable health and safety regulations.
• Process invoices for vendor payments within terms.
• Manage operational functions of the culinary aspects within the unit.
• Control food cost within purchasing specifications, storage requirements, and waste control procedures.
• Prepare operational reports and analyses; make recommendations.
• Analyze sales and inventory to maximize opportunities.
• Manage payroll and controllable profit within guidelines; meet payroll budget expectations.
• Schedule staff levels based on budget and forecast.
• Set precedent to achieve sales, per‑capita, and controllable budget goals.
• Incorporate sustainable resources into culinary selections.
• Promote an inclusive and supportive approach within the unit.
• Support sustainability and conservation efforts and educate staff accordingly.
• Drive community effort through hiring, engagement activities, and giving back.
• Perform other tasks as deemed necessary.

• Strong interpersonal and communication skills.
• Proven leadership skills and team‑building ability.
• Exceptional problem‑solving and decision‑making skills.
• Financial, merchandising, analytical, planning, and leadership skills.
• Flexibility in a fast‑paced environment.
• Computer proficiency for basic office functions.
• Physical ability to stand for extended periods and handle boxes up to 35 lbs.
• Availability for varied hours, including nights, weekends, and holidays.

• Promote an inclusive approach within the brand team.
• Remove barriers and empower growth at all levels.
• Lead sustainability and conservation efforts; educate staff.
• Drive community engagement and give back opportunities.

• Five years executive chef experience in high‑volume restaurant, country club, catering, or cultural attraction venue.
• Culinary Arts degree.
• Serv Safe certified.
• Knowledge of HACCP.