Executive Chef

About the role

SSA Group at Cheyenne Mountain Zoo is seeking an Executive Chef to join our dynamic team. Applications must be submitted within 7 days of posting.

Responsibilities

• Interview, hire, evaluate, reward, and coach kitchen personnel as appropriate.
• Develop culinary training programs for food production employees and serve as a culinary resource.
• Ensure all staff completes SSA Safety training upon hire.
• Train kitchen personnel in safe operating procedures and food production principles.
• Aid the General Manager in forecasting weekly and monthly sales.
• Direct and coordinate the work of production and dish room staff.
• Maintain a positive working relationship with the client's staff.
• Manage employees according to state and federal labor laws.
• Maintain a clean, safe, and organized work environment.
• Uphold and demonstrate understanding of company policies and procedures.
• Implement SSA Extra Guest Service to ensure memorable experiences for guests and clients.
• Supervise period-end inventory for all food and beverage areas.
• Prepare and display menu items for special functions.
• Monitor and track proper cooking and holding temperatures.
• Establish and maintain maintenance schedules for all equipment.
• Ensure consistency and high quality across operations; plan menus based on market trends, customer preferences, and nutritional considerations.
• Inspect food preparation and service areas for quality, cleanliness, and sanitation.
• Place food product orders and assist with shipping, receiving, and distribution.
• Evaluate the quality of raw food and ensure the quality of finished products.
• Implement and enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and 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 for smooth communication with vendors.
• Manage all operational functions related to the Culinary aspects within the Unit's operation.
• Control food costs 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 strategically managing coverage, on-call shifts, etc.
• Schedule appropriate staff levels in accordance with budget and business forecast.
• Set precedents to achieve Sales, Per Cap & Controllable Budget.
• Incorporate sustainable resources into culinary selections.
• Promote an inclusive and supportive approach within the Brand team.
• Support the Unit in demonstrating knowledge of sustainability/conservation efforts and giving opportunities for teaching to unit staff.
• Engage in community efforts through hiring initiatives, engagement activities, and focusing on opportunities for giving back.
• Perform other tasks as deemed necessary.

Requirements

• Strong interpersonal and communication skills, including the ability to articulate to the client, Resident Area General Manager, and HQ personnel.
• Proven leadership skills with an understanding of the importance of team building/development, while fostering partnerships.
• Exceptional problem-solving/decision-making skills combined with the ability to be organized.
• Demonstrated financial management, merchandising, analytical, planning, and leadership skills.
• Demonstrated flexibility in a fast-paced environment.
• Computer knowledge and skill level for basic office functions.
• Physical ability to stand for extended periods and to move and handle boxes (35 lbs) as necessary to operate, which entails lifting, and perform all functions as set forth above.
• Ability to work varied hours/days, including nights, weekends, and holidays, as needed.

Job Requirements

• Five years Chef experience in high volume restaurant, country club, catering, or cultural attraction venue.
• Culinary Arts Degree.
• ServSafe Certified.
• Knowledge of HAACP.