Food Service - Lead Cook

About the Role

SSA has partnered with cultural attractions for more than 50 years to design hospitality experiences, combining admissions, culinary, and retail with innovation and human connection. The Lead Cook works closely with the Kitchen Manager(s) and Chef(s) to ensure restaurant prep is completed for daily operation.

Responsibilities

• Live out 452 Hospitality by delivering warm, welcoming, and memorable experiences for every guest and client
• Work closely with Kitchen Manager(s) and Chef(s) to ensure restaurant prep (BOH and line) is completed for daily operation
• Meet daily quick service, food service, safety and quality, availability, merchandising and guest service standards
• Ensure proper food quantities are set for daily and ongoing service
• Participate in safety logs, including food temperatures, rotation and waste as necessary
• Ensure safe food handling is maintained
• Ensure proper uniform, hygiene, hand-washing and glove use with self
• Maintain a safe work environment by abiding to all SAFETY rules
• Follow through daily prep and item lists, as assigned
• Actively help to support operations in the assigned role, supporting gaps as necessary
• Actively and efficiently respond to guest and client feedback, with report to the supervisor to ensure potential complaints are mitigated against further occurrence
• Communicate with the Restaurant Supervisor and/or Food Operations Manager regarding any issues seen with daily service or quality
• Remain knowledgeable of all menu items, prices and specials for sharing with guests
• Assist with dishwashing as necessary
• Maintain a clean, safe and organized work environment
• Uphold and demonstrate a complete understanding of company policies and procedures
• Perform other tasks as deemed necessary

Requirements

• Strong interpersonal and communication skills
• Exceptional problem-solving/decision-making skills combined with the ability to be organized
• Demonstrates the ability to remain flexible in a fast-paced environment
• Team player, personable, professional, upbeat, energetic, and takes initiative
• Physical ability to stand for extended periods and to move and handle boxes (10-35lbs) as necessary, including lifting and performing all functions set forth above
• Ability to work varied hours/days, including nights, weekends, and holidays, as needed

Qualifications

• Kitchen experience needed
• Leadership experience preferred
• All educational backgrounds are eligible

Skills

• Promote an inclusive and supportive approach within the Brand team, with networking continuing at all units
• Focus on removing barriers and empowering growth and opportunity for team members at all levels
• Lead by example through Sustainability/Conservation efforts; display knowledge of efforts in business application as well as giving adequate opportunity for teaching to unit staff as necessary
• Engage with SSA/Unit in driving community effort through engagement activities and focus on opportunities of giving back

Benefits

• Eligible for overtime pay
• On-Demand Pay Program: Get access to a portion of earned wages before payday
• Meal Plan & Employee Discounts at applicable locations
• Participation in a 401(k) program with a 15% company match (must be 21 years or older, eligible after one year of employment with 1,000 hours worked, available to enroll during Open Enrollment Periods)
• Tuition Discount through Partnership College
• Up to 8 hours of Bereavement Leave
• Holiday pay of 1.5x the regular rate for hours worked on Christmas Day and Thanksgiving Day
• Paid sick leave provided in accordance with applicable state and local laws (accrual rates, caps, and usage rules vary by location)

Locations include: Arizona, California, Chicago, Pittsburgh, Connecticut, Illinois, Massachusetts, Michigan, Minnesota, Missouri, New Mexico, New York, Rhode Island, Washington, D.C.

Colorado: Employees accrue 1 hour of paid sick leave for every 30 hours worked, up to 48 hours per year, under the Healthy Families and Workplaces Act (HFWA).

Maryland: Employees accrue at least 1 hour of paid sick and safe leave for every 30 hours worked, up to 40 hours per year, as required under the Maryland Healthy Working Families Act.

Washington: Employees accrue 1 hour of paid sick leave for every 40 hours worked, in accordance with the Seattle Paid Sick and Safe Time.