Food Service - Sous Chef

For more than 50 years, SSA has partnered with cultural attractions to design the hospitality experience journey, freeing our partners to remain mission-focused. We bring together admissions, culinary, and retail with innovation and human connection to shape a seamless guest journey. Our focus is on people, innovation, and operational intelligence as a means to create special moments with lasting impact. We call it 452 Hospitality, the foundation of how we serve our partners and their communities.

Responsibilities

• Live out 452 Hospitality by delivering warm, welcoming, and memorable experiences for every guest and client.
• Create competitive quality products.
• Supervise and participate in creating high-quality products for events and food service locations.
• Assist in menu pricing and preparation.
• Estimate food consumption for events and request necessary products.
• Demonstrate new cooking techniques.
• Train, coach, counsel, and resolve problems.
• Comply with all food safety regulations and practices.
• Implement and enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and/or dining areas.
• Ensure compliance with all applicable health and safety regulations.
• Monitor and track proper cooking and holding temperatures.
• Support the management of payroll and controllable profit within established guidelines.
• Oversee quality, product levels, and inventory of products.
• Manage employees in accordance with state and federal laws.
• Incorporate sustainable resources into the culinary selections.
• Perform specialty projects as assigned by the Executive Chef.
• Respond to guest requests and take action to ensure client satisfaction.
• Maintain a clean, safe, and organized work environment.
• Uphold and demonstrate a complete understanding of company policies and procedures.
• Promote an inclusive and supportive approach within the team, focusing on removing barriers and empowering growth at all levels.
• Lead by example through sustainability and conservation efforts, providing teaching opportunities for unit staff.
• Engage in community efforts and giving-back initiatives.

Requirements

• Strong interpersonal and communication skills, including the ability to articulate to clients, management, and HQ personnel.
• Proven leadership skills with an understanding of team building and development.
• Exceptional problem-solving and decision-making skills, with the ability to stay organized.
• Demonstrated financial management, merchandising, analytical, planning, and leadership skills.
• Ability to remain flexible in a fast-paced environment.
• Basic computer knowledge for office functions.
• Physical ability to stand for extended periods and lift/move boxes (up to 35 lbs).
• Ability to work varied hours/days, including nights, weekends, and holidays.
• Three years of food preparation experience.
• ServSafe or Food Handling Certified.
• Knowledge of HACCP.
• Must be 18 or older.

Benefits

• Full-time, non-exempt position eligible for overtime pay.
• Paid Time Off: up to 144 hours based on tenure.
• Medical, dental, vision, life insurance, and other voluntary benefits (employee premiums apply).
• 401(k) program with a 15% company match (eligibility: 21 years or older, one year of employment, 1,000 hours worked).
• SSA Paid Benefit: Up to 120 hours of paid leave for qualifying reasons, including parental leave and serious medical conditions.
• Up to 40 hours of paid bereavement leave.
• On-Demand Pay Program: Access to earned wages before payday.
• Meal plan and employee discounts where applicable.
• Tuition discount through partnership colleges.
• Holiday pay: 1.5× regular rate for hours worked on Christmas Day and Thanksgiving Day.
• Paid sick leave in accordance with state and local laws (accrual rates vary by location).