Food Service - Sous Chef at the Henry Vilas Zoo

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.

About the role

This position reports to the Executive Chef.

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, and teach these practices to staff as necessary.
• Engage in community efforts and giving-back opportunities.

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, fostering partnerships.
• 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 and skills for office functions.
• Physical ability to stand for extended periods and handle boxes (up to 35 lbs), including lifting and performing all required functions.
• Ability to work varied hours/days, including nights, weekends, and holidays as needed.

Qualifications

• Three years of food preparation experience.
• ServSafe or Food Handling Certified.
• Knowledge of HACCP.
• Culinary training.
• Must be 18 or older.

Benefits

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

Locations with specific sick leave policies 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 (Healthy Families and Workplaces Act).
• Maryland: Employees accrue at least 1 hour of paid sick and safe leave for every 30 hours worked, up to 40 hours per year (Maryland Healthy Working Families Act).
• Washington: Employees accrue 1 hour of paid sick leave for every 40 hours worked (Seattle Paid Sick and Safe Time).