Experienced, mature Corporate, Sous and Pastry Chefs with great leadership experience

You will perform and manage all functions relating to the maintenance and proper food preparation of the cold deli case, hot deli case, sandwich/soup/salad menu, rotisserie, bakery and olive bar. You will maintain and manage the production kitchen and it’s staff. You will also be responsible for planning and conducting exhibition cooking classes as well as caterings and special events. Additionally you will work with the Sous Chef and Deli Manager to maintain attractive Prepared Foods displays. You will ensure a positive company image by providing courteous, friendly, and efficient service to customers and team members.

Duties: Make sure the customers are being taken care of and the department looks great at all times. Surprise and delight the customers with consistent, delightful service. Ensure that food quality, quantity, freshness, and presentation meet all standards. Oversee production for all Prepared Foods venues. Ensure all prepared items are labeled, dated, initialed, covered, and rotated. Document waste and spoilage using appropriate forms, and meet all spoilage targets. Follows and complies with all applicable health and sanitation procedures and adheres to safe work practices. Responds promptly to customer needs and questions and requests assistance when necessary, including answering the store phone system. Use correct measuring devices, and follow recipes and train others to do so. Ability to develop new recipes utilizing in store products while controlling spoilage. Maintain all safety and sanitation standards. Ensure that walk-ins and freezers are kept clean and organized. Understand why our products are different than conventional stores, and be able to explain to customers. Communicate concerns to the Store Manager, Assistant Manager, Executive Chef or Deli Manager. Performs other duties as assigned by the Store Manager or Executive Chef. Manage all onsite and offsite catering events from planning through execution with the assistance of the Executive Chef. Conduct all in store cooking classes with assistance of the Executive Chef and Wine Manager. Utilize exhibition kitchen on a daily basis by preparing items there for guests to see in progress. Conduct the interviewing, training, development and counseling processes of all employees in a manner which builds and sustains a high performing team and minimizes turnover. Establish and maintain a positive work environment, which encourages an exceptionally high level of morale. Follows and complies with all applicable health and sanitation procedures and adheres to safe work practices and train others to do so. Maximize sales potential through effective and proper procedures for receiving all product entering the location including: verifying actual product against packing slips and invoices, confirming product integrity, and checking product temperatures as needed.

 

 

 

 

 

 

Requirements: Minimum of Associates Degree in culinary arts and three years management experience. A desire to grow with the team. Ability to implement instructions and established procedures. Ability to successfully delegate production tasks. Ability to work independently and meet deadlines. The ability to work in a fast paced environment, with a sense of urgency. Full knowledge of ingredient information and nutritional facts for Prepared Foods and Bakery products. Ability to evaluate all products offered in the department for freshness and quality. Knowledgeably communicate the product line to the customer. Ability to understand and complete departmental transfers. Ability to communicate effectively with customers and team members. Ability to perform physical requirements of position. Ability to operate all necessary equipment and train others to do so. Strong organizational skills; basic computer skills. Ability to work a flexible schedule including nights, weekends and holidays as required. Able to prioritize efficiently and delegate responsibilities. Stand and walk for extended periods of time. Bend and stoop to grasp objects and climb ladders. Bend and lift loads, not to exceed 50 pounds, unassisted and able to push and pull carts with product weighing up to 100 pounds. Use of box cutters, knives, slicers, ovens, mixers.