Executive Chef

PRIMARY OBJECTIVE:  The executive chef is responsible for all culinary activities in the Deli Department along with promoting sales, achieving profit margins and labor goals. This position will oversee all activity in the kitchen and sales floor including but not limited to training personnel, planning menus, overseeing product purchasing, overseeing product quality, managing inventory and limiting shrink.  This position also contributes toward ensuring a positive shopping environment for customers and a positive working environment for employees.

NATURE AND SCOPE:  Emphasis in this position is on providing proper preparation and display of new and existing product, developing new hot and cold products for the Deli Department, as well as prompt, courteous and accurate service to customers.  Efficient running of the kitchen operations is the main responsibility.  This position must have superior multitasking and strong decision-making skills. This position is responsible for providing effective training and staff development which requires the following skills: leadership, thoroughness, strategic thinking, listening, social/verbal interaction, decision making, moderate computer knowledge, reading, writing and math. This position manages all employees of the kitchen and is responsible for their performance.  Position functions and work hours may vary according to business needs.  

ESSENTIAL POSITION FUNCTIONS:

Make periodic and regular inspections:

• Closely monitor process of food preparation
• Consistently check product to ensure it is being used before shrinking
• Observe food appearance
• Maintain consistency and quality in recipes
• Must obtain and/or maintain a current Food Handler’s Certificate
• Uphold all store, OSHA and State Food Handler’s practices and guidelines
• Maintain a clean and safe work environment by adhering to safety/sanitation regulations and procedures
• Ensure cleanliness and sanitation of production and service areas and equipment
• Ensure proper storage of fresh products and other food items
• Ensure adequate provisions are made for current and next day’s cooking
• Ensure that product in cooler is properly covered, labeled, and dated
• Ensure that sale items are available throughout the week as well as giving input on what items should be on sale

Coordinate all training activities for the kitchen:

• Ensure staff is properly trained and retrain if necessary
• Ensure staff maintains top quality in all foods prepared 
• Ensures staff adhere strictly to following recipes
• Ensure staff stays on task and create a sense of urgency

Update current recipes for consistency, confirm yields and verify shelf life:

• Proficiency in authoring and editing accurate and concise recipes
• Measure ingredients accurately and precisely
• Re-test recipes for new equipment
• Ensure that all retail labels read the ingredients correctly

Develop on-trend recipes and meal concepts for the retail grocery industry:

• Develop seasonal menus as well as lunch/dinner entrée case, lunch/dinner hot bar and catering menus
• Completes all stages of recipe development including research, test cost, and works closely with Deli Administrative Assistant to document accordingly in reciprofity and Catapult

Educate staff and customers with new products:

• Work directly with staff to ensure product is created according to instructions
• Schedule recipe tastings, sampling, photo and possible video shoots
• Prepare and style food for photography shoots
• Assist in updating any SOPs or training packets as needed

Efficient time management is required:

• Ensure that catering orders are ready before a customer comes in to pick up
• Ensure that kitchen staff is scheduled to run kitchen efficiently
• Ensure that food items for the hot food are in the case on time
• Ensure that all food items in the hot bar, salad bar and entree’ case are maintained, refilled as necessary and stocked for service

Oversee Sous Chefs and Line Cooks:

• Daily production and tasks

This position would also include organizing and running onsite catering events and driving the company van.

Follow all store and department policies and procedures

FUNCTIONAL REQUIREMENTS

Physical

• Lifting/carrying up to 60 lbs.
• Pushing/pulling up to 250 lbs.
• Equipment operation (oven, stove, scales, wrapper, slicer, broaster, chicken fryer, food processor, pizza oven, knives, box cutter, tongs, cleaning utensils)
• Able to stand for long periods, walking, turning, standing, reaching, stooping, bending, squatting
• Requires working taste buds, ability to smell and visually inspect

Environmental

• Exposure to cold temperatures
• Exposure to hot surfaces and oils
• Sharp knives
• Slippery floors

IMPORTANT DISCLOSURE NOTICE

The job duties, elements, responsibilities, skills, functions, experience, educational factors, and the requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that an employee may be required to perform. The Employer reserves the right to revise this job description at any time and to require employees to perform other tasks as circumstances or conditions of its business, competitive considerations, or the work environment change.

An individual in this position must be able to successfully perform the essential duties and responsibilities listed above. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.

We are an equal opportunity employer.