POSITION PURPOSE:

The Executive Chef is directly responsible for the overall operation of the service area of the Market Street department. Responsible for creating a culture where employees are empowered and expected to create an environment of food exploration, innovation and dedication for customers and employees. They actively participate in the hiring, training and coaching of all service area employees to provide world-class customer care. They use equipment safely and ensure that company and departmental policies and procedures are adhered to, as well as, meet any state/federal law and labor union compliance. They maintain service counter conditions for all categories and communicate and track daily sales goals with all food service sales clerks. Additionally, they train all new food service employees through their probationary period setting the standard for customer service, sanitation and food safety expectations.

KEY ACCOUNTABILITIES:

• Create a culture of food exploration, innovation and education for customers and employees.
• Monitors and role-models all food safety and sanitation guidelines ensuring that the food service department is properly cleaned on a regular schedule and all food waste is disposed of timely.
• Manages training process for all new Market Street employees through their probationary period including completion of onboarding activities and department specific training videos.
• Conduct daily team huddles during each shift in order to communicate sales goals and to reinforce customer service expectations with all food service sales clerks.
• Trains and monitors work performance of food service sales clerks ensuring they follow established task schedules.
• Trains and monitors food service sales clerks ensuring they follow all established packaging and labeling guidelines.
• Rotates merchandise and maintains displays ensuring all food service products meet our freshness guarantee at all times.
• Set standard and enforces safe food preparations and handling ensuring compliance with company food safety policy.
• Works in and cultivates a team oriented work environment by sharing work knowledge and offering assistance to co-workers as needed.
• Adheres to all company policies and procedures creating a professional and enjoyable work environment.
• Other duties as assigned.

PEOPLE RESPONSIBILITIES:

Direct: Assistant Managers, Food Service Clerks

SCOPE DATA:

• Store responsibility
• Varying types of areas urban vs rural within one Division

KNOWLEDGE AND EXPERIENCE: Education Level:

• Culinary Arts or business management degree preferred.
• Current State Food Handler’s permit must be maintained.
• Food Safety Certification required.

Experience Level:

• 2 – 3 years department management or equivalent kitchen or restaurant management experience.

Skills and Experiences:

• Knowledge of fundamental management concepts, practices and procedures related to food service, merchandising and retail operations.
• Knowledge of food production including product preparation, handling and sanitation procedures.
• Proficiency in MS Office specifically Excel, WORD and Outlook.
• Strong organization and problem solving skills.
• Active listener with the ability to remain composed and patient in stressful situations.
• Ability to make independent decisions with confidence.
• Ability to develop timely, specific, actionable and measurable plans.
• Must possess demonstrated leadership skills in order to motivate others.
• Math skills necessary, but not limited to following recipes, gross margins, markup and percentages, completing reports, budgeting labor and sales, completing sales transactions and calculating discounts.
• Excellent communicator with ability to professionally interact with customers, employees, store management team and division and corporate sales managers
• Must be at least 18 years of age due to equipment use and work environment.

TRAVEL REQUIREMENTS: PHYSICAL ENVIRONMENT:

• Work space will be primarily in kitchen environment with exposure to machine induced background noise, ice/wet areas, hot grills, fryers, slicers, freezers and refrigerated areas.
• Must be able to lift up to 55 lbs.
• Must be available to work flexible or unusual hours as needed, including early morning or overnight shifts.
• Physical activity: Lifting, standing/walking, bending, twisting, reaching, fingering, pushing/pulling, sitting.

DISCLAIMER:

The above statements are intended to describe the general nature and level of work being performed by employees assigned to this job classification. They are not intended to be construed as an exhaustive list of all responsibilities and skills required of personnel so classified.

*** The Company is an equal opportunity employer and is committed to compliance with its obligations under all applicable state and federal laws prohibiting employment discrimination. In keeping with this commitment, it attempts to reasonably accommodate applicants and employees in accordance with the requirements of the disability discrimination laws. It also invites individuals with disabilities to participate in a good faith, interactive process to identify reasonable accommodations that can be made without imposing an undue hardship.*