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Chef
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Chef

Job Description

The chef will assist in the preparation, display, and merchandising of all deli/bistro foods for sale (fresh prepared and packaged). The chef’s creativity, and passion for food and cooking, contributes to the development, preparation and presentation of the outstanding prepared foods available for breakfast, lunch, dinner and catering customers.

Some Job Responsibilities include:

  • Working with the deli/bistro manager and/or executive chef to achieve the sales, presentation and customer service goals established for the department.
  • Planning and executing daily production and merchandising of hot food items for hot cases.
  • Answering phones and taking special orders (including party trays, subs and pizzas).
  • Maintaining a positive and friendly attitude towards customers and fellow team members.
  • Engaging with customers through smiles and greetings, offering product information, providing selling suggestions and active sampling and always giving a genuine thank you.
  • Facilitating catered events from their beginning to a happy conclusion.
  • Working with catering director and the executive chef on menu planning and facilitating the production of catering menus to ensure profitability and company standards.
  • Planning, developing and presenting various menus, using a great deal of expertise and creativity.
  • Demonstrating excellent communications and salesmanship skills with clients and vendors.
  • Maintaining open communication with all members of the deli/bistro department, catering department, deli/bistro department manager, and executive chef.
  • Ensuring compliance with all state, county and local health department and weights and measures policies, laws and requirements.

Barbecue Chef

The barbecue chef will assist in the preparation, grilling, merchandising and sales of bistro foods for sale in the outdoor grill area of AJ’s Fine Foods.   

Responsibilities include:

 

Perform other duties and assignments as directed.

  • Controlling food cost control shrink by monitoring production and implementing reworks.

Job Requirements

Perform other duties and assignments as directed. Must be at least 18 years old.


  • Possess and use keen sense of taste and smell.
  • Follow recipes as dictated by pre-set deli/bistro programs.
  • Be creative, display a passion/commitment for outstanding food preparation.
  • Experiment, to adapt to new cooking methods and product trends, and as instructed to incorporate these methods and trends into new recipes and menus.
  • Plan, multi-task and organize.
  • React quickly and problem solve effectively and efficiently to various day-to-day challenges.
  • Be dexterous enough with hands and fingers so as to be able to safely prepare menu items, fill and rotate products quickly and use necessary bistro/deli tools and equipment.
  • Properly use all deli/bistro department equipment.
  • Be alert, cautious, and safe when operating all Deli/Bistro Department equipment, including meat and cheese slicers, deep fryers, knives, rotisserie, ovens, stoves, pizza oven, sanitation equipment and safety equipment.

  • Positive attitude towards meeting goals, your job, our customers and fellow team members.
  • Excellent planning, organizational and problem solving skills.
  • Excellent verbal and good written communications skills.
  • Desire to continuously learn and improve.
  • Act as a role model for great productivity, customer service, and communications.
  • A desire to serve as a coach and mentor.
  • A creative mind, an eye for color and a desire to provide quality and innovative menus.

Ability to:

  • Remain helpful, tactful and courteous at all times.
  • Be able to provide customers with excellent barbecue and grill product knowledge.
  • Be as salesperson, ready to provide customers with a meal solution.
  • Possess and use a keen sense of taste and smell.
  • Follow recipes as dictated by pre-set deli/bistro programs.
  • Display a passion/commitment for outstanding food preparation.
  • Experiment, to adapt to new cooking methods and product trends, and to incorporate these methods and trends into new recipes and menus.
  • Continuously work in close proximity to hot burners and ovens.

  • Stand and work for long periods of time in the hot Arizona sun.

 

Qualities for SuccessInclude:

    • Positive attitude towards meeting goals, your job, our customers and fellow team members.
    • Excellent planning, organizational and problem solving skills.
    • Excellent verbal and good written communications skills.
    • Desire to continuously learn and improve.
    • Act as a role model for great productivity, customer service, and communications.
    • A creative mind, an eye for color and a desire to provide quality and innovative menus.

     

  • Work quickly and efficiently, sometimes with little direction, to accomplish assigned duties.
  • Learn to use register, scales, scanners and debit/credit terminals.
  • Plan, multi-task and organize.
  • React quickly and problem solve effectively and efficiently to various day-to-day challenges.
  • Be dexterous enough with hands and fingers so as to be able to safely prepare menu items, fill and rotate products quickly and use necessary bistro/deli tools and equipment.
  • Properly use all deli/bistro department equipment.
  • Be alert, cautious, and safe when operating all Deli/Bistro Department equipment, including meat and cheese slicers, deep fryers, knives, rotisserie, ovens, stoves, pizza oven, sanitation equipment and safety equipment.

Job Snapshot

Base Pay $12.99 - $15.32 /Hour
Employment Type Full-Time
Job Type Restaurant - Food Service
Education High School
Experience At least 2 year(s)
Manages Others Not Specified
Relocation No
Industry Hospitality, Food, Restaurant
Required Travel Not Specified
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Chef


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