RoNetco ShopRite - Executive Chef Salary Range $24.00 - $26.00/hr

Job Description

We are living our Purpose - To Care Deeply about People, Helping them to Eat Well and Be Happy. This Purpose guides everything we do and is why we are in business. We are using our service priorities - Safety, Friendliness, Presentation, and Efficiency to help us make decisions at work every day and are critical to the success of our business goals.

Job Title: Executive Chef

Department: Appetizing/Deli/Food Service

Reports To: Store Manager, Appetizing Supervisor and Director of Operations

Essential Job Functions:
To effectively direct and supervise all functions and activities of the Food Service Department and its Associates to achieve the Department's goals (i.e. sales, profit, Customer Experience, and Associate Engagement) in accordance with our Purpose and Service Priorities under the direction of the General Store Manager. To maintain a neat, clean, and visually appealing department with a focus on the preparation and safe handling of products sold throughout the department. To perform other tasks as required in an efficient and safe manner, within Company policy.

Job Duties:

• Management and Leadership:
  • Responsible for overall direction, coordination, management, leadership of staff, and financial results (labor & food costs specifically)
  • Conduct employment interviews, performance appraisals, and progressive discipline.
  • Coach and motivate Associates to foster ongoing development and assist them in reaching their potential.
  • Ensure compliance of Associates with established policies, procedures, and practices.
  • Conduct daily huddles with the team discussing assigned topics and business needs.
  • Instruct personnel in the use of new equipment and cleaning methods and provide efficient and effective methods of maintaining the work area.
  • Create department scheduling based on demand, business needs, and budget.
• Culinary Operations:
  • Ensure product quality for our Prepared Foods, and Gourmet Grab & Go.
  • Set standards and ensure they are met, including food safety, presentation, and waste.
  • Maintain open communication and partnership with other departments in the store.
  • Conduct continuous daily inspections and testing of all food products to ensure that Company standards of uniformity and quality are met.
  • Prepare and fill orders accurately based on the production schedule.
  • Prepare high-quality food items according to standardized recipes and instructions to meet production times.
  • Follow proper handling, preparation, and holding guidelines; assist in maintaining foods in sufficient quantities while minimizing over-production and waste.
  • Conduct daily inspections and quality control audits to ensure standards of uniformity and quality are met, recipes are compliant, food quality is superior and presentation is on par with standards.
• Inventory and Cost Control:
  • Manage inventory control and of ordering food/supplies.
  • Monitor department budgets and payroll including COG, labor, and expenses.
• Safety and Sanitation:
  • Enforce the highest standards for safety, sanitation, and waste reduction.
  • Responsible for the completion of all HACCP logs, checklists, and reporting documentation.
  • Conduct frequent inspections to ensure food safety.
  • Ensure that all federal, state, local, and Company regulations and standards for product freshness, safety, refrigeration, sanitation, and weights and measures are met.
  • Ensure proper equipment operation and maintenance by assisting in the coordination of scheduled and preventative maintenance.
  • Clean and sanitize all work surfaces, utensils, and equipment in accordance with Department of Sanitation and QA standards.
  • Follow approved procedures for receiving, storing, and preparing products to ensure quality protection and product rotation.
  • Perform duties in accordance with QA hand washing standards and use disposable gloves when handling food.
  • Work in a clean, organized, and efficient manner.
  • Ensure safe operating procedures of all equipment, utensils, and machinery.
  • Attend any waste or safety meetings.
  • Perform all duties in accordance with Local, State, and Federal regulations as they pertain to the Food Service operation.
• Customer Service:
  • Provide great customer service and ensures associates do the same.
  • Listen to customer feedback and resolve complaints when necessary.
  • Implement suggestions within the parameter of the position and refer more complex concerns to the supervisor.
• Additional Duties:
  • Demonstrate strong communication skills with peers and collaborate with team members.
  • Assist with orienting new employees to their work area.
  • Update job knowledge by participating in staff training opportunities.
  • Must have the ability to read, write, analyze, interpret, and understand the English language with sufficient proficiency.
  • Must be knowledgeable in the ingredients and preparation methods of menu items.
  • Must be able to perform all duties and responsibilities in an efficient and satisfactory manner that meets the minimum standards for productivity, accuracy, cleanliness, harmony, and safety.
  • Ability to meet Operational Standards including Quality Assurance, guidelines for opening, closing, on-hand inventories, ensuring safety for associates and customers with the use of all equipment, temperature, and cleaning standards. Overall consistency and organized workflow, meeting customer's needs by providing variety and freshness by scheduled opening & closing times.

• Education and Experience:
  • Bachelor's Degree in Culinary Arts or Sciences preferred.
  • Minimum of 3 years of experience managing associates in a high-volume food industry setting or operation and a culinary degree; or equivalent combination of education and experience, including P&L responsibility.
  • Culinary, seafood, and meat experience preferred.
• Skills and Knowledge:
  • Excellent leadership, organizational, and communication skills.
  • Experience with cooking, menu development, pricing, and development of culinary team.
  • Understanding of prepared retail foods handling, including cold chain compliance and hot food handling.
  • Strong knife skills and understanding of all cooking methods.
  • Previous experience with controlling costs of food and labor.
  • Experience in ordering, inventory maintenance, and shrink control.
  • Proficiency with automated reporting systems (e.g., inventory, food cost, scheduling, time and attendance, gross margin, labor).
  • Good working knowledge of Microsoft Office.
  • Proficiency in all register applications and equipment used to prepare products.
  • Current SERVSAFE certification.
• Abilities:
  • Ability to manage in a diverse environment with a focus on product consistency.
  • Ability to communicate and delegate as needed with customers, superiors, peers, and subordinates.
  • Ability to effectively manage a department, train, and cross-train staff.
  • Ability to work varied hours/days as dictated by business needs.
  • Ability to read, write, and count to accurately complete all documentation.
  • Ability to move or handle products and supplies throughout the store and kitchen.
  • Ability to learn and understand new programs and applications as job functionality evolves.
  • Ability to interact with customers in a friendly and helpful way.
  • Ability to work cooperatively with others.
  • Ability to engage and lead associates to achieve department goals.
  • Ability to perform basic math and computer functions.
  • Ability to work with fresh, dried, and/or processed products, spices, and powdered substances without negative allergic consequences.
  • Ability to work in varying temperatures.
  • Ability to tolerate dust and cleaning agents during routine housekeeping duties.
  • Ability to climb a ladder to retrieve items from overhead racking and storage areas.
  • Ability to operate all equipment customarily used by the Food Service Department and other equipment as may be required.
  • Ability to maintain punctual and regular attendance and work overtime as assigned.
• Physical Requirements:
  • Ability to stand, bend, twist, reach, push, pull, and regularly lift 25 lbs., and occasionally lift up to 60 lbs.
  • Must be able to work in refrigerated coolers and high moisture content preparation rooms for extended periods of time.
  • Must be able to work in high temperature kitchen preparation areas.
• Other:
  • Dress and groom according to Company policy including uniform, name badge, and hat or hair restraint requirements.
  • Perform all duties in accordance with Company rules, policies, safety requirements, and security standards.
  • Must be 18 years or older to operate balers, hi-lo's, power jacks, and slicing machines.