FRESH Executive Chef

Job Summary

Plans and creates menus for catering jobs, prepares gourmet food, and ensures appealing visual presentation. Trains deli personnel in food preparation and promoting customer service in order to support profitability goals.

Essential Duties and Responsibilities

• Works in conjunction with upper management to train and develop partners, schedule, plan, assign, and direct work.
• Supports upper management with the review of historical data regarding sales, ads and promotions. Co-manages inventory using item management processes to ensure satisfactory in-stock levels. May review profit and loss, sales, shrink, and labor data with department manager.
• Indirectly responsible for maintaining and improving sales performance, financial results, public relations, product quality, and work standards.
• Plans and prepares foods according to season and store promotions using knowledge of gourmet foods and Company profit expectations.
• Monitors and maintains stock levels of gourmet food through orders and maximizes profit through effective portion control.
• Enforces quality control and food safety standards and ensures dated products are stocked and rotated properly. Makes fine judgements about aroma, flavor, taste, texture, and color to inspect prepared foods for quality.
• Assists with catering operations including planning, preparing, and fulfilling customer orders.
• Promotes product sales through planning and creating appealing visual displays and using suggestive selling initiatives. Reviews written information such as trade journals for useful content and brainstorms new ideas for displays and menu creation.
• Provides friendly and customer-service-oriented attitude by greeting customers, answering questions, presenting products and/or services to customers, and taking orders over the phone.
• Maintains clean, safe and sanitary working and shopping environment by adhering to Company safety procedures.

Knowledge, Skills and Abilities

• Ability to think creatively and generate new gourmet recipe ideas.
• Ability to read and operate digital meters, dials, and/or calibrated scales.
• Ability to safely operate and maintain department equipment such as fryer, grill, etc.
• Ability to safely work with objects with sharp edges such as knives, box cutters, etc.
• Ability to use non-precision and precision hand tools.
• Ability to maintain a steady hand while manipulating objects with fine finger movements.
• Ability to work well with fellow partners and promote a team environment.
• Ability to effectively communicate with customers and partners in written and verbal form.
• Ability to work flexible schedules including nights, weekends and holidays.
• Ability to occasionally travel to off-site and out-of-town locations with possible overnight stays.

Education, Experience, and Qualifications

• Degree from accredited cooking school required.
• Two or more years of related experience or an equivalent combination of education and experience required.
• Minimum of 18 years of age required.
• Partners must be 21 years of age or older to drive for Company business in accordance with the BGC Business Driver Policy.
• Food Handler certification required.

Physical Demands

• Continuously required to use close vision, distance vision, depth perception or the ability to focus.
• Continuously required to stand or walk.
• Continuously required to use hands for reaching, touching or handling.
• Frequently required to talk and hear.
• Frequently required to use fine finger movements or strenuous finger or hand movements.
• Frequently required to push, pull, maneuver or lift objects up to 40 lbs.
• Occasionally required to push, pull, maneuver or lift objects up to 75 lbs.
• Occasionally required to bend, kneel, squat, or stoop.
• Attendance at work is required.

Work Context and Environment

• Work is generally performed in a retail store.
• Frequently exposed to hot surfaces.
• Frequently exposed to extreme cold conditions (non-weather).
• Frequently exposed to extreme heat conditions (non-weather).
• Frequently exposed to wet, slippery or damp conditions.
• Frequently exposed to equipment with sharp blades or edges.
• Frequently exposed to cleaning agents.
• Quiet to moderate noise level.