The executive chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The executive chef may cook selected items or for select occasions. The executive chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The executive chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews more. This position requires adhering to all procedural guidelines set by the Food Service Department. The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role.
•Serve customers efficiently through knowledge of products and varieties, as well as product location.
•Insure product availability, and make sure items are properly priced in a timely manner.
•Receive loads while keeping an eye out for freshness and conditions of products. Ensure accuracy in regards to receiving orders and stock items.
•Keep department and equipment clean at all times, following company and department sanitation guidelines.
•Maintain proper temperature and humidity levels for catering products.
•Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
•Properly prepare orders that are to be submitted in a timely manner.
•Develops recipes and menus for all retail food operations.
•Supervises food production.
•Maintains food cost standards and cost.
•Promotes safety and proper sanitation.
•Assists in taking inventory and purchasing supplies.
•Introduces new products.
•Acts as replacement worker when short staffed.
•Handles customers' concerns and suggestions.
•Handles employees' concerns and issues.
•Controls food waste by using in proper areas to be distributed daily.
•May have full or final responsibility for job actions (e.g., new hires, promotions, demotions, transfers, discipline, terminations).
•Sets production goals or job expectations.
•Fulfill all shift duties.
Required frequently: standing, walking, kneeling, squatting, bending, reaching, ability to lift up to 40 lbs.
Communicates openly and honestly with all others in the organization.
Communicates respectfully at all times.
Does not expose customers to internal disagreements.
Resolves conflicts respectfully and in a timely manner, asks for assistance from appropriate supervisor as needed.
Communicates needs promptly and efficiently.
Participates actively in department team and all-staff meetings.
Stays informed by reading all communications from the General Manager, managers, HR, and in department log books
Reports for scheduled shifts, on-time and ready to work.
Understands and adheres to organizational and department policy and procedures.
Accepts and offers feedback and suggestions openly and respectfully.
Accepts direction willingly and follows through with delegated tasks.
Learns and adapts to new tasks or situations quickly and cooperatively.
Maintains job-related confidentiality.
Takes initiative to identify, report and resolve problems before they escalate.
Operates with a sense of teamwork; incorporates into daily job.
Provides a positive model for co-workers.
Quality of Work:
Understands technical requirements of job, applies technical knowledge consistently.
Performs tasks accurately and efficiently, free from errors.
Performs all tasks according to department procedure.
Quantity of Work:
Performs tasks consistently at an acceptable rate as outlined by department supervisor.
Organizes tasks efficiently, maintains focus and stays productive.
Achieves established goals and expected results for the department.
Maintains safe work environment according to all department procedures, federal and state regulations.
Obtains and maintains any necessary licenses.
Wears protective clothing as required for position.
Knows and adheres to Fairway's expectations for external and internal customer service as outlined in Employee Handbook.
Offer product samples and suggestions for purchase and preparation in a friendly, courteous manner.
ESSENTIAL SKILLS AND EXPERIENCE:
Ability to read and comprehend simple instructions, short correspondence, and memos [in English]. Ability to write simple correspondence [in English]. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other associates of the organization who only speak English.
Must have basic math skills which include addition, subtraction, multiplication, and division.
Ability to lift up to 40 lbs.
Ability to read and interpret documents such as department manual.
Ability to adapt to the ever changing high volume retail while working in a cross-functional team environment .
Ability to work in a cold damp environment.
Ability to prioritize tasks, multi-task, balance friendliness with efficiency, and maintain focus.
Must have a flexible work schedule.
DESIRED SKILLS AND EXPERIENCE:
Previous customer service experience.
Previous food service experience.
Experience or interest in natural foods and cooperatives.
Knowledge of merchandising and pricing.
Passion for teaching, mentoring, working in a team setting.
Must have good working knowledge of food quality, hygiene and sanitation, kitchen safety and food presentation.
Knowledge of food preparation/presentation for a wide variety of food items.
Use of commercial kitchen equipment, sanitation and safety practices Inventory control procedures.