Involved in all aspects of the day-to-day Gourmet kitchen operations. Directly responsible for product ordering, food preparation, food quality, merchandising, customer service, and food safety standards. Also responsible for ongoing/constant food education of Team Members and Customers, constantly working to increase profitability and promote future growth of the Gourmet Department and Kitchens at Giant Eagle.
Perform day-to day activities including cooking, putting orders away, waiting on the customer, and utility functions.
Maintian a safe and clean working environment by ensuring that all food Safety, Food Holding, Temperature, and OSHA standards are met.
In conjunctiion with the Prepared Foods Manager/Team Leader, manage inventories weekly. Order supplies, ingredients, and products tat allow for efficient management of the business. Assist Department Manager/Team Leader with monthly inventory taking process.
Recommend to Prepared Foods Manager/Team Leader kitchen and counter work schedule based on upcoming business. Focus on maximizing labor productivity while keeping wages within budgetarty guidelines.
Meet or exceed budgeted guidelines for food cost percentage. Minimize product waste and ensure that purchases are being made from approved vendors.
Maintian accurate department records to ensure documentation of activities is available. Prepare, maintian, and track records concerning inventories and work process to calculate gross profits according to company policy.
Participate in the development and recommendation of food menus and costing for customers.
Establish a positive work enviroment that enables the Team Members to grow creatively and professionally, while maintaining a high level of morale.
Monitor adherence to Company policies, procedures, and standards to ensure the Company requirements are met.
Follow strict recipe and merchandising guidelines to ensure that company direction is adhered to.
Participate in "in-store" team meetings and/or regional department manager/team leader meetings as needed. Lead on-site training for new and existing Team Members.
Maintain awareness fo competitive activity and new trends in the business and communicate ideas for improvement to the Gourmet Category Manager.
Education and Training Required
High school diploma or equivalent
3 to 5 years
At least 18 years of age
Gets Things Done
Respect for Self and Others
Carrying Up to 50 pounds
Lifting Up to 50 pounds
Sight or Peripheral Vision
Licenses / Certifications Required
Food Safety - ,Cooking School/Institute or equivalent
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