Position: Executive Chef/Kitchen Manager

We view Joseph’s Classic Market as an alternative to a restaurant, much different than your traditional supermarket. Our Prepared Foods department is what gives us our competitive advantage and is our crown jewel (therefore it is the centerpiece of our stores). We provide Chef-Prepared restaurant quality meals, and our Executive Chef/Kitchen Manager ensures our kitchen team enforces high standards for safety and quality.

Routine Tasks:

• Facilitate the plating, presentation, and replenishment of prepared foods for the store.
• Purchase and maintain inventory.
• Execute recipes for hot and cold buffet setups.
• Check freshness of food and ingredients.
• Monitor sanitation practices and follow kitchen safety standards.
• Perform line checks to include temperature checks of all refrigeration, rotation and dating of all foods, proper prep (taste), freshness and specials completed.
• Plan menus and ensure uniform serving sizes and quality of meals.
• Supervise and coordinate activities of cooks and other food preparation workers.
• Create weekly employee schedule.
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards.
• Supervise cooks and other food preparation workers.
• Ensures that kitchen staff follows and completes schedules as assigned.
• Develop team and improve performance through coaching and feedback and create performance and development goals.
• Inspect supplies, equipment, and work areas for cleanliness and functionality.
• Responsible for all equipment is in operational condition and regularly cleaned.
• Monitor sanitation practices and follow kitchen safety standards.
• Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products.

Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department.

Qualifications:

• Minimum of 2-3 years of Kitchen Management experience in food production and/or kitchen environment.
• Excellent understanding of various cooking methods, ingredients, equipment, and procedures
• Prior experience as a supervisor overseeing and directing a staff.

An Executive Chef/Kitchen Manager performs their tasks primarily in the kitchen. Must have the ability to clearly articulate the company’s goals and follow up on tasks and projects to achieve those goals. Must be able to resolve conflicts and promote a positive environment where all department associates enjoy coming to work. Work involves walking, standing for prolonged periods, and lifting products weighing up to 80 pounds. Work also includes frequent interaction with customers and fellow employees.

Benefits Include:

• Positive Work Environment
• Competitive Pay
• Health, Dental and Vision Insurance
• 401K Plan
• Paid Vacations & Sick Days
• 20% Employee Discount
• Bonus Programs for Management