075 - AJ's Fine Foods Executive Chef - Pima & Pinnacle Peak

Bashas'•Scottsdale, AZ

About The Position

As a member of the Bistro management team, the Executive Chef assists the AJ’s Bistro Manager in directing and supervising department activities and personnel to achieve merchandising, sales, and customer service goals. The Executive Chef reports to the Bistro Manager and communicates and works directly with the Bistro Manager and Store Director. The Executive Chef serves as the store’s primary foodie, helping curate the Bistro’s product assortment and procurement, develop recipes and menus, and work with vendor partners on product and recipe development. The role partners with the Catering Director on profitable catering menus that meet company food-quality standards, and has primary responsibility for Bistro food safety, sanitation, ordering, and inventory management. The Executive Chef helps hire, train, develop, and schedule the Bistro team; supports sales and profitability while controlling shrink, labor, and other expenses; educates guests and team members about products and recipes; and stays current with healthy-eating and food trends. The position also ensures a safe working environment and compliance with applicable weights-and-measures guidelines. Work is performed primarily in a retail setting, with contact with a diverse range of customers, vendors, and team members. Work hours are generally 40 hours or more per week.

Requirements

Culinary degree or certificate, or five years’ experience as a chef.
Product sourcing experience.
Excellent leadership and interpersonal skills.
Strong business and financial acumen.
Strong customer-experience focus.
Sales-driven approach.
Excellent communication skills, including written communication, one-on-one communication, and speaking in front of a group.
Ability to delegate tasks and develop a team to accomplish shared goals and objectives.
Ability to value inclusion and collaboration with the entire team in decision-making and goal achievement.
Ability to lead a team through change while remaining agile.
Basic office and computer skills.
Organization and planning skills.
Problem-solving and conflict-resolution skills.
Social media savvy.
Ability to work safely in a fast-paced environment and provide excellent customer service.

Nice To Haves

Trained chef.

Responsibilities

Act as the store’s primary foodie.
Assist with curation of the Bistro product assortment and procurement.
Develop recipes for gourmet food, including healthy options, for in-store offerings.
Develop menus and work with vendor partners on product and recipe development.
Partner with the Catering Director on menu planning and the production of profitable catering menus that meet company food-quality standards.
Take ownership of food safety and sanitation in the Bistro.
Educate guests and team members about products and recipes.
Manage primary ordering and inventory for the Bistro.
Assist with and drive the Bistro hiring process.
Assist the Bistro Manager with training and development of the Bistro team.
Assist the Bistro Manager with Bistro scheduling.
Assist the Bistro Manager with sales and profitability while controlling shrink, labor, and other expenses.
Continue learning and self-development to stay current with healthy-eating and food trends.
Ensure a safe working environment for team members and guests by complying with policies and procedures.
Ensure Bistro compliance with state, county, and local weights-and-measures guidelines.