Executive Chef

Stew Leonards•Yonkers, NY

22h•Onsite

About The Position

As the Executive Chef, you will be responsible for overseeing all aspects of the culinary operation. Your role will encompass menu planning, food preparation, and maintaining high food quality and safety standards. You will oversee that the operating procedures are met for Kitchen, BBQ, Pizza and Hoedown.

Requirements

Must be at least 18 years and older
Ability to handle multiple tasks, and troubleshoot effectively
Detail-oriented with organizational skills
Excellent communication skills
Excellent interpersonal skills
Foster a culture of teamwork and professionalism, promoting a positive work environment
Conduct and participate in culinary training sessions and workshops as needed
Attend/participate in trade shows
Above average math and computer skills
Able to work effectively under staff and labor constraints in a fast-paced environment
Strong work ethic
High integrity and honest judgment of people
Good business savvy with a grasp of financial and operating goals
Ability to make quick decisions
5 years of experience at senior level in a grocery store or similar environment
Bachelor’s Culinary Degree
Food Safety and Sanitation certification
Strong culinary creativity and innovation
Knowledge of food trends and market conditions

Responsibilities

Ensure the salad bar and displays are merchandised and appropriate signage is visible
Ensure displays are full and product is rotated appropriately
Provides direction for all day-to-day operations; utilize Round Up for production scheduling
Review One Idea Report to identify opportunities to achieve goals
Show and sell and cross merchandise whenever possible
Place orders with vendors and transfers, when needed
Ensure accurate inventories- daily and monthly
Participate in monthly, quarterly and yearly department inventories
Attend department BASH and Strategy meetings
Assist in hiring, promoting, and training team members
Provide timely feedback by completing and delivering comprehensive 90 day and mid-year Performance Chats
Provide feedback to department manager for Annual Performance Appraisals
Conduct and/or actively participate in monthly department communication meetings
Manage team members progressive disciplinary procedures
Ensure the department complies with all health codes, sanitation and safety regulations.
Maintain a Health Dept. rating of “A”
Conduct/oversee daily/periodic department cleaning
Cycle menus for hot and cold buffet bimonthly
Support and facilitate training for Culinary Team Members
Monitor, analyze, manage, and communicate financial goals
Support planning meetings for menus and recipes for major holidays
Communication – 10-minute huddles and monthly meetings to update team on sales, holiday planning, celebrate birthdays, anniversaries
Uphold our mission statement “Customer is Always Right”
Monitor daily labor to ensure operational needs and financial objectives are met.
Cultivate relationships with local culinary schools for interns
Cross-training to improve team’s skills in different areas of the department
Monitor inventory levels and minimize food waste
Oversee daily production and sales within the department to control over/ under sales.
Implement cost-effective measures while maintaining food quality and customer satisfaction
Review and audit all internal and external transfers
Greet customers with a friendly smile and positive attitude, ensuring that each customer feels welcome and appreciated.
Collaborate with team members to ensure the smooth operation of the store, offering assistance and support where needed.
Improve and maintain the efficiency of the store in order to reach success.
Be a positive ambassador for the store, representing our S.T.E.W. values in all interactions with customers and team members.