087 - AJ's Fine Foods Gourmet Chef - 56th Street & Ray

Bashas•Chandler, AZ

About The Position

The Gourmet Chef assists with the preparation, display, and merchandising of fresh-prepared and packaged bistro foods. The role contributes creativity and passion for food and cooking to the development, preparation, and presentation of prepared foods for breakfast, lunch, dinner, and catered events. The Chef works in a fast-paced environment and provides excellent customer service while helping meet department goals for sales, product quality, presentation, and service. The position also supports catering menu planning and event production, maintains communication with deli/bistro and catering colleagues, and ensures compliance with applicable health, weights, and measures requirements. Employees may occasionally experience extended periods of standing, sitting, lifting and stocking up to 50 pounds, pushing, keyboarding, telephone use, walking, and bending. Applicants must be at least 18 years old; positions serving alcohol require applicants to be at least 21.

Requirements

Must be at least 18 years of age.
Must be at least 21 years of age for any position that serves alcohol.
Ability to work safely in a fast-paced environment and provide excellent customer service.
Creativity and passion for food and cooking.
Ability to communicate and demonstrate salesmanship with clients and vendors.

Responsibilities

Work with the deli/bistro team lead and/or executive chef to achieve department sales, product quality, presentation, and customer service goals.
Plan, develop, and present a variety of menus using expertise and creativity.
Answer phones and take special orders.
Maintain a positive and friendly attitude toward customers and fellow team members.
Engage with customers through greetings, product information, selling suggestions, active sampling, and genuine thanks.
Facilitate catered events from start to finish.
Work with the catering director and executive chef on menu planning and catering menu production to support profitability and company standards.
Demonstrate strong communication and salesmanship with clients and vendors.
Maintain open communication with the deli/bistro team, catering department, deli/bistro department manager, and executive chef.
Ensure compliance with state, county, and local health department and weights and measures policies, laws, and requirements.
Control food costs and shrink by monitoring production and implementing reworks.
Perform other related duties as assigned.