Manager - Executive Chef/Kitchen
About The Position
Are you a hands-on culinary leader who takes pride in quality, consistency, and building a high-performing kitchen team? Joseph’s Classic Market is known for fresh, made-from-scratch prepared foods crafted daily with care. Our Executive Chef / Kitchen Manager leads the heart of our Prepared Foods operation — ensuring every recipe is executed with precision, every standard is upheld, and every guest receives the quality they expect. From hot bar and grab-and-go to catering and seasonal menus, this role sets the tone for excellence in execution, food safety, and team performance. Growth & Learning at Joseph’s At Joseph’s Classic Market, we believe in growing leaders from within. As Executive Chef / Kitchen Manager, you’ll have the opportunity to shape menus, develop culinary talent, and drive operational excellence. You’ll expand your leadership skills in food cost control, labor management, production planning, and multi-department collaboration. Many of our leaders grow within the company, and we value those who bring both structure and creativity to their role.
Requirements
- Minimum 3 years of leadership experience in culinary/kitchen environments (preferably in retail or catering)
- Culinary degree or food service certification preferred
- ServSafe or food safety certification or willingness to obtain
- Strong knowledge of food safety, kitchen operations, and recipe execution
- Bilingual English/Spanish required
- Ability to lift 50 lbs, stand for long hours, and work in hot/cold conditions
- Excellent communication, time management, and leadership skills
- Flexible availability including weekends, holidays, and evenings
Nice To Haves
- Culinary degree or food service certification preferred
Responsibilities
- Supervise daily production of all prepared foods including hot bar, grab-and-go, soups, salads, entrees, and catering
- Ensure all recipes are followed accurately and consistently, maintaining Joseph's quality standards
- Maintain proper portioning, ingredient prep, cooking times, and food presentation
- Schedule production to meet sales forecasts and peak traffic times
- Oversee special menus for holidays and events
- Enforce strict adherence to food safety regulations (e.g., ServSafe, HACCP, temperature logs)
- Maintain clean and organized prep areas, coolers, and storage areas
- Monitor and document hot/cold holding temperatures, cooling procedures, and shelf life
- Lead weekly deep-cleaning and sanitation schedules
- Prepare department for internal audits and health inspections
- Order ingredients and supplies from approved vendors based on par levels and menu planning
- Maintain organized inventory systems for dry goods, fresh ingredients, and prepared items
- Track usage and minimize food waste through effective prep and repurposing plans
- Manage food cost targets and labor productivity
- Monitor catering supply inventory and coordinate with front-end teams
- Hire, train, and lead cooks, prep staff, and kitchen porters
- Provide ongoing coaching and feedback; conduct performance reviews
- Monitor department attendance and ensure associates adhere to scheduled shifts and company timekeeping policies, addressing any attendance or punctuality concerns promptly and consistently
- Follow up on performance or attendance issues with proper documentation and corrective action when necessary, including disciplinary action forms, notes to file, and Performance Improvement Plans (PIPs) to support accountability and improvement within the department
- Lead daily pre-shift huddles with culinary team
- Foster a culture of accountability, pride, and teamwork
- Oversee production and packaging of catering orders (corporate, events, holidays)
- Ensure accuracy, presentation, and on-time readiness of all catered food
- Respond to last-minute catering changes or high-volume demands professionally
- Support customer service team with product knowledge and cross-department coordination
- Submit weekly production, waste, and labor reports to Store Manager
- Participate in department head meetings and seasonal menu planning
- Communicate clearly with deli, bakery, meat, and grocery teams for product planning
- Develop prep guides, batch logs, and training materials for new team members
Benefits
- Positive Work Environment
- Competitive Pay
- Health, Dental and Vision Insurance
- 401(k) Plan
- Paid Time Off & Personal Days
- 20% Employee Discount
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
No Education Listed
Number of Employees
1-10 employees
