Production Chef Store #44 - Full-Time

Northgate Gonzalez Markets•Costa Mesa, CA

5d•Onsite

About The Position

Under the directive of the Culinary Team Leader, the Production Chef plans, implements, and executes the production scheduling for the central kitchen and all NGM Puestos within the store. This role involves managing, training, and developing a team of prep cooks to ensure rigorous execution of food production according to recipes and with absolute compliance. The Production Chef also assists the Culinary Team Leader and Category Managers in training and developing service personnel across all Puestos, and collaborates with the Produce, Grocery, and Carniceria departments to execute the store's second life program. This position serves as a liaison between corporate chefs, the central commissary, Category Managers, and the store management team for the development and implementation of all Puesto programs. The Production Chef manages production, efficiency, and productivity of the central store kitchen and Puestos across multiple shifts, ensuring products meet quality, customer service, safety, sanitation, innovation, and cost standards. They implement work standards, maintain improvement through sustaining behaviors, operate with discipline and rigor, and ensure the production team consistently executes quality products to meet customer requirements. Working within the budget framework, this role optimizes store profitability and leads by example, fostering a positive work environment with fair and consistent treatment of all associates. The Production Chef demonstrates care, compassion, empathy, and concern for people, setting a positive example of company values and excellent customer service, exemplifying the desired culture, values, and philosophies of the NGM organization.

Requirements

Critical thinking with exceptional problem-solving skills.
Ability to work independently or in a team environment.
Ability to lead, delegate, monitor, and follow up.
Minimum supervisory experience and knowledge of current management and supervisory techniques.
Strong leadership skills.
Current certification in Food handlers.
Good communication and mentoring skills.
Ability to cross merchandise effectively with other departments.
Very strong Customer service commitment.
Proven hands-on experience working in the back of the kitchen.
Able to resolve operational problems related to projects and minimize delays or unexpected cost increases.
Proactive, resourceful & highly motivated with good communication skills and ability to work in a high output environment.
Ability to develop creative solutions to problems and challenges as they are identified and resolve them in a timely manner.
Able to demonstrate attention to detail and follow through in all areas of responsibility.
Basic knowledge on Microsoft Excel, Word, and Outlook.
Able to lift 25 Lbs. frequently and 40 Lbs. occasionally; stand, reach, climb, and lift frequently.
Able to use calculator to perform general mathematical functions.
Able to work with others and coordinate production with other associates.
Able to work with minimum or no supervision.
Excellent attendance record, be reliable and flexible during busy season required occasionally.
Able to work in a fast-paced environment.
Minimum of 3 years directly related to Menu and Kitchen Management experience in multi-Unit Corporations.
Demonstrated experience in supervising a large group of employees.
Minimum of 3 years of experience in good manufacturing practices and food safety for a restaurant kitchen environment.
Able to read, write and speak English satisfactorily.
Ability to calculate figures and amounts such as credit/discounts, proportions, percentages, and volume.
Ability to define problems, collect data, establish facts, and draw valid conclusions.
Must be able to lift to 10 Lbs. (Continuously)
Must be able to lift to 30 Lbs. (Frequently) and exert force up to 40 Lbs. (Occasionally)
Stand (Frequently)
Walking (Frequently)
Sitting (Frequently)
Use hands to finger, handle or feel (Continuously)
Reach with hands and arms (Continuously)
Climb or balance (Occasionally)
Stoop, kneel, crouch or crawl (Occasionally)
Talk or hear (Continuously)
Taste or smell (Continuously)

Nice To Haves

Bi-lingual English – Spanish highly desirable.

Responsibilities

Training & certification for all Puesto Team Leaders, Leads, and BOH associates.
Conducting recipe execution with a high degree of precision, execution, efficiency, and productivity.
Working closely with other Department Heads in Produce, Carniceria to improve operational efficiencies, reduce shrink, and improve execution.
Planning and executing daily recipe production for all Puestos in the central kitchen.
Supporting all Puestos with food preparation needs and diligently working to minimize product shortages.
Working with all Puestos to maintain pristine sanitary conditions and prevent potential cross-contamination issues.
Implementing process and training procedures for opening and closing Puestos and the central kitchen.
Working closely with NGM Partners to support their efforts in managing their respective concepts, assisting with walk-in and freezer organization, and collaborating to find solutions.
Working closely with the Culinary Team Leader to place raw materials and packaging supplies orders and managing daily inventory of goods to prevent shortages and overs.
Sharing responsibility with the Culinary Team Leader for the cost of goods and labor cost of the entire kitchen operation.
Conducting random daily line checks in all Puestos to ensure temperature, flavor, visual, and texture standards are met.
Constantly monitoring, training, and developing kitchen and service personnel for better execution and understanding of food offerings.
Maintaining all walk-in and freezers in optimum condition, properly labeled and organized.
Strictly implementing and executing company’s GMP policies and procedures.
Ensuring all personnel have proper gear and uniforms.
Ensuring all associates follow their assigned schedule and clock in/out for breaks per company policy.
Under the direction of the Corporate Chef and Culinary Team Leader, working to develop better ways to retain flavor, freshness, consistency, and nutritional value of food products, and to develop acceptable substitutes for current formulas that may trigger digestive sensitivities.
Ensuring the central kitchen is always in optimum operational condition and that all food preparation is made per recipe and sanitation standards.
Maintaining central kitchen areas clean, organized, and in optimum operational conditions.
Maintaining up-to-date food-handler certification and ensuring all supervised personnel are properly certified.
Ensuring third-party cleaning companies execute cleaning programs as per agreement and conducting daily visual pre-operational inspections of the kitchen and all Puestos.
Performing other duties as directed.