Production Chef Store #53 - Full-Time

Northgate Market•Stanton, CA

9h•$55,640 - $73,123

About The Position

The Production Chef plans, implements, and executes production scheduling for the central kitchen and all in-store Puestos under the direction of the Culinary Team Leader. The role manages, trains, and develops prep cooks and other back-of-house staff, ensuring precise recipe execution and compliance with food quality, safety, sanitation, and operating standards. The Production Chef supports training and development of service personnel, works with Produce, Grocery, and Carniceria on the second life program, and provides Puesto teams with food and beverage support. The position coordinates with the store receiver and maintains assigned walk-ins and freezers in good operating condition, with products rotated using FIFO and kept covered, dated, and labeled. In partnership with the Culinary Team Leader and Category Managers, the Production Chef trains and develops Puesto Team Leaders, Leads, specialty-role staff, cooks, and other back-of-house associates. Serving as a liaison among the corporate chef, central commissary, Category Managers, and store management, the Production Chef helps develop and implement Puesto programs. The role oversees kitchen and Puesto production, efficiency, and productivity across multiple shifts, ensuring products meet established quality, customer service, safety, sanitation, innovation, and cost standards. It works within the budget to support store profitability and leads by example, fostering a positive work environment and demonstrating company values and customer service. The role requires hands-on kitchen and management experience, food-handler certification, leadership and communication skills, and the ability to work in a fast-paced environment. The work environment may include extreme temperatures, heat, water, noise, and some chemicals, with occasional office work.

Requirements

Current food-handler certification; must maintain certification and ensure supervised staff are properly certified.
Minimum 3 years of directly related menu and kitchen management experience in multi-unit corporations.
Minimum 3 years of experience with good manufacturing practices and food safety in a restaurant kitchen environment.
Demonstrated experience supervising a large group of employees.
Minimum supervisory experience and knowledge of current management and supervisory techniques.
Hands-on back-of-kitchen experience.
Strong leadership skills and ability to lead, delegate, monitor, and follow up.
Critical thinking and exceptional problem-solving skills; ability to work independently or as part of a team.
Good communication and mentoring skills.
Strong customer service commitment.
Ability to cross-merchandise effectively with other departments.
Ability to resolve operational problems related to projects and minimize delays or unexpected cost increases.
Proactive, resourceful, highly motivated, and able to communicate and work in a high-output, fast-paced environment.
Ability to develop creative solutions and resolve problems in a timely manner.
Attention to detail and follow-through.
Basic Microsoft Excel, Word, and Outlook skills.
Ability to use a calculator and perform general mathematical functions, including calculations involving credits or discounts, proportions, percentages, and volume.
Ability to coordinate production with other associates and work with minimal or no supervision.
Excellent attendance and reliability; flexibility during busy season is occasionally required.
Ability to read, write, and speak English satisfactorily to perform essential functions.
Ability to lift, stand, reach, and climb as described in the posting; specific physical demands include continuously lifting up to 10 pounds, frequently lifting up to 30 pounds, occasionally exerting force up to 40 pounds, and the stated standing, walking, sitting, hand-use, reaching, climbing, balancing, stooping, kneeling, crouching, crawling, talking, hearing, tasting, and smelling demands.

Nice To Haves

Bilingual English-Spanish skills are highly desirable.

Responsibilities

Train and certify Puesto Team Leaders, Leads, and back-of-house associates.
Ensure precise, efficient, and productive recipe execution.
Collaborate with Produce, Carniceria, and other department heads to improve operational efficiency, reduce shrink, and improve execution.
Plan and execute daily recipe production for all Puestos in the central kitchen.
Support Puestos with food preparation and work to minimize product shortages.
Maintain sanitary conditions in Puestos and prevent cross-contamination.
Implement procedures and training for opening and closing Puestos and the central kitchen.
Work with NGM Partners on their concepts, including walk-in and freezer organization and operational solutions.
Work with the Culinary Team Leader to order raw materials and packaging supplies and manage inventory to prevent shortages and oversupply.
Share responsibility with the Culinary Team Leader for kitchen cost of goods and labor costs.
Conduct daily random line checks to verify temperature, flavor, appearance, and texture meet company standards.
Monitor, train, and develop kitchen and service personnel.
Maintain walk-ins and freezers in optimal condition, properly labeled and organized.
Implement company GMP policies and procedures and ensure personnel wear proper gear and uniforms.
Ensure associates follow assigned schedules and company break clock-in and clock-out policies.
Work under the Corporate Chef and Culinary Team Leader to improve food flavor, freshness, consistency, and nutritional value, and develop acceptable substitutes for formulas that may trigger digestive sensitivities.
Keep the central kitchen operational and ensure food preparation follows recipes and sanitation standards.
Maintain clean, organized, and operational central kitchen areas.
Keep the Production Chef’s food-handler certification current and ensure supervised personnel are properly certified.
Ensure third-party cleaning companies follow agreed cleaning programs and conduct daily visual pre-operational inspections of the kitchen and Puestos.
Perform other duties as directed.