Production Chef Store #02 - Full-Time

Northgate Gonzalez Markets•La Habra, CA

1d•Onsite

About The Position

Under the direction of the Culinary Team Leader, the Production Chef plans, implements, and executes production scheduling for the central kitchen and all in-store Puestos. The role manages, trains, and develops prep cooks and other back-of-house associates, ensuring precise recipe execution and compliance with food safety, sanitation, quality, customer service, and cost standards. The Production Chef supports Puesto Leads and associates with food and beverage needs and works with Produce, Grocery, and Carniceria departments on operational efficiency, shrink reduction, and the second life program. The role oversees production, efficiency, and productivity across multiple shifts; maintains product rotation, labeling, walk-ins, freezers, and kitchen facilities; and coordinates ordering and inventory with the Culinary Team Leader. It serves as a liaison among the corporate chef, central commissary, Category Managers, and store management in developing and implementing Puesto programs. The Production Chef also helps train and certify team leaders and associates, monitors food quality through daily line checks, and ensures that food preparation follows recipes and sanitation standards. The position leads by example, fosters a positive and fair work environment, demonstrates care and compassion for employees, and models the company’s values and customer-service expectations. The job may also involve developing improved food formulas and substitutes under the direction of the Corporate Chef and Culinary Team Leader. Other duties may be assigned as directed.

Requirements

Minimum of 3 years of directly related menu and kitchen management experience in multi-unit corporations.
Minimum of 3 years of experience with good manufacturing practices and food safety in a restaurant kitchen environment.
Demonstrated experience supervising a large group of employees.
Current food-handler certification.
Minimum supervisory experience and knowledge of current management and supervisory techniques.
Strong leadership skills, including the 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.
Hands-on experience working in the back of a kitchen.
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 effectively in a high-output environment.
Ability to develop creative solutions to identified problems and challenges and resolve them in a timely manner.
Attention to detail and follow-through in all areas of responsibility.
Basic knowledge of Microsoft Excel, Word, and Outlook.
Ability to use a calculator and perform general mathematical calculations, including figures and amounts such as discounts, proportions, percentages, and volume.
Ability to define problems, collect data, establish facts, and draw valid conclusions.
Ability to coordinate production with other associates and work with minimum or no supervision.
Excellent attendance record, reliability, and occasional flexibility during busy seasons.
Ability to work in a fast-paced environment.
Ability to lift 25 pounds frequently and 40 pounds occasionally; stand, reach, climb, and lift frequently.
Ability to read, write, and speak English satisfactorily to perform the essential job functions.

Nice To Haves

Bilingual English–Spanish skills are highly desirable.

Responsibilities

Train and certify Puesto Team Leaders, Leads, and back-of-house associates.
Execute recipes with precision, efficiency, and productivity.
Coordinate with Produce, Carniceria, and other department heads to improve operations, reduce shrink, and improve execution.
Plan and execute daily recipe production for all Puestos in the central kitchen.
Support Puestos with food preparation needs and help minimize product shortages.
Maintain sanitary conditions and prevent potential cross-contamination in all Puestos.
Implement procedures and training for opening and closing Puestos and the central kitchen.
Support NGM Partners with walk-in and freezer organization and help resolve operational needs.
Work with the Culinary Team Leader to order raw materials and packaging supplies and manage daily inventory.
Share responsibility with the Culinary Team Leader for kitchen cost of goods and labor costs.
Conduct random daily line checks in Puestos to verify temperature, flavor, appearance, and texture meet company standards.
Monitor, train, and develop kitchen and service personnel to improve execution and understanding of food offerings.
Maintain walk-ins and freezers in optimum condition, properly labeled and organized.
Implement company GMP policies and procedures and ensure personnel have proper gear and uniforms.
Ensure associates follow assigned schedules and company clock-in and break policies.
Help develop improved methods to retain flavor, freshness, consistency, and nutritional value, and acceptable substitutes for formulas that may trigger digestive sensitivities.
Keep the central kitchen operational and ensure food preparation follows recipes and sanitation standards.
Keep central kitchen areas clean, organized, and in optimum operating condition.
Maintain current food-handler certification and ensure supervised personnel are properly certified.
Verify that 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.