Production Chef Store #53 - Full-Time

Northgate Gonzalez Markets•Stanton, CA

13d

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 NGM Puestos in the store. The role manages, trains, and develops prep cooks and other back-of-house associates, ensuring precise recipe execution and compliance with food safety and sanitation standards. The Production Chef supports Puesto teams and department partners, helps improve operational efficiency and reduce shrink, and coordinates with Produce, Grocery, and Carniceria on the second life program. The role manages production, efficiency, and productivity across the central kitchen and Puestos, including multiple shifts. It ensures products meet established standards for quality, customer service, safety, sanitation, innovation, and cost, while operating within budget. The Production Chef maintains inventory and storage areas, coordinates orders with the Culinary Team Leader, monitors product rotation and labeling, conducts line checks and inspections, and supports the training and certification of Puesto leaders and staff. The position also serves as a liaison among the corporate chef, central commissary, Category Managers, and store management in developing and implementing Puesto programs. The Production Chef leads by example, fosters a positive and fair work environment, demonstrates care and compassion, and models the company’s values and customer-service expectations. The role requires current food-handler certification and compliance with company policies and procedures. The job description notes that duties and requirements may be revised and that employees may be asked to perform other tasks as business conditions change.

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.
Minimum supervisory experience and knowledge of current management and supervisory techniques.
Strong leadership skills; ability to lead, delegate, monitor, and follow up.
Current food-handler certification.
Good communication and mentoring skills.
Ability to cross-merchandise effectively with other departments.
Strong customer-service commitment.
Proven hands-on back-of-kitchen experience.
Ability to resolve operational problems related to projects and minimize delays or unexpected cost increases.
Proactive, resourceful, and highly motivated, with good communication skills and ability to work in a high-output environment.
Ability to develop creative solutions to problems and challenges and resolve them in a timely manner.
Attention to detail and follow-through across areas of responsibility.
Basic knowledge of Microsoft Excel, Word, and Outlook.
Ability to use a calculator and perform general mathematical functions, including calculating credits or discounts, proportions, percentages, and volume.
Ability to work with others and coordinate production with associates, as well as work independently with minimal or no supervision.
Excellent attendance record, reliability, and occasional flexibility during busy seasons.
Ability to work in a fast-paced environment.
Ability to read, write, and speak English satisfactorily to perform essential functions.
Ability to lift 25 pounds frequently and 40 pounds occasionally, and to stand, reach, climb, and lift frequently.
Ability to define problems, collect data, establish facts, and draw valid conclusions.

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 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 needs and help keep product shortages to a minimum.
Maintain sanitary conditions in Puestos and prevent potential 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 daily inventory to prevent shortages and excesses.
Share responsibility with the Culinary Team Leader for kitchen cost of goods and labor costs.
Conduct daily random line checks in Puestos to verify temperature, flavor, appearance, and texture meet company standards.
Monitor, train, and develop kitchen and service personnel in execution and knowledge of food offerings.
Maintain walk-ins and freezers in optimum condition, properly labeled and organized.
Implement and enforce company GMP policies and procedures and ensure personnel have appropriate gear and uniforms.
Ensure associates follow assigned schedules and company break clock-in and clock-out policies.
Work under the direction of the Corporate Chef and Culinary Team Leader to develop ways to retain food flavor, freshness, consistency, and nutritional value, and to develop 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.
Ensure third-party cleaning companies follow the agreed cleaning program and conduct daily visual pre-operational inspections of the kitchen and Puestos.
Perform other duties as directed.