Production Chef Store #44 - Full-Time

Northgate Market•Costa Mesa, CA

6d•$55,640 - $73,123•Onsite

About The Position

Under the directive of the Culinary Team Leader, this role plans, implements, and executes the production scheduling of the central kitchen and all NGM Puestos within the store. The Production Chef manages, trains, and develops a team of prep cooks, ensuring rigorous execution of food production according to recipes and with absolute compliance. This position also assists the Culinary Team Leader and Category Managers in training and developing service personnel across all Puestos, and collaborates with Produce, Grocery, and Carniceria departments for the second life program. The role involves working closely with the store's receiver to maintain walk-ins and freezers, ensuring proper product rotation (FiFo), covering, dating, and labeling. The Production Chef acts as a liaison between corporate chefs, the central commissary, Category Managers, and the store management team for the development and implementation of Puesto programs. Key responsibilities include managing production, efficiency, and productivity of the central store kitchen and Puestos across multiple shifts to meet quality, customer service, safety, sanitation, innovation, and cost standards. This role optimizes store profitability within budget, leads by example with a positive work environment, and embodies the company's values through servant leadership, hard work, respect, loyalty, unity, innovation, communication, openness, objectivity, education, humility, trust, and honesty.

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.
Ability to work in a high output environment.
Ability to develop creative solutions to problems and challenges 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, reliable and flexible during busy season required occasionally.
Able to work in a fast-paced environment.
Read, write and speak English satisfactorily.
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.

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 maintaining product shortages to a minimum.
Working with all Puestos in maintaining pristine sanitary conditions and preventing potential cross-contamination issues.
Implementing process and training procedures to open and close Puestos and the central kitchen.
Working closely with NGM Partners and supporting their efforts in managing their respective concepts, including walk-in and freezer organization.
Working closely with the Culinary Team Leader to place raw materials and packaging supplies orders and managing daily inventory of goods.
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.
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 proper gear and uniforms for all personnel.
Ensuring associates follow assigned schedules and clock in/out for breaks as per company policy.
Developing better ways to retain flavor, freshness, consistency, and nutritional value of food products, and developing acceptable substitutes for current formulas.
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.
Performing other duties as directed.