Commercial Kitchen Chef at Pullman Market – San Antonio, Texas

Position Summary:

The Commercial Kitchen Chef supervises production of all Grab and Go Items as well as market essentials, and the commercial kitchen team to meet company goals and standards in terms of production, quality and sales. The Commercial Kitchen Chef oversees all food production and movement in the commercial kitchen. Directly reports to the Corporate Chef of Retail. Directly supervises Commercial Kitchen team, and Receiving Team.

Operational Responsibilities:

• Collaborates with senior leaders in creative approaches to reducing waste and shrink to improve Return on Investment (ROI) on all raw food.
• Coordinates with Chief Merchant to minimize shrink through sustainable practices and waste utilization recipes
• Facilitates Inventory Audit Sheets and Transfer Checks and Balances
• Replenishes products and maintains inventory through proper buying procedure
• Analyzes sales and identifies Key Performance Indicators to keep on track with budget and sales goals
• Reviews and monitors scheduling, labor costs, purchases, and inventory
• Coordinates with Retail and CDC’s of Restaurants daily, weekly, and monthly to meet department needs, targets, and goals of wholesale
• Hires, assigns, trains, motivates, and evaluates team members; handles terminations when necessary
• Audits Shrink of the Market and proactively creates efficiencies to minimize
• Maximizes efficiency of Receiving and Commercial Kitchen Operations.
• Responsible for overall quality of Food in the Commercial Kitchen and warehousing area.
• Makes, Packages, and Labels all private label in the Commercial Kitchen
• Supervise cleanliness of commercial kitchen, walk in, storage, and freezer
• Make bulk recipes for Restaurants
• work with Corporate Chef of sourcing and Training to adapt all HACCP procedure for fermented or Critical Control Items
• Minimize shrink in warehousing inventory
• Prepares weekly updates on the Commercial Kitchen and Warehouse
• Sets work goals with the team to set organizational expectations, monitor the progress of their duties and performance, coach and mentor their leadership skills, and conduct performance reviews at the 30/60/90 day marks, followed by bi-annual reviews.
• Be a leader in hospitality, radiate warmth on the floor, set the example for your team
• Supervises cleaning and maintenance of equipment in commercial kitchen, warehouse and dish area

Accountabilities:

• Complete job responsibilities in a timely and effective manner in accordance with company policies and procedures.
• Maintain a favorable working relationship with all company employees to promote a harmonious work environment, boosting morale, productivity, and efficiency/effectiveness.
• At all times provides a favorable image of ERHG, including market cleanliness (inside and out) and upholding staff appearance standards.
• Prioritize keeping the team motivated and engaged daily, diligently working to keep morale high and foster a healthy, positive work culture

Personal Requirements:

• Passion for food, beverage, and hospitality
• Self-discipline, initiative, leadership ability and pleasant, approachable nature
• Ability to lead by example with a neat and clean appearance.
• Ability to motivate employees to work as a team and maintain engagement
• Must be a problem solver and multi-tasker, able to handle the pressures of coordinating restaurant operations and staff while finding appropriate solutions to restaurant problems.
• Must possess good communication skills
• Posses a can-do, team-oriented, flexible attitude

Food & Beverage Requirements:

• Enforce sanitary practices for food handling, general cleanliness, and maintenance. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Communicate with the Chef of Retail effectively concerning consistent high quality of food presentation.
• Must be ServSafe Manager certified and uphold all ServSafe guidelines.
• Must be TABC certified

Working Conditions:

• A typical work week for this position is 55 hours. Hours may vary if the manager must fill in for his/her employees or if emergencies arise.
• Ability to perform all functions in the butcher/fish area
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
• Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.

Benefits:

• 3 Weeks PTO annually (15 days)
• 3 Sick Days annually
• $3000 Educational Stipend annually
• Employer Contribution to Health Insurance, $200/month
• 50% discount at all ERHG Restaurants
• 8 Weeks Paid Parental Leave
• Up to 5 days Bereavement Leave
• 5 Year Retention Bonus of $3,000 and 10 Year Retention Bonus of $10,000
• Availability to obtain a 7% bonus quarterly.