Corporate Chef of Pullman Retai at Pullman Market – San Antonio, Texas

Position Summary:

The Corporate Chef of Retail leads the QSR, Commercial Kitchen, and BOH employees on the retail floor to meet company goals and standards in terms of production, quality and sales. The CCR oversees all food production and movement in Retail and Quick Service, this includes but is not limited to: Grab and Go, Bulk Recipes, Butcher, Bakery, QSR. Directly reports to the CEO of the Market. Directly supervises Director of Baking, Director of Butcher, Quick Service Outlets Manager, Commercial Kitchen Chef.

Operational Responsibilities:

• Collaborates with senior leaders to develop resourceful and creative approaches to improving efficiencies and profit margins to improve Return on Investment (ROI) in all areas of operations
• 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
• Collaborates interdepartmentally and with Corporate to share information and to plan activities and events
• Coordinates with 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 Labor In the Retail Market
• Responsible for overall quality of Food In Retail
• Streamlines all QSR services
• Develops new recipes for Grab and Go
• Develops new recipes to minimize loss
• Coordinates with Marketing team for any seasonal promotions
• Accountable for overall Retail cleanliness
• Minimize shrink in grocery
• Create an ongoing Community Outreach Program In coordination with CEO
• Estimates food and beverage needs, and requisitions or purchases food, beverage, supplies
• and equipment; receives and checks orders to ensure that they adhere to specifications
• Partners with senior leaders and the corporate team on the QSR business growth strategy for the store
• Prepares weekly updates on the Retail and QSR departments and collaborates interdepartmentally to plan activities and achieve all store goals

Operational Responsibilities Continued:

• 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
• Assists in the management and training of department managers in invoice receiving and supplier relationships.
• Supervises cleaning and maintenance of equipment and counters according to Department of Health standards, and arranges repairs, contracts and other services when needed.

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