Corporate Chef of Sourcing and Training at Pullman Market – San Antonio, Texas

Position Summary:

The Corporate Chef of Sourcing and Training leads the Merchant, Receiving, and Onboarding/Storytelling departments to meet company goals and standards in terms of sales and service. The CCST vets new products and farms, creates onboarding and training programs, oversees ordering and receiving. Directly reports to the CEO of the Market. Directly supervises Chief Merchant, Receiver, Training Manager.

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
• Creates 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
• Manages the Merchant, Receiver, and Training Team and Is their main point of contact
• Audits Shrink of the Market and proactively creates efficiencies to minimize
• Oversees Market Training Program
• Tracks market turnover, growth rates, and Locality reports.
• Vets and onboards new vendors per the CPG Sourcing Guidelines
• Helps Create Private Label Recipes and sources co-packers for Private Label
• Create an ongoing Manager Training Program In coordination with CEO
• 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