Executive Chef

Culinary Operations

Culinary Operations
Supervise daily production of all prepared foods including hot bar, grab-and-go, soups, salads, entrees, and catering
Ensure all recipes are followed accurately and consistently, maintaining Joseph's quality standards
Maintain proper portioning, ingredient prep, cooking times, and food presentation
Schedule production to meet sales forecasts and peak traffic times
Oversee special menus for holidays and events

Food Safety & Sanitation

Enforce strict adherence to food safety regulations (e.g., ServSafe, HACCP, temperature logs)
Maintain clean and organized prep areas, coolers, and storage areas
Monitor and document hot/cold holding temperatures, cooling procedures, and shelf life
Lead weekly deep-cleaning and sanitation schedules
Prepare department for internal audits and health inspections

Inventory & Cost Control

Order ingredients and supplies from approved vendors based on par levels and menu planning
Maintain organized inventory systems for dry goods, fresh ingredients, and prepared items
Track usage and minimize food waste through effective prep and repurposing plans
Manage food cost targets and labor productivity

Team Leadership

Hire, train, and lead cooks, prep staff, and kitchen porters
Provide ongoing coaching and feedback; conduct performance reviews
Monitor department attendance and ensure associates adhere to scheduled shifts and company timekeeping policies, addressing any attendance or punctuality concerns promptly and consistently
Follow up on performance or attendance issues with proper documentation and corrective action when necessary, including disciplinary action forms, notes to file, and Performance Improvement Plans (PIPs) to support accountability and improvement within the department
Lead daily pre-shift huddles with culinary team
Foster a culture of accountability, pride, and teamwork

Catering & Guest Service

Oversee production and packaging of catering orders (corporate, events, holidays)
Ensure accuracy, presentation, and on-time readiness of all catered food
Respond to last-minute catering changes or high-volume demands professionally
Support customer service team with product knowledge and cross-department coordination

Reporting & Communication

Submit weekly production, waste, and labor reports to Store Manager
Participate in department head meetings and seasonal menu planning
Communicate clearly with deli, bakery, meat, and grocery teams for product planning
Develop prep guides, batch logs, and training materials for new team members

Qualifications

Minimum 3 years of leadership experience in culinary/kitchen environments (preferably in retail or catering)
Culinary degree or food service certification preferred
ServSafe or food safety certification or willingness to obtain
Strong knowledge of food safety, kitchen operations, and recipe execution
Bilingual English/Spanish required
Ability to lift 50 lbs, stand for long hours, and work in hot/cold conditions
Excellent communication, time management, and leadership skills
Flexible availability including weekends, holidays, and evenings