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Executive Chef

Vicente's Supermarket
Brockton, USA
Full-time
Senior
Onsite
Discovered 1 months ago

Full Job Posting

  • Oversee kitchen operations across multiple store locations, ensuring food safety, quality, and consistency at all times
  • Ensure compliance with health, safety, and sanitation regulations across all locations
  • Drive the presentation and sales performance of prepared foods and catering programs across all units
  • Develop and standardize culturally authentic menus, anchored in Haitian, Cape Verdean, and Brazilian cuisine and reflecting the broader communities Vicente's serves
  • Standardize recipes with exact specifications to maintain consistency and quality across all store locations
  • Ensure breakfast, lunch, and dinner buffet menu schedules are upheld to company standards
  • Train and manage culinary teams across all locations, overseeing schedules and implementing HR standards to foster a positive and collaborative work environment
  • Establish and run a chef accountability structure — quality, cost, and shrink standards with a named owner in every kitchen
  • Conduct ongoing training sessions to enhance team skills, food knowledge, and service standards
  • Drive cultural changes within the team to align with the supermarket's values and goals
  • Control food cost, manage inventory levels, and oversee ordering practices to stay within budget
  • Build and maintain vendor relationships to ensure availability of fresh, high-quality ingredients
  • Provide complete, accurate recipe documentation and current recipe costs to support the Commissary food cost platform, and partner with that team until food cost reaches target
  • Maintain high food quality and presentation standards to ensure an excellent customer experience
  • Collaborate with Store Directors and Marketing to develop merchandising strategies, appealing food displays, and promotional campaigns
  • Address customer feedback promptly and use customer insights to continuously improve the dining experience
  • Proven experience as an Executive Chef or senior culinary leader, ideally overseeing multiple locations or high-volume prepared foods operations
  • Deep, hands-on expertise in Haitian, Cape Verdean, and Brazilian cuisines required; broader Caribbean, Portuguese, and Central & South American range strongly preferred
  • Demonstrated ability to standardize recipes, control food cost, and manage inventory and vendor relationships
  • Strong leadership and training skills, with experience managing and developing culinary teams
  • ServSafe or equivalent food safety certification required; strong working knowledge of health and sanitation regulations
  • Excellent organizational and communication skills, with the ability to collaborate across Store Directors, Marketing, and corporate teams
  • Bilingual (English/Haitian Creole, English/Cape Verdean Creole, English/Portuguese, or English/Spanish) strongly preferred
  • Willingness and ability to travel regularly between store locations
  • Fast-paced, multi-location kitchen environment with frequent standing, lifting, and multitasking
  • Must be able to work around heat, steam, and commercial kitchen equipment
  • Requires regular travel between store locations to oversee culinary operations and teams
  • Requires flexibility to work during busy breakfast, lunch, dinner, and catering event periods, including some evenings, weekends, and holidays
  • Must maintain cleanliness and food safety protocols at all times across all locations

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