Executive Chef

As the Executive Chef, you will be responsible for overseeing all aspects of the culinary operation. Your role will encompass menu planning, food preparation, and maintaining high food quality and safety standards. You will oversee that the operating procedures are met for Kitchen, BBQ, Pizza and Hoedown.

Ensure the salad bar and displays are merchandised and appropriate signage is visible

Ensure displays are full and product is rotated appropriately

Provides direction for all day-to-day operations; utilize Round Up for production scheduling

Review One Idea Report to identify opportunities to achieve goals

Show and sell and cross merchandise whenever possible

Place orders with vendors and transfers, when needed

Ensure accurate inventories- daily and monthly

Participate in monthly, quarterly and yearly department inventories

Attend department BASH and Strategy meetings

Assist in hiring, promoting, and training team members

Provide timely feedback by completing and delivering comprehensive 90 day and mid-year Performance Chats

Provide feedback to department manager for Annual Performance Appraisals

Conduct and/or actively participate in monthly department communication meetings

Manage team members progressive disciplinary procedures

Ensure the department complies with all health codes, sanitation and safety regulations. Maintain a Health Dept. rating of “A”

Conduct/oversee daily/periodic department cleaning

Cycle menus for hot and cold buffet bimonthly

Support and facilitate training for Culinary Team Members

Monitor, analyze, manage, and communicate financial goals

Support planning meetings for menus and recipes for major holidays

Communication – 10-minute huddles and monthly meetings to update team on sales, holiday planning, celebrate birthdays, anniversaries

Uphold our mission statement “Customer is Always Right”

Monitor daily labor to ensure operational needs and financial objectives are met.

Cultivate relationships with local culinary schools for interns

Cross-training to improve team’s skills in different areas of the department

Monitor inventory levels and minimize food waste

Oversee daily production and sales within the department to control over/ under sales.

Implement cost-effective measures while maintaining food quality and customer satisfaction

Review and audit all internal and external transfers

Ability to handle multiple tasks, and troubleshoot effectively

Detail-oriented with organizational skills

Excellent communication skills

Excellent interpersonal skills

Foster a culture of teamwork and professionalism, promoting a positive work environment

Conduct and participate in culinary training sessions and workshops as needed

Attend/participate in trade shows

Above average math and computer skills

Able to work effectively under staff and labor constraints in a fast- paced environment

Strong work ethic

High integrity and honest judgment of people

Good business savvy with a grasp of financial and operating goals

Ability to make quick decisions

Greet customers with a friendly smile and positive attitude, ensuring that each customer feels welcome and appreciated.

Collaborate with team members to ensure the smooth operation of the store, offering assistance and support where needed.

Improve and maintain the efficiency of the store in order to reach success.

Be a positive ambassador for the store, representing our S.T.E.W. values in all interactions with customers and team members. You are the biggest WOW!

Family Oriented: We respect the personal balance between work and family with career opportunity and growth- over 80% of our managers have been promoted from within.

For more information on working at Stew Leonard’s click on the link below!

http://www.stewleonards.com/work-at-stews/

Stew Leonard's is an equal opportunity at will employer and does not discriminate against any employee or applicant for employment because of age, race, religion, color, disability, sex, sexual orientation or national origin.