Chef - Full-time

SUMMARY. Primary responsibility is to “Take Excellent Care Of Our Customers” by satisfying each customer's needs, exceeding their expectations, and making every shopping visit a pleasant and satisfying experience. This requires a defined level of management skills, product knowledge, food preparation skills, sales ability, customer relations skills, and cooperation with fellow associates to create “An Incredible Place to Work and Shop.” Also responsible for providing customer service, cleaning work areas, unloading stock and reloading salvage products according to Fresh Foods Standards.

Customers are among Harris Teeter's most valuable assets. Every associate represents Harris Teeter to our customers and the public. The way associates perform their jobs presents an image of the entire Company. Customers judge Harris Teeter by how they are treated each time they have contact with an associate. Therefore, one of the top business priorities is to assist any customer or potential customer. Nothing is more important than being courteous, friendly, helpful, and prompt in the attention given to customers.

Harris Teeter will provide training to all associates who have extensive customer contact. If a customer wishes to make a specific comment or complaint that you cannot resolve, you are required to direct that person to the department manager or manager-on-duty for appropriate action.

Remember that all contacts with the public in person, over the telephone, and through any communication reflect not only on an individual associate but on Harris Teeter as a whole. Positive customer relations will not only enhance the public's image of Harris Teeter, but also pay off in greater customer loyalty and increased sales and profit.

Integrates classical and modern culinary knowledge with strong kitchen management skills and emphasizes HT procedures as well as provide the customers the knowledge of the evolution and diversity of the culinary arts as it applies to Fresh Foods and perishables found in our stores. Ideally, the chef has a lot of decision-making power, able to create dishes in the kiosk “Culinary Theatre” and oversee the staff.



ESSENTIAL FUNCTIONS AND RESPONSIBILITIES include the following. Your primary job function is to personally perform the first set of functions while ensuring that all Customer Service associates also perform them. Additional essential job functions are listed under SUPERVISORY JOB FUNCTIONS.

CUSTOMER SERVICE. Initiate interaction with customers on the sales floor, sales counter, and catering events. Ask the customers questions regarding their shopping and hosting needs. Provide customers information needed to meet their taste and meal requirements. Follow through on customer requests. Your job performance is required to demonstrate the highest level of customer service. Never be rude to a customer under any circumstance. Follow through on customer requests. If you cannot say "yes" to a customer's request, bring in the manager-on-duty. Never turn down business. Make eye contact with and smile at every customer. Speak to customers in a genuine, clear and enthusiastic manner and ask if they found everything they were looking for.


Reflect an appropriate business image to customers and visitors. How you dress, your grooming and personal cleanliness standards all contribute to that image and also to the morale of your fellow associates. During business hours or whenever representing Harris Teeter, you are expected to present a clean, neat, and tasteful appearance. You are required to always dress and groom yourself according to our Company policy that reflects accepted conservative norms.

If the need arises, you will be required to use your own transportation to fulfill catering obligations to off-site premise. During down times or lack of catering opportunities/outside functions, the associate could also be required to work in a chosen nearby store to assist and complete job duties.
Be reliable and punctual by reporting for work (either store or catering event location) on time and as scheduled. When you are absent or late, it places a burden on other associates and can impact productivity and service. In the rare instances when you cannot avoid being late or are unable to work as scheduled, notify your supervisor or Manager-on-duty two (2) hours in advance of your scheduled start time so that appropriate arrangements can be made.

Prepares tasty foods for customers under the direction of the department manager by performing the following tasks: Uses and follows recipe/kits; Uses only ingredients found in the department/Kits; (no product use off the shelf); Operates all equipment correctly; Taste tests and evaluates foods before serving to ensure that standards are met; Portions food in standard portions; garnishes food in an appealing manner.

Uses and maintains production records to prevent waste by performing the following tasks: uses and follows production sheets; keeps written record of all food produced; keep written record of all food left over.

Serves food that is safe to eat by performing the following tasks: Follow Harris Teeter standards regarding product preparation, merchandising, rotation, dating and markdown standards and guidelines; comply with the Food Safety Policy (RO-37); cleans and sanitizes work area according to cleaning schedules; comply with Health Department and Department of Agriculture (Weights & Measures) standards, regulations and requirements; follow Harris Teeter sanitation standards and procedures; clean and sanitize prep room and coolers as appropriate; keep counters and food contact surfaces clean at all times, refrigerator glass & windows wiped, floors swept and mopped, garbage empties, displays well merchandised and neat; ensure that all appropriate Fresh Foods products are properly refrigerated; check temperatures of product, cases and coolers according to standards.

Must follow and utilize all associate rules and regulations, customer service guidelines, and labor regulations while off-site/off-premise.

Work as a team member to maintain pleasant work environment by performing the following tasks: comes to work on time; is not absent from work excessively; reports to work dressed according to dress code; performs other duties as requested.

Operate all equipment necessary to effectively prepare and portion products according to standards and/or customer’s specification.

Answer telephones by saying “Harris Teeter (store name), this is (name), May I help You?” and provide requested information in a polite and professional manner. Respond back to people on “hold” in a timely manner. Write orders.

Keep our shelves properly stocked. Stock and block product according to standards and in a manner that maximizes sales and minimizes shrink. Work backstock on a regular basis. Process close-dated and damaged product according to standards.

Check merchandising displays regularly to ensure the availability of advertised items and/or samples. Prepare, display and offer daily samples according to standards.

Inform management of the lack of advertised items and/or samples, incorrect prices, missing signs, departmental changes and/or other situations as appropriate.

Unload product from truck and place in coolers according to Fresh Foods Receiving and Rotation standards; load salvage on truck as required. Remove products from storage.

Be knowledgeable of and perform fixed activities when business is light (i.e. sweeping, cleaning, blocking, straightening, emptying trash, etc.)

Understand the overall Fresh Foods Department operation. Complete paperwork accurately and maintain proper records. Assist in the inventory and price change process as appropriate.

Follow all safety regulations and help keep the store free of dangerous situations. Immediately inform store management of all accidents and/or safety hazards. Records accidents and safety hazards in the designated log.

Ensure that chemicals are handled, mixed and applied according to directions and in compliance to the Hazard Communication Program Manual.

Adapt to various situations and adjust to shifting priorities. Be flexible and able to perform multiple tasks. Balance taking direction with taking initiative and demonstrate the flexibility required to accomplish the duties of the entire shift.

Provide assistance to fellow associates to complete daily tasks such as loading trucks, checking in deliveries, taking inventory, restocking and organizing display merchandisers and coolers and other duties as assigned.

Establish a working and shopping environment of trust, respect and integrity.

Take Excellent care of your fellow associates. Be a team player. Support and assist your fellow associates without complaint. Be open to new ideas and opportunities. Follow through with any special requests or recommendations from management.

Comply with Company standards, policies, and procedures. Perform essential job functions throughout scheduled hours.


SUPERVISORY JOB FUNCTIONS
Help manage the event as to maximize gross profit and minimize operating expenses. Be knowledgeable of department and store sales and profit objectives.

Review and analyze all financial reports and data. Make timely and effective decisions based on this analysis. Forecast sales and sales per labor hour for upcoming week and effectively schedule associates. Assign duties to associates.

Monitor and analyze sales and labor hours used on a daily and weekly basis. Make timely and effective decisions based on this analysis.

. Maintain overall department conditions to meet Harris Teeter Standards.


Order product to minimize out-of-stocks and maintain designated inventory levels.

Ensure that the Deli/Bakery department's inventory levels support the customers' requests for all ad and standard products. Correctly conduct period inventories according to established procedures.

Promote the efficient operations of the store following the procedures detailed in Harris Teeter's Standards manual.


Record and follow up on any in-store maintenance. Ensure that situations are resolved and not recurring problems.


Execute approved department opening and closing procedures and ensuring that all operational standards are met.


Hire competent associates to maintain proper staffing levels for the department.

Ensure all associates receive appropriate break and meal periods.

Professionally communicate expectations to associates and ensure they are properly trained to perform their jobs. Encourage and make time for cross training.



Maintain integrity in the Job Posting system by following the policy and by ensuring that all new associates are aware of the process. Develop future Deli/Bakery (assistant) department managers.

Convey timely information to the associates regarding current promotions and marketing campaigns. Explain to associates why changes were made in operating procedures.

Have a working knowledge of the mission and goals of your department, your store, and your Company. Discuss these with your associates on a daily basis.

Keep your promises to customers and fellow associates. Respond to questions in a timely and proper manner.


Ask for the opinion and suggestions of your associates where appropriate. Encourage associates to make suggestions for process improvements. Ensure they receive recognition for their ideas.

Recognize exemplary job performance. Acknowledge positive job performance daily. Fairly evaluate performance on their evaluations.

Address performance problems or record associates' out of the ordinary behavior when it occurs, using the Constructive Advice forms.

Discuss behavior and/or corrective action with associates to create an action plan according to prescribed procedure. Sign off on the documents with those associates involved, submit to regional staff for review.

Qualifications

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Associates must be at least 18 years of age. Will often be required to travel off premise/off site to perform duties/skills/customer service.

PERSONAL SKILLS Commitment to unparalleled customer service. Excellent communication and interpersonal skills. Willingness to participate in and successfully complete required training and to work with the team to increase customer satisfaction and sales.

EDUCATION AND/OR EXPERIENCE. High school diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience. Culinary training with a trade school, culinary school or culinary program. Or, three years of kitchen experience.


LANGUAGE SKILLS. Ability to read and comprehend simple instructions, short correspondence, and memos [in English]. Ability to write simple correspondence [in English]. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other associates of the organization who only speak English.

MATHEMATICAL SKILLS. Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.

REASONING ABILITY. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

CERTIFICATES, LICENSES, TRAINING Complete Company's training including but not limited to: new hire orientation, customer service ht way, safety, food safety, and department manager training. Must have a valid driver’s license.

JOB KNOWLEDGE, SKILLS AND ABILITIES. Has knowledge of cooking terminology, ingredients and food safety practices; measures; uses a knife; identifies and uses various pieces of small and large kitchen equipment; reads and follows directions/kits; uses all cooking methods; determines degree of doneness in cooked foods; use portion control tools; garnishes food appropriately.

PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Repetition

Weight

Frequently - near constant work

Up to 15 lbs

Intermittently - up to several times an hour

Up to 75 lbs

Occasionally - up to several times a shift

Up to 100 lbs

The National Institute of Occupational Safety and Health (NIOSH) has published guidelines for safe lifting. Based on those, Harris Teeter requires our associates to obtain assistance from a second associate ("team lifting") when lifting any case or object weighing 50lbs or greater. Harris Teeter also recognizes that some associates may need to obtain assistance with weights under 50lbs, and encourages team lifts for any weight that an associate feels uncomfortable lifting by themselves.

While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The associate is occasionally required to climb or balance and stoop, kneel, or crouch. The associate must frequently lift and/or move up to 15 pounds, intermittently lift and/or move up to 75 pounds, occasionally lift and/or move up to 100 pounds, and reach from 6-72 inches. Specific vision abilities required by this job include close vision, plus color and depth perception.

WORK ENVIRONMENT The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the associate is frequently exposed to hot and/or humid conditions and moving mechanical parts. The associate is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, and extreme cold. The noise level in the work environment is usually moderate to loud. Work hazards include but are not limited to: hot surfaces, steam, wet floors, hot grease, heavy lifting, knives and other sharp objects and electrical shock.

COMPETENCIES. To perform the job successfully, an individual is required to demonstrate the following competencies:


· Adaptability - Adapts to changes in the work environment; Changes approach or method to best fit the situation; Able to deal with frequent change, delays, or unexpected events.
· Analytical – Collects and researches data; Uses intuition and experience to complement data.
· Attendance/Punctuality - Is consistently at work and on time; Informs management at least 2 hours before shift begins when going to be late or absent from work.
· Business Acumen – Understands business implications of decisions; Displays orientation to profitability; Demonstrates knowledge of market and competition.
· Change Management – Communicates changes effectively; Builds commitment and overcomes resistance; Prepares and supports those affected by change; Monitors transition and evaluates results.
· Cost Consciousness – Works within approved budget; Develops and implements cost saving measures; Contributes to profits and revenue; Conserves organizational resources.
· Customer Service – Provides exceptional customer service even in difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance; Meets commitments.
· Delegation – Delegates work assignments; Matches the responsibility to the person; Gives authority to work independently; Sets expectations and monitors delegated activities; Provides recognition for results.
· Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Completes tasks on time or notifies appropriate person with an alternative plan.
· Diversity - Demonstrates knowledge of EEO policy; Shows respect and sensitivity for cultural differences; Educates others on the value of diversity; Promotes a harassment-free environment; Builds a diverse workforce.
· Ethics - Treats people with respect; Keeps commitments; Inspires the trust of others; Works with integrity and ethically; Upholds organizational values.
· Initiative - Volunteers readily; Undertakes self-development activities; Asks for and offers help when needed; completes tasks on time.
· Innovation - Generates suggestions for improving work; Presents ideas and information in a manner that gets others' attention.
· Interpersonal Skills - Is never rude; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things.
· Judgement - Exhibits sound and accurate judgment; Supports and explains reasoning for decisions; Includes appropriate people in decision-making process; Makes timely decisions.
· Leadership – Exhibits confidence in self and others; Inspires and motivates others to perform well; Effectively influences actions and opinions of others; Accepts feedback from others; Gives appropriate recognition to others.
· Managing People – Includes staff in planning, decision-making, facilitating and process improvement; Takes responsibility for subordinates’ activities; Makes self available to staff; provides regular performance feedback; Develops subordinates’ skills and encourages growth; Solicits and applies customer feedback (internal and external); Fosters quality focus in others; Improves processes, products and services; Continually works to improve supervisory skills.
· Motivation - Sets and achieves challenging goals; Demonstrates persistence and overcomes obstacles; Measures self against standard of excellence.
· Oral Communication - Speaks English clearly and persuasively in positive, negative, and in emergency or other situations in which individuals must speak a common language to promote safety; Listens and gets clarification; Responds appropriately to questions; Demonstrates group presentation skills; Participates in meetings.
· Written Communication - Writes clearly and informatively in English; Presents numerical data effectively; Able to read and interpret English-written information.
· Organizational Support - Follows policies and procedures; Completes tasks correctly and on time.
· Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently;
· Problem Solving - Identifies and resolves problems in a timely manner; Uses reason even when dealing with emotional topics.
· Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
· Project Management – Coordinates projects; Communicates changes and progress; Completes projects on time and budget; manages project team activities.
· Quality - Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.
· Quantity - Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly.
· Safety and Security - Observes safety and security procedures; Reports potentially unsafe conditions; Uses equipment and materials properly.
· Teamwork - Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit;
· Technical Skills – Assesses own strengths and weaknesses; Pursues training and development opportunities; Strives to build knowledge skills; Shares job knowledge with others.
· Visionary Leadership – Displays passion and optimism; Inspires respect and trust; Mobilizes others to fulfill the vision; Provides vision and inspiration to peers and subordinates.