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Executive Chef (Full-time)-Strongsville Market District
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | Strongsville, OH Strongsville, Ohio |
About this job
Set the culinary vision of the Store and guide the creativity and culinary processes while working hands-on while serving in a leadership role. Work closely with internal resources to set the standards for quality, performance, and merchandising of all products to meet the culinary vision. This will enable us to bring fresh, innovative, sustainable, trend-setting products to our customers, to grow sales and profits and to cultivate our Passion for Food image. Also responsible for ongoing/constant food education of Team Members and customers, constantly working to increase profitability and promote future growth of the Market District Restaurant.
Requirements
- Inspire and provide active and consistent leadership that promotes and exemplifies 'passion for food' which includes possessing and teaching food knowledge, demonstrating food expertise, and the ability and willingness to stay current with local, domestic and international culinary trends, including but not limited to, the ability to focus on sustainability and remain a leader in our commitment to be responsible to the environment.
- Actively monitor, enhance and support a culture of safety which includes, but is not limited to, food safety, Team Member safety, customer safety. Actively participate in, and promote, an environment which embraces diversity, inclusion, and respect for Team Members, Customers, Vendors, and the Community
- Research, develop, create, guide production, and evaluate the quality of finished food products for all formats, keeping within the required cost and meeting established timelines. Research and source unique ingredients, including but not limited to, local, natural, and organic.
- Monitor and assess food products and food processes after their initial roll-out to ensure quality standards are maintained and upheld. Institute course-correction, or re-direction if necessary. Stay abreast of sales trends and make recommendations to increase or decrease food product lines
- Create line extensions on products that are meeting/exceeding sales expectations.
- Stay abreast of current culinary trends and practices and train staff accordingly.
- Proactively explore value engineering opportunities.
- Develop, design and direct training content and training execution of new products as they are introduced. Maintain awareness of optimizing ingredient usage, production capabilities, and production requirements
- Evaluate new products, equipment, and packaging, and make required decisions on future use.
- Execute business initiatives, and monitor adherence to Market District policies/procedures
- Adhere to federal, state, and county or local regulations and existing laws regarding food safety
- Maintain awareness of competitive activity and new trends in the business, and communicate ideas for improvement and innovation.
- Design and implement processes and procedures that protect the equity of all brands, as it relates to fresh and unique format offerings.
- Develop and enhance both internal and external business relationships; i.e., Business Leaders, culinary professionals, vendors, etc.
- Responsible for budget development, expense control and/or revenue generation for multiple departments or divisions. Amount of Budgetary Responsibility: $3mm - $5mm
- Responsible for direct and indirect supervision of team members in one or more departments.
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