Production Chef Store #44 - Full-Time

Culinary Team Leader

Under the directive of Culinary Team Leader, plans, implements, and executes the production scheduling of central kitchen and all NGM Puestos inside the store. Manages, trains, and develops a group of prep cooks and work in rigorously executing food production as per the recipe ensuring absolute compliance.

Assists the Culinary Team Leader and Category Managers in the training and development of service personnel in all Puestos. Works closely with Produce, Grocery and Carniceria departments to execute the second life program in the store. Assists all Puesto Leads and associates with any food & beverage related needs that may be needed.

Works closely with Store's receiver and keeps all walk-ins and freezers assigned to his/her area in perfect operational conditions. Rotates all product FiFo and maintains all product covered, dated, and labeled.

Works side by side with Culinary Team Leader and Category Managers in the training, certification, and continuous development of Puesto Team Leaders, Puesto Leads, specialty roles, cooks, and all other back of house associates to improve their cooking skills, product knowledge, cooking techniques and overall execution of formulas.

Works as the main liaison between corporate chef, central commissary, Category Managers and Store management team in the developing and implementation of every puesto program in Store. Manages all production, efficiency & productivity of the central store Kitchen and Puestos, across multiple shifts to cook and serve products that meet established quality, customer service, safety, sanitation, innovation and cost metrics standards consistent with schedules and policies; implements work standards and maintains improvement through sustaining behaviors, operating with discipline and rigor, oversees that the production team consistently executes quality products to fulfill customer requirements; works within the framework of the budget to optimize Store's profitability.

This position leads by example. Maintains a positive work environment and ensures fair and consistent treatment of all associates. Demonstrates care and compassion for people; shows empathy and concern. Set a positive example of the company values and excellent customer service.

Exemplifies the desired culture, values, and philosophies of the NGM organization: Servant Leadership, Hard Work, Respect, Loyalty, Unity, Innovation, Communication, Openness, Objectivity, Education, Humility, Trust & Honesty.

Is responsible for training & certification for all Puesto Team Leaders, Leads, and BOH associates.

Conducts recipe execution with a high degree of precision, execution, efficiency, and productivity.

Works closely with other Department Heads in Produce, Carniceria and supports them to improve operational efficiencies, reduce shrink and improves execution.

Plans and execute daily recipe production for all Puestos in central kitchen.

Supports all Puestos with any food preparation needs that may have and works diligently in maintaining product shortages to the minimum.

Works with all Puestos in maintaining pristine sanitary conditions and prevents any potential cross-contamination issues.

Implements process and training procedures to open and close Puestos and central kitchen.

Works closely with NGM Partners and supports their efforts managing their respective concepts. Assist them with the walk-in and freezer organization and work as a team when Partners need solutions.

Works closely with Culinary Team Leader to place raw materials and packaging supplies orders and manages daily inventory of goods to prevent shortages and overs.

Shares responsibility with Culinary Team Leader in the cost of goods and labor cost of the entire kitchen operation.

Conducts random daily line checks in all Puestos to ensure that temperature, flavor, visual and textures are to company standards.

Constantly monitors, trains, and develops kitchen and service personnel for better execution and understanding of our food offerings.

Maintains all walk-in and freezers in optimum condition, properly labeled and organized.

Strictly implements and executes company's GMP policies and procedures. Ensures that all personnel always have proper gear and uniforms.

Ensures that all associates follow their assigned schedule and that they clock in & out of their breaks as per company's policy.

Under the direction of Corporate Chef and Culinary Team Leader, works in developing better ways to retain flavor, freshness, consistency, and nutritional value of food products and to develop acceptable substitutes for current formulas that may trigger digestive sensitivities.

Ensures that the central kitchen is always in optimum operational condition and that all food preparation is made per recipe and sanitation standards.

Maintains central kitchen areas always clean, organized and in optimum operational conditions.

Always maintain his food -handlers certification up to date and ensures that all personnel under his/her supervision are properly certified.

Ensures that third party companies cleaning the central kitchen and Puestos executes the cleaning program as per agreement and conducts daily visual pre-operational inspections of kitchen and all Puestos.

Performs other duties as directed.

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.

Must have critical thinking with exceptional problem-solving skills and be able to work independently or in a team environment.

Must be able to lead, delegate, monitor, and follow up.

Must have minimum supervisory experience and knowledge of current management and supervisory techniques.

Must have strong leadership skills.

Must have a current certification in Food handlers.

Must have good communication and mentoring skills.

Ability to cross merchandise effectively with other departments.

Must have a very strong Customer service commitment.

Must have proven hands-on experience working in the back of the kitchen.

Able to resolve operational problems related to projects and minimize delays or unexpected cost increases.

Proactive, resourceful & highly motivated with good communication skills and ability to work in a high output environment.

Ability to develop creative solutions to problems and challenges as they are identified and resolve them in a timely manner.

Able to demonstrate attention to detail and follow through in all areas of responsibility.

Must have basic knowledge on Microsoft Excel, Word, and Outlook

Must be able to lift 25 Lbs. frequently and 40 Lbs. occasionally; stand, reach, climb, and lift frequently.

Must be able to use calculator to perform general mathematical functions.

Must be able to work with others and coordinate production with other associates.

Must work with minimum or no supervision.

Must have an excellent attendance record, be reliable and flexible during busy season required occasionally.

Must be able to work in a fast-paced environment.

Have a minimum of 3 years directly related to Menu and Kitchen Management experience in multi-Unit Corporations.

Demonstrated experience in supervising a large group of employees.

Have a minimum of 3 years of experience in good manufacturing practices and food safety for a restaurant kitchen environment.

To perform this job successfully, an individual must be able to read, write and speak English satisfactorily to perform the essential functions.

Bi-lingual English Spanish highly desirable.

Ability to calculate figures and amounts such as credit/discounts, proportions, percentages, and volume.

Ability to define problems, collect data. Establish facts and draw valid conclusions.

Basic excel and word knowledge.

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

(Occasionally 1-33%; Frequently 34-66%; Continuously 67-100%)

Must be able to lift to 10 Lbs. (Continuously)

Must be able to lift to 30 Lbs. (Frequently) and exert force up to 40 Lbs. (Occasionally)

Stand (Frequently)

Walking (Frequently)

Sitting (Frequently)

Use hands to finger, handle or feel (Continuously)

Reach with hands and arms (Continuously)

Climb or balance (Occasionally)

Stoop, kneel, crouch or crawl (Occasionally)

Talk or hear (Continuously)

Taste or smell (Continuously)

The kitchen environment may be subject to extreme temperatures with exposure to heath, water, noise, and some chemicals.

Occasional Office Environment

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