Executive Chef

Benefits Health, Dental, and Vision insurance for full-time employees 401k Retirement Plan with an employer match Paid Time Off & Paid Sick Time Employee Discount Employee Assistance Program Reports to Upper Management Secondary Relationships Chief Executive Officers, Director of Company Operations, Human Resources Supervisees Assistant Executive Chef, Kitchen Managers, Catering Leadership, Culinary Team Leaders Position Summary The Executive Chef is responsible for the overall leadership, profitability, growth, quality, and operational excellence of the Company's Prepared Foods, Catering, and Culinary Programs. This position serves as the senior culinary leader for the organization and oversees all aspects of food production, catering, menu development, merchandising, food safety, labor management, financial performance, and team development. The Executive Chef is responsible for developing and maintaining culinary standards across all company food service operations, driving sales growth, improving profitability, identifying emerging food trends, creating innovative products, and developing culinary talent. This role collaborates closely with Ownership, Operations, Human Resources, Marketing, Purchasing, and Department Leadership to support company objectives and future expansion initiatives. The Executive Chef will lead the Culinary Team, generate creative ideas to enhance company food service offerings, and implement initiatives based on customer feedback, operational needs, and strategic priorities. This position must possess a strong understanding of natural foods, specialty foods, dietary requirements, and current industry trends. This is a store-level Executive Team position with significant influence on company growth and development. This is a supervisory position with hiring, evaluative, disciplinary, and termination responsibilities. Essential Job Functions Lead all Prepared Foods, Catering, and Culinary Operations. Establish department priorities and execute initiatives based on long‑term company goals. Develop and maintain company‑wide culinary standards, recipes, production procedures, and product specifications. Create and oversee menus, recipes, catering programs, seasonal offerings, holiday programs, grab‑and‑go products, prepared meals, and promotional food programs. Monitor emerging food, wellness, natural food, and dietary trends and implement appropriate product offerings. Ensure all recipes are documented, standardized, costed, maintained, and updated appropriately. Maintain consistency of quality, presentation, flavor profiles, and production standards across all locations. Work with Kitchen Management to improve departments, establish food safety protocols, guarantee product quality, and execute culinary initiatives. Develop Mission and Value statements and product policies for Kitchen departments in collaboration with Upper Management. Responsible for achieving departmental sales, labor, food cost, gross margin, waste reduction, catering revenue, and profitability goals. Monitor and analyze departmental financial performance and develop action plans to improve results. Participate in annual budgeting, forecasting, and strategic planning processes. Participate in monitoring food and labor budgets for all Kitchen departments. Ensure accurate coding, approval, and submission of invoices. Oversee inventory management, purchasing, receiving, production planning, and ordering activities. Work with vendors to negotiate pricing, sourcing opportunities, purchasing programs, and product selection. Maintain kitchen organization, cleanliness, workflow efficiency, and operational excellence. Coordinate production schedules to maximize freshness, quality, customer satisfaction, and profitability. Ensure department signage, merchandising, labeling, and pricing are accurate and compliant. Develop, implement, and maintain Standard Operating Procedures (SOPs) related to food production, catering, sanitation, inventory control, receiving, cleaning, equipment operation, and merchandising. Ensure compliance with all company policies and all applicable local, state, and federal regulations. Maintain ServSafe standards, allergen awareness programs, and food safety compliance throughout all operations. Participate in Food Safety, Health Department, and Weights & Measures inspections. Ensure the safe operation, maintenance, and proper use of all kitchen equipment. Recruit, hire, train, coach, develop, evaluate, schedule, and retain culinary team members. Coordinate with Human Resources regarding employee relations matters, performance management, corrective action, disciplinary measures, and policy compliance. Direct Kitchen Managers in the implementation of company standards, policies, and performance expectations. Conduct regular performance evaluations in partnership with Kitchen Management. Develop succession plans and leadership development opportunities within the Culinary Team. Build a culture of accountability, professionalism, teamwork, continuous improvement, and customer service excellence. Create a highly motivated Culinary Team committed to providing healthy, exciting cuisine and educating the community about natural foods. Oversee all aspects of the catering operation, including menu development, event execution, sales growth, community outreach, and operational efficiency. Collaborate with Marketing on promotional campaigns, catering initiatives, seasonal programs, and community engagement efforts. Actively drive sales through merchandising, sampling, promotions, customer education, and staff training. Attend food shows, trade shows, vendor presentations, industry conferences, and educational opportunities as assigned. Serve as a culinary ambassador for the Company within the community. Participate in store openings, remodels, department expansions, equipment planning, facility design, and other strategic growth initiatives. Participate in regular meetings with Ownership, the Director of Company Operations, General Manager, and Executive Leadership Team. Maintain required records, reports, documentation, and operational analyses. Recommend process improvements, policy updates, and operational efficiencies as needed. Adhere to all Company policies and procedures. Perform other duties assigned by Ownership & Executive Leadership. Required Qualifications & Skills ServSafe Manager Certification required. ServSafe Allergen Certification required. Minimum five years of progressive culinary leadership experience. Minimum three years of management experience in grocery retail, prepared foods, catering, commissary operations, or multi‑unit food service environments. Demonstrated success managing food cost, labor cost, inventory controls, gross margins, and departmental profitability. Strong knowledge of natural foods, specialty foods, wellness trends, dietary requirements, and food service operations. Experience with recipe development, menu creation, large‑scale food production, and catering program management. Strong financial acumen and analytical skills. Familiarity with personnel management and applicable employment law responsibilities. Ability to comprehend and assist in compliance with all regulations and policies governing operations. Excellent communication, leadership, organizational, and problem‑solving skills. Proven ability to recruit, develop, motivate, and retain high‑performing teams. Commitment to customer service excellence and continuous professional development. Special Considerations Ability to regularly lift up to 50 lbs and occasionally lift up to 75 lbs. Working conditions include a fast‑paced retail environment requiring extended periods of standing, bending, crouching, reaching, pushing, and pulling while handling products and equipment. Exposure to extreme cold (coolers and freezers) and heat (cooking equipment) for extended periods. Language Skills: High. Mathematical Skills: High. Reasoning Ability: High. Equipment used: deep fryer, rotisserie oven, convection oven, food processor, slicers/dicers, safety equipment, knives, knife sharpeners, Hobart scale, flat top grill, Robot Coupe, immersion blender, char grills, deli slicers, meat grinders, band saw, vacuum packaging equipment, smoker, blast chiller, tilting skillet, steam‑jacketed kettle, commercial refrigeration systems, and related food service equipment. Computer skills: Google Workspace, Microsoft Office Suite, POS systems, inventory systems, recipe management software, email platforms, and related business applications. Hours Per Week 50 FLSA Classification Salary Exempt Location Nourish by Western Market (Bloomfield), Western Market (Ferndale) Additional Duties This role may require additional duties within the scope of the department’s operational needs and in alignment with your skills. Job responsibilities may evolve based on business needs, and the Company will work with employees to formalize significant changes, ensure proper training, and review compensation as needed. Western Market provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Western Market complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. Western Market expressly prohibits any form of workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, disability, or veteran status. Improper interference with the ability of Western Market’s employees to perform their job duties may result in discipline up to and including discharge. It is the policy of Western Market to provide reasonable accommodations to qualified individuals with disabilities in all aspects of the employment process. Western Market is prepared to modify or adjust the work environment to make reasonable accommodations to the known physical or mental limitations of the employee to enable the employee to perform the essential functions of the position for which the employee has been hired or to enjoy equal benefits and privileges of employment as are enjoyed by other similarly situated employees without disabilities, unless the accommodation will impose an undue hardship. #J-18808-Ljbffr Western Market