061 - AJ's Fine Foods Executive Chef - Baseline & Val Vista

Bashas'; Mesa (AZ); On-site; USD 60,000 - 80,000; Full time

Job summary

An established industry player is seeking a dynamic Executive Chef to lead the Bistro team. In this pivotal role, you will be responsible for menu development, culinary creativity, and ensuring the highest food safety standards. You will collaborate closely with vendors and the catering director to create gourmet offerings that delight customers. This position offers a competitive weekly pay, comprehensive benefits, and a positive work environment, making it an exciting opportunity for culinary professionals looking to make an impact in a thriving setting.

Benefits

Competitive weekly pay

Retirement benefits

Medical, dental, and vision insurance

Tuition reimbursement and scholarships

Store discount (10%)

Positive work environment

Qualifications

• Experience in culinary management and menu development.
• Strong knowledge of food safety and sanitation standards.

Responsibilities

• Direct and supervise Bistro activities to achieve sales goals.
• Develop gourmet recipes and collaborate with vendors for menu planning.

Skills

Culinary Skills

Menu Development

Food Safety Standards

Inventory Management

Customer Service

Education

Culinary Degree

Food Safety Certification

Job description

061 - AJ's Fine Foods Executive Chef - Baseline & Val Vista

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Job Description

Position Purpose: As a member of the Bistro management team, the Executive Chef assists the Bistro Team Lead in directing and supervising all activities of their department to achieve merchandising, sales, and customer service goals. The Executive Chef reports to the Bistro Team Lead and works directly with both the Bistro and Store Team Leads.

Responsibilities:

• Act as the store's primary foodie
• Assist in product assortment and procurement for the Bistro
• Develop recipes for gourmet and healthy food options
• Create menus and collaborate with vendors on product and recipe development
• Partner with the Catering Director on menu planning and catering profitability
• Ensure food safety and sanitation standards are met
• Educate guests and team members on products and recipes
• Manage ordering and inventory for the Bistro
• Support hiring, training, and scheduling of Bistro staff
• Drive sales, profitability, and control expenses
• Stay updated on healthy eating and food trends
• Maintain a safe working environment
• Ensure compliance with weights and measures regulations
• Perform other duties as assigned

Physical Demands: Standing, sitting, lifting (up to 50 lbs.), pushing, keyboarding, telephone use, walking, bending.

Perks & Benefits:

• Competitive weekly pay
• Retirement benefits
• Medical, dental, and vision insurance
• Tuition reimbursement and scholarships
• Store discount (10%)
• Positive work environment

Requirements: Must be 18 years old (21 for alcohol service). Internal candidates need manager endorsement and HR approval for rehire or promotion. May require accepting a part-time role if necessary.