Executive Chef

Catherine's Market; Alexander City (AL); On-site; USD 60,000 - 80,000; Full time

Job summary

A boutique grocery store in Alabama is seeking an Executive Chef to oversee culinary and bakery operations. The role includes developing menus, managing kitchen staff, and ensuring high food quality standards. Candidates should have experience as an Executive Chef, exceptional leadership skills, and a passion for food. The position requires a strong organizational ability and experience in grocery store-based food operations. This is an opportunity to work in a vibrant kitchen environment with a focus on quality and service.

Qualifications

• Background in scratch-made pastry operations required.
• Proven experience as an Executive Chef, Head Chef, or Senior Sous Chef needed.
• Strong leadership and communication skills essential.

Responsibilities

• Oversee culinary and bakery operations ensuring high-quality food.
• Develop and refine menus in alignment with core concepts.
• Monitor guest feedback to improve overall satisfaction.

Skills

Organizational abilities

Leadership skills

Creativity

Calm under pressure

Job description

Executive Chef – Job Description

Catherine’s Market is a boutique style grocery store, bakery, deli and coffee shop that is part of Russell Lands’ hospitality footprint on beautiful Lake Martin, in Central Alabama. We are 40 minutes from Auburn and 1 ½ hours from Birmingham. Find more information on our websites, https://catherinesatcrossroads.com/ and www.russelllands.com.

Position Summary

The Executive Chef oversees all culinary and bakery operations, ensuring high-quality food preparation, menu development, kitchen efficiency, and strong cost control. The Executive Chef must work closely with other store departments including butchery and produce.

Key Responsibilities

Culinary Leadership

• Develop, test, and refine menus that align with Catherine’s core concept.
• Ensure consistent food quality, flavor profiles, and presentation standards.
• Lead and mentor culinary staff.

Kitchen Operations

• Oversee daily back‑of‑house operations, including prep, cooking and service flow.
• Maintain proper sanitation, cleanliness, and safety procedures in compliance with local food safety regulations.
• Monitor and maintain kitchen equipment; coordinate repairs or replacements as needed.

Financial amp; Administrative

• Manage food and labor costs; maintain profitability targets.
• Create and maintain inventory systems, ordering protocols, and vendor relationships.
• Develop recipes and standard operating procedures (SOPs) to control portioning and consistency.

Team Management

• Recruit, train, schedule, and evaluate kitchen staff.
• Foster a positive kitchen culture based on teamwork, respect, and accountability.
• Conduct performance reviews and implement ongoing skill development.

Quality Control

• Taste dishes regularly and ensure strict adherence to recipes.
• Oversee standards to ensure quality and maintain consistency.
• Monitor guest feedback and take action to improve overall satisfaction.

Compliance amp; Standards

• Maintain compliance with health department regulations and company policies.
• Train staff in safe food handling, allergen protocols, and hygiene standards.
• Maintain appropriate certifications (e.g., ServSafe or equivalent).

Qualifications

Essential

• Some background in scratch‑made pastry operations.
• Very strong organizational abilities.

Additional

• Proven experience as an Executive Chef, Head Chef, or Senior Sous Chef.
• Strong leadership and communication skills.
• Creativity and passion for food, and an ability to stay calm under pressure.
• Experience in grocery store‑based food operations.

Physical Requirements

• Ability to stand for extended periods.
• Ability to lift up to 40–50 lbs.
• Work in a fast‑paced, high‑heat environment.