Executive Chef

Troegs Brewing Company; Hershey (PA); On-site; USD 60,000 - 85,000; Full time

Job summary

Troegs Brewing Company is seeking an Executive Chef to lead a dynamic kitchen team. This role involves overseeing kitchen operations, managing staff development, and ensuring high food quality standards. Ideal candidates have significant chef experience, strong leadership skills, and a passion for culinary excellence.

Benefits

Medical Benefits

Dental Benefits

Vision Benefits

Paid Vacation

401(k) with Company Match

Qualifications

• Minimum 5 years high volume corporate Chef experience.
• Effective coordination with other departments required.
• Knowledge of hiring practices and training methods.

Responsibilities

• Manages and directs all kitchen responsibilities and labor budget.
• Leads menu planning and oversees kitchen team development.
• Maintains safety, health, and regulatory compliance.

Skills

Leadership

Communication

Team Development

Culinary Skills

Job description

Description

Position: Executive Chef

Job Classification: Full-Time, Year-Round

Reports to: Retail General Manager

Pay Rate: Salary, based on experience

Hours: 45-55 hours a week based on volume, including weekends and holidays

Benefits: Available Medical, Dental, Vision, Paid Vacation – Eligible after satisfactory completion of 90-day Introductory Period; 401(k) w/ Company Match – Eligible after 1 year of service

Tröegs Brewing Company is a family-owned company with a passion for making great food and beverages. We look for employees who share our uncompromising vision. We value highly-skilled people who can get along with others and maintain a positive working environment.

Job Description:

The Executive Chef will lead a diverse kitchen team, helping to both cultivate and strengthen skillsets within all positions of the kitchen. He/She is primarily for the management of systems and staff within the kitchen. . Essential qualities of the Executive Chef include effective coaching and training, a passion for food and beverage, a strong sense of curiosity and discovery, and a drive for continuous improvement. He/She will balance time between admin and kitchen, maintaining a strong presence and connection with the execution teams during volume hours/days.

Managerial Duties and Responsibilities:

• Manages and directs all responsibilities of the kitchen while overseeing the all Chefs, Prep Cooks, Line Cooks, and Dishwashers.
• Manages and oversees the kitchen labor budget and adjusts to maintain target labor percentages. Oversees all kitchen inventory and purchases, end-of-month counts, and waste reduction processes while maintaining target cost percentage.
• Leads and directs the menu planning process to create a cohesive menu that is on-brand with Troegs kitchens.
• Prices menu items, orders supplies, and keeps records and accounts.
• Facilitates menu development team to inspire creativity and foster a collaborative work environment. Continuously seeks to learn and share new culinary ideas.
• Manages and oversees kitchen team development, specifically hiring, scheduling, training, and career path management.
• Maintains kitchen training programs and regulatory standards while continually striving to further develop staff in culinary, service, and leadership.

Daily Duties, Functions, Responsibilities:

• Must expedite the pass-through window to maintain proper consistency in food quality and service daily or as needed
• Personnel and Staffing:
• Guides and directs training development.
• Develops and supports culinary educational opportunities.
• Recognizes and rewards professional development through quarterly CPC reviews.
• Maintains knowledge of restaurant policies regarding personnel and administers prompt, fair, and consistent disciplinary action for any and all violations of company policies, rules, and procedures.
• Makes employment and termination decisions with oversight of the Food & Beverage General Manager.
• Assists in the resolution of co-worker disagreements.
• Builds grows and maintain the Snack Bar Sous Chef team with an emphasis on retention.
• Conducts and oversees Snack Bar co-worker reviews with fairness and consistency.
• Fully understands and complies with all federal, state, county, and municipal regulations pertaining to health, safety, and labor requirements of the restaurant, employees, and guests.
• Approves all department schedules prior to publishing and schedules Department Managers.
• Management:
• Monitor sanitation practices to ensure that employees follow standards and regulations
• Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens.
• Demonstrate new cooking techniques and equipment to staff
• Check the quality of raw and cooked food products to ensure that standards are met
• Check the quantity and quality of received products
• Oversee all orders
• Supervise all schedules
• Updates and oversees recipe bible accuracy and completion. Ensures HACCP policies are upheld and record-keeping is accurate and complete.
• Attends weekly Retail meetings and reports on the Snack Bar operations. Contributes to weekly the Sous Chefs meeting and facilitates strong communication between management to staff.
• Modify work procedures or processes to meet deadlines
• Meets with purveyor sales representatives in order to negotiate prices and order supplies Oversees daily Snack Bar operations through direct observation and reports on operations in daily log.
• Responsible for critical decision-making to ensure customer satisfaction.
• Approves all menu changes and guides execution and training through Sous Chefs.
• Facilities:
• Inspect facilities or equipment for regulatory compliance
• Coordinates and reports on maintenance calls and on-site contact and communication.
• Advises and executes orders for small equipment and supplies, according to department replacement needs and budget allocations.
• Completes routine equipment inspections and weekly facility walk-throughs for discussion at weekly manager meetings
• Additional Duties, Functions, and Responsibilities:
• Coordinates with Retail General Manager on matters pertaining to department budgets.
• Researches and develops purveyor relationships.
• Provides final approval for all orders.
• Provides final approval and submits monthly inventory.

Necessary Skills and Attributes:

• Minimum 5 years high volume corporate Chef experience.
• Must possess and utilize professional leadership qualities, effective coordination with other departments, and efficient execution of resource allocation.
• Must be able to effectively motivate and lead a developing management team to achieve long-term company objectives and brand representation.
• Must be willing to adapt to changing company objectives and react to new project deadlines in a timely manner.
• Must be able to utilize communication to benefit productivity and support line of sight objectives.
• Must remain knowledgeable in hiring practices and standards, training curriculum and instruction methods, and must hold all team members accountable in a manner which does not conflict with Troegs company culture or brand.