Executive Chef

Nino Salvaggio International; Livonia (MI); On-site; USD 70,000 - 110,000; Full time

Benefits offered by this job

Health

Dental

Vision

Short term disability

Accident

Hospitalization

Critical illness

Cancer

Life insurance

Flexible spending

Education reimbursement

401K match

Employee discount

Company paid life insurance policy

Company paid LTD policy

Job summary

Nino Salvaggio International Marketplace in Livonia, MI is seeking an Executive Chef to oversee the deli department, direct production, and lead culinary operations to meet sales, quality, and safety goals. The role requires strong leadership, hands-on supervision, menu planning, training, and compliance with health and labor laws.

Candidates should have culinary certification or degree, prior management experience, and excellent communication skills.

Qualifications

• Food service certification required.
• Previous management experience required.
• High school diploma or G.E.D. required.
• Food Service Management Certification required.
• Culinary degree or a combination of work experience and education is required.
• Ability to communicate both verbal and written sufficient to express an idea or thought.
• Excellent knowledge of the products carried in the department.
• Excellent organizational skills (detail oriented, goal oriented, follow through).
• Great attitude (people skills, innovative, proactive).
• Ability to compose and write reports, business correspondence and procedure manuals including effective departmental memos, employee corrective action notices and customer signs or sales suggestions.
• Ability to convert measurements as needed to properly prepare recipes.
• Must be able to stand and/or walk for 8 or more hour periods.
• Must be able to regularly bend, lift and/or move 25 pounds.
• The ability to work in and between extreme cold, wet, humid or hot conditions.

Responsibilities

• Direct and supervise all functions and activities of the department, including production of all department products to achieve sales, gross profit, customer service and labor goals.
• Oversees all department employees, including training, ordering, time and attendance, discipline, etc.
• Assist Catering Concierge Manager in implementing and coordinating Party Planning Guide/Catering program.
• Develop and implement plans for maximizing sales, gross profits and overall results in the Department.
• Effectively manage the department, meeting or exceeding Company standards.
• Direct work flow in the department and coordinate activities involved with production, sale, merchandising and distribution of products offered in the department.
• Adhere to all health and labor laws, OSHA regulations and EEOC requirements; ensure safe and healthful work environment.
• Interview, hire, train and develop deli associates, following policies and laws.
• Familiar with department products; ensure knowledge of varieties and usage; adhere to quality standards.
• Plan product distribution; work with suppliers to arrange purchase and delivery.
• Follow procedures for dating, price marking and restocking to ensure quality and rotation.
• Check and verify department merchandise against invoices for quality and delivery.
• Responsible for ordering product, supplies, and inventory control to ensure freshness and turnover.
• Maintain communication within department and store; develop associates through training and supervision.
• Ensure a clean, organized, attractive, and friendly department; provide feedback to leadership.
• Follow safety and sanitation programs and standards.
• Supervise Gourmet to Go staff and demos; greet customers with prompt service.
• Motivate associates to achieve sales and customer service goals; lead by example.
• Other duties as assigned.

Skills

Leadership

Food safety knowledge

Culinary leadership

Communication skills

Budgeting & cost control

Staff development

Menu planning

Education

Culinary degree

Food Service Management Certification

High school diploma or GED

Job description

Nino Salvaggio is currently looking for an Executive Chef for our Livonia location.

RESPONSIBILITIES:

• Direct and supervise all functions and activities of the department, including production of all department products in order to achieve the sales, gross profit, customer service and labor goals established for the department.
• Oversees all department employees, including but not limited to: training, ordering, time and attendance, employee purchase policy, discipline, etc.
• Assists the Catering Concierge Manager in the implementation and coordination of the Party Planning Guide/Catering program.
• Develop and implement plans for maximizing sales, gross profits and overall results in the Department.
• Effectively manage the department, meeting or exceeding Company standards.
• Direct work flow in the department and coordinates activities involved with production, sale, merchandising and distribution of products offered in the department.
• Adhere to all local, state and federal health and labor laws, OSHA regulations and EEOC requirements ensuring that the work environment is safe and healthful and free from discrimination and harassment.
• Interview, hire, train and properly develop deli associates, following all company policies, state, local, federal, OSHA and EEOC guidelines and laws.
• Must be thoroughly familiar with and able to work with all products carried in the department including being fully knowledgeable in the differences (in price, taste, preparation or use) between the many varieties and types of items offered in the department. Adhere to all quality standards.
• Properly use, train others how to use and supervise the safe use of all equipment in the department.
• Works with General Manager and the Director of Operations to determine the variety and quantity of products to be produced, according to orders and sales projections.
• Properly plans product distribution to customers and works with suppliers to arrange purchase and delivery of all necessary products and supplies.
• Follow approved procedures for dating, price marking and restocking cases to ensure quality protection, public image, accuracy and product rotation.
• Checks and verifies department merchandise received to ensure that all items listed on vendor invoices are delivered and meet quality standards.
• Responsible for ordering product, supplies, etc. and ensuring proper inventory control to ensure freshness, product quality and turnover for maximum sales and return-on-investment.
• Maintains good communication within the department, in the store and throughout the organization.
• Develops associates within department through training, supervision, delegation and appropriate rewards and discipline.
• Ensures favorable department image to customers by maintaining a clean, organized, attractive and friendly department.
• Provides constructive and relevant feedback to the General Manager and Director of Culinary Operations.
• Follows and ensures compliance with all Nino Salvaggio International Marketplace safety and food service sanitation programs and standards.
• Supervises the entire Gourmet to Go staff including all appropriate demos.
• Greets customers and provides them with prompt and courteous service and/or assistance, per our Company customer service standards. Must be able to work with all products available within the department.
• The ability to motivate associates to achieve company sales and customer service goals.
• Leads by example.
• Other duties as assigned.

QUALIFICATIONS:

• Food service certification required.
• Previous management experience required.
• High school diploma or G.E.D. required.
• Food Service Management Certification required.
• Culinary degree or a combination of work experience and education is required.
• Ability to communicate both verbal and written sufficient to express an idea or thought.
• Excellent knowledge of the products carried in the department.
• Excellent organizational skills (detail oriented, goal oriented, follow through).
• Great attitude (people skills, innovative, proactive).
• Ability to compose and write reports, business correspondence and procedure manuals including effective departmental memos, employee corrective action notices and customer signs or sales suggestions.
• Ability to convert measurements as needed to properly prepare recipes.
• Must be able to stand and/or walk for 8 or more hour periods.
• Must be able to regularly bend, lift and/or move 25 pounds.
• The ability to work in and between extreme cold, wet, humid or hot conditions.

BENEFITS:

• Health
• Dental
• Vision
• Short term disability
• Accident
• Hospitalization
• Critical illness
• Cancer
• Life insurance
• Flexible spending
• Education reimbursement
• 401K match
• Employee discount
• Company paid life insurance policy
• Company paid LTD policy

EOE