Floating Executive Chef

Nino Salvaggio International Marketplace; Livonia (MI); On-site; USD 34,000 - 52,000; Full time

Benefits offered by this job

401K

401(k) matching

Dental insurance

Employee discounts

Health insurance

Paid time off

Tuition assistance

Vision insurance

Job summary

Nino Salvaggio International Marketplace is seeking a Floating Executive Chef to oversee Gourmet to Go and catering operations across five metro Detroit locations, including St Clair Shores, Clinton Twp, Troy, Bloomfield Twp, and Livonia. The role requires leadership, culinary expertise, and the ability to travel between sites.

You will manage prep, supervise staff, ensure safety and quality, train team members, and collaborate with the General Manager and Culinary Operations Manager to optimize

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.
• Excellent organizational skills (detail oriented, goal oriented, follow through).
• Great attitude (people skills, innovative, proactive).
• 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 in order to achieve the sales, gross profit, customer service and labor goals established for the department.
• Produces prep list for department based on movement of products.
• Cooks along side of cooks and Sous Chefs producing goods following company recipes.
• 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 Gourmet to Go 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 Culinary Operations Manager 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.

Skills

Leadership

Communication

Organizational skills

Staff training

Education

Culinary degree

Food Service Certification

Food Service Management Certification

High school diploma or GED

Job description

Benefits

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discounts
• Health insurance
• Paid time off
• Tuition assistance
• Vision insurance

Nino Salvaggio is currently looking for a Floating Executive Chef to travel between our 5 metro Detroit locations located in St Clair Shores, Clinton Twp, Troy, Bloomfield Twp., and Livonia.

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.
• Produces prep list for department based on movement of products.
• Cooks along side of cooks and Sous Chefs producing goods following company recipes.
• 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 Gourmet to Go 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 Culinary Operations Manager 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.
• Excellent organizational skills (detail oriented, goal oriented, follow through).
• Great attitude (people skills, innovative, proactive).
• 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
• Life insurance
• Flexible spending
• Education reimbursement
• 401K match
• Employee discount
• Company paid life insurance policy
• Company paid LTD policy

This is an hourly position that averages 50-52 hours per week.

EOE