HR: Executive Chef
Responsibilities and Requirements: Executive Chef
“Leave it to Eddie’s to come through in a pinch.” – The Baltimore Sun
If our reputation precedes us, it is in large part due to the talented chefs and kitchen staff whose high-quality reliability and inventiveness that Eddie’s customers have come to rely on—from everyday meal solutions to special occasions and holidays, Eddie’s of Roland Park is a destination for prepared foods.
As Executive Chef, your job is to lead our high-volume operation in fulfillment of catering orders, in-store prepared foods offerings, and grab-and-go merchandising while ensuring safe, efficient, and utmost quality every step of the way. Your culinary talent, operational leadership, and efficiency in running a kitchen will be the secret ingredient to success in maintaining standards for quality and safety, controlling expenses, and achieving sales goals. The ideal candidate will be motivated, organized, and solution-oriented, with a with a strong track record for proactive planning, trend-spotting, and maintaining a fast pace. This is a collaborative role that requires building win-win relationships with vendors/partners, department managers and store employees, with a particular emphasis on scheduling, supervising and motivating an effective team. Success will depend on your ability to fulfill these vital management functions all while bringing a sense of excitement, energy and creativity to the core menu, holiday offerings, and department specials, inspired by your knowledge and passion for food.
This full-time fifty (50) hours per week, salaried position is a highly-visible, key role within a fast-paced store that focuses on customer satisfaction. Full-time benefits include group health insurance, life insurance, dental coverage, AD&D, STD, FSA and more. Renowned for its superior selection and exceptional service, Eddie’s of Roland Park is an independent, family-owned grocery destination that has served the greater Baltimore community for more than 75 years.
Position Summary:
- • Attend annual trade shows to see the new gifts that would sell well in our target market.
• Price merchandize from wholesale to retail that generates high volume sales while maintaining profit margins.
Responsibilities:
- • Monitors preparation and service accuracy for all menu items to include recipes, proper food handling, food safety, proper temperature, taste, and consistency,
• Monitors and controls the maintenance and sanitation of the kitchen and equipment to ensure a healthy, safe work environment in compliance with company and industry standards,
• Monitors and controls all labor and food costs through effective scheduling, training, and supervising the production of the food to ensure that budgeted food cost, kitchen labor cost and related operating expense goals are achieved,
• Continuously improve and propel forward culinary aspects of kitchen operations from sourcing and receiving, to menu/recipe planning, costing, development, and feedback,
• Provide direction for daily operation of all food production facilities,
• Supervises organization and sanitation of kitchen, storage areas and loading dock,
• Supervises opening and closing of food service operation,
• Ensures proper scheduling of daily kitchen culinary and food prep for on-time service,
• Ensures that food and supplies are inventoried, ordered, received and stored properly,
• Ensures proper presentation of all food items to provide maximum appeal and freshness,
• Supervises, schedules, evaluates, trains, and disciplines all culinary/kitchen staff,
• Partners with management and staff to ensure issues with food production, preparation and presentation are resolved promptly,
• Has knowledge of and complies with all federal and state regulations pertaining to food handling/production (Health Department/HACCP),
• Implements and monitors standards for training of culinary staff development,
• Ensures all staff works safely, consistently using designated safety equipment (personal protective equipment - PPE),
• Responsible for routine internal sanitation audit, and
• Performs additional duties as assigned.
Supervisory responsibilities:
- • Sous Chef, and
• Kitchen staff.
Qualifications:
- • Must be a working chef,
- • 5+ years’ experience in a head chef or managerial kitchen position,
• 3 years of experience working as a sous chef or chef,
• 2-year Culinary Arts degree and/or other culinary certification,
• Vast knowledge in culinary arts, including any new up and coming food trends,
• Top of the line customer services skills,
• High familiarity with kitchen equipment, processes, and health and safety guidelines,
• International food knowledge and passion for comfort foods and American cuisine,
• Proven leadership and creative abilities inside the kitchen,
• Expert skills and experience planning, designing, and preparing meals,
• Knowledgeable and dexterous using all manner of complex kitchen equipment,
• Accustomed to high traffic and kitchen volume,
• Delegate tasks effectively and assists when needed,
• Polished, professional, with an upbeat personality that is infectious,
• Effective and clear communicator,
• Excellent time management and organizational skills,
• Expert problem solver who thrives under pressure,
• Able to work required shifts,
• Proficiency using Microsoft Suite to monitor and track inventory and maintain recipe records,
• ServSafe Certification highly desired, and
• Additional duties as assigned.
We are an Equal Opportunity Employer and fully subscribe to the principles of Equal Employment Opportunity. Applicants and/or employees are considered for hire, promotion, training opportunities, and work assignments, without regard to race, color, religion, creed, sex, sexual orientation, gender identity, marital status, national origin, age, veteran status or disability.
Questions? Call our Human Resources department at 410-372-2842 to learn more about working at Eddie's of Roland Park.