075 - AJ's Fine Foods Executive Chef - Pima & Pinnacle Peak

POSITION PURPOSE: As a member of the Bistro management team, the Executive Chef assists the AJ’s Bistro manager to effectively direct and supervise all activities of their department and its personnel to achieve merchandising, sales and customer service goals established for the department. The Executive Chef reports to the Bistro manager and communicates and works directly with the Bistro Manager and the Store Director. 

Responsibilities: An Executive Chef is a responsible, friendly person who can safely work in a fast-paced environment and provide excellent customer service. 

An Executive Chef’s responsibilities include: 

• Act as the store’s primary foodie  
• Assist in the curation of product assortment and procurement function for the Bistro  
• Develop recipes to produce gourmet food with healthy options in store  
• Develop menus for product offering and work with vendor partners in product/recipe development 
• Work in partnership with the Catering Director on menu planning, facilitating the production of catering menus that ensure profitability and company standards of food quality; 
• Ownership over food safety and sanitation in the Bistro  
• Educate guests and team members on products and recipes 
• Primary ordering and inventory management for the Bistro  
• Assist and drive the hiring process for the Bistro  
• Assist Bistro Manager with Training and development of the Bistro team  
• Assist Bistro Manager with scheduling responsibilities for the Bistro  
• Assist Bistro Manager with driving sales and profitability, while controlling shrink, labor, and other expenses  
• Continue to learn and self-develop to stay attune to current healthy eating and food trends 
• Ensure safe working environment for team members and guests; by complying with all policies and procedures  
• Own Bistro compliance with all state, county and local weights and measures guidelines 

Qualifications:  

Desired qualifications include: 

• Trained chef  
• Culinary Degree/Certificate or 5 years' experience as Chef  
• Product sourcing experience 
• Excellent leadership and interpersonal skills  
• Strong business and financial acumen  
• Strong customer experience focus  
• Sales driven  
• Excellent communication skills employing a variety of styles including written, one on one, as well as speaking in front of a group  
• Ability to delegate tasks and develop team to accomplish shared goals and objectives  
• Values inclusion and collaboration with the entire team to make decisions and accomplish goals 
• Ability to lead team through change while being extremely agile  
• Basic office and computer skills  
• Organization and planning skills  
• Problem solving and conflict resolution  
• Social Media savvy 

Employees may occasionally experience the following physical demands for an extended period: 

Standing, Sitting, Lifting + Stocking (Up to 50 lbs.), Pushing, Keyboarding, Telephone Use, Walking, Bending 

Work is performed primarily in a retail setting. Work hours are generally 40 hours or more per week.

This environment involves working with a diverse range of customers, vendors, and team members.