Executive Chef

The County Market Kitchen Manager plays a pivotal role in ensuring the smooth operation of the deli kitchen, driving sales growth, and delivering exceptional customer experiences. This dynamic leader will oversee daily kitchen activities, manage inventory, and maintain high standards of food quality and safety.

• Develop and implement effective menu planning and inventory management strategies to maximize sales and minimize waste.
• Lead a team of associates in the deli kitchen, providing guidance, training, and coaching to ensure excellent customer service and food preparation.
• Monitor and maintain a clean and safe working environment, adhering to all health and safety regulations.
• Collaborate with other departments to promote sales and drive business growth.
• Stay up-to-date with industry trends, best practices, and regulatory requirements to ensure the kitchen remains competitive and compliant.

• High school diploma or equivalent required; 1-2 years of related experience and/or training preferred.
• Excellent leadership, communication, and problem-solving skills.
• Ability to work in a fast-paced environment, prioritize tasks, and meet deadlines.
• Strong knowledge of food safety, sanitation, and handling procedures.
• Ability to lift up to 50 pounds and stand for long periods.

The Kitchen Manager will work in a dynamic, fast-paced environment with frequent exposure to moving mechanical parts, fumes, and airborne particles. Regularly, the position will require standing, walking, and using hands to handle or feel objects. Occasionally, the position will require stooping, kneeling, crouching, or crawling, and lifting up to 100 pounds.