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Executive Chef

2 months ago

Scottsdale, Arizona, United States Bashas' Full time

Job Summary:

The Executive Chef will play a key role in the preparation, display, and merchandising of all bistro foods for sale. This position requires a high level of creativity, passion for food and cooking, and the ability to develop, prepare, and present outstanding prepared foods.

Key Responsibilities:

  • Work with the deli/bistro manager and/or executive chef to achieve sales, product quality, and presentation goals.
  • Plan, develop, and present various menus, utilizing expertise and creativity.
  • Answer phones and take special orders.
  • Maintain a positive and friendly attitude towards customers and fellow team members.
  • Engage with customers through smiles and greetings, offering product information, providing selling suggestions, and active sampling.
  • Facilitate catered events from beginning to conclusion.
  • Work with catering director and executive chef on menu planning and production to ensure profitability and company standards.
  • Demonstrate excellent communications and salesmanship skills with clients and vendors.
  • Maintain open communication with all members of the deli/bistro department, catering department, deli/bistro department manager, and executive chef.
  • Ensure compliance with all state, county, and local health department and weights and measures policies, laws, and requirements.
  • Control food cost control shrink by monitoring production and implementing reworks.

Requirements:

  • Possess and use a keen sense of taste and smell.
  • Follow recipes as dictated by pre-set deli/bistro programs.
  • Be creative, displaying a passion/commitment for outstanding food preparation.
  • Experiment, to adapt to new cooking methods and product trends, and as instructed to incorporate these methods and trends into new recipes and menus.
  • Plan, multi-task, and organize.
  • React quickly and problem solve effectively and efficiently to various day-to-day challenges.
  • Be dexterous enough with hands and fingers so as to be able to safely prepare menu items, fill and rotate products quickly, and use necessary bistro/deli tools and equipment.
  • Read product labels, menus, marketing materials, and signage.
  • Properly use all deli/bistro department equipment.
  • Be alert, cautious, and safe when operating all Deli/Bistro Department equipment, including meat and cheese slicers, deep fryers, knives, rotisserie, ovens, stoves, pizza oven, sanitation equipment, and safety equipment.