Executive Chef

at  Harris Teeter

Summary: Leads the culinary program as well as actively involved in the innovation and development of products for the organization. Position would be responsible for creating concepts and programs within various food service amenities of the organization. Also, responsible for preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors.
Essential Duties and Responsibilities include the following. Other duties may be assigned.
Establishes and communicates the vision for the organization as it relates to Fresh Food product acquisition, development, design, and merchandising. Participates in formulating and administering company policies and developing long range goals and objectives.
Support the development and execution of marketing plans and programs, both short and long range, to ensure the profitable growth and expansion of company products and/or services.
Create and support the development and execution of culinary programs to enhance the product offering throughout the operation, in doing so, creates culinary training programs to ensure that the culinary programs are executed consistently in each participating location.
Support the establishment of food safety standards in conjunction with Quality Assurance to ensure that all products and programs are safe for consumption and comply with all regulations.
Help create and maintain a catering program throughout the Super Flagship fleet of stores that enhances the Fresh Food Department. This program should be updated and maintained as trends change throughout the marketplace.
Help establish the measurement criteria for tracking the performance of marketing and merchandising plans as it relates to products, services, and concepts.
Assist with the procurement and requisitions for products and supplies that correspond with the culinary program.
Participate in reviewing menus, analyzes recipes, along with determining food/labor/overhead costs associated with the necessary retails which deliver profitable results.
Supervises cooking and other kitchen associates along with coordinating their assignments to ensure economical and timely food production.
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner that matches the product specification.
Able to perform all sensory tests to evaluate ingredients and finished products.
Develop recipes that support the goal and objectives of the culinary program.
Responsible for the training of culinary associates.
Establishes and enforces nutritional along with sanitation standards for the facility.
Travel to various markets to oversee and/or task associated with the culinary program.
Competency:
To perform the job successfully, an individual should demonstrate the following competencies:
Analytical - Synthesizes complex or diverse information; collects and researches data; uses intuition and experience to complement data; designs work flows and procedures.
Design - Generates creative solutions; translates concepts and information into images; uses feedback to modify designs; demonstrates attention to detail.
Problem Solving - Identifies and resolves problems in a timely manner; gathers and analyzes information skillfully; develops alternative solutions; works well in group problem solving situations; uses reason even when dealing with emotional topics.
Technical Skills - Assesses own strengths and weaknesses; pursues training and development opportunities; strives to continuously build knowledge and skills; shares expertise with others.
Customer Service - Manages difficult or emotional customer situations; responds promptly to customer needs.
Interpersonal - Maintains confidentiality; listens to others without interrupting; keeps emotions under control.
Oral Communication - Speaks clearly and persuasively in positive or negative situations; listens and gets clarification; responds well to questions; demonstrates group presentation skills; participates in meetings.
Team Work - Balances team and individual responsibilities; contributes to building a positive team spirit; puts success of team above own interests; supports everyone’s efforts to succeed.
Written Communication - Writes clearly and informatively; edits work for spelling and grammar; able to read and interpret written information.
Change Management - Develops workable implementation plans; builds commitment and overcomes resistance.
Delegation - Matches the responsibility to the person; gives authority to work independently.
Leadership - Inspires and motivates others to perform well; effectively influences actions and opinions of others; inspires respect and trust; provides vision and inspiration to peers and subordinates; gives appropriate recognition to others.
Managing People - Includes staff in planning, decision-making, facilitating and process improvement; provides regular performance feedback; develops subordinates’ skills and encourages growth; improves processes, products and services; continually works to improve supervisory skills.
Diversity - Demonstrates knowledge of EEO policy; shows respect and sensitivity for cultural differences; promotes a harassment-free environment.
Ethics - Treats people with respect; keeps commitments; inspires the trust of others.
Organizational Support - Follows policies and procedures; completes administrative tasks correctly and on time; benefits organization through outside activities.
Strategic Thinking - Develops strategies to achieve organizational goals; understands organization’s strengths & weaknesses; analyzes market and competition.
Attendance/Punctuality - Is consistently at work and on time; ensures work responsibilities are covered when absent; arrives at meetings and appointments on time.
Dependability - Follows instructions, responds to management direction; takes responsibility for own actions; keeps commitments; commits to long hours of work when necessary to reach goals.
Initiative - Undertakes self-development activities; seeks increased responsibilities; takes independent actions and calculated risks.
Innovation - Displays original thinking and creativity; generates suggestions for improving work; presents ideas and information in a manner that gets others’ attention.
Judgment - Displays willingness to make decisions; supports and explains reasoning for decisions; includes appropriate people in decision-making process; makes timely decisions.
Motivation - Sets and achieves challenging goals; demonstrates persistence and overcomes obstacles; measures self against standard of excellence.
Planning/Organizing - Prioritizes and plans work activities; uses time efficiently; sets goals and objectives.
Professionalism - Reacts well under pressure; treats others with respect and consideration regardless of their status or position; follows through on commitments.
Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality; applies feedback to improve performance.
Quantity - Meets productivity standards; completes work in timely manner; strives to increase productivity.
Safety and Security - Observes safety and security procedures; determines appropriate action beyond guidelines; reports potentially unsafe conditions; uses equipment and materials properly.
Qualifications:
To perform job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education/Experience:
Culinary Degree from accredited Culinary College and minimum 4 years foodservice or restaurant experience.
Language Ability:
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.
Math Ability:
Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Reasoning Ability:
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Computer Skills:
To perform this job successfully, an individual should have knowledge of Microsoft Word (word processing software); Microsoft Excel (spreadsheet software), PowerPoint, and Internet software.
Supervisory Responsibilities:
Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is occasionally exposed to wet or humid conditions (non-weather) and work near moving mechanical parts.
The noise level in the work environment is usually moderate.
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include Close vision, Distance vision, Peripheral vision, Depth perception and Ability to adjust focus. While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; talk or hear and taste or smell. The employee is occasionally required to sit; reach with hands and arms and stoop, kneel, crouch, or crawl

Please refer the Job description for details