Liv Breads is hiring a Head Chef for our cold and hot kitchen, which includes items on our ‘grab and go’ menu (sandwiches, salads, spreads, quiche, soups), made to order menu, as well as our line of packaged items (granolas, crackers). This person will come with significant experience running a professional kitchen including hiring staff, scheduling, and training, menu implementation, consistency of product, food safety, inventory and waste management. The ideal candidate will have experience with both a production kitchen as well as a hot line. This person must be a team-player and foster communication and strong work habits, have a lead-by-example mentality, understand the value of quality assurance, and have a culinary degree and food safety certification. Spanish proficiency is required to be considered.
This is a full-time, salaried position with day-time hours, including holidays and weekends, as needed.

REQUIREMENTS AND SKILLS

• Culinary degree
• 7+ years’ experience in a kitchen
• 5+ years leadership experience, including scheduling, conflict resolution, team building, hiring and training
• Food safety management-level certification
• Physical stamina to work on feet for 8 plus hours
  Open since August 2018, Liv Breads, with two retail locations in Millburn and Short Hills has built a reputation for quality and consistency of product and service. Our specialty is artisan sourdoughs, laminated pastry, and fresh and creative seasonal sandwiches and salads. We are looking for team players, enthusiastic to work in an expanding business focused on fostering a collaborative environment.
  Liv Breads is an equal opportunity employer.
  Job Type: Full-time
  Pay: From $75,000.00 per year

Benefits:

• 401(k)
• Health insurance
• Paid time off

Work Location: In perso

• Hire, train, supervise, and motivate staff-level production and short-order cooks
• Implement production schedules to meet daily output requirements across multiple locations
• Staff scheduling
• Development of new menu items from recipe testing to integrating them into a production schedule
• Ensure quality assurance standards are being met
• Inventory management and FIFO
• Control operational costs and identify measures to cut waste
• Manage holiday and catering/special orders
• Ensure the kitchen meets all regulations including cleanliness, and food and kitchen safety guidelines
• Maintain a positive and professional approach with coworkers and customers