Commissary and Production Chef – Award Winning Concept

Location
GA Atlanta
Compensation
$70,000 - $90,000 + Bonus + Benefits
RESPONSIBILITIES:

• Ensure goals for labor, gross margin, and controllable expenses are achieved. Contributing to sales goals through product quality and consistency
• Own, manage, and drive processes including procurement, inventory management, and vendor negotiations
• Lead the development of new on trend and innovative products and identify opportunities to integrate with other company business units to grow the entire Di Bruno portfolio
• Provide hands on leadership and oversight to catering and food production teams including the implementation of industry best practices and development of SOPs and identify opportunities for growth
• Be the point of contact for safety and security of facility to include compliance with all health, workplace and food safety laws and industry regulatory standards
• Accountable for all quality assurance ensuring adherence to food production SOPs and quality control to ensure customer expectations are met
• Develop strong relationships and collaborate with customer base including senior management, retail management, corporate clients, and vendors
• Create superior customer experiences that promote brand awareness and increase sales with a focus on quality and service excellence
• Build, develop, and manage high performing culinary team, ensuring alignment to the commissary strategy and providing appropriate priorities, goals, processes, and resources
• Build harmonious team through communication and identification and resolution of potential conflict

REQUIREMENTS:

• Bachelor’s degree in hospitality management and/or culinary arts and 10+ years of experience in the food and beverage industry
• Extensive experience in catering and high-volume food production
• Previous experience creating systems and processes to promote efficiency
• Proven ability to manage a team of 40+ exempt and non-exempt employees with experience providing regular feedback and coaching, identifying training gaps and opportunities, and proactively addressing performance management issues
• Proven leader able to act as a strategic change agent both internally and externally, to meet business objectives in a responsible manner
• Able to thrive in a team oriented environment by building strong working relationships with senior management, internal staff, customers and vendors

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