Gourmet Chef

JOB DETAILS:

Giant Eagle Corporate Market District

Job Title:  Gourmet Chef  

Department:  Prepared Foods

Supervisor's Title:  Prepared Foods Manager

FLSA Status:  Non-Exempt

Date:  3/11/09            

Position Summary:

A Gourmet Chef at Market District is involved in all aspects of the day-to-day Gourmet kitchen operations and is directly responsible for product ordering, food preparation, food quality, merchandising, customer service, and food safety standards.   The Gourmet Chef is also responsible for ongoing constant food education of associates and customers, continually working to increase profitability and promote the future growth of the Market District Central Kitchen / Prepared Foods Department.

Essential Functions:

• Actively support a culture of safety which includes, but is not limited to, food safety, Team Member safety and customer safety.
• Display a commitment to learn about food and share food knowledge with fellow team members and customers.
• Demonstrate a willingness to learn, understand, and communicate the Market District Passion for Food philosophy, which includes the willingness to taste and experience new product offerings.
  Actively demonstrate appropriate suggestive selling techniques.
  Provide active sampling opportunities, when appropriate.
• Conduct business, at all times, with a clear understanding that customer service is a significant point of difference for the Market District banner.   Every interaction, whether with an internal or external customer, is to be conducted with the highest degree of integrity and with an understanding that the end result is to deliver service in an unparalleled manner.
• Actively participate in, and promote, an environment which embraces diversity, inclusion, and respect for Team Members, Customers, Vendors, and the Community.
• Perform day-to-day activities including cooking, putting orders away, waiting on the customer, and utility functions.
• Maintain a safe and clean working environment by ensuring that all Food Safety, Food Holding, Temperature, and OSHA standards are met.
• In conjunction with the Prepared Foods Manager, manage inventories weekly.   Order supplies, ingredients, and products that allow for efficient management of the business.   Assist Department Manager with monthly inventory taking process.
• Recommend to Prepared Foods Manager kitchen and counter work schedule based on upcoming business.   Focus on maximizing labor productivity while keeping wages within budgetary guidelines.
• Maintain accurate department records to ensure documentation of activities is available.   Prepare, maintain, and track records concerning inventories and work process to calculate gross profits according to company policy.
• Participate in the development and recommendation of catering and food menus and costing for customers.
• Establish a positive work environment that enables the Team Members to grow creatively and professionally, while maintaining a high level of moral and building a Passion for Food.
• Monitor adherence to Company policies, procedures, and standards to ensure the Company requirements are met.
• Follow strict recipe and merchandising guidelines to ensure that company direction is adhered to.
• Participate with the business group in quarterly reviews and training session.   Lead on-site regional training classes for new and existing Team Members.
• Participate in "in-store" team meetings and/or regional department manager meetings as needed.
• Maintain awareness of competitive activity and new trends in the business and communicate ideas for improvement to the Gourmet Category Manager.

Knowledge, Skills and Abilities

Formal Education Required

High school education or equivalent

Cooking School/Institute or equivalent   ( years cooking experience)

Desired

•Culinary Awards or accreditations

•Culinary Degree

•Associates in related field

Licenses and Certificates

•Serv- safe certification a plus

Skills

• Accountability                         
• Action-Oriented                      
• Adaptability                            
• Attention to Detail                   
• Customer Service                    
• Decision Making                     
• Impact                                     
• Initiative                                  
• Innovation                               
• Integrity and Trust                   
• Listening                                  
• Managing Diversity                 
• Patience                                   
• Planning/Organizing                
• Professional Knowledge         
• Self Development                    
• Teamwork                               
• Tolerance for Stress                
• Verbal Communication            
• Written Communication            
• Additional:
• Safety Awareness
• Basic math skills
• Ability to follow direction /verbal and written
• Food Presentation Skills
• Ability to read and follow instructions
• Ability to understand weights and measurements   

Experience Required

3-5 years cooking, experience

Customer service in a retail environment

Must be 18 years of age

Desired

Solid understanding of culinary field

Knowledge of Market District

Food Safety Awareness

Job Complexity

•Work requires a combination of following established methods and originating new ways to do the job.

Decision Making

•Decisions are varied and based on well-defined guidelines and practices.

Authority

•Authority to make decisions or commitments within the limits of Company policies and procedures that are clearly specified.

Budgetary Responsibility

•Responsible for controlling some expense within a department.

Contacts

•Contact within the department and some routine contact outside the department to obtain or exchange general information, respond to questions .

•Contact with day-to-day customer, vendors or sales representatives to obtain or exchange general information, respond to questions.

Supervisory Responsibility

•none

Equipment Used          

Retail Kitchen equipment

All applicable kitchen and food handling equipment to ensure proper temperature controls and standards

Travel

none

Physical Requirements

Bending                                   

Carrying                                    

Climbing                                 

Grasping                                  

Hearing (auditory)

Sight or Peripheral Vision       

Standing                                  

Telephone Usage                     

Turning Pages              

Lifting   (up to 50 pounds)                                

Opening                                   

Operating Equipment   

Pulling                         

Pushing                                    

Reading                                   

Reaching                                 

Repetitive Motion

Twisting                                  

Communication (verbal)         

Walking                                   

Weighing                                 

Writing                                    

Working Conditions

• Work in a kitchen environment with daily exposure to activities
• Wet or humid conditions (non-weather)
• Work near moving mechanical parts
• Extreme cold (non-weather)
• Extreme heat (non-weather)
• Work in area with considerable dust at times
• Work in areas with considerable noise at times