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Executive Sous Chef (FT) Market District - Carmel #6550

Company: Giant Eagle
Location: Carmel
Posted on: April 17, 2019

Job Description:

Job Description:

  • Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products.
  • Provide unparalleled guest service, constantly striving to delight and surprise our guests, vendors, and stakeholders.
  • Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests.
  • Provide leadership to all culinary Team Members including hiring, counseling, scheduling and assigning work to Team Members; Provide support to Executive Chef through guidance to all Team Members around culinary operations.
  • Ensure that training for your team optimizes each Team Member's skills and strengths, constantly evaluating and improving to reduce turnover, improve efficiency, and control costs. Establish an ongoing communication plan with the culinary team, ensuring that all Team Members are informed and prepared to put their best foot forward!
  • Keep current on pulse of the culinary world, guest needs and constantly seek opportunity to integrate and improve the Team Members and our product provided to guests. Evaluate and adjust the menu periodically to create a "point of difference" in the marketplace.
  • Assign, coordinate and evaluate work of kitchen Team Members by writing schedules, and preparation lists, listing cooking times as well as Team Member feedback evaluations so the product can meet or exceed the guest's requirements and promote efficiency of operations and maximize company profits.
  • Participate in development and implementation of business strategies for the culinary center that are aligned with the company's overall mission, vision, strategies, and vision.
  • Implement strategies in the culinary area that support the achievement of the store's overall goals.
  • Review financial transactions and monitor departmental budgets by keeping up to date purchase logs and labor estimates. Actively review projections and profit and loss statements with the Executive Chef.
  • Inspire your fellow Team Members and our guests with a passion for food and a willingness to go the Extra Mile to provide the best product.
  • Inspect food and food preparation physically and visually to maintain quality standards and sanitation regulations.
  • Maintain accurate department records by using HACCP charts, cooling charts, cooking temperature sheets, holding temperatures sheets, refrigeration temperatures charts and thermometer calibration charts.
  • Ensure documentation of activities are available to ensure all federal , state, and county, as well as company requirements, are being met.
  • Proactively control departmental costs by monitoring waste and keeping completed waste logs to increase company profitability and adhere to departmental budget. Manage food and controllable inventories tracking weekly and monthly inventory reports.
  • Inspect equipment requirements to ensure proper presentation, transportation and safe handling of all items.
  • Supervision of team members in one department

Keywords: Giant Eagle, Carmel , Executive Sous Chef (FT) Market District - Carmel #6550, Hospitality & Tourism , Carmel, Indiana

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