Position Summary:
The Executive Chef oversees all culinary and bakery operations, ensuring high-quality food preparation, menu development, kitchen efficiency, and strong cost control. The Executive Chef must work closely with other store departments including butchery and produce.

Key Responsibilities

Culinary Leadership

• Develop, test, and refine menus that align with Catherine’s core concept.
• Ensure consistent food quality, flavor profiles, and presentation standards.
• Lead and mentor culinary staff

Kitchen Operations

• Oversee daily back-of-house operations, including prep, cooking and service flow.
• Maintain proper sanitation, cleanliness, and safety procedures in compliance with local food safety regulations.
• Monitor and maintain kitchen equipment; coordinate repairs or replacements as needed.

Financial & Administrative

• Manage food and labor costs; maintain profitability targets.
• Create and maintain inventory systems, ordering protocols, and vendor relationships.
• Develop recipes and standard operating procedures (SOPs) to control portioning and consistency.

Team Management

• Recruit, train, schedule, and evaluate kitchen staff.
• Foster a positive kitchen culture based on teamwork, respect, and accountability.
• Conduct performance reviews and implement ongoing skill development.

Quality Control

• Taste dishes regularly and ensure strict adherence to recipes.
• Oversee standards to ensure quality and to maintain consistency.
• Monitor guest feedback and take action to improve overall satisfaction.

Compliance & Standards

• Maintain compliance with health department regulations and company policies.
• Train staff in safe food handling, allergen protocols, and hygiene standards.
• Maintain appropriate certifications (e.g., ServSafe or equivalent)

Qualifications

Essential

• Some background in scratch-made pastry operations.
• Very strong organizational abilities.

Additional

• Proven experience as an Executive Chef, Head Chef, or Senior Sous Chef.
• Strong leadership and communication skills.
• Creativity and passion for food, and an ability to stay calm under pressure
• Experience in grocery store-based food operations

Physical Requirements

• Ability to stand for extended periods.
• Ability to lift up to 40–50 lbs.
• Work in a fast-paced, high-heat environment.