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- South Carolina
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Managing Chef of Small Gourmet Bodega Kitchen
Salary
Job Description
About the position The Chef will be responsible for the day-to-day management and operation of the kitchen at The Pantry by Emily's Table, a small, gourmet bodega. This position reports directly to the Executive Chef and plays a crucial role in maintaining the high quality and efficiency of all food service offerings, including breakfast, lunch, dinner, and an active catering program. The ideal candidate is a hands-on leader with a passion for high-quality, fresh ingredients, a strong knowledge of allergy adaptations, exceptional culinary execution, and managing a multi-faceted food operation in a fast-paced environment. Responsibilities • Execute all menu items and recipes developed by the Executive Chef, ensuring consistency in quality, portion control, and presentation across all services (breakfast, lunch, dinner, and catering). • Oversee all food preparation and cooking, ensuring adherence to the highest standards of culinary excellence and efficiency and allergy notifications. • Manage daily production lists, prep schedules, and station assignments. • Take lead responsibility for all catering orders, from production to final packaging, ensuring timely and flawless execution. • Contribute to menu development and specials creation under the guidance of the Executive Chef. • Manage, train, and motivate kitchen staff, fostering a positive and productive work environment. • Conduct daily pre-shift meetings with the kitchen and the Front of the House to review service needs, specials, and operational updates. • Ensure the kitchen operates smoothly during peak service hours, managing workflow and delegating tasks effectively and efficiently. • Handle inventory management, including receiving deliveries, conducting weekly and monthly stock takes, and minimizing waste. • Collaborate with the Executive Chef on staffing needs, scheduling, and performance reviews. • Maintain impeccable standards of cleanliness, organization, and sanitation in the kitchen at all times, strictly adhering to local and federal health codes. • Ensure all equipment is maintained and operated safely, reporting any maintenance issues immediately. • Monitor and manage food storage, rotation (FIFO), and dating systems to prevent spoilage and ensure freshness. • Assist the Executive Chef with ordering and purchasing, focusing on cost control, quality sourcing, and building strong vendor relationships. • Monitor food cost percentages and labor costs, identifying areas for improvement. Requirements • Minimum of 3-5 years of culinary experience, with at least 2 years in a kitchen management or Sous Chef role. • Proven ability to manage operations covering multiple service periods (breakfast, lunch, dinner). • Strong experience in high-volume catering production is essential. • Deep knowledge of food safety, sanitation guidelines, and best practices. • Excellent communication, leadership, and organizational skills. • Ability to work a flexible schedule, including early mornings, nights, weekends, and holidays. Nice-to-haves • Culinary degree or equivalent professional certification. • Experience in a gourmet retail or bodega setting. • Knowledge of the top 9 food allergies and methods of adaptations. • Proficiency with inventory and ordering software.Min Qualification
• Minimum of 3-5 years of culinary experience, with at least 2 years in a kitchen management or Sous Chef role • Proven ability to manage operations covering multiple service periods (breakfast, lu... • Minimum of 3-5 years of culinary experience, with at least 2 years in a kitchen management or Sous Chef role • Proven ability to manage operations covering multiple service periods (breakfast, lunch, dinner) • Strong experience in high-volume catering production is essential • Deep knowledge of food safety, sanitation guidelines, and best practices • Excellent communication, leadership, and organizational skills • Ability to work a flexible schedule, including early mornings, nights, weekends, and holidays • Culinary degree or equivalent professional certification • Experience in a gourmet retail or bodega setting • Knowledge of the top 9 food allergies and methods of adaptations • Proficiency with inventory and ordering software see moreApplying Instructions
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