Managing Chef

Overview

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.

Key Responsibilities

Culinary and Production Management

• 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.

Kitchen Operations and Leadership

• 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.

Safety, Sanitation, and Compliance

• 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.

Financial and Administrative

• 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.

Qualifications

Required

• 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.

Preferred

• 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.

Reporting Structure

This position reports directly to the Executive Chef.