Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $71,700.00 - $98,100.00
Work Schedule
Standard Hours
Benefits
401k
Paid vacation
Health Insurance
staff discount
Meal Discount
Job Description
Erewhon Market is a pioneering health and wellness company rapidly expanding across Southern California with over 10 locations, including Beverly Hills, Calabasas, Culver City, Grove (Fairfax), Pasadena, Pacific Palisades, Santa Monica, Silver Lake, Studio City, and Venice. As a trailblazer in the health and wellness industry, Erewhon combines a vibrant culture led by unstoppable leaders, inspiring staff, and the best selection of organic food and wellness products on the planet. With a commitment to sustainable practices and a customer-centric approach, Erewhon Market has become synonymous with quality, health, and innovation in the grocery and wellness space. The company fosters a... Show More
Job Requirements
- Minimum of 2 years experience as executive sous chef, chef de cuisine, or executive chef
- Two years school food service experience preferred
- Excellent communication, leadership and interpersonal skills
- Analytical thinker with strong numerical ability
- Ability to adapt quickly to change and make timely decisions
- Proactive and forward-thinking approach
- Food Handler's Manager Certificate
- Preferred submission of proficiency test results or equivalent proof of skills
Job Qualifications
- Minimum of 2 years experience as executive sous chef, chef de cuisine, or executive chef
- Two years school food service experience preferred
- Excellent communication, leadership and interpersonal skills
- Strong analytical thinking and numerical skills
- Ability to make quick decisions and adapt to changing routines
- Proactive and forward-thinking mindset
- Food Handler's Manager Certificate
- Proof of knowledge or skills proficiency such as proficiency tests results preferred
Job Duties
- Oversee kitchen and cafe operations in conjunction with Culinary Manager
- Work with Cafe Manager to ensure high food quality and operating profitability
- Manage scheduling, inventory, catering orders, ordering, signage and food offerings
- Monitor sales, control food costs and manage labor to drive financial success
- Lead and educate Culinary Team on company procedures and seasonal menus
- Collaborate with Culinary & Cafe Manager on daily operations, food offerings and staffing
- Ensure compliance with Health Department food and safety standards
- Maintain communication with Executive Culinary & Commissary Teams
- Schedule kitchen staff based on business forecasts and budget
- Control food cost through purchasing specifications and waste control procedures
- Oversee monthly inventory process
- Develop sanitation and hygiene standards and train kitchen staff
- Interview, hire, evaluate and discipline kitchen personnel
- Develop staffing models tied to store volume
- Support Culinary Assistant Manager development and review performance
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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