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River Valley Co-op Executive Chef in Northampton, Massachusetts

Position: EXECUTIVE CHEF Full-time. Requires open availability, including evenings and weekends. Status: Reports to Director of Operations Supervises: Easthampton Prepared Foods Leadership with a close working relationship with Northampton Prepared Foods Management Location: Easthampton with support to Northampton Pay Level: IX, exempt. Purpose: The current prepared foods program includes a bakery, coffee/juice bar, made-to-order sandwiches and pizzas, roasted chickens, production kitchen packaged for grab-and-go, catering trays, independent sushi company, as well as onsite dining and take-out. The Prepared Foods department also supports onsite and offsite special events. We envision future program and service developments. The Executive Chef will be responsible for creating dynamic menus and flavorful recipes for a River Valley Co-ops overall Prepared Foods programs. Our product lines are inspired by fresh and local ingredients, world cuisine, and our natural foods products and vendors, to meet a diversity of community food, health, and cultural needs. This includes plant-based, gluten-free, dairy-free, sugar-free, and multicultural holidays. Responsible for developing new product lines, establishing and sustaining relationships with consumers and vendors, and providing steady leadership to our prepared food staff. The Executive Chef will ensure adequate operational systems for all aspects of the production in all locations including quality, safety, efficiency, merchandising, and service standards. The Executive Chef will help to initiate and maintain a culture of engagement and creativity through training and positive influence. Additionally, the Executive Chef will provide a high level of service to River Valley Co-ops internal and external customers and will be responsible for building and maintaining a friendly and welcoming atmosphere within our Co-op locations. Qualifications Previous management experience. Ability to cook delicious food, including comfort, world cuisine, vegetarian, vegan, gluten-free. Four (4) years related experience and/or training; or equivalent combination of education and experience. Ability to understand and use calculations needed to set pricing to achieve margin goals, manage payroll, project sales, and manage department expenses. Outstanding customer service skills. Attention to detail and good organizational skills. Flexible - willingness to be open, to learn, and take on new responsibilities. Demonstrate objectivity, neutrality, and calm. Demonstrate accuracy and thoroughness. Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, customers, and staff. Ability to read and comprehend instructions. Ability to work as a collaborative team player. Ability to work with customers and co-workers from various cultural backgrounds. Ability to follow through on systems, procedures, and policies. Ability to work efficiently and safely in a fast-paced environment. Ability to be flexible and to adapt to changing conditions quickly. Ability to manage time with consistent weekly deadlines for reporting and other time-sensitive assignments. Ability to use computers and applicable software and programs, including recipe costing software, Microsoft, and Google Suites.