About the job
Join Factor_, a brand of HelloFresh, as an Executive Sous Chef!
We are in search of a culinary production leader who can inspire our kitchen team to craft meals that not only please our customers' palates but also provide essential nutrition for optimal performance. In this role, you will oversee the preparation of high-volume cuisine while ensuring that every dish maintains its integrity and presentation from preparation through delivery. You will need a keen eye for creativity and attention to detail, alongside the ability to lead a team in executing recipes with precision and consistency.
Your Responsibilities:
- Supervise food quality and safety standards in a large-scale production kitchen.
- Oversee the implementation of new recipes while training kitchen staff on both new and existing culinary techniques.
- Establish and maintain process controls to ensure efficiency and quality in the kitchen.
- Ensure that every meal leaving our kitchen meets our high standards for taste, appearance, and quality.
- Train and guide team members through all stages of food production, including pre-preparation, cooking, assembly, and cooling.
- Adhere to and enforce gold standards for food quality and safety.
- Utilize your knowledge of HACCP, FSMA, SQF, and USDA regulations to maintain compliance.
- Continuously collaborate with Corporate Executive chefs and R&D chefs to improve food quality and production processes.
- Address and resolve any quality issues or customer complaints related to meal production.
- Manage food production staff, assist with production tasks, and ensure quality standards are consistently met.
- Optimize staffing to maximize productivity and maintain high-quality standards while managing food and payroll costs to achieve profitability.
- Develop weekly cooking schedules and review/approve payroll in conjunction with HR.
- Conduct employee training, oversee sanitation and safety procedures, and assist in menu planning and related production activities.
- Create training programs and provide professional development opportunities for all kitchen staff.
- Maintain the security of the kitchen, including equipment and inventory management.
- Assume full responsibility for kitchen operations in the absence of the Executive Chef.
- Oversee all aspects of food preparation and be adaptable to work in any assigned kitchen station.
- Consistently uphold standards for quality, cost control, visual appeal, and flavor of food.
- Submit maintenance and repair requests as necessary.
