Executive Chef Vicente's Supermarket - 3.1 Brockton, MA Job Details $90,000 - $120,000 a year 2 hours ago Qualifications Vendor relationship building Kitchen health and safety standards Food service health code compliance Safety regulations

Full Job Description Job Title:

Executive Chef Reports to: Randy, Director of Culinary Operations Position Summary Vicente's Supermarket is seeking a skilled, hands-on Executive Chef to lead culinary operations across multiple store locations, serving a diverse customer base including Haitian, Cape Verdean, Brazilian, Latin American, and Portuguese communities. This role requires deep, authentic expertise in Haitian, Cape Verdean, and Brazilian cuisines — the heart of Vicente's culinary identity — with working range across Caribbean, Portuguese, and Central & South American cooking. The Executive Chef will standardize recipes, develop new items, train and manage culinary teams, drive chef-level accountability, and elevate prepared foods and catering programs across all units. Major Tasks, Responsibilities, and Key Accountabilities Kitchen Operations Management Oversee kitchen operations across multiple store locations, ensuring food safety, quality, and consistency at all times Ensure compliance with health, safety, and sanitation regulations across all locations Drive the presentation and sales performance of prepared foods and catering programs across all units Menu and Recipe Development Develop and standardize culturally authentic menus, anchored in Haitian, Cape Verdean, and Brazilian cuisine and reflecting the broader communities Vicente's serves Standardize recipes with exact specifications to maintain consistency and quality across all store locations Ensure breakfast, lunch, and dinner buffet menu schedules are upheld to company standards Team Leadership and Accountability Train and manage culinary teams across all locations, overseeing schedules and implementing HR standards to foster a positive and collaborative work environment Establish and run a chef accountability structure — quality, cost, and shrink standards with a named owner in every kitchen Conduct ongoing training sessions to enhance team skills, food knowledge, and service standards Drive cultural changes within the team to align with the supermarket's values and goals Food Cost, Inventory, and Vendor Relations Control food cost, manage inventory levels, and oversee ordering practices to stay within budget Build and maintain vendor relationships to ensure availability of fresh, high-quality ingredients Provide complete, accurate recipe documentation and current recipe costs to support the Commissary food cost platform, and partner with that team until food cost reaches target Customer Service and Merchandising Maintain high food quality and presentation standards to ensure an excellent customer experience Collaborate with Store Directors and Marketing to develop merchandising strategies, appealing food displays, and promotional campaigns Address customer feedback promptly and use customer insights to continuously improve the dining experience Qualifications Proven experience as an Executive Chef or senior culinary leader, ideally overseeing multiple locations or high-volume prepared foods operations Deep, hands-on expertise in Haitian, Cape Verdean, and Brazilian cuisines required; broader Caribbean, Portuguese, and Central & South American range strongly preferred Demonstrated ability to standardize recipes, control food cost, and manage inventory and vendor relationships Strong leadership and training skills, with experience managing and developing culinary teams ServSafe or equivalent food safety certification required; strong working knowledge of health and sanitation regulations Excellent organizational and communication skills, with the ability to collaborate across Store Directors, Marketing, and corporate teams Bilingual (English/Haitian Creole, English/Cape Verdean Creole, English/Portuguese, or English/Spanish) strongly preferred Willingness and ability to travel regularly between store locations Working Conditions Fast-paced, multi-location kitchen environment with frequent standing, lifting, and multitasking Must be able to work around heat, steam, and commercial kitchen equipment Requires regular travel between store locations to oversee culinary operations and teams Requires flexibility to work during busy breakfast, lunch, dinner, and catering event periods, including some evenings, weekends, and holidays Must maintain cleanliness and food safety protocols at all times across all locations