2996438120-2 Apply for this job now Job Description Market District is seeking a Gourmet Chef to elevate our Food & Beverage Operations with exceptional culinary creativity and premium ingredient knowledge. In this role, you will develop and execute innovative menus, ensure high-quality food preparation, and maintain impeccable kitchen standards. You'll collaborate with team members to deliver an outstanding guest experience, support culinary events, and mentor staff. Market District offers a dynamic, growth-focused environment where your passion for food, hospitality, and community engagement can thrive as part of the Giant Eagle family. Responsibilities Develop and execute seasonal and signature gourmet menus tailored to Market District guests. Create, test, and standardize recipes for consistent quality, flavor, and presentation across all shifts. Lead day-to-day kitchen operations within Food & Beverage Operations, ensuring smooth production and service. Train, coach, and supervise culinary team members on techniques, standards, and safe work practices. Ensure full compliance with food safety, sanitation, and health regulations at all times. Manage inventory, ordering, and storage of ingredients, with attention to freshness and product quality. Monitor food costs, portioning, and waste, adjusting processes to meet financial targets without sacrificing quality. Maintain high standards for plating, garnishing, and merchandising of prepared foods in display cases and service areas. Engage with guests on the sales floor, answering questions and providing recommendations about products and prepared items. Collaborate with management to support in-store events, tastings, and holiday or promotional menus. Stay current on culinary trends, ingredients, and techniques to introduce innovative offerings that fit the Market District brand. Ensure kitchen equipment is operated safely, cleaned properly, and maintained in good working condition. Required Skills Menu planning and recipe development Advanced cooking techniques (sautéing, roasting, braising, grilling, etc.) Gourmet and fine-dining plating and presentation Ingredient sourcing and product knowledge (specialty, local, seasonal) Food safety and sanitation (Serv Safe-level knowledge) Inventory management and cost control Kitchen staff scheduling and leadership Culinary trend research and innovation Customer interaction and culinary storytelling Allergen awareness and dietary accommodation (gluten-free, vegan, etc.) Use of commercial kitchen equipment Batch cooking and production for retail prepared foods Quality control and consistency assurance Time management in high-volume environments Basic computer skills for ordering and production planning
