2996437886-2 Apply for this job now Job Description Market District is seeking a talented Chef to join our Food & Beverage Operations team. In this role, you will craft high-quality dishes using premium ingredients, develop and execute seasonal menus, and ensure consistent culinary standards. You will lead and train kitchen staff, maintain food safety and sanitation, and support cost control and inventory processes. The Chef will collaborate with leadership to create unique offerings that elevate our guests' experience. This position offers growth in a dynamic, guest-focused environment that values innovation, teamwork, and culinary excellence. Responsibilities Lead day-to-day back-of-house operations for Market District prepared foods and culinary venues. Plan, develop, and execute seasonal and core menus that align with Market District's quality and brand standards. Create, test, and standardize recipes to ensure consistency of flavor, portion, and presentation. Train, schedule, and supervise cooks and culinary associates, providing ongoing coaching and performance feedback. Coordinate daily production schedules, prep lists, and line setup to meet demand and minimize out-of-stocks. Monitor food quality throughout the day, adjusting production levels and presentations as needed. Oversee ordering, receiving, and storage of food and supplies, ensuring accurate inventory and proper rotation (FIFO). Manage food and labor costs by tracking usage, controlling waste, and optimizing production processes. Enforce strict food safety and sanitation practices in compliance with health codes and company policies. Ensure proper allergen handling, labeling, and communication to protect guest safety. Maintain cleanliness, organization, and safe operation of all kitchen equipment and work areas. Collaborate with Food & Beverage Operations leadership on promotions, seasonal offerings, and merchandising strategies. Engage with guests to answer culinary questions, provide recommendations, and support demos or tasting events. Partner with cross-functional store teams to support overall sales, guest satisfaction, and community-focused events. Identify opportunities to innovate and improve menus, processes, and guest experiences within the department. Required Skills Menu planning Inventory management Food cost control Staff scheduling Food safety and sanitation (Serv Safe-level) Knife skills Culinary techniques (sauté, grill, roast, bake, etc.) Recipe development and standardization Vendor ordering and receiving Plating and presentation Allergen awareness and labeling Kitchen equipment operation and maintenance Time management in high-volume environments Quality control and consistency Customer service in a retail food setting Basic POS and production systems familiarity Training and coaching kitchen staff Waste reduction and portion control
