Di Bruno Bros.

Returning Candidate?

2018-2139

2018-2139

Title 
Commissary Executive Chef
# of Openings 
1
Category 
Culinary
Type 
Full-Time [35-40 hrs]
Company : Name Linked 
DB Commissary & Catering
Min 
Max 
% of Base (%) 
..
Commission 
..
Bonus 
..
Location : Location 
US-PA-Philadelphia

More information about this job

Overview

For 75 years Di Bruno Bros. has offered nothing but the highest quality products, made with integrity and infused with the story of the people who made them. It’s a story of discovery, of two brothers, aunts and uncles, of Culinary Pioneers and Philadelphians. And it is that dinner table mentality that has enabled Di Bruno Bros. to not only endure for so long, but also to grow and prosper both locally and nationally. And we’re just getting started.  Di Bruno Bros. is excited to have an opportunity to welcome another culinary pioneer, Commissary Executive Chef, who is concerned with our operational excellence, quality, profitability, and most importantly our culture and core values. You will be tasked with forming new and innovative menus, developing our culinary team, and implementing industry best practices for a high-volume food production facility.  

 

The Commissary Executive Chef will report to the General Manager of Di Bruno Bros. Commissary and is responsible for leading all culinary teams through daily oversight, training, accountability, and coaching to deliver an exceptional and consistent food product to both our internal and external customer.

Responsibilities

Operations, Performance, & Leadership

  • Ensure goals for labor, gross margin, and controllable expenses are achieved. Contributing to sales goals through product quality and consistency
  • Own, manage, and drive processes including procurement, inventory management, and vendor negotiations
  • Lead the development of new on trend and innovative products and identify opportunities to integrate with other company business units to grow the entire Di Bruno portfolio
  • Provide hands on leadership and oversight to catering and food production teams including the implementation of industry best practices and development of SOPs and identify opportunities for growth
  • Be the point of contact for safety and security of facility to include compliance with all health, workplace and food safety laws and industry regulatory standards
  • Accountable for all quality assurance ensuring adherence to food production SOPs and quality control to ensure customer expectations are met
  • Develop strong relationships and collaborate with customer base including senior management, retail management, corporate clients, and vendors
  • Create superior customer experiences that promote brand awareness and increase sales with a focus on quality and service excellence

Team Development & Engagement

  • Build, develop, and manage high performing culinary team, ensuring alignment to the commissary strategy and providing appropriate priorities, goals, processes, and resources
  • Build harmonious team through communication and identification and resolution of potential conflict

Qualifications

  • Bachelor’s degree in hospitality management and/or culinary arts and 10+ years of experience in the food and beverage industry
  • Extensive experience in catering and high-volume food production
  • Previous experience creating systems and processes to promote efficiency
  • Proven ability to manage a team of 40+ exempt and non-exempt employees with experience providing regular feedback and coaching, identifying training gaps and opportunities, and proactively addressing performance management issues
  • Proven leader able to act as a strategic change agent both internally and externally, to meet business objectives in a responsible manner
  • Able to thrive in a team oriented environment by building strong working relationships with senior management, internal staff, customers and vendors

 

Industry Knowledge

  • Deep understanding of food production in a commissary environment
  • Deep understanding of catering & operations
  • Deep understanding of menu development and costing for both catering and retail prepared foods
  • Strong business and financial acumen including cost control, budgeting, forecasting, scheduling, P&L
  • Working knowledge of feedback and coaching tools, techniques and tactics for diverse employee segments
  • Working knowledge of industry health & safety standards, quality assurance, and employment laws