Di Bruno Bros.

  • 2018-2265

    Executive Chef
    # of Openings
    Full-Time [35-40 hrs]
  • Overview

    Nothing in this position description restricts Management’s right to assign or reassign duties and responsibilities at any time.


    The primary purpose of the Executive Chef is to assist with the operation and financial results of the Culinary Team. The Executive Chef will train and manage culinary personnel as well as supervise and coordinate all related culinary activities. This individual is responsible for ensuring that we exceed customer expectations, develop our associates and meet both company and departmental objectives.




    1. Provide superior customer service as defined by Di Bruno Bros. within the scope of the position and company policy
    2. Assist the General Manager with the overall direction, coordination, evaluation and financial results of the culinary team at Di Bruno Bros.
    3. Lead our culinary pioneering efforts allowing us to live up to our legacy and be known in Philadelphia as the culinary leaders
    4. Manage staff in a manner consistent with Di Bruno Bros.’ Servant Leadership philosophy by maximizing productivity, customer service and associate satisfaction:
      1. Establish performance goals, allocate resources and assess policies for Culinary Team
      2. Conduct employment interviews, performance appraisals and administer rewards and discipline
      3. Coach and motivate associates to foster ongoing development and help them reach their potential
      4. Ensure compliance with established policies, procedures and practices
    5. Oversee inventory control and ordering food and supplies for the culinary team. Controls food costs by establishing purchasing specifications, storeroom requisition systems, product storage requirements, standardization of recipes and waste control procedures
    6. Monitor department budgets and payroll including COG, labor and expenses
      1. Schedule staff in conjunction with business forecasts and predetermined budget to ensure high efficiency, labor within budget and a timely delivery for guests
      2. Take corrective action as necessary to meet all sales and profitability objectives
      3. Lead inventory counts each period
    7. Anticipate and forecast events, holidays and planned activities that have the potential to impact business and adjust menu offerings, labor and production pars accordingly
    8. Responsible for the presentation and quality standards of all food produced at the commissary
      1. Conduct continuous daily inspections and testing of all food products to ensure that company standards of uniformity and quality are met
      2. Ensure recipe compliance with regular checks
    9. Ensure proper equipment operation and work with Operations Manager on repairs and maintenance as well as preventative maintenance
    10. Train Culinary Team personnel in safe operating procedures of all equipment, utensils and machinery
    11. Provide safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR
    12. Ensure that all federal, state, local and Company regulations and standards for product freshness, safety, refrigeration, sanitation and weights and measures are met
      1. Train culinary personnel in sanitation practices and establish cleaning and stock rotation schedules
      2. Follow and enforce HACCP procedures
    13. Lead the selection and development of standardized production recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, and established procedures and budgetary constraints
      1. Train culinary personnel in food production principles and practices
      2. Train culinary personnel to prepare all products efficiently while maintaining the highest quality standards
    14. Assist in the development of new recipes in accordance with the philosophies and standards of Di Bruno Bros.
    15. Help to establish presentation technique and quality standards for all menu items and for food production practices
    16. Rotate food selections regularly based on season, holiday, product availability, merchandising mix and demand for wellness and vegetarian options
    17. Assist with the coordination of training activities for the Culinary Team to include the identification and analysis of training needs and the design and implementation of programs to address these deficiencies
    18. Assist with the documentation and implementation of Standard Operating Procedures
    19. Assist the Executive Chef, Retail with retail recipe development and compliance
    20. Additional duties as assigned




    • Bachelor’s degree with major concentration in food preparation, hospitality management or related field or related culinary degree with a minimum of 10 years of industry and culinary management experience
    • Previous experience with controlling costs of food and labor for caterer or food production facility
    • Understanding of prepared retail foods production in a high-volume facility
    • Experience with cooking, menu development and pricing
    • Proven track record of talent development
    • Proficiency in all aspects of catering operations, especially off-site catering and its coordination
    • Proficiency with automated reporting systems including, but not limited to, inventory, food cost, scheduling, time and attendance, gross margin and labor
    • Experience in ordering, inventory maintenance and shrink control
    • Excellent leadership, organizational and communications skills
    • Ability to manage in a diverse environment with focus on product consistency
    • Ability to communicate and delegate as needed with customers, superiors, peers and subordinates
    • Ability to effectively manage a department, train and cross-train staff
    • Ability to read, write and count to accurately complete all documentation
    • Ability to move or handle product and supplies throughout the store
    • Ability to work varied hours/days as dictated by business.



    The work environment characteristics described here are representative of those an individual encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


    The performance of this position requires that the individual come into contact with the public and coworkers. Temperatures vary and are typically very warm in the kitchen, ambient in the office area, and cold in the freezer. Lighting varies by location but is typically ambient. The individual will frequently come into contact with tools and utensils necessary to prepare the items made by the Culinary Team, including sharp tools such as knives. Floors may be slippery both in the kitchen and in the hallways.


    Due to the nature of our industry, the performance of this position will require the individual to spend time in a facility in which he/she will be exposed, either directly or indirectly, to potential food allergens including (but not limited to): peanuts, gluten, corn, egg, fish, milk, shellfish, soy, tree nut and wheat.

    The physical demands described here are representative of those that must be met by an individual to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.



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