Executive Chef

Position Description

Executive Chef – Job Description

About Catherine’s Market:

Built in 2009, Catherine’s Market is a boutique style grocery store,
bakery, deli and coffee shop, that is part of Russell Lands’ hospitality
footprint on beautiful Lake Martin, in Central Alabama. We are 40 minutes from Auburn and 1 ½ hours
from Birmingham. Find more information
on our websites, https://catherinesatcrossroads.com/ and www.russelllands.com

Position Summary:
The Executive Chef oversees
all culinary and bakery operations, ensuring high-quality food preparation,
menu development, kitchen efficiency, and strong cost control. The Executive
Chef must work closely with other store departments including butchery and
produce.

Key Responsibilities

Culinary Leadership

• Develop, test, and refine menus
  that align with Catherine’s core concept.
• Ensure consistent food quality,
  flavor profiles, and presentation standards.
• Lead and mentor culinary staff

Kitchen Operations

• Oversee daily back-of-house
  operations, including prep, cooking and service flow.
• Maintain proper sanitation,
  cleanliness, and safety procedures in compliance with local food safety
  regulations.
• Monitor and maintain kitchen
  equipment; coordinate repairs or replacements as needed.

Financial & Administrative

• Manage food and labor costs;
  maintain profitability targets.
• Create and maintain inventory
  systems, ordering protocols, and vendor relationships.
• Develop recipes and standard
  operating procedures (SOPs) to control portioning and consistency.

Team Management

• Recruit, train, schedule, and
  evaluate kitchen staff.
• Foster a positive kitchen culture
  based on teamwork, respect, and accountability.
• Conduct performance reviews and
  implement ongoing skill development.

Quality Control

• Taste dishes regularly and ensure
  strict adherence to recipes.
• Oversee standards to ensure
  quality and to maintain consistency.
• Monitor guest feedback and take
  action to improve overall satisfaction.

Compliance & Standards

• Maintain compliance with health
  department regulations and company policies.
• Train staff in safe food
  handling, allergen protocols, and hygiene standards.
• Maintain appropriate
  certifications (e.g., ServSafe or equivalent)

Qualifications

Essential

·
Some background in scratch-made pastry operations.

·
Very strong organizational abilities.

Additional

· Proven experience as an Executive Chef, Head
Chef, or Senior Sous Chef.

· Strong leadership and communication skills.

· Creativity and passion for food, and an
ability to stay calm under pressure

·
Experience in grocery store-based food
operations

Physical Requirements

• Ability to stand for extended
  periods.
• Ability to lift up to 40–50 lbs.
• Work in a fast-paced, high-heat
  environment.