Corporate Chef – Retail Grocery

SUMMARY The Corporate Chef drives culinary innovation and operational excellence across all supermarket locations. This role standardizes recipes for hot bars, grab-and-go meals, catering, and deli counters while managing food safety, vendor relationships, and gross margins. Candidates must be able to travel to stores and other locations as required. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned or required: Menu Innovation Development: Create scalable, high-margin, on-trend recipes for grab-and-go programs, hot bars, and seasonal catering menus. Quality Consistency: Standardize prep, portioning, and presentation so food tastes identical across all retail stores. Staff Training Leadership: Coach and train store-level Deli Managers and kitchen staff on culinary techniques, equipment usage, and execution. Operations Compliance: Enforce strict federal, state, and local health, sanitation, and safety guidelines. Conduct kitchen audits Cost Control Inventory: Monitor food and labor costs, manage inventory, minimize waste, and maximize profitability on retail programs. Cross-Departmental Collaboration: Work with procurement, merchandising, and marketing teams to highlight seasonal ingredients and drive prepared food sales