Product/Menu Development Chef (#99, Honolulu)

Foodland Super Market Ltd. is locally owned and operated and has been doing business in Hawai`i for over 75 years. Foodland is strongly committed to sharing our passion for extraordinary service, unmatched quality, and innovation and delivering exceptional food and shopping experiences to inspire our community.

Essential Job Duties:

• Develop and implement innovative food programs appropriate to company strategy.
• Works within store chefs on food venue development and restaurant chefs on menu development.
• Provides guidelines for ongoing food program development at restaurants and in store kitchens.
• Evaluates where products and food programs should be made.
• Identifies potential local vendor partners as needed.
• Responsible for sourcing, costing, SOPs, ingredient/vendor authorization, MDM set up, cost updates on new programs and corporate programs.
• Supports in store and restaurant chefs with sourcing, costing and MDM set up on venue and restaurant menu updates.
• Develop processes and standards and provide training.
• Collaborate with various stake holders to achieve vision and financial goals.
• Ensures that regular, on-going communication occurs across involved teams.
• Supports marketing with content, PR, and event needs.
• Visit locations to observe and provides feedback to operations team.
• Support operations teams with new store and restaurant openings.
• Ensure property policies are administered fairly and consistently; disciplinary procedures and documentation are completed.

Knowledge/Skills:

• Proven knowledge and strong passion for food, with a great palette and sense of presentation.
• Ability to handle multiple tasks, adapt to change and work well in an environment with time constraints.
• Ability to troubleshoot effectively.
• Acute financial management skills.
• Proven ability in managing and leading teams to drive results.
• Detail-oriented with good organizational skills, performing work accurately and efficiently while meeting deadlines.
• Ability to manage and organize multiple concurrent projects effectively and meet multiple deadlines.
• Demonstrated excellent communication skills, both oral and written.
• Ability to develop, implement and maintain food programs.
• Ability to effectively train and develop staff and build excitement about food offerings.
• Ability to hold others accountable for following company standards and procedures.
• Ability to innovate and implement new ideas.
• Demonstrated effective leadership skills including delegation skills.
• Ability to meet budgets including labor, food and applicable direct operating costs.
• Proficiency in Microsoft Word, Excel, Office, and PowerPoint.
• Able to work independently and on a team with excellent interpersonal skills.
• Willingness to be open, to learn, and take on new responsibilities.

Education/Experience:

• High school diploma or GED
• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant or 6 years’ experience in related field.
• 4 years’ experience in the food and beverage, culinary, event management, or related professional area.

Working Environment:

• This position involves travelingto store locations and/or neighboring islands.
• Requires ability to work a flexible schedule including weekends and holidays to accommodate the business.

Mental Demands:

• Must be able to comprehend, remember and implement processes, procedures.
• Must be able to learn new tasks, adapt to changes, and stay updated with industry trends.
• Must be able to make quick but sound decisions at times with minimal information.
• Must be able to read, interpret and respond to reports, emails, or other written materials and create documents and presentations.
• Must maintain focus during tasks, especially when dealing with intricate details or repetitive work.
• Will be required to speak publicly when presenting to various audiences including hourly employees, managers, and senior leaders.

Physical Demands:

• Occasionally sits, performs desk-based computer tasks, and stands and/or walks for long periods in kitchens.
• Occasional lifting, and/or carrying, pushing, and/or pulling merchandise that weighs up to 50 pounds.

Communication Demands:

The position requires talking and listening to employees, vendors, supervisors, and executives; written communication to employees, vendors, supervisors, and executives; receiving and responding to written or verbal requests; reading; writing.

Interested applicants please submit your resume via this posting.

Foodland Super Market, Ltd. is an equal-opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Foodland does not discriminate based on disability, veteran status, or any other basis protected under federal, state, or local laws.

Job Type: Full-time

Pay: From $72,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Shift:

• 10 hour shift

Application Question(s):

• What are your salary expectations?

Education:

• High school or equivalent (Required)

Experience:

• Culinary, Food & Beverage, or Event Management: 4 years (Required)
• Managerial or Leadership role in Culinary or Food & Beverage: 2 years (Preferred)

Ability to Relocate:

• Honolulu, HI: Relocate before starting work (Required)

Willingness to travel:

• 50% (Required)

Work Location: In person

Salary : $72,000