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Apron's Senior Managing Chef - Plantation, FL

Apply Job Req. ID 16386BR Date Posted 02/02/2022 Location Plantation, Florida
A Senior Managing Chef’s primary responsibility is to manage the operation of the Apron’s Cooking School and Catering. This includes scheduling and teaching various cooking classes, supporting new store openings, acting as key developer of culinary content for cooking classes, supporting strategic initiatives as assigned and being responsible for performance results, operations, and customer satisfaction.

In addition to the shared basic responsibilities of all Publix associates, a Senior Managing Chef’s responsibilities include, but are not limited to, the following.
  • works with the Store Manager and Meals RBU to set goals for the Cooking School and Catering, review results and improve operations with weekly book keeping functions
  • oversees food and housewares ordering, quality of inventory and product, and drives sales through cross merchandising for local and seasonal demands for Cooking School and Catering; coordinates ordering with department managers
  • manages and maintains local Cooking School class calendar, including acting as a key developer of class curriculum and determination of class cancellation.
  • teaches Cooking School classes and recruits local guest chefs to teach cooking classes
  • coordinates class scheduling with Meals Retail Business Unit
  • schedules and participates in business calls and other outside activities and community events required to promote Cooking School and Catering, including promoting private classes as well as recruiting new students
  • supervises, evaluates, schedules and trains Apron’s associates (including Cooking Schools and Catering); participates in hiring and disciplinary actions when applicable
  • serves as the celebrity chef/guest chef contact and media liaison and coordinates guest visits
  • actively pursues media and public relations opportunities to promote the Apron’s programs and supports media engagements by making appearances on local television and radio segments and providing content for news paper and magazine articles.
  • actively cultivates relationships in the community that drives class offerings
  • manages and coordinates Catering deliveries
  • oversees the operation of equipment and cutting tools
  • assists customers regarding recipe and food related questions, through phone calls, e-mails and face-to-face conversations
  • reinforces sanitation, security and safety guidelines
  • manages enrollment activities in Eventbrite & manages on line and instore payment
  • travels to support other cooking school locations and assists in the training and development of new associates/ resident chefs
  • plans, coordinates and manages the execution and accounting of offsite functions and private parties
  • researches and utilizes current culinary trends
  • manages beverage pairings for all classes including securing product through distributors and consumption reporting for BAR. Higher wine education level provides ability to assist other chefs with this responsibility.
  • delivers premier customer service and displays an enthusiasm for food and cooking and
  • assists in other duties as assigned.



Other qualifications for the position of Managing Chef include:
  • at least five years experience in a culinary field
  • 2 years experience teaching culinary classes
  • having published recipes and/or cookbooks
  • ability to read, write and do simple math problems, and understand profit and loss statements
  • ability to define problems, plan work, use logic, and draw conclusions
  • effective communication and interpersonal skills
  • basic computer skills and
  • a willingness to travel (by car or air) with potential overnight stays.
Required Qualifications The minimum qualifications for the position of Resident Chef are:
  • must be at least 21 years of age
  • must not have received an unacceptable result on a company-sponsored drug test within the last year
  • must have and maintain a valid driver’s license and
  • 2 years experience as Resident(Managing) Chef or must be a culinary graduate with a certificate of completion from an American Culinary Federation sponsored apprentice program or must have equivalent culinary knowledge through work experience including instructional teaching experience.
Additional Required Qualifications Other qualifications for the position of Managing Chef include:
  • at least five years experience in a culinary field
  • 2 years experience teaching culinary classes
  • having published recipes and/or cookbooks
  • ability to read, write and do simple math problems, and understand profit and loss statements
  • ability to define problems, plan work, use logic, and draw conclusions
  • effective communication and interpersonal skills
  • basic computer skills and
  • a willingness to travel (by car or air) with potential overnight stays.
Minimum Base Pay 20.35 Maximum Base Pay 24.50 Frequency of Pay Weekly Hours of Work Schedule includes nights and weekends Travel Frequency 20% Year End Bonus

To reward associates for their contributions to the company for the calendar year, Publix provides a Holiday Bonus in November. In the first year of continuous employment the bonus is equal to 15 hours of pay, and in the second year of continuous employment the bonus is equal to one week’s pay if associate remains employed through issue date of the bonus check. In subsequent years, the bonus is equal to two weeks’ pay.

Address 1181 S University Dr City Plantation Region FL Potential Annual Base Pay 42,328 - 50,960 Benefits
  • Employee stock ownership plan that contributes Publix stock to associates each year at no cost
  • An opportunity to purchase additional shares of our privately-held stock
  • 401(k) retirement savings plan
  • Group health plan (with prescription benefits)
  • Group dental plan
  • Group vision plan
  • Sick pay
  • Paid Parental Leave
  • Long-term disability insurance
  • Company-paid life insurance (with accidental death & dismemberment benefits)
  • Tuition reimbursement
  • Vacation pay
  • Free hot lunches (buffet-style) at facilities with a cafeteria
  • Paycheck direct deposit
  • Credit union
  • Access to over 50 discount offers including discounts on computer, vehicle and wireless purchases
  • 6 paid holidays (associates can exchange the following holidays with their manager’s approval: New Year’s Day, Memorial Day, Fourth of July, and Labor Day).
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