In PersonRegular travel between the San Mateo Commissary Kitchen and Palo Alto Store locations is required.
Food Service & HospitalityFood & Beverage Operations Management
About the job
Requirements
A culinary degree or equivalent professional culinary training is preferred.
At least five years of progressive leadership experience managing high-volume food production, commissary, deli, catering, prepared foods, restaurant, or grocery operations.
Demonstrated experience managing multiple departments or locations.
Strong financial and business acumen, including budgeting, labor management, inventory control, recipe costing, sales analysis, and margin management.
Thorough knowledge of food safety regulations, Hazard Analysis and Critical Control Points principles, and sanitation standards.
Current ServSafe Manager Certification or ability to obtain it upon hire.
Strong leadership, communication, coaching, and organizational skills.
Experience using reporting and analysis tools to drive sales and operational decisions.
Ability and willingness to travel regularly between locations.
Responsibilities
Develop, test, standardize, and document recipes, production methods, product specifications, and yield expectations.
Maintain master recipe books, ingredient lists, costing systems, retail pricing, schematics, build sheets, and production guides.
Lead menu development and product innovation based on customer feedback, sales trends, seasonality, and business opportunities.
Ensure consistency in product taste, appearance, packaging, quality, and execution across all locations.
Monitor product performance and recommend assortment changes, product introductions, and menu enhancements.
Develop and oversee product sampling and tasting programs to drive customer engagement, product awareness, and sales growth.
Oversee efficient Commissary Kitchen operations and serve as the primary liaison between Commissary Kitchen and Deli Departments.
Partner with Deli Managers and Store Leadership to align production schedules with sales forecasts, promotional activity, and operational needs.
Establish operating standards for production, merchandising, packaging, inventory rotation, freshness, and product presentation.
Assist Deli Managers with assortment planning, merchandising strategies, tasting programs, food handling practices, and product movement.
Travel regularly between locations to support operations, coach department leaders, monitor standards, and maintain operational consistency.
Partner with Stores and Corporate Leadership to manage Commissary and Prepared Foods stock-keeping units, including assortment planning, item setup, pricing, product launches, and discontinuations.
Develop and manage annual budgets and business plans for Kitchen and Deli operations.
Monitor sales, gross margin, food costs, labor costs, inventory levels, production yields, shrink, and spoilage.
Use BRdata and other reporting tools to analyze sales trends, item performance, margins, promotional effectiveness, and category opportunities.
Achieve target sales and margin goals through effective operational planning and execution.
Maintain accurate recipe costing, retail pricing, and profitability reporting systems.
Develop pricing and assortment strategies that support profitability objectives while remaining competitive in the marketplace.
Develop and maintain business plans for prepared foods venues, including Service Case, Hot Bar, Salad Bar, Grab & Go, and future concepts.
Create venue-level plans for assortment, merchandising, marketing, promotional activity, sales growth, and profitability.
Partner with Store Leadership to identify cost-saving opportunities and improve departmental profitability.
Develop corrective action plans when budgets, margins, sales goals, or operational targets are not being achieved.
Establish and monitor key performance indicators, including sales growth, labor cost, food cost, margin performance, customer satisfaction, waste, shrink, inventory turns, and production efficiency.
Measure, monitor, and manage waste within acceptable standards.
Lead the development, implementation, and ongoing management of company waste and spoilage reduction programs.
Establish policies, procedures, accountability measures, reporting standards, and management sign-off processes related to waste reduction initiatives.
Partner with Kitchen and Deli leadership to forecast production needs, optimize inventory levels, minimize spoilage, and improve product availability.
Ensure compliance with California Retail Food Code requirements, local Health Department regulations, Cal/OSHA regulations, food safety and sanitation requirements, and company food safety policies and procedures.
Maintain ServSafe certification and ensure food safety training is conducted and documented.
Conduct routine food safety audits and operational inspections.
Oversee quality assurance programs to ensure consistency, freshness, product quality, and proper food handling.
Ensure food production, storage, transportation, cooling, heating, sanitation, and temperature-monitoring procedures meet regulatory and company standards.
Develop corrective action plans when food safety or quality standards are not met.
Recruit, hire, train, coach, and develop Kitchen and Deli leadership teams.
Oversee performance and development of Commissary Kitchen staff.
Build a culture of collaboration, accountability, continuous improvement, and customer service excellence.
Provide ongoing coaching and development to Kitchen Managers, Deli Managers, and department leadership.
Conduct regular department visits, operational reviews, and performance assessments.
Partner with Human Resources on onboarding, workforce planning, performance management, and employee development initiatives.
Develop and implement training programs focused on food safety, production consistency, merchandising, leadership development, and operational excellence.
Manage departmental labor budgets and staffing plans.
Support scheduling practices that balance operational needs, labor budgets, productivity, and employee development.
Partner with Human Resources to ensure compliance with company policies, California labor laws, safety regulations, and employment practices.
Participate in coaching, employee relations matters, investigations, corrective action, and performance management as needed.
Develop and maintain relationships with vendors and suppliers.
Evaluate product offerings, negotiate pricing opportunities, and identify improvements that enhance quality and profitability.
Monitor purchasing trends, supply availability, and cost fluctuations.
Collaborate with vendors on new products, equipment, promotional programs, and operational improvements.
Corporate Chef Department: Commissary Kitchen & Deli Operations Reports To: Director of Operations / Store Leadership Locations: San Mateo Commissary Kitchen & Palo Alto Store - Corp: Redwood City Position Summary The Corporate Chef is responsible for the leadership, operational performance, financial results, food safety compliance, and culinary innovation of Piazza's Fine Foods Commissary Kitchen and Deli Departments across both locations. This position serves as the primary bridge between the Commissary Kitchen and Deli teams, ensuring alignment in production, product quality, merchandising, profitability, labor management, customer experience, and business performance. The Corporate Chef partners closely with Store Leadership, Deli Managers, Kitchen Staff, Human Resources, and vendors to develop high-quality prepared foods programs, drive sales growth, maintain food safety standards, control costs, and support continuous improvement across the organization. The Corporate Chef is accountable for the overall performance of the Commissary Kitchen and Deli Departments, including sales growth, labor management, food cost control, inventory management, product quality, waste reduction, food safety compliance, and the development of department leadership. Essential Duties & Responsibilities Culinary Leadership & Product Development
Develop, test, standardize, and document recipes, production methods, product specifications, and yield expectations.
Maintain master recipe books, ingredient lists, costing systems, retail pricing, schematics, build sheets, and production guides.
Lead menu development and product innovation based on customer feedback, sales trends, seasonality, and business opportunities.
Ensure consistency in product taste, appearance, packaging, quality, and execution across all locations.
Monitor product performance and recommend assortment changes, product introductions, and menu enhancements.
Develop and oversee product sampling and tasting programs to drive customer engagement, product awareness, and sales growth.
Commissary Kitchen & Deli Operations
Oversee the efficient operation of the Commissary Kitchen.
Serve as the primary liaison between the Commissary Kitchen and Deli Departments to ensure seamless communication and execution.
Partner with Deli Managers and Store Leadership to align production schedules with sales forecasts, promotional activity, and operational needs.
Establish operating standards for production, merchandising, packaging, inventory rotation, freshness, and product presentation.
Assist Deli Managers with assortment planning, merchandising strategies, tasting programs, food handling practices, and product movement.
Travel regularly between locations to support operations, coach department leaders, monitor standards, and maintain operational consistency.
Partner with Stores and Corporate Leadership to manage all Commissary and Prepared Foods SKUs, including assortment planning, item setup, pricing, product launches, and product discontinuations.
Financial Management & Business Performance
Develop and manage annual budgets and business plans for Kitchen and Deli operations.
Monitor and manage:
Sales performance
Gross margin performance
Food costs
Labor costs
Inventory levels
Production yields
Shrink and spoilage
Utilize BRdata and other reporting tools to analyze sales trends, item performance, margins, promotional effectiveness, and category opportunities.
Achieve target sales and margin goals through effective operational planning and execution.
Maintain accurate recipe costing, retail pricing, and profitability reporting systems.
Develop pricing and assortment strategies that support profitability objectives while remaining competitive in the marketplace.
Develop and maintain business plans for prepared foods venues including Service Case, Hot Bar, Salad Bar, Grab & Go, and future concepts.
Create venue-level plans for assortment, merchandising, marketing, promotional activity, sales growth, and profitability.
Partner with Store Leadership to identify cost-saving opportunities and improve departmental profitability.
Develop corrective action plans when budgets, margins, sales goals, or operational targets are not being achieved.
Establish and monitor key performance indicators (KPIs) including sales growth, labor cost, food cost, margin performance, customer satisfaction, waste, shrink, inventory turns, and production efficiency.
Waste Reduction & Inventory Management
Measure, monitor, and manage waste within acceptable standards.
Lead the development, implementation, and ongoing management of company waste and spoilage reduction programs.
Establish policies, procedures, accountability measures, reporting standards, and management sign-off processes related to waste reduction initiatives.
Partner with Kitchen and Deli leadership to forecast production needs, optimize inventory levels, minimize spoilage, and improve product availability.
Food Safety, Quality Assurance & Compliance
Ensure compliance with all applicable:
California Retail Food Code requirements
Local Health Department regulations
Cal/OSHA regulations
Food safety and sanitation requirements
Company food safety policies and procedures
Maintain ServSafe certification and ensure food safety training is conducted and documented.
Conduct routine food safety audits and operational inspections.
Oversee quality assurance programs to ensure consistency, freshness, product quality, and proper food handling.
Ensure all food production, storage, transportation, cooling, heating, sanitation, and temperature-monitoring procedures meet regulatory and company standards.
Develop corrective action plans when food safety or quality standards are not met.
Leadership & Team Development
Recruit, hire, train, coach, and develop Kitchen and Deli leadership teams.
Oversee the performance and development of Commissary Kitchen staff.
Build a culture of collaboration, accountability, continuous improvement, and customer service excellence.
Provide ongoing coaching and development to Kitchen Managers, Deli Managers, and department leadership.
Conduct regular department visits, operational reviews, and performance assessments.
Partner with Human Resources on onboarding, workforce planning, performance management, and employee development initiatives.
Develop and implement training programs focused on food safety, production consistency, merchandising, leadership development, and operational excellence.
Labor Management & Employment Compliance
Manage departmental labor budgets and staffing plans.
Support scheduling practices that balance operational needs, labor budgets, productivity, and employee development.
Partner with Human Resources to ensure compliance with company policies, California labor laws, safety regulations, and employment practices.
Participate in coaching, employee relations matters, investigations, corrective action, and performance management as needed.
Vendor & Supply Chain Management
Develop and maintain strong relationships with vendors and suppliers.
Evaluate product offerings, negotiate pricing opportunities, and identify improvements that enhance quality and profitability.
Monitor purchasing trends, supply availability, and cost fluctuations.
Collaborate with vendors on new products, equipment, promotional programs, and operational improvements.
Minimum Qualifications
Culinary degree or equivalent professional culinary training preferred.
Minimum five (5) years of progressive leadership experience managing high-volume food production, commissary, deli, catering, prepared foods, restaurant, or grocery operations.
Demonstrated experience managing multiple departments or locations.
Strong financial and business acumen including budgeting, labor management, inventory control, recipe costing, sales analysis, and margin management.
Thorough knowledge of food safety regulations, HACCP principles, and sanitation standards.
Current ServSafe Manager Certification or ability to obtain upon hire.
Strong leadership, communication, coaching, and organizational skills.
Experience utilizing reporting and analysis tools to drive sales and operational decisions.
Ability and willingness to travel regularly between locations.
Success Factors The successful Corporate Chef will:
Drive sales growth while maintaining quality and profitability.
Develop high-performing teams through coaching and leadership.
Foster strong collaboration between Commissary Kitchen and Deli operations.
Champion food safety, quality assurance, and operational excellence.
Effectively manage food costs, labor costs, waste, and inventory levels.
Continuously improve prepared foods offerings through innovation and customer-focused product development.
Serve as a trusted business partner to Store Leadership while supporting the long-term success of Piazza's Fine Foods.