Nino Salvaggio International Marketplace
Sous Chef
Nino Salvaggio International Marketplace, Bloomfield Hills, Michigan, United States, 48302
Sous Chef – Bloomfield Twp
Nino Salvaggio is looking for a Sous Chef to join our Bloomfield Twp location. This role involves leading the gourmet-to-go department, ensuring product quality, and driving sales and customer service.
Responsibilities
Direct and supervise all department functions, including product production and sales performance.
Develop and implement plans to maximize sales, gross profit, and overall results.
Coordinate workflow, merchandising, and distribution of department products.
Ensure compliance with local, state, federal health and labor laws, OSHA regulations, and EEOC requirements.
Interview, hire, train, and develop deli associates in accordance with company policies and legal guidelines.
Maintain thorough knowledge of all department products and adhere to quality standards.
Prepare all gourmet-to-go products per company recipes and guidelines.
Collaborate with the Department Manager, GM, and Director of Operations to determine product variety and quantity.
Plan product distribution and work with suppliers to procure necessary items.
Follow approved procedures for dating, price marking, and restocking to ensure accuracy and product rotation.
Verify received merchandise against vendor invoices for quality consistency.
Order supplies and maintain inventory control to assure freshness and maximize ROI.
Communicate effectively within the department and across the organization.
Develop staff through training, delegation, rewards, and discipline.
Ensure compliance with Nino Salvaggio International Marketplace safety and food service sanitation standards.
Maintain a clean, organized, and attractive department image for customers.
Provide constructive feedback to the Dept. Mgr., GM, and Director of Culinary Operations.
Supervise all gourmet-to-go staff, including demo personnel.
Oversee day‑to‑day operations, including training, ordering, time & attendance, and employee policies.
Assist the Catering Concierge Manager with party planning and catering programs.
Motivate associates to achieve sales and customer service goals.
Lead by example.
Qualifications
Previous management experience required.
Reliable transportation.
Excellent communication skills.
Food service management certification required.
High school diploma or G.E.D. required.
1+ year related experience and/or demonstrated ability required.
Culinary degree or a combination of work experience and education preferred.
Ability to compose reports, business correspondence, and procedure manuals.
Able to stand/walk for 8+ hours.
Able to regularly bend, lift, or move 30 pounds.
Strong manual dexterity.
Benefits
Health, Dental, Vision
Short‑term Disability, Accident, Hospitalization, Critical Illness, Cancer, Life Insurance
Flexible Spending, Education Reimbursement, 401(k) Match
Employee Discount, Company‑paid Life Insurance Policy, Company‑paid LTD Policy
Application Process If you are interested in this position, please follow the 2‑step application process that includes a formal application after initial questions.
EOE
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Responsibilities
Direct and supervise all department functions, including product production and sales performance.
Develop and implement plans to maximize sales, gross profit, and overall results.
Coordinate workflow, merchandising, and distribution of department products.
Ensure compliance with local, state, federal health and labor laws, OSHA regulations, and EEOC requirements.
Interview, hire, train, and develop deli associates in accordance with company policies and legal guidelines.
Maintain thorough knowledge of all department products and adhere to quality standards.
Prepare all gourmet-to-go products per company recipes and guidelines.
Collaborate with the Department Manager, GM, and Director of Operations to determine product variety and quantity.
Plan product distribution and work with suppliers to procure necessary items.
Follow approved procedures for dating, price marking, and restocking to ensure accuracy and product rotation.
Verify received merchandise against vendor invoices for quality consistency.
Order supplies and maintain inventory control to assure freshness and maximize ROI.
Communicate effectively within the department and across the organization.
Develop staff through training, delegation, rewards, and discipline.
Ensure compliance with Nino Salvaggio International Marketplace safety and food service sanitation standards.
Maintain a clean, organized, and attractive department image for customers.
Provide constructive feedback to the Dept. Mgr., GM, and Director of Culinary Operations.
Supervise all gourmet-to-go staff, including demo personnel.
Oversee day‑to‑day operations, including training, ordering, time & attendance, and employee policies.
Assist the Catering Concierge Manager with party planning and catering programs.
Motivate associates to achieve sales and customer service goals.
Lead by example.
Qualifications
Previous management experience required.
Reliable transportation.
Excellent communication skills.
Food service management certification required.
High school diploma or G.E.D. required.
1+ year related experience and/or demonstrated ability required.
Culinary degree or a combination of work experience and education preferred.
Ability to compose reports, business correspondence, and procedure manuals.
Able to stand/walk for 8+ hours.
Able to regularly bend, lift, or move 30 pounds.
Strong manual dexterity.
Benefits
Health, Dental, Vision
Short‑term Disability, Accident, Hospitalization, Critical Illness, Cancer, Life Insurance
Flexible Spending, Education Reimbursement, 401(k) Match
Employee Discount, Company‑paid Life Insurance Policy, Company‑paid LTD Policy
Application Process If you are interested in this position, please follow the 2‑step application process that includes a formal application after initial questions.
EOE
#J-18808-Ljbffr