We are looking to bring talented industry professionals into our team, and are hiring immediately to fill this open position.
Working at The Chopping Block is about sharing your passion and knowledge of food and cooking with others. Consider what it would look like to work at the busiest recreational cooking school in Chicago and make a difference in people's lives every single day.
This position requires evening and weekend work at both locations of The Chopping Block.
If you think you have the experience to drive our mission, share it with us.
Create pull sheets for new classes prior to calendar post.
Determine grocery needs by utilizing Dynamic calendar to acquire class counts and pull sheets.
Before placing any order, with support of bin builders, take inventory of stock.
Seek and negotiate the best product at the best price; taking into consideration culinary applications, environmental impact, pricing and packaging.
Purchase produce, dry goods, proteins, kitchen supplies, disposables, and alcohol ingredients to support successful execution of all classes, catering, and events.
Source specialty items or small quantities from specialty purveyors or local grocers.
Create purchase orders online for the procurement of goods and services.
Proactively react to changing enrollment by not over shopping or under shopping.
Manage inventory to support last minute enrollment additions.
Utilize grocery overages to support TCB events, curriculum, monthly promotions, and seasonal spikes.
Complete the Grocery purchasing dashboard for all grocery and supply purchases and compare to monthly budget. Plan on creatively purchasing in the month to achieve expected costs based on events and classes known future attendance.
Actively participate in weekly Event Sales Operations meetings and \"touch-base\" meetings.
Facilitate the transfer of groceries between locations to mitigate spoilage, purchasing overages, availability of unusual ingredients and to take advantage of volume purchasing.
Solicit, monitor, record, and respond proactively to team member feedback; take responsibility to communicate any actions taken to your peers within 48 hours.
Prioritize Recycling and Composting.
Create prep lists.
Inventory, procure and manage kitchen equipment, storage containers, disposable supplies and paper supplies.
Audit and determine preferred ingredients, proteins and beverages and communicate with curriculum as needed.
Make fiscally responsible purchasing decisions.
Maintain positive relationship with vendors and outside community.
Work with vendors to create and update online ordering database for the procurement of goods and services.
Initiate company communication for purchasing strategies and procurement's.
Communicate with vendors and internal team members in a professional and timely manner- response within 48 hours of any request or email received... even if \"I need more time to gather information\" then provide the timing of when they will be reached out to again.
Maintain Sanitation certificates of the State of Illinois and the City of Chicago.
Work within the sanitation specifications of the State of Illinois and the City of Chicago; hold others accountable to the standards put forth.
Strategic Thinking & Financial Acumen:
Make fiscally responsible purchasing decisions based on historical and analytical data.
Handle any order discrepancies such as damages, short-ships, or mis-shipped items.
In conjunction with the Operations Manager, support auditing our product mix and altering selection based on class curriculum, private event, and sales data.
In conjunction with the finance department, work to streamline purchasing and invoice reporting processes.
Support, prepare, and participate in quarterly store inventories.
Cross Functional Collaboration:
Build cross-functional team relationships.
Establish and develop a collaborative and supportive working relationship with TCB culinary and dish team members; giving and welcoming feedback.
Maintain confidentiality; listens to others without interrupting; keeps emotions under control.
Recommend, support, and implement process and procedural improvements into daily responsibilities.
Provide support to Stores, Marketing, PR, Web, Visual and Operations to ensure they have the tools to understand and support the assortment strategy.
Assist with TCB special events including, but not limited to: One of a Kind, trunk shows, customer appreciation days, and Apple Fest.
Maintain awareness of market trends in the industry.
Be punctual, prepared, and dressed in accordance with the dress code (as outlined in the Employee Handbook) for every shift.
Attend mandatory employee meetings, and departmental meetings; come to each of these meetings with ideas and questions prepared that will help facilitate the growth of TCB and its staff; also, be available to attend ad-hoc meetings upon request.
Standing for prolonged periods of time.
Continually bending, stooping, and walking short distances.
Reaching with hands and arms.
Lifting up to 25 pounds.
Ability to see, hear, and speak, or to use prosthesis that will enable these senses and allow the employee to function safely and competently in a kitchen environment.
Manual dexterity to operate kitchen equipment, which may include blenders, mixers, knives and other kitchen utensils and equipment.
EOE. We participate in E-Verify.
Associated topics: assistant restaurant manager, back end, conference, day manager, gerente de cocina, kitchen manager, management, operations manager, produce manager, restaurant leader