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Sous Chef

Job Description:
A glimpse at the job: At Wegmans, we are able to make great meals easy for our customers thanks to the skills and passion of our culinary professionals. As a Wegmans Sous Chef, you will assist in setting the culinary standard throughout the store. You will use your culinary talents and managerial skills to oversee the Prepared Foods operations and work with a team to ensure the great tasting prepared foods our customers have come to know and love are available for their enjoyment. I will add value by: Overseeing all elements and operations of the Prepared Foods department, being responsible for sales, contribution (profit), retention, diversity and development as well as interviewing, selecting and arranging training of new team members Delegating responsibilities to team members to allow them the chance to learn new tasks and develop skills, being sure to monitor progress and provide timely feedback on their performance Monitoring the actions of team members to ensure they are following Wegmans recipes and cooking techniques and food is produced with a consistent outcome Educating customers and employees on products in the department, making sure to share knowledge to offer complete meal solutions, suggest ways to prepare meal items and work across departments to eliminate knowledge barriers and exceed expectations Communicating with store and area managers as well as team leaders and other employees to set and achieve goals and development plans for the department and its employees Working with other departments to cross-merchandise products, utilize Peak of Perfection items in prepared food selections, and promote Make It or Take It options Maintaining the overall appearance of the department to ensure products levels are sustained throughout the day and food is presented in eye-appealing ways to showcase quality and increase sales Utilizing shrink when appropriate to reduce product cost and waste Analyzing financial reports and product trends and reacting with the aim of increasing profitability in the department Handling any problems that arise throughout the department, including any personnel issues or concerns with product, vendors, etc. Ensuring all employees are properly handling products, using equipment and taking accurate logs in accordance with food safety and safety guidelines

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