Job Summary
Cooper's is looking for a Corporate Chef to oversee product quality, storage standards, and SOP compliance across all branches. This is a roving role that requires regular store visits to ensure that all products are prepared, stored, presented, and served according to company standards. The Corporate Chef will be responsible for maintaining consistency in our sandwiches, desserts, crepes, pastries, and other menu items while supporting and training store teams.
Key Responsibilities
- Conduct regular visits to all branches to monitor product quality and operational standards.
- Ensure strict and consistent implementation of food preparation, storage, and quality SOPs.
- Establish, implement, and continuously improve storage standards for ingredients, finished products, packaging materials, and supplies.
- Monitor proper product handling, storage conditions, labeling, shelf life, stock rotation (FIFO), and food safety practices.
- Check product quality, taste, appearance, freshness, and portioning.
- Ensure consistency of sandwiches, desserts, crepes, pastries, and other menu offerings across all stores.
- Conduct regular audits of storage areas, refrigerators, freezers, and dry storage facilities to ensure compliance with company standards.
- Train and retrain staff on recipes, product standards, storage procedures, food safety, and best practices.
- Work closely with branch managers and the Operations Manager to address quality and operational concerns.
- Identify quality and storage issues and implement corrective actions.
- Conduct product audits and submit reports and recommendations to management.
- Assist in the development and improvement of recipes, procedures, and quality standards.
- Support new product launches and ensure proper execution in stores.
- Ensure compliance with food safety and sanitation standards.
Qualifications
- Proven experience in a culinary, bakery, café, restaurant, or food service environment.
- Experience in quality assurance, kitchen operations, commissary operations, or multi-branch food operations is preferred.
- Strong knowledge of food preparation, food storage, inventory handling, product consistency, and food safety standards.
- Detail-oriented, organized, and able to manage multiple priorities.
- Strong communication, coaching, and training skills.
- Willing to travel regularly and work in a roving capacity.
Key Traits
- Detail-oriented
- Highly organized and systematic
- Quality-focused
- Strong sense of accountability
- Hands-on and proactive
- Strong leadership and coaching skills
- Able to maintain consistency across multiple locations
Primary Objective
To ensure that every Cooper's branch consistently meets company standards for product quality, storage, food safety, presentation, and operational excellence, delivering the same customer experience across all locations.
