Market Chef

As a Market Chef at Sunterra Kitchens, you are the culinary heartbeat of the market, bringing Sunterra’s kitchen offerings to life through beautifully prepared meals, thoughtfully curated displays, and knowledgeable recommendations that inspire and create memorable experiences. This hands-on leadership role blends culinary artistry, operational excellence, and team mentorship to ensure that every dish and every customer interaction is infused with warmth, expertise, and a passion for food.
You will actively oversee the preparation, packaging, and presentation of a wide range of kitchen offerings—from gourmet meal kits and ready-to-eat meals to bakery items and butcher selections—for both dine-in and takeout.
You will ensure that all department and store goals as communicated by the Market Manager and leadership team are consistently met or exceeded. Key responsibilities include managing food and labor costs, upholding food safety and quality standards, and mentoring a high-performing kitchen team. Cross-functional collaboration is essential to align offerings with evolving, profitable trends and to elevate the Market guest experience. You will also play a critical role in margin execution, using data insights to guide decisions, reduce waste, and ensure operational efficiency. Your leadership will ensure that Sunterra’s commitment to local sourcing, sustainability, and culinary innovation is consistently delivered to every guest.
Duties and Responsibilities:
Culinary Leadership & Execution
- Oversee daily kitchen operations, ensuring consistent execution of Sunterra’s standardized recipes and presentation standards.
- Support the preparation, portioning, and packaging of food for both dine-in and take-out.
- Ensure all Team Members prepare, season and cook food according to standardized recipes, meeting dietary requirements where required.
- Estimate and order ingredients and supplies required for meal and kitchen selection preparation.
- Prepare food order summaries according to the request from customers.
- Establish methods to meet completion schedules.
- Maintain high standards of food safety, sanitation, and cleanliness across all kitchen and prep areas.
- Assist with recipe testing, seasonal rollouts, and quality control initiatives.
- Follow Sunterra Standardized Recipes and all other related Sunterra Policies.
- Ensure that food products and customer service meet Sunterra quality standards.

Customer Experience & Merchandising
- Ensure all kitchen team members deliver legendary customer service with warmth, attentiveness, and product knowledge.
- Oversee the setup and maintenance of fresh, well-stocked, and visually appealing food displays.
- Support team members in sharing preparation tips, ingredient insights, and thoughtful product recommendations.
- Resolve customer concerns with professionalism and urgency, reinforcing Sunterra’s commitment to excellence.
- Resolve customer complaints and ensure health and safety regulations are followed.

Team Development & Oversight
- Mentor and coach Kitchen Team Leads, Line Cooks, Prep Cooks, and Customer Service team members to foster a culture of accountability, learning, and pride.
- Conduct one-on-one meetings, performance reviews, and ongoing training to build skills and engagement.
- Support onboarding and development plans for new hires in collaboration with the Market Manager.
- Set Team Member work schedules and monitor Team Member performance.
- Train Team Members in job role duties, health and safety procedures.
- Conduct 1 on 1 meetings with Team members for performance feedback and counselling.
- May participate in the selection of food service Team Members and assist in the development of policies, procedures, and budgets.

Margin Execution & Labour Management
- Monitor and manage food and labor costs to meet or exceed profitability targets using real-time data and historical trends.
- Collaborate with Purchasing and the Executive Culinary Chef to ensure cost-effective sourcing while maintaining quality standards.
- Analyze recipe and menu performance to identify high-margin opportunities and report findings to leadership.
- Train and oversee systems to track waste, overproduction, and inventory discrepancies to minimize financial loss.
- Conduct regular inventory and margin reviews to align with financial goals.
- Ensure accurate costing through consistent measurement and portioning practices.
- Train team members on portion control, waste reduction, and cost-conscious practices.
- Control and maintain records of inventory, monitor product cost, and inform management.
- Maintain records of stock, repairs, sales, and wastage.
- Waste bin execution.
- Follow and monitor sanitary checklists and temperature log sheets.

Daily Tasks
- Prepare and oversee the production of daily meal kits, bakery items, and deli offerings.
- Conduct quality checks on all prepared foods and ingredients.
- Coordinate with butcher and bakery teams to ensure seamless i