Chef

It's fun to work in a company where people truly BELIEVE in what they're doing! The purpose of this role is to manage resources effectively in order to maximize turnover, minimize shortages and ensure that all standards, processes and policies are consistently adhered to within the Kosher Deli Department. Minimum Requirements Grade 12 Culinary qualification and Kosher / Kashrut certification Experience and/or training in food retail and resource management Minimum of 5 years’ experience in Food Production and/or Restaurants Sound knowledge of Kosher meals and Kashrut Laws Retail experience will be an added advantage Willingness to work flexible shifts aligned to Kosher events and festivals Competencies Exceptional customer service orientation Strong communication and interpersonal skills High standards of quality, hygiene and compliance Sound knowledge of food safety procedures Solid understanding of food retail operations Leadership capability and ability to guide and develop staff Strong planning, organizational and multitasking skills Ability to work effectively as part of a team Key responsibilities Merchandising & Commercial Management Actively participate in all promotional activities, events and festivals (e.g. Passover) Demonstrate sound knowledge of Kosher recipes, specifications and food pairings Prepare and handle food strictly in accordance with Kashrut Laws Ensure the department is fully merchandised and ready for trade by store opening time Conduct regular quality checks to ensure freshness and product excellence Identify fast-selling lines and assess their impact on margin and sales opportunities Ensure sufficient product availability to meet customer demand Maintain merchandising and cleanliness standards throughout the trading day, minimizing waste Follow sell-by dates and rotate stock according to SOP and company policy Food Safety, Hygiene & Compliance Ensure strict adherence to hygiene, housekeeping, food safety and health & safety standards Maintain clean, clear and organized back-up and preparation areas Monitor stock rotation, temperature control and food handling procedures Identify non-conformances and implement effective corrective actions Implement cleaning schedules and verify effective cleaning and sanitation practices Customer Service Management Deliver exceptional customer service at all times Respond professionally to customer requests and queries Manage out-of-stock queries by offering alternatives and communicating expected delivery times Ensure department standards are upheld, and all equipment is operational and adequately manned Staff Management & Training Communicate critical operational and performance-related information to staff Set clear targets, priorities and daily activities; delegate effectively Address procedural, policy and legislative non-compliance Attend monthly regional meetings and communicate feedback and performance outcomes to staff Train staff within the Kosher Deli, including hot foods, salads and pre-packed items Administration & Systems Ensure all equipment is properly maintained and general maintenance standards are met Monitor waste, turnover and shortages, ensuring procedures are followed Identify opportunities to increase turnover and address barriers to achieving budgets Ensure all Shelf Edge Labels (SELs) are current, accurate and clearly visible to customers Identify, count and record out-of-stocks and over-stocks Extract and analyse SAP reports; complete and submit reports to Demand Planning Process IDTs, Reduced-to-Clear, and waste transactions on SAP in line with SOP Check electronic communications regularly during the working day Closing date: Sunday 2nd August 2026 If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us! Discover who we are