The Executive Chef is responsible for leading all kitchen operations, ensuring the consistent delivery of high-quality culinary offerings aligned with company programs, client expectations, and regulatory standards. This role requires a strong leader who can drive excellence in food production, team development, and operational efficiency within a high-volume environment.

 

 

Key Responsibilities

 

  • Develop and execute standard and customized menus in alignment with company guidelines and client needs
  • Lead, train, and mentor culinary staff on food preparation techniques, safety protocols, sanitation standards, and proper equipment usage
  • Maintain strict compliance with food safety regulations, including federal, state, and local health standards
  • Establish and enforce cleaning and maintenance schedules for kitchen equipment, storage areas, and workspaces
  • Manage inventory levels of food and non-food supplies to ensure product availability while maintaining cost control targets
  • Monitor and control food costs, waste, and labor to meet financial objectives
  • Ensure high standards of food quality, presentation, and consistency across all offerings
  • Collaborate with senior leadership and stakeholders to deliver exceptional dining and catering experiences
  • Support and execute catering and special event operations as needed
  • Foster a culture of safety, inclusion, and teamwork within the kitchen
  • Perform other duties as assigned

 

 

Qualifications

 

  • Associate’s degree in Culinary Arts or equivalent professional experience
  • 3–5 years of progressive culinary leadership experience in a high-volume, complex foodservice environment
  • Strong knowledge of current food and catering trends, with expertise in quality, production, sanitation, and cost control
  • Proven leadership skills with the ability to build, develop, and motivate teams
  • Excellent communication skills, with experience interacting with senior leaders and clients
  • Proficiency in Microsoft Office (Word, Excel, PowerPoint), Outlook, and general computer applications
  • Experience in corporate dining (B&I accounts) is highly preferred
  • Extensive catering experience is a plus
  • ServSafe certification strongly preferred