Corporate Chef – Retail Grocery

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Create scalable, high-margin, on-trend recipes for grab-and-go programs, hot bars, and seasonal catering menus.
• Standardize prep, portioning, and presentation so food tastes identical across all retail stores.
• Coach and train store-level Deli Managers and kitchen staff on culinary techniques, equipment usage, and execution.
• Enforce strict federal, state, and local health, sanitation, and safety guidelines. Conduct kitchen audits.
• Monitor food and labor costs, manage inventory, minimize waste, and maximize profitability on retail programs.
• Work with procurement, merchandising, and marketing teams to highlight seasonal ingredients and drive prepared food sales.

COMPENSATION

The salary range for this position is $130,000.00 to $140,000.00. The actual starting pay will be determined by a number of qualifications; including, experience and relevant skills.

EDUCATION AND/OR EXPERIENCE

• Culinary degree or certification preferred.
• Minimum of 5–7 years of commercial kitchen management experience, with multi-unit retail, grocery, or high-volume catering experience.

LANGUAGE SKILLS

Excellent verbal, written, presentation, and communication skills, including recipe writing, client presentations, and professional correspondence. Must be bilingual in English and Spanish.