Executive Chef 2

About the role

Lead culinary quality, menu execution, and team performance while ensuring smooth delivery from the production kitchen to the client site in Sunnyvale. This role requires a valid driver’s license to operate a company van and maintain reliable service. Brings creativity, strong leadership, and consistent operational excellence.

Accountable for managing people, setting direction, and deploying resources; typically responsible for performance evaluation, pay reviews, and hire/fire decisions. Results are primarily achieved through the work of others and depend on the ability to influence and negotiate with parts of the organization. Progression reflects acquisition of broad technical expertise, business and industry knowledge, and process and people leadership capabilities. Accountable for business, functional, or operational areas, processes, or programs, which may include dotted-line or matrixed management.

Responsibilities

• Lead the implementation of streamlined culinary systems that boost consistency and operational success.
• Inspire and mentor a dedicated team, shaping future leaders and promoting professional growth.
• Oversee procurement and purchasing to ensure top-quality ingredients and cost-effective sourcing.
• Design menus that balance creativity with client preferences and nutritional standards.
• Champion fresh, innovative culinary ideas that keep dining experiences exciting and relevant.
• Cultivate meaningful relationships with clients through exceptional service and collaboration.
• Play a key role in shaping culinary strategy and driving continuous improvement across your area.

Requirements

• Extensive culinary expertise with a proven track record in high-volume, fast-paced kitchen environments.
• Leadership and management skills, with experience mentoring teams and driving professional development.
• Advanced menu planning abilities combined with a deep understanding of current culinary trends and client preferences.
• Highly organized and detail-oriented, with proficiency in computer systems to streamline operations and enhance efficiency.
• Demonstrated problem-solving skills and the ability to implement processes independently that improve productivity and consistency.
• ServSafe certification and solid working knowledge of HACCP principles to ensure food safety and compliance.
• Associate’s degree or Bachelor’s degree or equivalent experience.
• 1-3 years of management experience.
• 1-3 years of related experience.

Pay

Pay range: $77,605 – $100,430 per year. Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on specific criteria such as experience, skills, education, and training.

Benefits

• Medical, Dental, and Vision Care
• Wellness Programs
• 401(k) Plan with Matching Contributions
• Paid Time Off and Company Holidays
• Career Growth Opportunities
• Tuition Reimbursement

More extensive information is provided to new employees upon hire.