EXECUTIVE CHEF

About the role

As the Executive Chef, you will assist with overseeing culinary operations for a dining account, providing leadership to a team of associates while ensuring the highest standards of food quality, safety, and sanitation. You will play a key role in driving operational excellence, menu innovation, and financial performance. This role may float to different accounts.

Responsibilities

• Lead and develop the culinary team to deliver exceptional food and service.
• Manage food, labor, and operating costs while maintaining budget goals.
• Plan, create, and execute seasonal and customized menus.
• Oversee purchasing, inventory management, and vendor relationships.
• Ensure compliance with all food safety, sanitation, and regulatory standards.
• Implement and support new culinary initiatives in partnership with marketing and culinary leadership.
• Drive a culture of quality, innovation, and continuous improvement.

Preferred Qualifications

• 3 to 5 years of progressive culinary management experience.
• High-volume food production and catering experience required.
• Proven success managing food, labor, and inventory costs.
• Strong leadership, coaching, and team development skills.
• Passion for delivering outstanding culinary experiences.
• Eagerness to learn, grow, and build a long-term career with a premier foodservice organization.
• Culinary arts degree

Benefits

• Medical
• Dental
• Vision
• Life Insurance / AD&D
• Disability Insurance
• Retirement Plan
• Paid Time Off
• Paid Parental Leave
• Holiday Time Off (varies by site/state)
• Personal Leave
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)