Executive Chef

Culinary Leadership

Lead culinary operations across all assigned food service locations.
Develop seasonal, globally inspired, and guest-focused menus.
Drive culinary innovation and elevate the overall food experience.
Ensure consistent execution of food quality standards across all outlets.
Utilize trends, data, and guest feedback to continuously improve programming.
Support R&D initiatives, testing, and menu development.

Hospitality & Guest Experience

Create experiences that increase participation and engagement.
Partner with hospitality, marketing, and workplace experience teams to bring ideas to life.
Support activations, celebrations, events, and special programming.
Champion hospitality as a competitive advantage.
Create environments where guests feel welcomed, valued, and cared for.

Food Safety & Operational Excellence

Lead food safety, allergen management, sanitation, and compliance programs.
Maintain audit readiness and a culture of accountability and continuous improvement.
Drive operational consistency through standards, technology, reporting, and best practices.
Ensure readiness across all meal periods, events, and service channels.

Financial Leadership

Manage food, labor, and operating costs responsibly.
Partner with Finance on forecasting, budgeting, and performance improvement.
Identify opportunities to reduce waste and improve value without compromising the guest experience.

Talent & Leadership

Recruit, coach, and develop high-performing culinary teams.
Foster a culture of accountability, learning, inclusion, and growth.
Build future leaders through development planning and succession planning.
Lead by example and serve as a champion for hospitality and operational excellence.

The Ideal Candidate

You might be our person if you love developing people as much as developing menus.
Stay curious about food, trends, and new ideas.
Can move comfortably between the kitchen, the client, and the boardroom.
Believe hospitality and culture drive great experiences.
Enjoy solving problems, building teams, and challenging the status quo.
Have high standards and know how to have fun along the way.

Qualifications & Experience

• 5+ years of culinary leadership experience in hospitality, restaurants, catering, workplace dining, or related environments.
• Proven success leading large teams and developing future leaders.
• Strong communication, financial, and organizational skills.
• Culinary degree and ServSafe certification preferred (or equivalent experience and ability to obtain certification).