Executive Chef

Key Responsibilities

• Lead and oversee all kitchen operations for corporate dining and catering services.
• Plan regular and modified menus in accordance with established guidelines and client expectations.
• Ensure recipes, portioning, presentation standards, and production schedules are consistently executed.
• Complete and utilize daily production worksheets and waste logs.
• Taste and evaluate menu items to maintain quality and consistency.
• Train and develop kitchen team members in food preparation, equipment operation, food safety, sanitation, and company standards.
• Establish and maintain cleaning and maintenance schedules for equipment, storage areas, and kitchen workspaces.
• Manage inventory of food and non-food supplies to support operational needs and budget goals.
• Monitor food costs, minimize waste, and ensure efficient product utilization.
• Cook and support catering events, meetings, and special functions.
• Maintain compliance with federal, state, and local health department regulations and company sanitation procedures.
• Follow all facility, department, and company safety policies and procedures.
• Participate in departmental meetings, training programs, and professional development opportunities.

Qualifications

• Associate degree in Culinary Arts, Hospitality, or related field, or equivalent combination of education and experience.
• Progressive culinary leadership experience in restaurants, hotels, corporate dining, catering, hospitality, or foodservice environments.
• Experience supervising kitchen teams and coordinating daily food production.
• Hands-on culinary leadership experience with a passion for mentoring and developing team members.
• Strong understanding of food safety, sanitation, and operational best practices.
• Ability to manage multiple priorities in a fast-paced environment.
• Proficiency with Microsoft Office, Outlook, email, and internet-based applications.
• Experience as a Sous Chef, Chef de Cuisine, Kitchen Manager, or Executive Chef.
• Corporate dining, café, workplace hospitality, or catering experience.
• Knowledge of food and catering trends with an emphasis on quality, presentation, and guest experience.
• Experience with inventory management, purchasing, food cost controls, and waste reduction initiatives.
• ServSafe Certification preferred.

Pay

$80,000 - $90,000 per year

Other Forms of Compensation: Bonus Plan

Schedule

Not specified