Executive Chef - Commissary Chef

About the role

Manage the culinary team on a day-to-day basis for food production and overall food quality. This includes constant communication with staff, training on kitchen procedures, planning weekly production, and scheduling. Oversee execution of breakfast, lunch, and special events, conduct daily line checks, and ensure continuous improvement in food and service quality.

Responsibilities

• Communicate daily with staff regarding food and service issues.
• Train staff on kitchen procedures and lay out weekly production plans.
• Schedule culinary team appropriately, including for offsite events.
• Conduct daily line checks to ensure food quality before each meal service.
• Manage culinary team (Sous Chef, Cooks, Dishwasher staff) for completeness and accuracy of work.
• Develop menus, research new culinary trends, and oversee menu testing and recipe compliance.
• Complete weekly production sheets and forecasting for culinary production and events.
• Maintain kitchen cleanliness and manage inventory and ordering processes.
• Oversee staff development, training, and team-building plans.
• Assist General Manager in achieving financial goals through food cost management.
• Attend regular culinary management meetings and provide leadership as a working manager.
• Participate in hiring, selection, and assessment of talent; set performance expectations and manage work hours.
• Provide coaching, training, and development opportunities; resolve employee concerns and grievances.
• Assist General Manager with annual employee evaluations.
• Lead as a working manager at events and develop training programs and materials.

Requirements

• Bachelor’s degree in culinary or hospitality, or equivalent work experience in the industry.
• Five or more years of culinary experience, with large kitchen experience strongly preferred.
• Prior management experience strongly preferred.
• ServSafe Manager and Allergen certification preferred; willingness to obtain if not already held.
• Advanced knowledge of food preparation practices and ability to prepare a wide range of culinary offerings.
• Ability to teach and train others in food preparation.
• Excellent computer skills and strong verbal and written communication skills.
• Professional demeanor, pleasant personality, positive attitude, and neat appearance.
• Ability to build and maintain relationships with clients and industry contacts.

Benefits

• Medical, dental, and vision insurance (full-time team members).
• Life insurance and disability insurance (full-time team members).
• Parental leave and 401(k) with company match.
• At-work dining perks and flexible schedules.
• Generous PTO and total rewards program.
• Inclusive employee assistance program (full-time and part-time team members).
• Location-specific perks, including wellness programming, on-the-job training, certifications, and team events.