Executive Chef (Culinary Project Manager)

About the role

This is not a traditional local Executive Chef position. Successful candidates must be comfortable working approximately 12‑hour shifts. A typical rotation is approximately 30 days on assignment followed by 14 days off, with shift lengths and time off varying based on operational and emergency‑response needs. This is a working chef role: you will lead kitchen operations and culinary teams, but you must be willing and able to work alongside the team and participate directly in food production when needed. Assignments may include data center culinary operations, disaster response and recovery, military support, remote workforce camps, corporate hospitality and special events, and other temporary or large‑scale foodservice operations throughout the United States.

Responsibilities

• Lead high‑volume culinary production and kitchen operations
• Direct culinary teams that may include 30 or more employees
• Maintain food quality and service standards
• Manage inventory, ordering and food cost
• Manage staffing, scheduling and labor
• Execute menus and accommodate operational or client requirements
• Train, coach and develop culinary employees
• Troubleshoot operational challenges
• Maintain food safety and sanitation standards
• Ensure large‑volume meal production is completed safely and on schedule
• Work directly alongside the culinary team when operational needs require it

Requirements

• 10+ years of hands‑on professional chef experience
• Experience producing at least 500 meals/covers during a single service or event
• Experience directly supervising at least 20 culinary employees
• High‑volume foodservice experience
• Food cost and inventory management experience
• Labor management, staffing and scheduling experience
• Menu development and execution experience
• Strong kitchen leadership and communication skills
• Valid driver's license
• Reliable transportation
• At least 21 years of age
• Ability to pass required background screening
• Ability to pass required drug screening
• Ability and willingness to travel nationwide for extended deployments

Skills

• Preferred background in convention hotels and resorts, banquet and large‑scale catering operations, sports and entertainment venues, casino culinary operations, contract or institutional dining,