EXECUTIVE CHEF II

Job Summary

We are seeking an innovative and service-driven Executive Chef to lead the culinary operations of a newly constructed, high-profile corporate café serving the executive headquarters of a premier client. This is an exciting opportunity for a chef who is passionate about fresh, high-quality food, operational excellence, and creating an exceptional dining experience in a corporate setting.

Key Responsibilities

• Lead the day-to-day culinary operations of a high-volume corporate dining café.
• Supervise, coach, and develop a team of 7–10 culinary associates.
• Partner with the Catering Director to execute executive-level and special event catering with exceptional quality and presentation.
• Manage food ordering, inventory, receiving, and cost controls to achieve financial goals.
• Develop menus, daily features, and seasonal offerings that provide variety and elevate the guest experience.
• Ensure compliance with all food safety, sanitation, and quality standards.
• Maintain a clean, organized, and efficient kitchen while fostering a positive, team-oriented culture.
• Collaborate with the Food & Beverage Director to support operational goals, client expectations, and continuous improvement initiatives.

Ideal Candidate

• Proven leadership experience as an Executive Chef, Executive Sous Chef, or similar culinary management role.
• Strong culinary skills with a passion for fresh, contemporary cuisine and outstanding presentation.
• Experience managing food costs, inventory, purchasing, and labor.
• Able to lead, motivate, and develop high-performing culinary teams.
• Excellent organizational, communication, and problem-solving skills.
• Experience in corporate dining, hotels, healthcare, higher education, or other high-volume foodservice environments is preferred.

Qualifications

• Proven leadership experience as an Executive Chef, Executive Sous Chef, or similar culinary management role.
• Strong culinary skills with a passion for fresh, contemporary cuisine and outstanding presentation.
• Experience managing food costs, inventory, purchasing, and labor.
• Able to lead, motivate, and develop high-performing culinary teams.
• Excellent organizational, communication, and problem-solving skills.
• Experience in corporate dining, hotels, healthcare, higher education, or other high-volume foodservice environments is preferred.

Benefits

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