Traveling Executive Chef

Nationwide TravelHigh-Volume Culinary OperationsApproximately 30 Days On / 14 Days Off$70,000 Base Salary + Monthly Performance Incentive (Six-Figure Total Compensation Potential)Lodging Provided During Deployment This is a nationwide travel position. Candidates may reside anywhere in the United States but must be willing and able to deploy nationwide for extended assignments. Please Read Before Applying** This is not a traditional local Executive Chef position. This is a hands-on culinary leadership role supporting large-scale operations throughout the United States. Successful candidates must be comfortable with extended nationwide deployments, working approximately 12-hour shifts while deployed, and living in company-provided lodging. A typical rotation is approximately 30 days on assignment followed by 14 days off, but deployment lengths and time off may vary based on operational and emergency-response needs. This is also a working chef position. You will lead kitchen operations and culinary teams, but you must be willing and able to work alongside your team and participate directly in food production when needed. Strong Executive Chef Candidates Should Have 10+ years of hands-on professional chef experienceExperience leading production of 500+ meals or covers during a single meal service or eventExperience directly managing or supervising 20+ culinary employeesDemonstrated responsibility for food cost and inventory managementDemonstrated responsibility for labor cost, staffing and schedulingMenu development and execution experienceA stable recent employment historyExperience working in high-volume culinary environments If your background is primarily administrative foodservice management without significant hands-on chef experience, this position is unlikely to be a fit. The Opportunity Sharp Spoon Network has been retained to recruit traveling Executive Chefs on behalf of a nationally recognized leader in disaster response, remote workforce support and large-scale culinary operations. Assignments may support data centers, disaster recovery operations, military operations, remote workforce camps and other large-scale culinary projects throughout the United States. Every deployment presents a different operational environment. Executive Chefs must be adaptable, decisive and comfortable leading teams in fast-paced and sometimes remote conditions. What You'll Do As a Traveling Executive Chef, responsibilities may include: Lead high-volume culinary production and kitchen operationsDirect culinary teams that may include 30 or more employeesMaintain food quality and service standardsManage inventory, ordering and food costManage staffing, scheduling and laborExecute menus and accommodate operational or client requirementsTrain, coach and develop culinary employeesTroubleshoot operational challengesMaintain food safety and sanitation standardsEnsure large-volume meal production is completed safely and on scheduleWork directly alongside the culinary team when operational needs require it Typical Assignments Projects May Include Data center culinary operationsDisaster response and recoveryMilitary supportRemote workforce campsCorporate hospitality and special eventsOther temporary or large-scale foodservice operations Assignments vary throughout the year and may occur anywhere in the United States. Travel And Deployment Requirements Candidates must be comfortable with: Nationwide travelA typical rotation of approximately 30 days on assignment followed by 14 days offFlexibility to accommodate longer deployments, shortened time off, reassignment or emergency-response needsApproximately 12-hour shifts during deploymentsHotel accommodations when availableRemote projects that may require camp-style housingChanging locations and operational environments Company-paid travel and lodging are provided for qualifying deployments. Minimum Qualifications 10+ years of hands-on professional chef experienceExperience producing at least 500 meals/covers during a single service or eventExperience directly supervising at least 20 culinary employeesHigh-volume foodservice experienceFood cost and inventory management experienceLabor management, staffing and scheduling experienceMenu development and execution experienceStrong kitchen leadership and communication skillsValid driver's licenseReliable transportationAt least 21 years of ageAbility to pass required background screeningAbility to pass required drug screeningAbility and willingness to travel nationwide for extended deployments Preferred Background Candidates with high-volume experience in one or more of the following environments are especially encouraged to apply: Convention hotels and resortsBanquet and large-scale catering operationsSports and entertainment venuesCasino culinary operationsContract or institutional diningMilitary foodserviceOffshore or remote-site foodserviceTraveling or task-force culinary operationsDisaster responseMobile or temporary kitchens What Makes Someone Successful The strongest candidates are working culinary leaders who are: Calm under pressureComfortable leading from the frontAdaptable in unfamiliar environmentsCapable of making independent operational decisionsStrong developers of culinary teamsComfortable transitioning between leadership and hands-on productionGenuinely interested in a travel-based career Compensation And Benefits $70,000 base salaryMonthly performance incentiveOpportunity to earn six-figure total annual compensation through base salary and performance incentives$45 daily per diem while on qualifying deploymentsLodging provided during qualifying deploymentsCompany-paid travel when applicableCompany laptop, cell phone and corporate credit cardOpportunity for long-term leadership advancement based on performance About This Opportunity Sharp Spoon Network has been retained to recruit qualified candidates on behalf of our client. Selected candidates will become employees of our client, not Sharp Spoon Network. Position details, compensation, schedules, assignments, and benefits are provided by the client and may be adjusted during the hiring process based on business needs.