Executive Chef | High-Volume Dining Operations

Our client is seeking an experienced Executive Chef to lead culinary operations within a high-volume dining environment. This leadership role is responsible for overseeing kitchen operations, menu development, food quality, food safety compliance, purchasing activities, and team development while delivering an outstanding dining experience.

The successful candidate will combine strong culinary expertise with proven leadership skills and a commitment to operational excellence.

Onsite | No Visa Sponsorship | No Relocation Assistance

Responsibilities:

• Manage inventory, purchasing, and food cost controls.
• Lead and oversee daily culinary and kitchen operations.
• Recruit, train, mentor, and develop culinary team members.
• Ensure compliance with food safety, sanitation, and HACCP standards.
• Collaborate with stakeholders to deliver an exceptional dining experience.
• Foster a culture of accountability, teamwork, and professional development.
• Maintain consistency in food quality, presentation, and service standards.
• Monitor operational performance and identify opportunities for continuous improvement.
• Implement and maintain standardized operating procedures that improve efficiency and consistency.
• Develop and execute creative, high-quality menus that align with customer preferences and nutritional considerations.

Qualifications (Must-Haves)

• ServSafe Certification is required.
• Ability to thrive in a fast-paced operational environment.
• 1-3 years of experience managing and developing kitchen staff.
• Strong organizational, communication, and problem-solving abilities.
• Experience with purchasing, inventory control, and cost management.
• Strong background in menu planning, food production, and kitchen management.
• Working knowledge of HACCP principles and food safety compliance requirements.
• 1-3 years of experience leading culinary operations within a high-volume foodservice environment.
• Associate's degree, Bachelor's degree, culinary education, or equivalent combination of experience and training.

Preferred Skills:

• Demonstrated success mentoring and developing culinary teams.
• Experience implementing operational improvements and standardized culinary processes.
• Experience managing multiple foodservice priorities while maintaining quality and customer satisfaction.
• Experience within higher education dining, healthcare foodservice, corporate dining, hospitality, contract foodservice, catering, or other large-scale dining operations.

Benefits & Perks:

• Paid Time Off
• Paid Holidays
• Tuition Assistance
• Medical, Dental, and Vision
• Retirement Savings Program
• Continuing Education Programs
• Career advancement and professional development opportunities