Executive Chef

ABOUT THIS POSITION

As an Executive Chef, you will ensure that students and families enjoy the scratch-made and delicious meals they deserve This role is based in a Higher Education facility.

The Chef collaborates with the existing culinary and operations management team and manages the onsite staff. Main responsibilities include planning exciting and engaging meals and menus, leading a team of cooks and food service workers, and contributing to the exceptional daily prep and service of each meal. This includes overseeing on-site client visits and events, account management, and ensuring that all menu items produced are of high quality and delight the guests relying on our services for their meals.

ESSENTIAL RESPONSIBILITIES

• Generate seasonal and exciting menus with the culinary team while being mindful of client preferences, tastes, and nutrition.
• Collaborate with the Regional Director to ensure menus meet labor, food cost, and efficiency standards.
• Participate in all catering event operations, including logistics, quality improvement and control, sanitation and food safety, and all facility-related activities.
• Ensure menus meet transportation requirements, if applicable, in collaboration with the Regional Director.
• Manage staffing, scheduling, coaching, and team member development with HR assistance as needed.
• Handle menu development, costing, ordering, and inventory management.
• Ensure the availability of supplies, ingredients, and raw materials to produce meals while minimizing waste.
• Maintain inventory records and invoicing.
• Comply with food safety and sanitation requirements.
• Lead and coach the team, ensuring daily food preparation and service meet standards of excellence in culinary and operational areas.
• Continuously improve and innovate culinary aspects of operations, from sourcing and receiving to menu and recipe development and feedback.
• Oversee weekly P&L and communicate performance to internal and external teams.
• Key Performance Indicators (KPIs): Meal participation rates, client meal feedback and scores, and kitchen team retention and turnover.
• Perform any other duties as assigned or needed.

QUALIFICATIONS

• 3+ years of high-volume production, contract food service, healthcare, catering, hotel, restaurant, or relevant experience in an Executive Chef or Chef Manager role.
• Adaptability to change, feedback, and a willingness to cook from recipes that are not self-created.
• Passion for seasonal ingredients and local sourcing.
• Experience leading teams with varying culinary skill levels and interests.
• Commitment to continuous learning and training.
• Strong organizational and attention-to-detail skills.
• Proven ability to manage labor and food costs effectively.
• Passion for working with people and developing culinary teams.
• Proficiency with numbers and technology.

CORE VALUES

• Trustworthiness: We operate with integrity, reliability, and consistency. Our clients deserve our very best—every single time.
• Personal Accountability: We are creative problem-solvers who own our results and identify solutions quickly. We learn from our mistakes. No excuses.
• People First: We are a people-centered organization. It's the backbone of hospitality. Every person matters and every person is seen.
• Transparency: We offer openness and candor in every aspect of our business—from service standards to purchasing to financials.

BENEFITS AND PERKS

• Health and retirement benefits
• Paid time off
• 401K
• Performance-based bonuses

Job Type: Full-time