Job Description
WHO WE ARE LOOKING FOR
The Corporate Executive Chef is responsible for leading the culinary vision, strategy, and execution across multiple corporate dining locations. This individual will develop innovative, high-quality, and sustainable food programs that align with client expectations, company values, and industry trends. The role requires a strong culinary leader with extensive experience in menu development, kitchen operations, and team leadership within corporate dining, hospitality, or food service management.
WHAT YOU'LL DO
Culinary Strategy & Innovation • Develop and implement a corporate culinary vision that enhances the overall dining experience.
• Drive innovation in menu design, ingredient sourcing, and presentation to reflect current food trends and client preferences.
• Ensure a balance of culinary creativity and cost-effective menu planning.
Operational Leadership & Standardization • Establish and enforce culinary best practices, standard operating procedures (SOPs), and quality control measures.
• Collaborate with regional and on-site chefs to ensure menu consistency, operational efficiency, and compliance with food safety regulations.
• Partner with supply chain teams to source high-quality ingredients while optimizing cost and sustainability.
Team Development & Training • Lead, mentor, and develop executive chefs, sous chefs, and culinary teams across various corporate dining locations.
• Provide ongoing training programs to ensure culinary excellence and adherence to company standards.
• Foster a culture of continuous improvement, collaboration, and professional growth.
Client & Stakeholder Engagement • Work closely with corporate clients, internal stakeholders, and food service teams to understand and exceed expectations.
• Participate in client meetings, presentations, and tastings to showcase culinary expertise and adaptability.
• Act as a culinary ambassador, representing the company at industry events and conferences.
Financial & Compliance Management • Develop and manage culinary budgets, ensuring financial performance aligns with company goals.
• Monitor food cost, labor cost, and operational expenses while maintaining high culinary standards.
• Ensure compliance with health, safety, and food handling regulations across all dining locations.
IDEAL QUALIFICATIONS
• Bachelor's degree in Culinary Arts, Hospitality Management, or related field preferred.
• Minimum of 10 years of progressive culinary leadership experience, with at least 5 years in a corporate dining or large-scale food service setting.
• Proven track record in menu development, kitchen operations, and culinary team leadership.
• Strong knowledge of food trends, nutrition, sustainability, and dietary preferences.
• Exceptional organizational, communication, and leadership skills.
• Ability to travel as needed to oversee multiple locations.
• Certifications in ServSafe or equivalent food safety programs preferred.
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