Executive Chef

Description

Your role:

The Executive Chef provides strategic and operational leadership for all kitchen operations, including café and catering services across one or more locations. This role is accountable for financial performance, culinary innovation, food safety, and team development. The Executive Chef drives and builds high-performing teams, and partners cross-functionally to deliver exceptional guest experiences aligned with company objectives

Key Responsibilities

·       Provide visible, hands-on leadership in daily kitchen and café operations, particularly during peak business periods

·       Oversee day-to-day execution of café and catering services, ensuring consistency, quality, and efficiency

·       Establish structured communication cadence, including daily briefings, shift transitions, and operational updates

·       Design, implement, and enforce standard operating procedures (SOPs)

·       Ensure compliance with food safety standards, sanitation protocols, labor laws, and company policies (ServSafe certified)

 

Culinary & Menu Development

·       Lead creation and execution of café and catering menus, including seasonal and specialty offerings

·       Standardize recipes and ensure consistency across all locations

·       Drive menu innovation aligned with guest preferences, food trends, and financial objectives

·       Oversee catering events end-to-end, including menu planning, presentation, and execution

 

Financial Leadership

·       Own full P&L accountability for kitchen operations, including food cost, labor, and controllable expenses

·       Manage budgets, forecasts, and cost-control initiatives

·       Drive margin improvement through menu engineering, waste reduction, and supplier optimization

·       Analyze financial performance and implement corrective action plans

·       Utilize data (sales mix, labor metrics, cost trends) to guide decision-making

People Leadership & Talent Development

·       Lead, coach, and develop a team of 15+ associates, including exempt, non-exempt, and contingent staff

·       Build leadership bench strength, including Sous Chefs

·       Oversee hiring strategy, onboarding, and retention initiatives

·       Conduct performance management and coaching processes

·       Drive a high-performance culture focused on accountability, engagement, and results

·       Lead succession planning and talent development initiatives

 

Vendor & Inventory Management

·       Develop and maintain strategic supplier relationships

·       Partner with vendors to ensure performance against service level agreements (SLAs)

·       Build a competitive, cost-effective sourcing strategy

·       Oversee inventory management to balance supply levels with budget targets

 

Continuous Improvement & Strategy

·       Lead continuous improvement initiatives focused on operational efficiency and waste reduction

·       Identify and implement process enhancements and new concepts

·       Partner cross-functionally with internal stakeholders and business partners

·       Implement and optimize kitchen systems and technology

·       Provide regular reporting, insights, and action plans for leadership

 

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