OverviewBring your passion for food and leadership to the next level!We are seeking a highly skilled and innovative
Corporate Chef to join our team. This role is perfect for a culinary professional who thrives in a fast-paced environment, loves mentoring others, and is excited to shape menus and standards across multiple locations. If you're a hands-on leader with a strong culinary background and the ability to inspire teams, this is your opportunity to make a national impact while showcasing your creativity and expertise.
Responsibilities- Lead orientation for new Chefs, ensuring a strong understanding of culinary standards and company food programs.
- Partner with clients to design and implement menu cycles tailored to their needs.
- Play an active role in opening new accounts and supporting renovation projects within the territory.
- Provide strategic culinary leadership and guidance to chefs across multiple locations nationwide.
- Recruit and assess culinary talent by conducting interviews and practical cooking demonstrations.
- Support professional growth through coaching, training, and mentoring of culinary teams, fostering creativity and high performance.
- Collaborate regularly with the Corporate Executive Chef, Regional Operations leadership, and unit-level teams to ensure clear communication and alignment.
- Uphold regulatory compliance and maintain best practices in food safety and preparation.
- Consistently demonstrate ownership, accountability, and a commitment to quality service in every interaction.
Qualifications- Degree in Culinary Arts from a recognized institution (CIA, Johnson & Wales, or similar) or equivalent industry experience.
- At least five years of progressive leadership in food production or culinary management.
- Experience managing multi-unit culinary operations strongly preferred.
- Skilled in business systems with proficiency in Microsoft Office Suite; familiarity with menu management tools such as Webtrition is a plus.
- ServSafe certification required; Certified Executive Chef designation preferred.
- Strong understanding of purchasing programs, cost control, and compliance standards.
- Ability to travel extensively-up to 80% of the time.
Physical Requirements:
- Ability to stand and walk for extended periods in kitchen, office, and training environments
- Ability to lift, carry, push, and pull up to 40-50 lbs (equipment, ingredients, product samples)
- Frequent bending, stooping, kneeling, reaching, and twisting during kitchen operations and demonstrations
- Ability to work in fast-paced, deadline-driven environments and adapt to varying operational demands
- Manual dexterity to safely operate knives, cooking equipment, and presentation tools
- Ability to travel between locations and work at multiple sites as required
- Ability to work in hot, cold, wet, and noisy environments, including production kitchens and event venues
- Stamina to perform repetitive tasks and long workdays, including occasional evenings and weekends
