Qualifications

• 5+ years as an Executive Chef or Corporate Chef
• 2+ years in multi-unit culinary leadership
• Experience in high-volume full-service restaurants
• Understanding of food cost and kitchen operations
• Knowledge of food safety standards and practices
• Proven leadership and team-building skills
• Strong communication and organizational abilities
• Willingness to travel and work flexible hours
• ServSafe Certification or ability to obtain
• Basic proficiency in Microsoft Office

Responsibilities

• Lead kitchen operations across multiple locations
• Train and develop Executive Chefs and kitchen teams
• Ensure food quality and brand standards
• Partner on menu development and seasonal updates
• Manage food costs and kitchen performance
• Support new restaurant openings and training
• Assist with catering and event execution
• Maintain food safety and cleanliness standards
• Utilize data to improve efficiency and profitability

Benefits

• 401(k) with company match
• Health and dental insurance
• Short-term and long-term disability insurance
• Life insurance
• PTO package
• Company laptop and cell phone stipend