Qualifications

• 5+ years as an Executive Chef or Corporate Chef
• 2+ years in multi-unit or regional culinary leadership
• Experience in high-volume, full-service restaurants
• Understanding of food cost and kitchen operations
• Knowledge of food safety standards and sanitation
• Proven leadership skills for team development
• Strong communication and organizational skills
• Ability to travel and work flexible hours
• ServSafe Certification (or willingness to obtain)
• Basic skills in Microsoft Office (Excel, Word, PowerPoint)

Responsibilities

• Lead kitchen operations across multiple restaurant locations
• Train and develop Executive Chefs and Kitchen Managers
• 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 sanitation standards
• Use data to improve efficiency and profitability

Benefits

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