JOB DESCRIPTIONAs a member of the Corporate Executive Dining team, the Chef helps deliver a high-touch dining experience for executives, guests, and employees. This role partners closely with the Executive Chef to execute daily service, catering, and kitchen operations. while maintaining exceptional standards for flavor, presentation, hospitality, and food safety.
A SNAPSHOT OF YOUR RESPONSIBILITIES- Back up the Executive Chef in day-to-day kitchen leadership, service execution, and event support.
- Execute executive dining service with elevated plating, timing, and attention to detail for leadership meals and VIP meetings
- Menu: test recipes and food products for quality, taste, and plating presentation; to meet business needs and seasonal availability
- Support ad-hoc catering for internal meetings and special events, including menu planning, prep, execution, and breakdown
- Estimate food requirements, manage inventory levels, and order food supplies and kitchen equipment as needed
- Ensure consistent accommodation for dietary restrictions and allergies (e.g., gluten-free, vegan, kosher-style, low sodium), while maintaining high culinary standards
- Ensure compliance with health and safety regulations; monitor and maintain kitchen cleanliness and operational readiness
- Ensure timely preparation of all meals and food items; troubleshoot service issues in real time
WHAT YOU WILL NEED- 3+ years of experience as a Sous Chef or Chef in a restaurant, executive dining room, or corporate dining environment
- Strong culinary fundamentals with a proven ability to deliver consistent, high-quality execution in a fast-paced, high-visibility environment
- Strong understanding of dietary restrictions, allergies, and multiple cuisines
- Working knowledge of health and safety standards and requirements; commitment to sanitation and kitchen organization
- Ability to manage multiple priorities, stay composed under pressure, and flex quickly as business needs shift
NICE TO HAVE BUT NOT A DEALBREAKER- Culinary school diploma or BS degree in Culinary Science (or related certificate)
- Prior experience supporting executive/VIP dining, studio lots, hospitality, hotels, or premium catering operations
- Familiarity with cost control, waste reduction, and high-volume prep planning
Pursuant to state and local pay disclosure requirements, the pay rate/range for this role, with final offer amount dependent on education, skills, experience, and location is $138,000.00 annually. This role is also eligible for an annual discretionary bonus, various benefits, including medical/dental/vision, insurance, a 401(k) plan, paid time off, and other benefits in accordance with applicable plan documents. Benefits for Union represented employees will be in accordance with the applicable collective bargaining agreement.
View more detail about FOX Benefits.
