Executive Chef

Simos

$90K — $105K *
Food & Beverages
Less than 5 years of experience
Job Overview by Ladders

Qualifications

  • 5-7 years of experience as an Executive Chef or in a senior culinary role in high-volume settings
  • Expertise in French pastry and baking techniques
  • Ability to scale recipes while ensuring quality and consistency
  • Proven leadership in managing and developing kitchen teams
  • Strong knowledge of food safety and sanitation practices
  • Experience with SQF implementation and product commercialization
  • Background in food science or related fields

Responsibilities

  • Lead daily kitchen operations in a fast-paced, high-volume environment
  • Execute and scale macaron and pastry recipes for mass production
  • Develop, train, and mentor kitchen staff to enhance performance
  • Ensure all products meet safety, quality, and compliance standards
  • Maintain a clean and efficient production environment
  • Oversee inventory, purchasing, and supply management
  • Collaborate with the innovation team on new flavor and product development
  • Support private label production and customization
  • Prepare operations for automation and process improvements

Benefits

  • Direct Deposit or Cash Card pay options
  • Medical / Dental Insurance
Full Job Description
Description

Join our team as an Executive Chef leading kitchen operations in a high-volume production environment focused on French macarons and specialty baked goods. You will oversee daily production, ensure quality and consistency at scale, and play a key role in transitioning the facility to full automation over the next 12-18 months. This is a first-shift, direct-hire position with a salary range of $90,000-$105,000.

Perks & Benefits

  • Direct Deposit or Cash Card pay options
  • Medical / Dental Insurance


Employment Type & Shifts

  • Full Time
  • Direct Hire


  • 1st Shift


Job Responsibilities

  • Lead daily kitchen operations in a fast-paced, high-volume environment
  • Execute and scale macaron and pastry recipes for mass production
  • Develop, train, and mentor kitchen staff to drive performance and consistency
  • Ensure all products meet strict quality, safety, and food compliance standards
  • Maintain a clean, organized, and efficient production environment
  • Oversee inventory, purchasing, and supply management
  • Partner with the innovation team on new flavors and product development
  • Support private label (co-packing) production and customization
  • Help prepare operations for automation and process improvements


  • Experience as an Executive Chef or senior culinary leader in a high-volume setting
  • Strong expertise in French pastry and baking techniques
  • Ability to scale recipes while maintaining consistency and quality
  • Proven leadership experience managing and developing teams
  • Strong understanding of food safety, quality systems, and sanitation standards
  • Knowledge of SQF implementation and product commercialization
  • Ability to thrive in a fast-paced, production-driven environment
  • Background in food science or related field
  • Experience in commercial baking or food manufacturing operations
  • Experience supporting growth through automation or process improvements
  • Macaron or specialty dessert expertise
  • Experience working with private label or co-packing clients
  • Experience within the sandwich cookie industry is a plus
  • Culinary or pastry degree (or equivalent experience)


Associate Requirements

  • HS Diploma or GED
  • Background Check
  • Able to Lift 50 pounds
  • Drug Test
  • Must be at least 18 years old

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