Corporate Executive Chef, Culinary Systems

Flagship Facility Services, Inc. • New York, NY

109d • $110,000 - $120,000

About The Position

The Executive Chef, Culinary Systems plays a critical role in ensuring operational and culinary excellence across our client-facing cafés and kitchens. This leader is responsible for auditing existing operations, coaching teams toward best practices, and implementing standardized culinary tools, resources, and systems that drive consistency, compliance, and guest satisfaction. With a strong focus on quality, innovation, and hospitality, this role ensures every guest experience reflects our commitment to exceptional food and warm service.

Requirements

• 8+ years of progressive leadership experience in high-volume culinary operations (corporate dining, hospitality, or contract food services preferred).
• Proven success in implementing culinary systems and driving operational excellence across multiple sites.
• Strong knowledge of food safety, sanitation, and compliance standards.
• Excellent communication and coaching skills; ability to engage diverse teams and drive accountability.
• Skilled in data analysis, forecasting, and applying insights to operational improvements.
• Passion for delivering high-quality food and warm, genuine hospitality.
• Ability to work well under pressure in fast-paced environments.
• Ability to travel nationally up to 25%.

Responsibilities

• Conduct regular audits of cafés and kitchens to assess food quality, safety, and compliance with company and client standards.
• Provide coaching and actionable feedback to culinary leaders and teams, highlighting best practices and areas for improvement.
• Identify, communicate, and implement areas of opportunity to increase efficiency and operational production in food and efficient kitchen workflows.
• Follow up and follow through on implemented initiatives to ensure corrective actions are successfully sustained.
• Champion consistency across all operations, ensuring every guest-facing environment delivers excellence.
• Develop, implement, and train teams on standardized culinary systems, tools, and resources that elevate operational performance.
• Sit in on weekly menu meetings with the client Chef to understand their vision and elevate it.
• Create standardized recipes that are not only innovative and appealing but also scalable for consistent mass production.
• Ensure alignment with client expectations and brand standards across all locations.
• Partner with culinary and operations leaders to integrate systems into daily workflows for efficiency and accountability with the staff.
• Forecast operational needs by analyzing trends, performance metrics, and guest feedback.
• Recommend and support culinary innovations that improve quality, efficiency, and guest experience.
• Leverage data to inform decision-making, drive measurable results, and optimize culinary systems.
• Serve as a coach and mentor to foster a culture of accountability with regional and onsite culinary leaders.
• Collaborate with cross-functional partners (operations, procurement, training, client services) to ensure system adoption and success.
• Represent the culinary team as a systems and standards expert during client interactions and presentations.

Benefits

• Competitive compensation package
• Comprehensive benefits (medical, dental, vision, 401k)
• Professional development and leadership growth opportunities
• The chance to shape systems that directly impact guest experience and client satisfaction

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Number of Employees: 5,001-10,000 employees