Executive Chef
About The Position
The Executive Chef serves as the culinary leader responsible for creating exceptional hospitality experiences through food, people, and innovation. Working alongside an accomplished leadership team, the Executive Chef leads culinary strategy, food safety, menu development, operational excellence, and team development across a dynamic workplace hospitality environment. This role combines culinary creativity with operational discipline. Success is measured not only by food quality, but by guest engagement, team development, operational performance, food safety excellence, and the memorable experiences created every day.
Requirements
- 5+ years of culinary leadership experience in hospitality, restaurants, catering, workplace dining, or related environments.
- Proven success leading large teams and developing future leaders.
- Strong communication, financial, and organizational skills.
- Ability to lift up to 25 pounds.
- Ability to work in a fast-paced environment and manage competing priorities.
- Ability to spend time standing, walking, coaching, tasting, teaching, and engaging with employees and guests throughout the day.
- Ability to comply with Health, Safety, Environment, and Quality (HSEQ) policies and procedures, including participating in required training, maintaining safe work practices, supporting environmental responsibility, and promptly reporting hazards or concerns.
Nice To Haves
- Culinary degree and ServSafe certification preferred (or equivalent experience and ability to obtain certification).
Responsibilities
- Lead culinary operations across all assigned food service locations.
- Develop seasonal, globally inspired, and guest-focused menus.
- Drive culinary innovation and elevate the overall food experience.
- Ensure consistent execution of food quality standards across all outlets.
- Utilize trends, data, and guest feedback to continuously improve programming.
- Support R&D initiatives, testing, and menu development.
- Create experiences that increase participation and engagement.
- Partner with hospitality, marketing, and workplace experience teams to bring ideas to life.
- Support activations, celebrations, events, and special programming.
- Champion hospitality as a competitive advantage.
- Create environments where guests feel welcomed, valued, and cared for.
- Lead food safety, allergen management, sanitation, and compliance programs.
- Maintain audit readiness and a culture of accountability and continuous improvement.
- Drive operational consistency through standards, technology, reporting, and best practices.
- Ensure readiness across all meal periods, events, and service channels.
- Manage food, labor, and operating costs responsibly.
- Partner with Finance on forecasting, budgeting, and performance improvement.
- Identify opportunities to reduce waste and improve value without compromising the guest experience.
- Recruit, coach, and develop high-performing culinary teams.
- Foster a culture of accountability, learning, inclusion, and growth.
- Build future leaders through development planning and succession planning.
- Lead by example and serve as a champion for hospitality and operational excellence.
Benefits
- Medical, dental, and vision coverage
- Life and disability insurance
- Paid time off and company holidays
- Retirement savings programs
- Employee assistance programs
- Professional development and career growth opportunities
- Additional leave benefits based on employment status
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
Associate degree
