Senior Area Executive Chef
About The Position
We are seeking a dynamic and experienced Commissary Executive Chef to lead high‑volume culinary production for a flagship enterprise program. This role oversees centralized culinary operations that support multiple locations, ensuring consistency, excellence, and innovation at scale. This position is a resource role that could last up to 6 months. As the senior culinary leader for this program, you will drive strategy, menu development, production standards, and operational performance across a multi‑site footprint. You’ll be at the forefront of culinary innovation, shaping the food identity and elevating workplace dining experiences for thousands of guests.
Requirements
- High‑volume expertise — Proven experience leading large‑scale production kitchens or commissary operations.
- Multi‑site leadership — Ability to manage culinary standards and execution across multiple locations.
- Creative menu development — Strong culinary creativity with a modern, seasonal, and enterprise‑ready point of view.
- Operational discipline — Deep knowledge of food safety, inventory systems, portioning, and cost controls.
- Event execution skills — Experience delivering high‑profile catering and conference events with excellence.
- Team mentorship — Ability to train, inspire, and grow culinary teams in fast‑moving, high‑expectation environments.
- Bachelor’s Degree or equivalent experience
- 5 years Minimum Management Experience
- 3 years Minimum Functional Experience
Responsibilities
- Lead high‑volume production — Oversee daily commissary operations that support multiple locations with consistent, premium execution.
- Drive culinary standards — Maintain strict benchmarks for quality, consistency, food safety, portioning, and inventory control.
- Develop seasonal menus — Create innovative, seasonal catering and café offerings that elevate the enterprise food identity.
- Execute major events — Lead the culinary delivery of high‑profile events with precision, creativity, and flawless execution.
- Conduct audits — Perform culinary audits, identify gaps, and implement continuous improvement initiatives across the program.
- Build strong teams — Support staffing, training, onboarding, and development of culinary talent across all supported sites.
Benefits
- Medical, Dental, Vision Care and Wellness Programs
- 401(k) Plan with Matching Contributions
- Paid Time Off and Company Holidays
- Career Growth Opportunities and Tuition Reimbursement
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What This Job Offers
Job Type
Full-time
Career Level
Senior
