Job Description

Position Summary:

Are you a seasoned Executive Chef looking for a leadership role in a dynamic organization? As the Executive Chef with my client, you will lead and manage the day-to-day operations of their high-volume commissary kitchen and food catering services. Your role will be pivotal in ensuring operational efficiency, maintaining high standards of food safety and quality, and driving growth and innovation. You will be responsible for overseeing a diverse team, optimizing processes, and ensuring we meet and exceed client expectations. They are looking for a passionate Executive Chef who upholds the highest standards and is eager to contribute to their growing organization.

Job Responsibilities:

• Conduct a thorough assessment of current operations and develop an action plan
• Establish key performance indicators (KPIs) to track progress and measure success
• Oversee Manager-On-Duty scheduling, training, and reporting
• Ensure Quality Assurance and Food Safety
• Implement initial changes based on your action plan, including process improvements, staff training programs, or operational adjustments.
• Strengthen team cohesion and performance through targeted training sessions, team-building activities, and performance reviews.
• Successfully implement long-term process improvements and innovations that enhance efficiency and client satisfaction.
• Develop and execute a plan for continuous improvement, leveraging data and feedback to refine operations and strategies.
• Foster a positive, high-performance work culture through effective leadership, clear communication, and recognition of team achievements.

Job Requirements:

• Prior experience as an Executive Chef (Must be able to cook)

• Ability to work weekends (and holiday availability is required)

• Degree in an applicable discipline or equivalent professional experience

• 5+ years proven experience in a senior operational role within a high-volume kitchen or food service environment

• Strong leadership and team management skills, with the ability to inspire and develop staff

• In-depth knowledge of food safety regulations and industry best practices

• Strong financial acumen with experience in budgeting and cost control

• Excellent Microsoft Office and Google Suite skills

• Understanding of food safety, preparation and handling regulations

• Sound knowledge of process optimization, specifically with creating, implementing, and training on SOPs

• Strong leadership experience in leading, motivating and performance managing teams of 50+

• Strong data analysis skills including but not limited to forecasting, workforce planning, scheduling, resource allocation, financial planning, etc.

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