Executive Chef

Our client seeks a highly accomplished Executive Chef and culinary authority to lead a multifaceted culinary operation spanning corporate dining, high-volume catering, restaurant-style service, and large-scale event execution. This is a leadership role for a chef who combines culinary excellence, operational discipline, and strong financial acumen to deliver an exceptional guest experience across all venues.The ideal candidate is a creative, hands-on, and passionate culinary leader who thrives in high-expectation environments.Key ResponsibilitiesCulinary Leadership & Menu InnovationDevelop and execute seasonal, innovative menus across all dining outletsMaintain consistent culinary standards, recipe integrity, and presentation qualityLead tastings, menu reviews, and concept developmentEnsure alignment with organizational brand and guest expectationsManage day-to-day dining operations, providing breakfast, lunch, and special event programming for executive and guest dining.Deliver high‑quality, efficient service with a hospitality‑driven mindsetBuild a professional, service‑oriented kitchen cultureCatering & Event ExecutionLead culinary planning and execution for events ranging from boardroom meetings to galasPartner with event and sales teams to design custom menusManage logistics, staffing, and production for concurrent high‑volume eventsUphold food safety, sanitation, and quality control standardsHigh‑Volume Venue & Restaurant OperationsDirect kitchen operations capable of serving high covers with speed and high-quality consistencyOversee line operations, expediting, and quality controlAdapt staffing and production to seasonal volume fluctuationsDrive continuous improvement through guest feedback and performance metricsFinancial ManagementOwn food cost, labor cost, and full culinary P&L performanceDevelop and manage annual budgets in partnership with financeImplement purchasing strategies, vendor negotiations, and inventory controlsTrack and report key KPIs; present insights and action plans to leadershipIdentify revenue‑generating opportunities across all foodservice channelsTeam Leadership & DevelopmentRecruit, train, and mentor a high‑performing culinary teamFoster a culture of respect, collaboration, and professional growthConduct performance evaluations and provide ongoing coachingEnsure compliance with HR policies, labor laws, and safety standardsMinimum Qualifications8 or more years of progressive culinary experience3 or more years in an Executive Chef or equivalent senior leadership roleExperience across corporate dining, catering, high‑volume venues and restaurantsCulinary degree or equivalent professional training preferredServSafe Manager Certification (or equivalent)Strong communication and interpersonal skillsHigh emotional intelligence and a collaborative leadership styleAbility to manage multiple priorities in a fast‑paced environmentData‑driven decision‑making with a continuous improvement mindsetCompensation & BenefitsOur client is committed to supporting their culinary leader with a strong, people‑first benefits package:Paid Holidays Paid VacationPaid Sick DaysPaid Professional Development Days401(k) Medical Benefits