Position Overview
We are seeking an experienced Executive Chef to lead all culinary operations across a diverse food service portfolio, including high-end catering, retail café operations, mandatory meal plans, and client-based food programs. This role is responsible for delivering exceptional food quality, strong financial performance, and outstanding customer satisfaction across all service areas.
The Executive Chef will act as both a culinary leader and client-facing representative, ensuring consistency, innovation, and operational excellence across all outlets.
Key Responsibilities
Culinary Leadership
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Oversee all kitchen operations across catering, retail café, and meal plan production
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Develop and execute high-end catering menus tailored to client expectations and budgets
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Ensure consistent food quality, presentation, and portion standards across all service lines
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Drive culinary innovation while maintaining operational efficiency and cost control
High-End Catering Operations
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Lead planning and execution of premium catering events (corporate, institutional, private)
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Manage event production from menu design through on-site execution
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Coordinate logistics, staffing, and timelines for seamless service delivery
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Ensure client expectations are met or exceeded at all events
Retail Café Operations
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Oversee daily café food production, menu offerings, and service standards
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Ensure fast, consistent, and high-quality food service in a retail environment
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Monitor sales performance, food cost, and product mix optimization
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Implement seasonal and promotional menu items to drive revenue
Mandatory Meal Plan Program
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Manage large-scale meal production for meal plan or institutional dining programs
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Ensure nutritional balance, consistency, and volume production efficiency
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Control food cost while maintaining quality standards for high-volume service
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Collaborate with operations to ensure timely and accurate meal delivery
Client Relations & Customer Satisfaction
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Act as a key culinary contact for clients and institutional partners
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Maintain strong relationships through regular communication and responsiveness
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Address feedback and resolve concerns promptly and professionally
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Ensure high levels of customer satisfaction across all service channels
Financial & Operational Management
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Manage food costs, labor efficiency, and inventory control across all units
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Work within approved budgets while maximizing quality and output
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Reduce waste and improve production efficiency across operations
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Support revenue growth through menu engineering and pricing strategies
Team Leadership
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Lead, train, and develop kitchen teams across multiple service areas
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Build a strong culture of accountability, professionalism, and excellence
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Schedule and manage staff based on operational needs and event demand
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Conduct performance evaluations and ongoing coaching
Health, Safety & Compliance
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Ensure compliance with all food safety and sanitation regulations
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Maintain clean, organized, and audit-ready kitchen environments
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Enforce safe food handling and workplace safety standards
