Executive Chef

Work Authorization: Applicants must be legally authorized to work in the United States at the time of application and throughout employment. The company does not sponsor work visas.

Classification: Exempt

Compensation Range: $120,000–$140,000 annually (DOE)

Reports To: Ownership & President

Schedule: Full-time | 50–60 hours/week

Travel: Up to 10%

WHY THIS ROLE MATTERS

The Executive Chef is a cornerstone leadership role within our off-site catering organization. Unlike a traditional restaurant environment, this role demands precision, scalability, creativity, and operational discipline across constantly changing venues, teams, and client expectations. The Executive Chef elevates our culinary identity, builds and leads high-performing teams, and ensures consistent excellence and profitability across all events.

POSITION SUMMARY

The Executive Chef is the senior culinary leader responsible for overseeing all culinary operations across production kitchens, warehouses, and live events. This role balances creative leadership with operational rigor—driving food quality, innovation, systems, and financial performance.

The Executive Chef will oversee a culinary team of 15 full-time and 30 part-time staff to execute approximately 300 events per year, with a focus on multi-day, multi-meal period VIP hospitality experiences, at times serving thousands of guests per event.

KEY RESPONSIBILITIES

• Lead culinary vision, menu development, and food standards

• Oversee off-site event execution and culinary logistics

• Manage food and labor costs, inventory, and vendor relationships

• Recruit, train, and develop culinary leadership and staff

• Collaborate with sales, operations, and ownership

• Maintain compliance with health, safety, and company standards

KEY PERFORMANCE INDICATORS

• Food and labor cost performance

• Event execution quality and client satisfaction

• Culinary staff retention and leadership development

• Health inspection results and compliance

• Menu profitability and contribution margins

QUALIFICATIONS

• Bachelor's degree in Culinary Arts or equivalent experience

• 5+ years senior culinary leadership experience, preferably off-site catering

• Strong financial and operational acumen

• Excellent communication and leadership skills

• English required; Spanish preferred

OTHER DUTIES

This job description is not intended to be exhaustive and may evolve as business needs change.