Executive Chef - High-Volume Commissary Kitchen

We are seeking a Chef to support the Culinary Director in leading kitchen operations, overseeing food production, and ensuring the highest standards in food safety and quality. Ideal candidates will bring experience in high-volume, bulk food production and strong leadership skills. Key Responsibilities Culinary Operations Supervise food preparation and packaging to meet production goals and quality standards. Collaborate on seasonal menu execution and ensure consistency in food presentation and portioning. Monitor inventory levels, assist in receiving and storing supplies, and reduce waste. Ensure timely and efficient preparation of meals for delivery and service. Team Leadership Train, mentor, and supervise kitchen staff, maintaining food safety and sanitation standards. Assist with hiring, performance evaluations, and team development. Enforce kitchen SOPs for preparation, sanitation, and workflow. Cost Management Help manage food and labor budgets in coordination with the Culinary Director Assist with scheduling and inventory tracking for cost control and efficiency. Sanitation & Safety Maintain a clean and safe kitchen environment. Enforce compliance with local health regulations and internal sanitation procedures. Ensure equipment and supplies are sanitized and stored properly. Qualifications 5 years expereince in high-volume commissary like kitchens Culinary degree or equivalent experience preferred. Strong leadership, organizational, and multitasking skills. Knowledge of food safety regulations and production kitchen workflows. Effective communication in English; Spanish is a plus. Ability to lift 50 lbs and work in varying temperatures. #J-18808-Ljbffr