EXECUTIVE CHEF (KITCHEN MANAGER)

Executive Chef / Kitchen ManagerWally’s is looking for an experienced Executive Chef / Kitchen Manager to lead one of the most important and fast-paced areas of our operation.This is a hands-on leadership position for someone who knows how to run a high-volume kitchen, develop people, maintain exceptional standards, and keep a complex food operation organized and moving.Our Executive Chef is responsible for the people, food, safety, execution, and overall performance of the kitchen. You’ll lead the kitchen management team, develop team members, manage food cost and inventory, and ensure our guests receive fresh, consistent, high-quality food every day.At Wally’s, this isn't a traditional restaurant kitchen. Our food operation includes multiple concepts and production areas, including BBQ and smoked meats, pizza, bakery, cold food preparation, popcorn, jerky, sausage, Wally Dogs, grab-and-go offerings, and more.If you’re a proven kitchen leader who enjoys building teams, solving problems, and taking ownership of a large operation, we want to talk to you.Why Lead a Kitchen at Wally’s?Wally’s offers our leaders a competitive benefits package, including:Quarterly bonus opportunity401(k) with 5% company matchCompany-paid medical plan optionDental and Vision coverageCompany-paid Life InsurancePaid Time Off (PTO)Short-Term Disability (STD)Long-Term Disability (LTD)AD&D coverageHealth Savings Account (HSA)Flexible Spending Account (FSA)What You’ll OwnLead the Kitchen OperationTake ownership of the overall performance of Wally’s kitchen and food production areas. Establish priorities, organize the operation, and ensure your team is prepared to execute successfully every day.Build & Develop Your TeamLead, coach, and develop the Sous Chef/Assistant Kitchen Manager, kitchen leaders, and food service team members. Set clear expectations, hold people accountable, recognize strong performance, and develop future leaders.Deliver Exceptional FoodEnsure every product meets Wally’s expectations for quality, freshness, consistency, presentation, and availability. Maintain recipes, production standards, and proper cooking and holding procedures throughout the operation.Own Food Safety & SanitationMake food safety a daily leadership priority. Maintain outstanding sanitation standards and ensure proper food handling, documentation, certifications, training, and regulatory requirements are consistently followed.Manage Food Cost, Inventory & WasteTake ownership of ordering, inventory, food cost, production planning, and waste reduction. Use operational information to identify problems and make adjustments that improve kitchen performance and profitability.Drive Daily ExecutionBuild effective systems for prep, production, staffing, organization, cleaning, and shift execution. Anticipate business needs and ensure the kitchen is prepared for Wally’s highest-volume periods.Develop Training & StandardsEnsure new and existing team members receive the training, coaching, tools, recipes, and expectations they need to be successful. Reinforce Wally’s standards through consistent leadership and follow-up.Partner with Store LeadershipWork closely with the General Manager and other store leaders to support staffing, scheduling, guest experience, safety, operational priorities, and overall store performance.Create a Great Guest ExperienceEnsure Wally’s food programs consistently deliver the quality, speed, availability, and hospitality our guests expect. Respond quickly when something isn't meeting our standards and take ownership of correcting it.What We’re Looking ForWe’re looking for a leader first—someone who understands food and kitchen operations but also knows how to build and lead a successful team.Successful candidates will typically have:5+ years of progressive kitchen, restaurant, or food service leadership experienceExperience leading a high-volume food operation and a large teamPrevious Executive Chef, Kitchen Manager, Food Service Manager, Chef de Cuisine, Sous Chef, or comparable leadership experienceStrong knowledge of food safety, sanitation, production, inventory, and kitchen operationsExperience managing food cost, waste, ordering, and laborStrong coaching, communication, organization, and problem-solving skillsAbility to establish expectations and hold leaders and team members accountableComfort using computers, operational reporting systems, and basic business applicationsAbility to remain effective in a fast-paced environment with changing prioritiesReliable attendance and a strong commitment to team successSchedule & Physical RequirementsWally’s is a high-volume operation, and our Executive Chef must be present when leadership matters most.This is a full-time leadership position that typically requires a minimum 50-hour work weekAvailability is required during peak business periods, including most weekends and holidaysSchedule flexibility is required based on business and staffing needsAbility to stand and walk for extended periods, including shifts of 8–12 hoursMust be able to perform the essential functions of the position with or without reasonable accommodationReady to Take Ownership of a Wally’s Kitchen?If you’re an experienced kitchen leader who takes pride in great food, strong teams, high standards, and operational excellence, we’d like to hear from you.Apply today and bring your leadership to Wally’s.First shift will oversee all shifts 40-50 hours weekly