Commissary Executive Chef

Role Overview The Good Eating Company is seeking a Commissary Chef to lead production for a high‑volume, quality‑driven culinary operation. This role is perfect for a chef who thrives behind the scenes—someone who brings precision, creativity, and operational excellence to every batch, every recipe, every detail. As our Commissary Chef, you’ll oversee daily production for multiple locations, ensuring consistency, quality, and efficiency across all prepared foods. You’ll guide a team of culinarians, maintain impeccable standards, and bring a craft‑driven approach to large‑scale cooking. Why This Role Matters The Commissary Chef is the backbone of our culinary ecosystem. Your work ensures that every location we support receives food that is consistent, beautiful, and crafted with care. You’ll shape the quality of our menus, support our chefs, and help deliver the hospitality experience The Good Eating Company is known for. If you’re a production‑minded chef with a passion for craft and a love for operational excellence, this is an opportunity to make a meaningful impact and grow your career with us. What You'll Do Lead all culinary production for the commissary kitchen, ensuring consistency, accuracy, and exceptional quality Scale recipes that reflect our chef‑driven, scratch‑cooking philosophy Manage production schedules, batch cooking, prep lists, and distribution timelines Oversee food safety, sanitation, and compliance with all regulatory standards Partner with operations teams to forecast needs and support menu execution across multiple sites Maintain inventory, manage ordering, and control food and labor costs Train, mentor, and inspire a team of cooks and production staff Ensure packaging, labeling, and distribution processes meet brand and client expectations What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Benefits may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement What You Bring Strong background in high‑volume production , commissary operations, or large‑scale culinary environments A passion for scratch cooking, fresh ingredients, and consistent execution Exceptional organizational skills and the ability to manage multiple priorities Experience leading and developing culinary teams A commitment to food safety, quality control, and operational excellence The ability to collaborate with chefs, operators, and support teams to meet production needs A calm, solutions‑focused approach in a fast‑paced environment Equal Employment Opportunity We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. Qualifications & Requirements Minimum Education Requirement - Bachelor’s Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. #J-18808-Ljbffr