Executive Chef
Consulting By Frank Marino & Assoc, LLC
This is an opportunity for a hands-on culinary leader who understands high-volume production, quality, consistency, team development, and the financial side of kitchen operations. What We're Looking For: 3+ years of senior-level Chef/Management experience in a high-volume, quality-driven operation Strong experience with commissary, production kitchen, catering, or multi-unit food operations Proven ability to lead, train, mentor, and hold culinary teams accountable Strong knowledge of SOPs, recipes, production systems, sanitation, and food safety Experience managing food and labor costs, inventory, and kitchen budgets Ability to develop menus and improve production efficiency Hands-on leadership style with a strong eye for quality and consistency Spanish bilingual is a plus ServSafe certification required The Right Candidate Will Be: A true culinary leader who can balance great food, people development, operational excellence, and financial accountability . This is not a position for someone who wants to sit behind a desk—the Executive Chef will be actively involved in the kitchen and the development of the team. All inquiries will be handled confidentially. Our client is not currently sponsoring Visas so please be in the united states and have the ability to work in the US. #J-18808-Ljbffr Consulting By Frank Marino & Assoc, LLC
Vacancy posted 3 days ago
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