Executive Chef

Executive Chef

The Executive Chef provides strategic and operational leadership for all kitchen operations, including caf and catering services across one or more locations. This role is accountable for financial performance, culinary innovation, food safety, and team development. The Executive Chef drives and builds high-performing teams, and partners cross-functionally to deliver exceptional guest experiences aligned with company objectives.

Key responsibilities include:

Provide visible, hands-on leadership in daily kitchen and caf operations, particularly during peak business periods

Oversee day-to-day execution of caf and catering services, ensuring consistency, quality, and efficiency

Establish structured communication cadence, including daily briefings, shift transitions, and operational updates

Design, implement, and enforce standard operating procedures (SOPs)

Ensure compliance with food safety standards, sanitation protocols, labor laws, and company policies (ServSafe certified)

Culinary & Menu Development

Lead creation and execution of caf and catering menus, including seasonal and specialty offerings

Standardize recipes and ensure consistency across all locations

Drive menu innovation aligned with guest preferences, food trends, and financial objectives

Oversee catering events end-to-end, including menu planning, presentation, and execution

Financial Leadership

Own full P&L accountability for kitchen operations, including food cost, labor, and controllable expenses

Manage budgets, forecasts, and cost-control initiatives

Drive margin improvement through menu engineering, waste reduction, and supplier optimization

Analyze financial performance and implement corrective action plans

Utilize data (sales mix, labor metrics, cost trends) to guide decision-making

People Leadership & Talent Development

Lead, coach, and develop a team of 15+ associates, including exempt, non-exempt, and contingent staff

Build leadership bench strength, including Sous Chefs

Oversee hiring strategy, onboarding, and retention initiatives

Conduct performance management and coaching processes

Drive a high-performance culture focused on accountability, engagement, and results

Lead succession planning and talent development initiatives

Vendor & Inventory Management

Develop and maintain strategic supplier relationships

Partner with vendors to ensure performance against service level agreements (SLAs)

Build a competitive, cost-effective sourcing strategy

Oversee inventory management to balance supply levels with budget targets

Continuous Improvement & Strategy

Lead continuous improvement initiatives focused on operational efficiency and waste reduction

Identify and implement process enhancements and new concepts

Partner cross-functionally with internal stakeholders and business partners

Implement and optimize kitchen systems and technology

Provide regular reporting, insights, and action plans for leadership

Minimum Salary: $67,700.00

Maximum Salary: $88,830.00

VS&Co provides a range of compensation for this role as shown. Your actual salary will be determined by a number of factors, including: your specific skills and experience, geographic region, or other relevant factors.

Your experience:

35 years of culinary experience, with demonstrated success in menu innovation and food service operations

13 years of leadership experience managing teams in a high-volume environment

Proven ability to lead, engage, and develop high-performing teams

Strong financial acumen, including experience managing budgets and P&L performance

Experience using data and analytics to drive operational and financial decisions

Ability to manage multiple priorities in a fast-paced, dynamic environment

Strong communication and interpersonal skills, including the ability to lead crucial conversations

ServSafe certification required

Proficiency in Microsoft Office (Word, Outlook)

Degree in Culinary Arts, Food Service, or preferred equivalent experience

Ability to stand for extended periods (8-hour shifts with breaks)

Ability to lift up to 30 lbs.

Flexibility in schedule based on business needs