Executive Chef

Job Description

Job Description

Executive Chef | Corporate Dining

$75,000–$80,000 + Performance Bonus | Monday–Friday | Daytime Hours

Position: Executive Unit Chef

Industry: Corporate Dining | Business & Industry Food Service

Salary: $75,000–$80,000 Annually

Additional Compensation: Performance-Based Bonus

Schedule: Monday–Friday | Morning Through Lunch Service

Employment Type: Full Time

About the Opportunity

Are you an experienced culinary leader looking for an opportunity to showcase your creativity, develop a strong kitchen team, and enjoy a schedule that allows you to have your evenings and weekends back?

We are seeking a talented, hands-on Executive Unit Chef to oversee culinary operations for an established corporate dining program.

This position offers the opportunity to lead a professional kitchen, develop seasonal menus, execute fresh and flavorful meals, and create an exceptional dining experience for employees and guests in a corporate environment.

Unlike traditional restaurant operations, this role offers a Monday through Friday schedule focused on breakfast and lunch service , providing an attractive work-life balance for an experienced chef.

The ideal candidate combines culinary creativity with operational discipline, strong financial management, and a genuine passion for developing people.

Position Overview

The Executive Unit Chef will oversee all aspects of daily food production, menu development, kitchen leadership, food safety, inventory management, and culinary execution.

This individual will ensure meals are prepared and served on time while maintaining exceptional standards for food quality, presentation, consistency, and guest satisfaction.

The position requires a chef who is equally comfortable creating menus, cooking alongside the team, managing food costs, and building positive relationships with corporate clients.

Key Responsibilities

Culinary Operations & Food Production

• Lead daily culinary operations for a high-quality corporate dining program.
• Oversee food preparation and execution for breakfast, lunch, buffet service, and grab-and-go offerings.
• Ensure all food is prepared, presented, and served on time.
• Maintain consistent standards for food quality, flavor, presentation, and portion control.
• Establish and maintain production levels based on daily guest counts and projected demand.
• Monitor food production and adjust preparation levels to minimize waste.
• Maintain an organized, clean, and efficient kitchen environment.
• Work directly alongside culinary employees to ensure consistent execution.
• Oversee daily café presentation and ensure food stations remain properly stocked and maintained.

Menu Development & Culinary Creativity

• Develop creative, seasonal menus for daily dining operations.
• Create rotating buffet menus featuring diverse regional and international cuisines.
• Develop weekly specials, grab-and-go offerings, and promotional menus.
• Design customized menus for corporate meetings, special events, and catering functions.
• Test, standardize, and document recipes.
• Maintain accurate menu specifications, ingredient information, and allergen documentation.
• Collaborate with corporate culinary leadership on new menu ideas and program improvements.
• Adapt menus based on guest preferences, seasonal availability, and food cost objectives.

Kitchen Leadership & Team Development

• Lead, train, coach, and develop culinary team members.
• Establish clear expectations for food quality, productivity, sanitation, and teamwork.
• Create a positive, professional, and accountable kitchen culture.
• Evaluate employee performance and identify opportunities for growth.
• Develop team members through hands-on training and mentorship.
• Oversee employee scheduling, timekeeping, and attendance.
• Support recruiting, onboarding, and employee development.
• Maintain effective communication between kitchen staff and corporate leadership.
• Lead by example while promoting consistency, professionalism, and culinary excellence.

Food Cost, Inventory & Financial Management

• Manage food costs, purchasing, inventory, and product utilization.
• Maintain established food cost budgets and operational targets.
• Monitor production quantities, guest counts, and menu performance.
• Analyze food waste and implement strategies to improve product utilization.
• Adjust preparation levels and ordering based on historical consumption and projected demand.
• Conduct daily inventory checks and monthly inventory reconciliation.
• Maintain accurate purchasing, ordering, and inventory records.
• Review menu performance and make adjustments to improve efficiency and profitability.
• Ensure proper portion control and recipe consistency.
• Develop purchasing and production plans that balance food quality with financial responsibility.

Food Safety & Sanitation

• Maintain strict compliance with food safety and sanitation standards.
• Train employees on proper food handling, cooking, cooling, storage, and reheating procedures.
• Ensure accurate food labeling, dating, rotation, and FIFO practices.
• Maintain proper allergen awareness and ingredient documentation.
• Monitor food temperatures and safe production procedures.
• Maintain clean and organized storage areas, refrigeration, and production stations.
• Ensure employees follow established health and safety procedures.
• Promote a culture of food safety and accountability throughout the kitchen.

Corporate Catering & Client Relations

• Coordinate culinary execution for corporate meetings, special events, and catered functions.
• Communicate directly with corporate contacts and event coordinators regarding catering needs.
• Develop customized menus for special events and business functions.
• Ensure catering orders are prepared accurately and delivered on schedule.
• Maintain strong professional relationships with clients and guests.
• Respond to guest feedback and special dietary requests.
• Work with corporate leadership to maintain established service expectations.
• Support a welcoming dining environment through positive guest interaction.

Administrative & Operational Responsibilities

• Maintain accurate recipes, production records, and menu documentation.
• Oversee daily food counts, inventory tracking, and waste reporting.
• Monitor employee schedules, timekeeping, and labor productivity.
• Coordinate equipment maintenance and repair requests.
• Maintain accurate menu and product information within operational systems.
• Review sales and product-mix information to improve production planning.
• Communicate operational updates and performance results to corporate leadership.
• Ensure compliance with established company procedures and client service requirements.

Qualifications & Experience

Required Qualifications

• Previous experience as an Executive Chef, Chef Manager, Executive Sous Chef, or senior culinary leader.
• Strong background in professional kitchen operations and high-quality food production.
• Demonstrated experience leading, training, and developing culinary teams.
• Experience creating menus, standardizing recipes, and managing food costs.
• Strong knowledge of food safety, sanitation, and allergen management.
• Experience with inventory control, purchasing, ordering, and waste reduction.
• Ability to manage multiple culinary functions while meeting service deadlines.
• Strong organizational, communication, and problem-solving skills.
• Comfortable working in a hands-on culinary leadership role.
• Ability to maintain strong client and guest relationships.

Preferred Experience

• Corporate dining or business and industry food service
• Executive dining programs
• High-volume scratch kitchens
• Catering and special-event culinary operations
• Hotels, resorts, or upscale restaurant kitchens
• Buffet and multi-station food production
• Seasonal menu development and international cuisine
• Food service management systems and production reporting

Ideal Candidate Profile

Our ideal candidate is a passionate, organized, and hands-on culinary professional who enjoys creating exceptional food while leading a successful kitchen operation.

You understand how to balance culinary creativity with food cost management, production efficiency, and operational consistency.

You enjoy developing employees, introducing new menu ideas, and building strong relationships with the guests you serve.

Most importantly, you take pride in creating fresh, flavorful meals and maintaining an organized, positive kitchen environment.

Compensation & Schedule

Annual Base Salary: $75,000–$80,000

Additional Compensation: Performance-Based Bonus

Schedule: Monday–Friday | Morning Through Lunch Service

Schedule Highlights

• No regular evening dinner service
• Weekends off under the standard schedule
• Consistent weekday culinary operations
• Opportunity to maintain a more predictable work-life balance
• Additional catering or special-event needs may occasionally require schedule flexibility

Why Consider This Opportunity?

Work-Life Balance

Enjoy a Monday through Friday schedule focused on daytime dining rather than traditional restaurant dinner service.

Culinary Creativity

Develop seasonal menus, rotating international offerings, daily specials, and customized catering menus.

Leadership Opportunity

Oversee culinary operations while training and developing a professional kitchen team.

Competitive Compensation

Earn $75,000–$80,000 annually plus a performance-based bonus opportunity.

Professional Environment

Work within an established corporate dining operation that values food quality, consistency, hospitality, and operational excellence.

Apply Today

If you are an experienced culinary leader looking for an opportunity to combine your passion for food with a more predictable weekday schedule, we would love to hear from you.

Apply today to learn more about this Executive Unit Chef opportunity in corporate dining.

We are an equal opportunity employer and consider qualified applicants without regard to any legally protected characteristic.