Executive Chef

Executive Chef

We are seeking an experienced, innovative, and results-driven Executive Chef to lead the culinary operations for a prestigious corporate dining account within Constellation Culinary Group. This Monday–Friday leadership role oversees conference dining, executive dining, full-service pantry operations, and high-profile catered events while delivering exceptional hospitality and culinary excellence. The Executive Chef is responsible for all back-of-house operations, including culinary leadership, financial performance, menu development, food safety, purchasing, inventory management, labor planning, and team development. Working closely with the General Manager and client stakeholders, this individual will drive operational excellence, foster a culture of accountability and collaboration, and consistently deliver an exceptional guest experience.

Ensure exceptional food quality, consistency, presentation, and execution across all service platforms. Manage food cost, labor cost, purchasing, inventory, and operating expenses while achieving established financial goals. Analyze budgets, financial reports, and key performance indicators to identify opportunities for operational improvement and cost savings. Oversee production planning, scheduling, staffing, and kitchen operations to maximize efficiency and service excellence. Maintain compliance with all federal, state, and local health regulations, DOH principles, and company food safety standards. Build and maintain strong relationships with clients, vendors, and internal stakeholders while delivering exceptional hospitality. Lead culinary planning and execution for executive meetings, conferences, receptions, and large-scale catered events. Collaborate with operational leadership on strategic initiatives, continuous improvement efforts, and operational enhancements. Ensure proper maintenance of kitchen equipment, facilities, and workplace safety standards.

Must-Haves: 8–10 years of progressive culinary leadership experience in corporate dining, conference centers, luxury hotels, fine dining, or upscale hospitality environments. Minimum of 3 years of experience as an Executive Chef or Executive Sous Chef leading high-volume culinary operations. Demonstrated financial acumen with experience managing budgets, food cost, labor cost, purchasing, inventory, forecasting, and P&L performance. Proven leadership experience recruiting, developing, coaching, and retaining high-performing culinary teams. Experience leading conference dining, executive dining, catering, and large-scale events. Strong knowledge of food safety regulations, sanitation standards, and Department of Health compliance. ServSafe Manager Certification or the ability to obtain certification upon hire. Proficiency in Microsoft Office, particularly Excel, along with purchasing, inventory, labor management, and scheduling systems. Excellent leadership, communication, organizational, and problem-solving skills with a strong commitment to hospitality and client service.

Nice-to-Haves: Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, or a related field. Experience managing culinary operations within a high-profile corporate dining environment. Experience with multi-unit or complex hospitality operations.

Compensation Range: Up to $150 plus bonus