Corporate Chef / Production Manager

Job Description

Job Description

Responsibilities

Start-Up Leadership & Operations

• Collaborate with leadership to establish and refine production standards, procedures, and operational systems for a new central commissary.
• Take an active, hands-on role during start-up and transition phases to ensure teams and processes reach full operational capability.
• Lead a team of production and lead staff, fostering accountability, consistency, and excellence.

Product Development and R&D

• Serve as the primary driver of menu and product innovation for both the commissary and restaurant network.
• Manage R&D processes, documentation, testing, and implementation for new and existing menu items.
• Maintain a strong focus on food and labor cost metrics to optimize profitability.
• Develop training materials and operational documentation to ensure consistent product execution.

Procurement, Quality, & Standards

• Oversee product specifications, purchasing, vendor negotiations, and product testing for food and non-food items.
• Maintain quality assurance across all production lines.
• Support future integration between Food & Beverage, Manufacturing, and Distribution divisions.

Team Development & Communication

• Build, train, and mentor high-performing culinary and production teams.
• Communicate effectively with executive leadership, restaurant operators, and department heads.
• Ensure seamless alignment between commissary production and restaurant needs.

Qualifications

• Culinary degree or equivalent education/experience.
• Minimum 5 years of progressive leadership in a culinary production or multi-unit restaurant environment.
• Proven experience with menu development, food costing, and P&L management.
• Strong computer literacy and familiarity with production planning systems.
• Excellent written and verbal communication skills.
• Demonstrated ability to lead and develop teams in a high-volume, evolving environment.
• Ability to perform the physical demands of an active, working chef.
• Experience in purchasing, distribution, or inventory management is a significant plus.

What We Offer

• Opportunity to build and lead a key operation from the ground up.
• A collaborative and growth-oriented culture that values innovation and operational excellence.
• Professional development investment for the right candidate with a proven record of initiative and results.

Benefits

• Medical Insurance
• Dental Insurance
• 401(k) + company match

If you’re a visionary culinary leader ready to make a lasting impact on a growing restaurant group, we want to hear from you.

Submit your résumé and a brief cover letter outlining your relevant experience and

leadership philosophy.