Executive Commissary Chef

Benefits 401(k) 401(k) matching Competitive salary Dental insurance Health insurance Paid time off Wellness resources About Savory Savory is a full-service, boutique hospitality firm on a mission to elevate the corporate dining experience, making it fresher and more reliable with a focus on quality food experiences and hospitality excellence. At Savory, we have a common thread that resonates through everything we do: PASSION! We are passionate about the creation of our menus, where our food comes from, and, most importantly, we’re passionate about our people and the hospitality we show to our clients, our vendors, and each other. Our rapid growth has prompted us to seek qualified individuals that will add a positive impact to our team and help shape the future of Savory. About the role We are seeking creative and experienced Executive Commissary Chef to join the Savory team! Executive Commissary Chef is a strategic and hands-on culinary leader responsible for overseeing all aspects of commissary kitchen operations. This role ensures consistent delivery of high-quality food across multiple channels including amenity services, wholesale, catering, tastings, and production. The Executive Commissary Chef partners across management teams to drive operational excellence, develop culinary talent, and implement systems that support scalability, efficiency, and innovation. The ideal candidate has proven experience as an Executive Commissary Chef at a restaurant or with a catering group and will anticipate and address the needs of the company and our clientele with a heavy focus on hospitality, exceptional quality, service, health and safety standards, and team growth. Position Objective The Executive Commissary Chef is the culinary mastermind behind all catering and event menus, responsible for overseeing the preparation, production, and presentation of all food items. This role involves extensive management responsibilities including cost control, staff development, and ensuring compliance with health and sanitation regulations. Essential Duties and Responsibilities This role provides strong leadership and mentorship to the culinary team, fostering a culture of excellence, collaboration, and continuous improvement. It oversees daily operations to ensure adherence to quality standards, recipes, and production timelines, while also leading planning for holidays, special events, and seasonal menu updates. The position partners with culinary leadership to improve systems, enhance productivity, and support cross‑functional initiatives. A strong understanding of business operations is essential, including managing food and labor costs, analyzing performance metrics, and optimizing inventory. Additionally, the role ensures compliance with all safety, sanitation, and regulatory standards while maintaining exceptional product quality, consistency, and customer experience. Requirements Minimum 7–10 years of progressive culinary leadership experience, preferably in high‑volume commissary or multi‑unit operations. Proven ability to lead and develop diverse culinary teams. Strong knowledge of food safety regulations and compliance standards. Exceptional organizational, planning, and communication skills. Proficiency in inventory management, purchasing systems, and cost control. Culinary degree or equivalent experience preferred. Core Competencies Leadership & Coaching Operational Excellence Strategic Thinking Business Acumen Adaptability & Feedback Integration Collaboration & Communication Additional Benefits Competitive salary ($95,000.00 - $115,000.00) commensurate with experience Company-sponsored medical plans, including health, dental, and vision insurance for all full‑time employees 401K matching program Flexible Spending Account (FSA) and transit enrollment #J-18808-Ljbffr