Lead the culinary vision, direction, and execution across all kitchen operations.
Drive innovation, consistency, and excellence in food quality, presentation, and menu development.
Spearhead the development and standardization of recipes in collaboration with R&D and culinary teams.
Oversee the successful rollout of culinary initiatives and strategic projects.
Champion food safety, sanitation, and workplace safety standards in coordination with safety leaders.
2. Operational Oversight
Collaborate with senior leadership to align culinary operations with organizational strategy.
Set and maintain high standards for service, quality, and operational excellence.
Lead the culinary team in delivering a superior dining experience that exceeds client and customer expectations.
Monitor and optimize kitchen performance, food cost, and inventory control.
3. Team Development & Culture
Build, inspire, and lead a high-performing culinary team across multiple units.
Lead hiring, onboarding, training, and continuous development for culinary staff.
Cultivate a collaborative, inclusive, and positive kitchen culture that supports innovation and accountability.
Mentor and coach team members to promote career growth and skill advancement.
4. Food Sourcing & Sustainability
Direct food purchasing and sourcing to align with sustainability, nutrition, and cost control goals.
Partner with procurement and nutrition teams to maintain recipe databases and scale production as needed.
Ensure ethical sourcing and support initiatives that promote environmental stewardship.
5. Client & Customer Engagement
Represent the culinary brand in all client and customer-facing interactions with professionalism and hospitality.
Create engaging and innovative dining experiences that reflect customer preferences and brand identity.
Solicit and act on feedback to continually improve the culinary program and guest satisfaction.
6. Health, Safety & Compliance
Ensure full compliance with all regulatory and internal health, safety, and hygiene protocols.
Lead by example in the proper use of equipment, PPE, and food handling procedures.
Foster a culture of safety, responsibility, and continuous improvement within the culinary team.
Key Qualifications & Skills
Education:
Culinary degree from an accredited institution preferred.
Bachelor's degree in Hospitality Management, Culinary Arts, or related field preferred but not required.
Experience:
Minimum of 7-10 years of progressive culinary leadership experience, including Executive Chef responsibilities in multi-unit or high-volume environments.
Proven ability to manage complex operations with $20M+ annual volume, including full P&L responsibility.
Background in concept development, menu innovation, and operational transformation.
Experience in restaurants, hotels, or hospitality groups with a strong culinary identity.
Skills:
Visionary leadership with strong execution and operational capabilities.
Expertise in global cuisines, culinary trends, sustainability practices, and kitchen technologies.
Financial acumen with the ability to manage budgets, food costs, and labor metrics.
Excellent interpersonal, communication, and team-building skills.
Proficiency in tools like Google Workspace or similar platforms for operational oversight.
Strong presentation skills confident in engaging stakeholders and representing the brand externally.
High integrity and discretion with the ability to manage sensitive information.
Passionate about mentorship, innovation, and creating memorable food experiences.
