Sr. Executive Chef

📋 Description

• Set, enforce, and continuously improve standards of operation across multiple kitchen environments
• Lead food safety, workplace safety, sanitation, allergen control, and Department of Health
• Hire, train, mentor, schedule, and develop culinary and kitchen support staff (teams of 80+)
• Coordinate successful openings of new outlets, services, break rooms, and renovations; support
• Own financial planning, inventory, purchasing, vendor management, and cost-per-head / food &amp
• Create and evolve innovative, seasonal, high-volume menus (including grab-and-go, plated, buffet

🎯 Requirements

• High school diploma or equivalency certificate
• Culinary degree and 10+ years of progressive industry experience (including kitchen leadership); or
• Ability to carry large/heavy items unassisted (up to 25 lbs.)
• Must have or be able to obtain a ServSafe (or equivalent state-recognized) manager-level food
• Able to stand for long periods (up to 8+ hours) and perform frequent bending, stooping, and lifting
• Must be able to work weekends and surge events as needed to support 24/7 operations