WHO WE ARE LOOKING FOR
The Corporate Executive Chef is responsible for leading the culinary vision, strategy, and execution across multiple corporate dining locations. This individual will develop innovative, high-quality, and sustainable food programs that align with client expectations, company values, and industry trends. The role requires a strong culinary leader with extensive experience in menu development, kitchen operations, and team leadership within corporate dining, hospitality, or food service management.

WHAT YOU'LL DO
Culinary Strategy & Innovation

· Develop and implement a corporate culinary vision that enhances the overall dining experience.

· Drive innovation in menu design, ingredient sourcing, and presentation to reflect current food trends and client preferences.

· Ensure a balance of culinary creativity and cost-effective menu planning.

Operational Leadership & Standardization

· Establish and enforce culinary best practices, standard operating procedures (SOPs), and quality control measures.

· Collaborate with regional and on-site chefs to ensure menu consistency, operational efficiency, and compliance with food safety regulations.

· Partner with supply chain teams to source high-quality ingredients while optimizing cost and sustainability.

Team Development & Training

· Lead, mentor, and develop executive chefs, sous chefs, and culinary teams across various corporate dining locations.

· Provide ongoing training programs to ensure culinary excellence and adherence to company standards.

· Foster a culture of continuous improvement, collaboration, and professional growth.

Client & Stakeholder Engagement

· Work closely with corporate clients, internal stakeholders, and food service teams to understand and exceed expectations.

· Participate in client meetings, presentations, and tastings to showcase culinary expertise and adaptability.

· Act as a culinary ambassador, representing the company at industry events and conferences.

Financial & Compliance Management

· Develop and manage culinary budgets, ensuring financial performance aligns with company goals.

· Monitor food cost, labor cost, and operational expenses while maintaining high culinary standards.

· Ensure compliance with health, safety, and food handling regulations across all dining locations.

IDEAL QUALIFICATIONS
· Bachelor’s degree in Culinary Arts, Hospitality Management, or related field preferred.

· Minimum of 10 years of progressive culinary leadership experience, with at least 5 years in a corporate dining or large-scale food service setting.

· Proven track record in menu development, kitchen operations, and culinary team leadership.

· Strong knowledge of food trends, nutrition, sustainability, and dietary preferences.

· Exceptional organizational, communication, and leadership skills.

· Ability to travel as needed to oversee multiple locations.

· Certifications in ServSafe or equivalent food safety programs preferred.

Continental Services