Description
The Executive Chef leads daily culinary operations in a high-volume, fast-paced, multi-kitchen corporate dining environment and reports to the Culinary Director. The role oversees food quality, menu development, team leadership, food safety and sanitation, purchasing, inventory, cost control, staffing, and operational readiness. The position requires hands-on culinary leadership, strong organizational and problem-solving skills, and experience in high-volume foodservice, catering, or corporate dining; a culinary degree or equivalent professional experience is preferred. The salary is $85,000–$95,000, with benefits including medical, dental, vision, life insurance, retirement, paid time off, and other employee programs.
