Description
The employer is hiring an Executive Chef / Head of Culinary Operations to lead back-of-house execution across all outlets and align CPU and café operations into a consistent system. The role owns standardization, training, audits, corrective actions, CPU-to-outlet quality control, menu rollouts, food safety, and the development of outlet sous chefs and the CPU sous chef. Candidates need multi-unit culinary leadership experience or a strong single-unit operator with demonstrated systems and training capability, breakfast and café operations experience, recipe and SOP standardization skills, team leadership ability, HACCP knowledge, strong English communication, and willingness to travel and work flexible hours.
