The Food Service Executive Chef is responsible for the overall leadership of the company culinary and food production operations. This individual will oversee menu development, production systems, staffing, food safety, purchasing, inventory management, and operational excellence across multiple food service channels including schools, daycares, retail ready-to-eat meals, and future growth initiatives.
This role is ideal for a Chef who wants more than a traditional kitchen position. We are looking for a leader who is excited about building teams, improving systems, driving innovation, and growing a food service business that impacts thousands of families every day.
 
 

 

Operational Management:

• Oversee daily production scheduling and workflow.
• Improve kitchen organization and operational efficiency.
• Develop standardized production procedures and documentation.
• Monitor productivity and implement continuous improvement initiatives.
• Coordinate staffing resources based on production demands.

Inventory, Purchasing & Cost Control:

• Manage food costing and recipe profitability.
• Collaborate with suppliers including Sysco, Gordon Food Service, and other vendors.
• Optimize purchasing strategies and inventory management.
• Monitor food costs, labor costs, and waste reduction initiatives.
• Utilize inventory and costing software to improve operational performance.

Menu Development & Innovation:

• Develop new retail and foodservice products.
• Create seasonal menus and promotional offerings.
• Identify food trends and customer preferences.
• Balance creativity with operational efficiency and profitability.
• Ensure products align with the company brand and customer expectations.

Retail & Business Growth:

• Support expansion of retail meal offerings.
• Develop hot meal-to-go and convenience food programs.
• Collaborate with management on business growth initiatives.
• Identify opportunities for new products, partnerships, and market expansion.
• Contribute to long-term strategic growth planning.

Food Safety & Compliance:

• Maintain the highest standards of HACCP, sanitation, and workplace safety.
• Ensure adherence to local health regulations and food handling standards.
• Lead food safety training and compliance initiatives.
• Establish and monitor quality assurance procedures.

Brand Ambassador Responsibilities:

• Represent the company professionally within the community.
• Participate in marketing initiatives and promotional campaigns.
• Contribute to social media content and product launches.
• Share culinary expertise through demonstrations, events, and company communications.

Qualifications Required

• Minimum 5 years of leadership experience in food production, catering, institutional food service, or high-volume culinary operations.
• Proven experience managing large-scale food production.
• Strong leadership and team development skills.
• Experience with inventory management, food costing, and purchasing.
• Excellent organizational and communication abilities.
• Strong understanding of food safety regulations and sanitation standards.
• Ability to work in a fast-paced production environment.

Preferred

• Red Seal Chef Certification or equivalent culinary credentials.
• HACCP Certification.
• Experience with school food programs, institutional food service, or commissary kitchens.
• Experience using inventory and restaurant management software.
• Experience with Rational cooking systems and modern production equipment.

The ideal candidate is:

• A creative and passionate culinary professional.
• A natural leader who inspires and develops teams.
• Highly organized and process-driven.
• Entrepreneurial and growth-oriented.
• Comfortable balancing creativity with operational excellence.
• Motivated by building something meaningful and making a lasting impact.

This role offers a unique opportunity to grow into a key executive leadership position within the company
 
Year 1:

• Learn and master all aspects of operations.
• Develop new retail products.
• Build and strengthen kitchen teams.
• Improve systems, workflows, and consistency.

Year 2:

• Fully lead the culinary department.
• Establish culture, performance standards, and leadership programs.
• Drive continuous operational improvement.

Years 3-5:

• Support expansion into new markets and institutions.
• Increase production capacity.
• Develop new product lines.
• Participate in strategic business growth initiatives.
• Help shape the future direction of the company.

With this company, you'll have the opportunity to do more than run a kitchen. You'll help build a growing food company, lead an outstanding team, create innovative products, and make a meaningful difference in the lives of the families we serve every day.
 
If you're ready to combine culinary excellence, leadership, and entrepreneurship, we'd love to meet you.