Executive Chef

Provides overall culinary leadership for the Central Production Kitchen (CPK), overseeing hot production, cold prep, bakery, preproduction, and on-demand kitchen operations. Develops and implements systems to ensure high-quality food production, operational Efficiency, and regulatory compliance. Responsible for integrating all culinary areas into a unified, standards-driven production unit.

Collaborate with the Culinary Director to align labor resources, master schedules, and workflows. Leads recipe standardization and menu execution and ensures team compliance with food safety and sanitation standards. Promote continuous improvement, culinary innovation, and employee engagement through training and development. Partners with peers and support services to resolve operational issues and improve service outcomes.

The Executive Chef plays a key leadership role in mentoring culinary staff and supervisors, aligning performance with organizational priorities, and promoting a positive, inclusive, and safe work culture. Responsible for fostering teamwork, managing resource use, and achieving culinary performance targets.