Required Years of Experience
5 years
Job Details
We are seeking a creative, organized, and service-driven Executive Chef to lead culinary operations for a high-volume corporate dining café. This role is responsible for menu development, food quality, kitchen leadership, cost control, and operational excellence. The Executive Chef will deliver fresh, innovative, and nutritious offerings while maintaining strict food safety standards and an efficient, positive kitchen culture.
Key Responsibilities
Culinary Leadership
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Design and execute seasonal, rotating menus for breakfast, lunch, and catered corporate events
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Ensure consistent food quality, presentation, and flavor standards
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Develop healthy, diverse, and trend-forward menu options to meet varied dietary needs
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Standardize recipes and production procedures
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Oversee daily kitchen operations and production workflow
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Manage food purchasing, vendor relationships, and inventory controls
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Monitor and control food and labor costs to meet budget targets
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Ensure compliance with all health, safety, and sanitation regulations
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Implement and maintain food safety programs
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Manage budgets, forecasts, and cost reports
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Maintain production records and ordering systems
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Ensure proper equipment maintenance and kitchen organization
- Direct oversite of 4 Sous Chefs, 1 Production Chef, and additional culinary staff totaling 50 employees
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Hire, train, schedule, and supervise culinary staff
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Foster a culture of accountability, teamwork, and continuous improvement
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Conduct performance reviews and skills development training
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Lead pre-shift meetings and ongoing culinary education
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Collaborate with corporate stakeholders on menu planning and special events
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Potential to support catering, executive dining, and VIP service as needed
- Incorporate client feedback into menu and service improvements
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5+ years of progressive culinary leadership experience
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2+ years as Executive Chef or Senior Sous Chef in corporate dining, hotel, restaurant, or institutional foodservice
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Strong knowledge of food safety and sanitation standards
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Experience with high-volume production and batch cooking
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Proven ability to manage food and labor costs
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Excellent leadership and team development skills
Compensation Details
Compensation: Salary ($140,000.00 - $160,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Life Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Wellness Program, Travel Expenses
Required Skills
Strong Communication Skills
Problem Solving Skills
Adaptability
Creativity in Menu Design
Attention to Detail
Time Management
Ability to Work Under Pressure
Team Building
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Part of HMG Plus
HMG+ is an award winning front of the house hospitality firm, focusing on event staffing and training. For individuals or firms hosting events, HMG+ consistently provides friendly, professionally trained staff such as servers, bartenders, captains, coat check attendants and promotional personnel. Further staffing support includes permanent placement and long term assignments for dining management, administrative, conference and catering positions.
HMG+ has earned industry praise by creating a corporate culture that empowers employees to fulfill their personal and professional potential; dedicating resources to training, education, and engagement. Employees of HMG+ deliver excellence in service, prosper through teamwork, and exude passionate hospitality.
