What are the responsibilities and job description for the Executive Chef position at The WorkPlace Group?
Our client seeks a highly accomplished Executive Chef and culinary authority to lead a multifaceted culinary operation spanning corporate dining, high-volume catering, restaurant-style service, and large-scale event execution. This is a leadership role for a chef who combines culinary excellence, operational discipline, and strong financial acumen to deliver an exceptional guest experience across all venues.
The ideal candidate is a creative, hands-on, and passionate culinary leader who thrives in high-expectation environments.
Key Responsibilities
Culinary Leadership & Menu Innovation
- Develop and execute seasonal, innovative menus across all dining outlets
- Maintain consistent culinary standards, recipe integrity, and presentation quality
- Lead tastings, menu reviews, and concept development
- Ensure alignment with organizational brand and guest expectations
- Manage day-to-day dining operations, providing breakfast, lunch, and special event programming for executive and guest dining.
- Deliver high‑quality, efficient service with a hospitality‑driven mindset
- Build a professional, service‑oriented kitchen culture
Catering & Event Execution
- Lead culinary planning and execution for events ranging from boardroom meetings to galas
- Partner with event and sales teams to design custom menus
- Manage logistics, staffing, and production for concurrent high‑volume events
- Uphold food safety, sanitation, and quality control standards
High‑Volume Venue & Restaurant Operations
- Direct kitchen operations capable of serving high covers with speed and high-quality consistency
- Oversee line operations, expediting, and quality control
- Adapt staffing and production to seasonal volume fluctuations
- Drive continuous improvement through guest feedback and performance metrics
Financial Management
- Own food cost, labor cost, and full culinary P&L performance
- Develop and manage annual budgets in partnership with finance
- Implement purchasing strategies, vendor negotiations, and inventory controls
- Track and report key KPIs; present insights and action plans to leadership
- Identify revenue‑generating opportunities across all foodservice channels
Team Leadership & Development
- Recruit, train, and mentor a high‑performing culinary team
- Foster a culture of respect, collaboration, and professional growth
- Conduct performance evaluations and provide ongoing coaching
- Ensure compliance with HR policies, labor laws, and safety standards
Minimum Qualifications
- 8 or more years of progressive culinary experience
- 3 or more years in an Executive Chef or equivalent senior leadership role
- Experience across corporate dining, catering, high‑volume venues and restaurants
- Culinary degree or equivalent professional training preferred
- ServSafe Manager Certification (or equivalent)
- Strong communication and interpersonal skills
- High emotional intelligence and a collaborative leadership style
- Ability to manage multiple priorities in a fast‑paced environment
- Data‑driven decision‑making with a continuous improvement mindset
Compensation & Benefits
Our client is committed to supporting their culinary leader with a strong, people‑first benefits package:
- Paid Holidays
- Paid Vacation
- Paid Sick Days
- Paid Professional Development Days
- 401(k)
- Medical Benefits