EXECUTIVE CHEF

Position Description

The Executive Chef is the senior culinary leader responsible for the overall vision, performance, and success of all food programs at Wally’s. This role establishes and maintains culinary standards, food quality, operational systems, and team culture across all kitchen operations and food concepts.

The Executive Chef provides strategic leadership to the entire food service operation, directly leading and developing the Executive Sous Chef and kitchen leadership team while partnering with store and corporate leadership to drive continuous improvement, financial performance, food safety excellence, and guest satisfaction. This position is accountable for long-term culinary strategy, execution systems, and talent development in a high-volume, multi-concept environment. Executive Chefs typically work a minimum 50-hour work week, including most weekends and holidays.

Responsibilities and Duties

Culinary Vision, Standards & Program Development

• Establish and maintain all culinary standards, recipes, cooking methods, and product specifications across all food programs.
• Ensure food quality, consistency, and presentation meet or exceed Wally’s brand expectations.
• Lead development, testing, and implementation of new menu items, seasonal offerings, and food programs.
• Evaluate food trends, guest feedback, and performance data to drive menu and product improvements.
• Ensure all food concepts operate as a cohesive, high-performing culinary program.

Strategic Operational Leadership

• Provide overall leadership and direction for all kitchen operations and food production systems.
• Partner with the Executive Sous Chef to ensure daily execution aligns with culinary and operational standards.
• Design and refine systems for production planning, prep, holding procedures, waste reduction, and throughput efficiency.
• Collaborate with store leadership to align food operations with overall business and guest experience goals.
• Serve as final authority on kitchen procedures, equipment utilization, and operational workflows.

Leadership Development & Culture Building

• Directly lead, mentor, and develop the Executive Sous Chef and kitchen leadership team.

• Establish leadership expectations, performance standards, and accountability systems for all culinary leaders.
• Build a strong culture of professionalism, hospitality, teamwork, and continuous improvement.
• Lead succession planning and leadership pipeline development for all food service roles.
• Partner with Human Resources and store leadership on staffing strategies, performance management, and corrective actions.

Food Safety, Sanitation & Risk Management

• Maintain full accountability for food safety compliance across all kitchen operations.
• Ensure all regulatory requirements, health department standards, and internal safety protocols are met or exceeded.
• Oversee food safety systems, audits, training programs, and corrective action plans.
• Ensure all team members maintain required certifications and ongoing food safety education.
• Proactively identify and mitigate food safety risks, equipment issues, and operational hazards.

Financial Performance & Business Management

• Own food cost performance, margin optimization, and waste reduction strategies.
• Partner with store leadership on labor planning, staffing models, and productivity improvements.
• Analyze financial and operational reports to identify trends, risks, and improvement opportunities.
• Support purchasing strategies, vendor relationships, and inventory control processes.
• Develop and execute action plans to improve profitability and operational efficiency.

Guest Experience & Brand Representation

• Ensure all food programs contribute to an exceptional and consistent guest experience.
• Partner with Guest Services and Operations leadership to resolve systemic guest issues related to food quality or service.
• Represent the culinary program in internal communications, training initiatives, and special events.
• Serve as a culinary ambassador for Wally’s brand standards and hospitality culture.

Professional Accountability & Administration

• Ensure all culinary policies, procedures, and training programs are properly documented and maintained.
• Maintain accurate reporting, compliance records, and operational documentation.
• Participate in leadership meetings, business planning, and performance reviews.
• Perform other duties as required or assigned to support business objectives.
• Must be able to perform essential functions of the job with or without reasonable accommodation.

Position Requirements

• 7–10 years of progressive culinary leadership experience in high-volume, multi-concept food operations.
• Proven experience leading large kitchen teams and managing multiple food programs simultaneously.
• Strong background in menu development, operational systems, and culinary training.
• Expert-level knowledge of food safety, sanitation, and regulatory compliance.
• Demonstrated ability to lead senior kitchen leaders and develop future culinary managers.
• Strong business acumen with experience managing food cost, labor, and operational budgets.
• Ability to work in fast-paced, high-pressure environments with changing operational demands.
• Prolonged walking and/or standing for 8–12 continuous hours.
• Proficient computer skills, including MS Office and operational reporting platforms.
• Ability to work on the store’s busiest days, including most weekends and holidays.
• Ability to work a rotating schedule as required by business needs.
• Maintain regular and prompt attendance.

• Benefits

  Wally's Team Members receive the following benefits:

• QUARTERLY BONUS POTENTIAL
  • 401(k) with 5% match
  • Company-paid medical option
  • Dental / Vision
  • Company-paid life insurance
  • PTO
  • Short-Term Disability (STD)
  • Long-Term Disability (LTD)
  • AD&D (Accidental Death & Dismemberment)
  • Health Savings Account (HSA) 
  • Flexible Spending Account (FSA