Job Description

We’re looking for a hands-on chef with deep kitchen expertise, strong organizational skills, and a passion for creating thoughtful, seasonal menus. The Executive Chef will be responsible for all aspects of the food program—from menu development and procurement to execution and presentation—supported by one direct report.

Primary Responsibilities

• Lead the daily preparation and service of breakfast and lunch, ensuring consistent taste, quality, and presentation
• Design weekly menus that balance comfort and nutrition, highlighting seasonal and high-quality ingredients
• Oversee kitchen operations including food prep, cooking, plating, and cleanliness
• Maintain signature dishes and staff favorites, while introducing subtle variations and occasional specials
• Manage ordering, vendor relationships, inventory, and pantry/snack supply logistics
• Uphold food safety protocols and maintain a clean, organized kitchen environment
• Provide support for occasional internal events or executive meetings with tailored culinary offerings
• Supervise and mentor one kitchen assistant to ensure smooth daily operations

Ideal Candidate Profile

• 12+ years of professional culinary experience, including leadership in a high-volume or private dining environment
• Prior experience as a corporate, executive, or private chef preferred
• Culinary school training or equivalent professional background
• Strong understanding of classic techniques, ingredient-driven cooking, and elegant simplicity in menu design
• Able to plan meals that accommodate dietary needs (e.g., vegetarian, gluten-free) without unnecessary complexity

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