Executive Chef
Executive Chef
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Position: Executive Chef Multi-Outlet High-Volume Facility
Location: Montgomery AL
Compensation: No negotiation with Right Fit
Client: Large-scale industrial dining operation with multiple outlets and 3-shift coverage
Reports to: Food Service Director (Enrique)
RDM: Chris Davis
Role Overview:
We are seeking a dynamic hands-on Executive Chef to lead culinary operations across a complex multi-outlet facility serving over 5000 employees across three shifts. This is not a hotel-style role-it demands operational grit systems thinking and a leadership presence that resonates with clients associates and guests alike.
The ideal candidate is a systems-driven culinary leader who has successfully implemented cost-reduction strategies (10%) thrives in high-volume environments and is ready to immerse themselves in all shifts to uncover operational inefficiencies and drive performance.
Operational Scope:
Facilities:
- 3 Caf s (GE Caf Admin Caf Engine Room Grab & Go)
- 2 Kitchens
- Catering Program
- 1 Micro Market
Sales Volume:
- $7MM annual revenue
- Each caf : $3MM
- Catering: $500K
Shifts:
- Full 3-shift operation.
- Executive Chef expected to rotate across all shifts during initial onboarding.
- Saturday availability required once/month.
Key Responsibilities:
- Lead culinary operations across all outlets and shifts
- Implement systems to reduce food cost waste theft and overproduction
- Ensure accurate meal charging and labor controls
- Collaborate with FOH Managers and Sous Chefs to optimize service delivery
- Develop and execute diverse menus with attention to Korean cuisine and client preferences
- Oversee safety sanitation and compliance standards
- Manage inventory purchasing and vendor relationships
- Support rollout of new culinary programs with marketing and culinary teams
Candidate Profile:
- Proven success in high-volume multi-outlet environments (e.g. universities hospitals stadiums)
- Strong leadership presence across client management and associate levels
- Culinary systems expert with a track record of measurable cost reductions
- Active visible leader-not an office-bound manager
- Comfortable working across all shifts during onboarding and as needed
- Culinary degree required (Associates minimum; Bachelors preferred)
- Accolades and certifications highly valued (CEC Sommelier advanced chef/leadership training)
- Growth-oriented but committed to a minimum 3-year tenure before upward mobility
Preferred Experience:
- $10 15MM revenue oversight
- Diverse culinary background with emphasis on Korean cuisine
- Experience managing labor controls and food cost systems
- Familiarity with catering and micro-market operations
- Comfortable with shift-based leadership and operational troubleshooting
Employment Type
Full-time
