Executive Chef

This is an opportunity for a hands-on culinary leader who understands high-volume production, quality, consistency, team development, and the financial side of kitchen operations.

What We're Looking For:

• 3+ years of senior-level Chef/Management experience in a high-volume, quality-driven operation
• Strong experience with commissary, production kitchen, catering, or multi-unit food operations
• Proven ability to lead, train, mentor, and hold culinary teams accountable
• Strong knowledge of SOPs, recipes, production systems, sanitation, and food safety
• Experience managing food and labor costs, inventory, and kitchen budgets
• Ability to develop menus and improve production efficiency
• Hands-on leadership style with a strong eye for quality and consistency
• Spanish bilingual is a plus
• ServSafe certification required

The Right Candidate Will Be:

A true culinary leader who can balance great food, people development, operational excellence, and financial accountability. This is not a position for someone who wants to sit behind a desk—the Executive Chef will be actively involved in the kitchen and the development of the team.

If you're an experienced Executive Chef looking for an opportunity to make a significant impact in a growing food and hospitality operation, we'd like to hear from you.

📩 Interested or know someone who may be a great fit?

Send your resume and compensation expectations to:

Consulting By Frank Marino & Associates

917-531-0911

Consulting@frankmarinoassoc.com

All inquiries will be handled confidentially.

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Our client is not currently sponsoring Visas so please be in the united states and have the ability to work in the US.