Executive Chef

Executive Chef

As part of our commitment to exceptional hospitality and team member experience the Executive Chef holds a key role in aligning Clayton food service programs to the company’s core values. The Executive Chef leads all culinary operations ensuring exceptional food quality, efficient and safe kitchen operations, cost stewardship, and a positive, professional culture within the culinary team. This role is responsible for menu development, vendor and inventory management, and collaboration with cross-functional teams to support wellbeing and sustainability initiatives.

Executive Chef Duties

• Oversee the efficient production of all meals, maintain high standards for flavor, quality, sourcing, nutrition and presentation of foods.

• Uphold a culinary culture that takes pride in all aspects of the Bistro from the individual recipes to the final presentation. 

• Oversee the execution of a variety of delicious, daily menus.

• Maintain products and PARS to ensure smooth, efficient meal periods.

• Create a hospitality first experience for all CH team members.

• Uphold a culinary culture that takes pride in all aspects from the individual recipes to the final presentation. 

• Oversee the execution of a variety of delicious, daily menus.

• Maintain products and PARS to ensure smooth, efficient meal periods.

• Create a hospitality first experience for all CH team members.

• Be present during meal periods to trouble shoot and assist as needed.

• Maintain the highest standards of cleanliness, sanitation, organization and safe food handling practices throughout the kitchen.

• Ensure proper rotation of prepared products to assure prolonged usefulness and quality and minimize waste.

• Lead menu planning, including seasonal specials and catering / event menus

• Work alongside Director of Hospitality and Food & Beverage Manager to create and maintain content and maintain content for all kitchen operations and procedures related to health, safety, efficiency and financial management.

• Maintain compliance with local regulatory authorities.

• Work with Accounts Payable Clerk and support team to and manage all food and equipment vendor relationships.

• Coordinate equipment purchases, repair, and maintenance.

• Forecasts food, supplies and labor needs

• Manage food and supply purchasing, inventory control and expense reports.

• Provide input and adhere to budgets.

• Ensure timely processing of invoices.

• Cost analysis of menus and recipes by working within established food software programs

• Recruit and hire kitchen staff

• Supervise, provide mentorship, and manage a positive and professional kitchen team

• Manage team member scheduling and performance evaluations

• Attend and contribute to weekly meetings with leadership teams

• Partner with sustainability coordinator to develop best practices for kitchen sustainability

Executive Chef Requirements

• Working knowledge of MS Office and a variety of food service management software platforms such as Oracle Micros, Nextep, CBORD, or comparable programs

• Expertise in managing food and labor costs, along with the capacity to analyze financial data and create effective cost management strategies.

Education: Degree or certification from an accredited culinary program

Years of Related Experience: 10+ years of experience in professional culinary establishments to include large-scale institutional dining, minimum 3+ years as an Executive Chef, 5+ years of leadership experience

Licenses/Certifications ServSafe Manager Level Certification

Executive Chef Work Environment

• Work is performed in a fast‑paced commercial kitchen environment with frequent exposure to heat, humidity, and steam from ovens, grills, fryers, and dish machines.

• Regular exposure to cold temperatures when entering walk‑in coolers and freezers.

• Requires standing and moving continuously for the duration of the shift, often 8+ hours.

• Frequent bending, reaching, lifting, and carrying of items up to 50 lbs.

• Exposure to sharp tools and equipment, including knives, slicers, and other food‑prep machinery.

• Potential exposure to hot surfaces, hot liquids, and open flames.

• Work surfaces and floors may be wet, slippery, or congested; requires the use of slip‑resistant footwear.

• Exposure to cleaning chemicals, food allergens, and strong odors.