Executive Chef, Production

We are seeking a culinary production expert to lead kitchen operations for Home Chef’s Ready to Heat brand, Tempo. The ideal candidate will have strong attention to detail, an obsession with providing customers the highest-possible quality meals, and the ability to train and lead a team of associates to be able to consistently execute the culinary vision.

Our Tempo Production Kitchen is expected to open early Summer 2025! Join the team now and be a part of building the team, establishing the process, and work closely with the Corporate Culinary team to scale recipes ahead of Bedford Park's production kitchen opening.  

Prior to the kitchen opening, this role will be expected to work Monday - Friday.
Once the kitchen is open for production, work schedule will be Sunday - Thursday, with Friday and Saturday off.

Detailed Responsibilities

Oversee product quality in a mass production kitchen

• Validate consistent, premium taste, appearance, and performance of every meal leaving our high-volume kitchen
• Implement and adhere to gold standards of food quality and food safety
• Prepare weekly cook schedules and review/approve payroll in collaboration with HR
• Consistently maintain standards of quality, cost, eye appeal, and flavor of foods
• Check all processes before production time and inspect the presentation of food items to ensure quality standards are met
• Coordinate with RTH production manager to ensure all ingredients are available when needed

Train and lead team members through the prep, cooking, and cooling processes

• Train, coach, and develop sous chef staff, including weekly 1:1 sessions for their growth and development
• Supervise, evaluate, and train employees, ensure sanitation and safety, menu planning, and related production activities
• Develop training programs and provide professional development opportunities for all kitchen staff

Work with Corporate R&D chefs on ingredient and menu continuous improvement opportunities

• Ensure the execution of new recipes, training and oversight of kitchen staff to implement new recipes, and collaborate with the R&D team to improve existing recipes
• Attend weekly meetings with R&D chefs in order to give feedback on recipes or ingredient specifications
• Review meal ratings weekly and assess areas for performance improvement

Documentation and Progress Tracking

• Ensure proper documentation and record keeping of lot information, CCP’s, sensory results, and yields
• Sign off on Assembly Production Sheets, ensuring that meal plating is visually appealing
• Ensure batches are properly recorded in Progress Tracker  

This position requires 5% travel.

Qualifications
The requirements listed below are representative of the knowledge, skill, ability and/or other characteristics needed for this role. Reasonable accommodations may be made to enable individuals with disabilities.

• 6+ years’ experience in a commissary kitchen and high-volume food preparation
• High School Diploma or GED or related work experience
• American Culinary Federation chef certification preferred
• Fluent in Microsoft Office and Google Suite applications
• Familiarity with USDA/FDA guidelines
• Skills in planning, organizing, prioritizing, and executing projects and activities
• Passion for helping people achieve their goals and improve themselves
• Knowledge of HACCP, FSMA, SQF, and USDA regulations

 

More About Us

Perks and Benefits

• Candidates can experience Home Chef as a customer - enter promo code PEOPLE30 for $30 off your first order!
• Medical, dental, vision, life and disability insurance available
• Paid holidays, sick time and vacation time
• 401k program
• Flexible spending accounts for qualified medical, dependent care, parking, or transit expenses

How We Work Together

We are humble team players.
We are warm and gracious with team members and customers. We seek feedback to improve ourselves - and respectfully listen to and accept input.

We are pragmatic next-level thinkers.
We come up with novel and unique ideas. We explore new strategies to avoid being constrained by conventional thinking.

We take ownership.
We approach ambiguous problems, prepared to dive in, get curious, and learn more. We are results-driven, always challengin