Corporate Executive Chef

Job Title: Corporate Executive Chef

Reports to: Chief Strategy Officer

Direct Reports: Cobbs Creek Campus Manager

FLSA Exemption: Salaried – Exempt 

Department: Corporate

Summary: This position requires a strong knowledge of the food service industry as well as business acumen capabilities. Responsibilities include overseeing back‑of‑house operations across multiple food service locations, including event‑based catering. The role also supports corporate planning and provides executive‑level assistance in business development and service delivery.

Meeting key performance objectives—such as quality and production standards, food cost management, food waste reduction, and labor cost control—is essential. The ideal candidate will be confident in leading and directing team members and thrive in fast‑paced environments.

As a critical member of the team, this position will play a significant role in launching new operations and enhancing the quality, efficiency, and overall performance of existing operations.

Duties and Responsibilities include the following. Other duties may be assigned. 

Operations

1.     Oversees the culinary aspects and/or the back of the house operations of the following food-service operations:

• Bar & Restaurant at PHL(Coming Soon)
• Win Kitchen at PHL
• TGR/Legacy Catering at Cobbs Creek Golf Course
• Off-Site Catering Opportunities (as required)

2.     Curates and modifies menus for event-based catering and additional opportunities along with menu pricing (based on food trends, food costs, patron requests, and seasonal availability).

3.     Develop and/or modify menus for non-catering operations as needed. This will also be responsible for reporting nutritional information and ensuring sodium warnings are posted as required.

4.     Forecasts staffing needs for event-based catering (recommends head counts for both kitchen and logistics staff).

5.     Oversees the back-of-house operations. This includes ensuring food is prepared safely, efficiently, and according to food safety guidelines as well as the cleanliness of kitchen and stock areas.

6.     Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.

7.     Identify food vendors and negotiate pricing as required.

8.     Supports and maintains kitchen budget in collaboration with the operation’s manager.

9.     Trains and/or oversees training of kitchen staff.

10.  Schedules kitchen staff, assigning roles based on experience and skills.

11.  Conducts performance evaluations that are timely and constructive.

12.  Supervises work production in the kitchen.

13.  Performs other related duties, as necessary.  

Compliance

• Ensures compliance with Company's standards of operation including safety standards at all times.
• Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed
• Manages compliance with all local, state, and federal regulations and codes and maintains all associated records and reports. This includes ensuring that all business licenses are up to date.

Development

• Analyzes RFP(s) and new business opportunities to determine food cost, production, and staffing requirements.
• Works with the executive leadership team to conceptualize new product offerings, brands, and business ventures.
• Performs other duties and responsibilities as assigned to support departmental and organizational needs.

Qualifications:

To be successful in this role, the applicant must have extensive experience in high‑volume food service operations, including multi‑unit or corporate environments. They should demonstrate mastery of culinary techniques, menu development, recipe standardization, and the application of food safety regulations. The ability to multitask across multiple back‑of‑house operations—such as production planning, inventory control, and quality assurance—is essential. Candidates must also possess a strong understanding of food costing, waste‑reduction strategies, and labor optimization, particularly while overseeing catering programs, event‑based service, and specialty dining concepts.

Education/Experience:

• Culinary degree from an accredited institution required;
• Bachelor’s degree in hospitality management, business administration, or a related field (preferred) or a minimum of seven years related experience and/or training; or equivalent combination of education and experience.
• Proficiency in Excel, Recipe/Menu Management Systems ex. Meez/ChefTech
• Familiar with online broad liner ordering platforms ex. Sysco
• Banquet event order programs and working off of BEOs for production

Specialized Training and Other Requirements:

Must maintain a ServSafe certification required and RAMP certification (preferred). Will be required to complete brand specific training. Successfully passing a criminal background and maintaining a TSA clearance is required.

Supervisory Responsibilities:

This position is an executive leadership position. This has one managerial direct report who has subordinate direct reports. This position will provide training to Unit Managers, Managers and other operational leaders as required. This position will also evaluate the operations managed under this service line and the work of operational staff. This position may also assist with the interviewing and screening of additional operational positions, as necessary.

Leadership and Team Development:

This role requires exceptional leadership and team development skillsets. As this role will be directing and leading teams, the candidate must have a proven ability to lead, mentor, and develop culinary teams across multiple locations. This candidate must be skilled in building high-performance cultures focused on quality, efficiency, and continuous improvement. Strong communication skills with the ability to work in team environments across departments is required.

Business Development and Strategic Leadership:

This role requires a demonstrated success in identifying growth opportunities, developing new concepts, and new operations.

Work Environment:

The work environment’s characteristics described here are representative of those employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate to loud (kitchen, restaurant, concession stand, convention center stadiums settings).

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to walk, stand, sit; use hands, talk, hear, smell and taste. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. The employee will occasionally work in a walk-in freezer and /or near moving parts (slicer). Employees should be able to lift forty pounds.

What We Offer:

• $79,500k - $94,000k annually contingent upon experience
• A fun, fast-paced and rewarding work environment with an established Philadelphia-based family business
• Opportunity for growth
• Freedom to develop programs and concepts that include your passions
• Daily interaction with senior leadership and decision makers
• FSA, Medical, Dental, and Vision benefits
• 401(k) enrollment (eligible after 1 year of service)

Why Join Us?

We are a family owned-business with strong community relations, a commitment to excellence, and committed leaders that uplift the foodservice industry through impactful work. Be a part of this exciting mission!