Bonus Eligible up to 15% Working as the Executive Chef for a corporate café, you will be responsible for overseeing all kitchen operations while maintaining a safe and sanitary work environment. You will prepare or direct the preparation of meals in accordance with corporate programs, culinary standards, and client expectations. This is an exciting opportunity for an energetic, entrepreneurial culinary professional who thrives in a fast-paced, service-focused corporate dining environment. Key Responsibilities Plans regular and modified menus according to established corporate café guidelines Follows standardized recipes, portioning, and presentation standards Completes and utilizes daily production worksheets and waste log sheets Tastes completed meals to ensure quality and consistency Trains kitchen staff in food preparation, safe handling, equipment operation, food safety, and sanitation based on company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas; ensures kitchen staff completes assigned schedules Maintains inventory of food and non-food supplies to stay within established guidelines while ensuring necessary products are available Makes decisions regarding the utilization of leftover food products in accordance with company policies Complies with federal, state, and local health and sanitation regulations, as evidenced through health department and third-party audits Follows facility, department, and company safety procedures, including occurrence reporting Participates in departmental meetings, staff development, and professional programs as appropriate Preferred Qualifications A. S. degree or equivalent culinary experience 5 years of progressive culinary or kitchen management experience, depending on training or degree Extensive catering experience is a plus Experience in high-volume, complex foodservice operations—highly desirable Institutional and batch cooking experience Hands-on chef experience required Comprehensive knowledge of food and catering trends, emphasizing quality, production, sanitation, food cost controls, and presentation Computer proficiency, including Microsoft Office (Word, Excel, PowerPoint), Outlook, email, and the internet Willingness to participate in client satisfaction programs/activities Serv. Safe certification is highly desirable