Corporate Executive Chef Jobs

Functions as a key contributor in menu development and cafe oversight for convenience store chains. Creates recipes, tests recipes and equipment, and manages a team while ensuring the smooth operation of the McLane Fresh Cafe. Also responsible for customer engagement, attending trade shows, managing project timelines, and presenting ideas and recipes to senior leadership.

BENEFITS:

• 401(k) with annual company match.
• Get paid early. Get paid fast.
• Paid holidays, vacation time, sick leave accrual, college tuition reimbursement, and more!
• Day 1 Benefits available: medical, dental, and vision insurance, FSA/HSA and company-paid life insurance.

ESSENTIAL JOB FUNCTIONS / PRINCIPAL ACCOUNTABILITIES:

• Present menu concepts, project updates, and performance reports to senior leadership.
• Develop expertise in kitchen equipment, including ovens, freezers, and coolers. Stay updated on the latest advancements in kitchen technology and equipment. Train and educate team members on the proper use, maintenance, and troubleshooting of kitchen equipment.
• Create and document recipes for menu items, considering flavor profiles, portion sizes, and ingredient availability. Test and refine recipes to ensure consistency, taste, and presentation.
• Create and manage project timelines for menu development and equipment/cafe setup. Coordinate with internal teams and external stakeholders to ensure timely execution of all projects.
• Perform other duties as assigned.
• Develop and create innovative and on-trend menu items for convenience store chains.
• Collaborate with manufacturers, vendors, and cross-functional teams to align menu offerings with brand strategies and customer demands and to create a diverse selection of fresh food offerings. Work with vendors and suppliers to identify new/additional equipment options per business needs.
• Regularly review and update menus based on customer feedback, sales data, and market trends.
• Maintain a clean and organized kitchen environment. Implement and enforce food safety and sanitation protocols.
• Represent the company professionally during interactions at local and national trade shows, industry events, exhibitions, and at meetings with manufacturers, customers, and stakeholders.
• Travel to store locations to meet with customers, understand their operations, and gather feedback. Build and maintain relationships with key customers to drive business growth.
• Ensure menu items meet nutritional, quality, and cost requirements.
• Conduct market research to identify customer preferences and industry trends. Stay informed of competitor offerings.
• Design a cafe menu that aligns with convenience store brand and target audience.
• Develop oven programs for optimal cooking and baking results.
• Oversee inventory, ordering, and cost control to optimize profitability.
• Manage a team of kitchen staff in food production, ensuring adherence to quality and safety standards. Provide guidance and mentorship to team members, fostering a culture of continuous learning and development.
• Monitor food quality and make necessary adjustments to recipes and oven programs.

MINIMUM QUALIFICATIONS AND REQUIREMENTS:

• Proven experience as an Executive Chef or in a similar culinary leadership role.
• Proven experience in developing and implementing successful fresh or food programs.
• Strong knowledge of menu development, recipe creation, and flavor profiles.
• Bachelor's degree in business, hospitality, or a related field (or equivalent experience).
• Excellent project management, organization, and multitasking skills.
• Creative mindset with the ability to think creatively and bring innovative ideas to the table.
• Familiarity with kitchen equipment, including ovens, freezers, and coolers.
• Ability to lead and motivate a small team in a fast-paced environment.
• A degree in culinary arts or a related field is preferred.
• Meticulous and highly organized, with a focus on delivering high-quality results on time.
• Strong culinary background, extensive knowledge of kitchen equipment, and ability to create exceptional menu items.
• ServSafe certification is required.
• Passion for food, including pizza, commissary, chicken, and fresh snacks.
• Exceptional communication and people skills, with the ability to build and maintain relationships at all levels.

WORKING CONDITIONS:

• Ability to be on your feet for extended periods of time.
• Office environment with working kitchen.
• 25% travel. Could be more with initial customer and vendor meetings.
• Ability to lift to fifty pounds.

Candidates may be subject to a background check and drug screen, in accordance with applicable laws.

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.