Coordinator Chef – Vakko Gıda

Vakko L'Atelier; Fatih; Presencial; TRY 450.000 - 750.000; Jornada completa

Descripción de la vacante

Vakko Gıda seeks an experienced Coordinator Chef to lead the culinary organization across Türkiye locations. You will guide Executive Chefs, set culinary standards, drive menu strategy and oversee new store openings with a strong focus on profitability and sustainability.

The role requires extensive leadership experience, strategic thinking and the ability to collaborate with central and field teams to deliver high-quality dining experiences across the chain.

Formación

• 15–20+ years of professional culinary experience.
• 6–8 years in senior culinary leadership roles (Coordinator Chef / Culinary Director).
• Experience leading multi-location kitchen operations and large-scale culinary teams.
• Proven ability to develop and evaluate Executive Chefs and senior kitchen staff.
• Experience with menu strategy, recipe standardization, and food costing.

Responsabilidades

• Define strategic direction for kitchen operations across Vakko Gıda locations.
• Lead Executive Chefs and drive performance development.
• Ensure consistent product quality, recipe standards and portions across all sites.
• Oversee cost control: food, labor, inventory and waste management.
• Lead new store openings: kitchen design, procurement, and setup.
• Ensure food safety, hygiene, and regulatory compliance.
• Collaborate with Operations, Finance and HR for alignment and reporting.

Conocimientos

Executive leadership

Menu strategy

Food safety & quality

Cost management

Operational excellence

Staff development & coaching

Educación

Bachelor's or Associate degree in Gastronomy or Culinary Arts

Herramientas

MS Office

Descripción del empleo

We are seeking an experienced Coordinator Chef to lead all kitchen operations across Vakko Gıda's locations in Türkiye and serve as the most senior leader within the culinary organization.

The role is responsible for leading Executive Chefs, establishing and maintaining culinary standards across the chain, driving menu strategy, managing financial performance, and overseeing the culinary aspects of new store openings. The ideal candidate will combine extensive culinary expertise with strategic vision, strong commercial acumen, and proven senior leadership capabilities.

Qualifications

• 15–20+ years of professional culinary experience,
• At least 6–8 years of experience as a Coordinator Chef, Corporate Executive Chef, Culinary Director or in a comparable senior culinary leadership position,
• Proven experience managing kitchen operations across a restaurant chain, multi-location food and beverage business, or large-scale culinary organization,
• Demonstrated experience leading, developing and evaluating multiple Executive Chefs,
• Preferably a bachelor's or associate degree in Gastronomy, Culinary Arts or a related field, supported by relevant culinary diplomas and/or professional qualifications,
• Extensive experience leading menu strategy, recipe standardization, product development and food costing across multiple locations,
• Proven experience in new store openings, kitchen design, equipment selection, procurement and operational setup,
• Strong financial acumen, including P&L, budgeting, food cost, labor cost, inventory and waste management,
• Comprehensive knowledge of food safety, hygiene, quality standards and occupational health and safety regulations,
• Ability to collaborate effectively with senior management, central teams and field operations,
• Strong strategic and analytical thinking, with a results-oriented approach to decision-making,
• Excellent leadership, communication, negotiation and organizational skills,
• Proficiency in MS Office applications,
• Good command of English,
• Willingness and availability to travel as required.

Job Description

The Coordinator Chef will lead the entire culinary organization across Vakko Gıda locations in Istanbul, Ankara, Izmir, Muğla (Bodrum and Göcek), Adana, Antalya and Bursa. Through the Executive Chefs reporting to this role, the position will ensure that all kitchen operations meet the company's quality, efficiency, profitability and sustainability objectives.

Key responsibilities include:

1. Culinary Strategy and Operational Leadership

• Define the strategic direction of kitchen operations across the chain, establish operational objectives and ensure their effective implementation,
• Lead, manage and develop the Executive Chefs reporting to the position, including setting objectives, evaluating performance and supporting professional development,
• Ensure consistent implementation of product quality, recipe, portioning, presentation, production and service standards across all locations,
• Assess compliance through regular site visits and operational audits, and lead corrective and continuous improvement initiatives,
• Continuously improve kitchen efficiency, capacity utilization and resource management.

2. Menu Strategy and Product Development

• Establish and lead the menu strategy across the chain,
• Oversee new product development, menu revisions, recipe standardization and product costing,
• Ensure that menus align with brand positioning, guest expectations, operational feasibility and profitability objectives,
• Evaluate food trends, guest feedback and sales performance to guide menu and product improvements.

3. Financial Performance and Cost Management

• Manage and monitor kitchen budgets, P&L performance, food cost and labor cost targets,
• Improve the effectiveness of inventory, purchasing, procurement, portion control and waste management processes,
• Analyze location-level performance reports and identify actions to improve cost efficiency and operational performance,
• Collaborate with Finance and Procurement teams to strengthen budget discipline, sourcing efficiency and sustainable profitability.

4. New Store Openings and Operational Setup

• Lead kitchen planning, architectural design input, workflow planning, and equipment and material selection for new locations,
• Coordinate kitchen budgets, procurement planning, team structure, training and opening preparations with relevant departments,
• Ensure that new locations launch in compliance with established operational standards,
• Ensure that the culinary organization remains scalable and operationally sustainable throughout the company's expansion.

5. Leadership, Organization and Talent Development

• Lead recruitment, development, succession planning and career development initiatives for Executive Chefs and kitchen leaders,
• Build a strong culinary leadership structure and continuously improve team capabilities and performance,
• Promote talent retention, employee engagement and professional development initiatives,
• Manage recruitment, promotions, transfers, disciplinary matters and other employee-related processes in collaboration with Human Resources.

6. Food Safety, Quality and Guest Satisfaction

• Ensure compliance with food safety, hygiene, quality and occupational health and safety standards across all locations,
• Monitor operational risks, evaluate audit findings and lead corrective and preventive actions,
• Monitor guest feedback, satisfaction indicators and quality performance, and drive continuous improvement,
• Develop sustainable kitchen practices that promote efficient resource utilization and reduce food waste.

7. Cross-Functional Collaboration

• Work closely with Operations, Procurement, Finance, Human Resources and other relevant departments,
• Ensure alignment between the culinary organization, company objectives, brand standards and business growth strategy,
• Provide regular reports to senior management on kitchen performance, operational risks, improvement opportunities and strategic requirements.