Chef de Cuisine/Executive Chef

Qrata Pvt. Ltd.; Concord (CA); On-site; USD 100,000 - 140,000; Full time

Job summary

Qrata Pvt. Ltd. is seeking an Executive Chef / Chef de Cuisine to lead menu development, culinary R&D, and high-volume production. This hands-on leadership role combines creativity with strong operational execution to ensure consistent, efficient, scalable food production.

The role requires 7+ years of culinary experience with leadership experience, and 5+ years in senior leadership for the Chef de Cuisine track. On-site work in Concord, CA with a focus on food safety and cost control.

Qualifications

• 7+ years culinary experience with 3+ years in senior leadership for Executive Chef; 5+ years senior leadership for Chef de Cuisine.
• Proven high-volume batch production experience in commissary, meal delivery, catering, banquet, CPg, or similar environments.
• Strong experience with combi ovens, tilt skillets, and commercial production equipment.
• Proven knowledge of food cost, yields, labor, purchasing, inventory, and waste control.
• Strong recipe development, scaling, and production-planning skills.
• Knowledge of food safety, sanitation, allergen controls, and HACCP/SQF preferred.
• Strong hands‑on leadership, communication, accountability, and attention to detail.
• On-site in Concord, CA with early production schedules.

Responsibilities

• Lead menu development, R&D, recipe creation, costing, and scale-up.
• Oversee production from prep and cooking through chilling, portioning, packaging, and fulfillment.
• Manage food cost, labor, yields, purchasing, inventory, waste, and production schedules.
• Establish and maintain recipes, SOPs, portion standards, and quality controls.
• Lead, coach, and develop the culinary production team.
• Ensure food safety, allergen controls, consistency, and production readiness.
• Identify and resolve equipment, staffing, sourcing, and capacity issues.

Skills

Culinary leadership

Large-scale production

Cost and yield management

Recipe development

Food safety awareness

Team leadership

Operational scheduling

Job description

We are a mission-first clinical nutrition company delivering personalized, highly clean meal programs straight to your doorstep in eco-friendly, reusable packaging. Every dish is gluten-, dairy-, and sugar-free—crafted with premium wild seafood, grass-fed meats, and farm-fresh produce harvested within two days.

Backed by a Stanford study published in the American Journal of Clinical Nutrition, our meals are proven to improve key health biomarkers—truly proving that "Food is Medicine." Now, we're combining our clinical foundation with an AI precision-nutrition engine to customize every bite to your exact goals, taste, and biology.

With 52 deliveries a year, our goal isn't just fine dining—it's crafting crave able, everyday food that nourishes your life seamlessly.

The Role

We are seeking a hands-on Executive Chef / Chef de Cuisine to lead menu development, culinary R&D, and high-volume food production. This role combines creativity with strong operational execution, ensuring exceptional food can be produced consistently, efficiently, and at scale.

Key Responsibilities

• Lead menu development, R&D, recipe creation, costing, and scale-up.
• Oversee production from prep and cooking through chilling, portioning, packaging, and fulfillment.
• Manage food cost, labor, yields, purchasing, inventory, waste, and production schedules.
• Establish and maintain recipes, SOPs, portion standards, and quality controls.
• Lead, coach, and develop the culinary production team.
• Ensure food safety, allergen controls, consistency, and production readiness.
• Identify and resolve equipment, staffing, sourcing, and capacity issues.

Mandatory Qualifications

• 7+ years culinary experience with 3+ years in senior leadership for Executive Chef candidates; 5+ years senior leadership for Chef de Cuisine candidates.
• Proven high-volume batch production experience in commissary, meal delivery, catering, banquet, CPG, or similar environments.
• Strong experience with combi ovens, tilt skillets, and commercial production equipment.
• Proven knowledge of food cost, yields, labor, purchasing, inventory, and waste control.
• Strong recipe development, scaling, and production-planning skills.
• Knowledge of food safety, sanitation, allergen controls, and HACCP/SQF preferred.
• Strong hands‑on leadership, communication, accountability, and attention to detail.
• Comfortable working on‑site in Concord, CA with early production schedules.