Corporate Chef

Piazza's Fine Foods; Menlo Park (CA); On-site; USD 120,000 - 180,000; Full time

Job summary

Piazza's Fine Foods is seeking a Corporate Chef to lead the Commissary Kitchen and Deli operations across multiple locations. This role partners with Store Leadership, Deli Managers, and vendors to develop high-quality prepared foods, manage costs, and drive sales growth.

The Corporate Chef will supervise kitchen teams, ensure food safety compliance, and deliver continuous improvement in product quality and operational performance across the organization.

Qualifications

• Five+ years of progressive leadership in high-volume food production or grocery operations.
• Culinary degree or equivalent training; ServSafe certification preferred.
• Strong budgeting, labor, inventory, and margin management skills.
• Ability to travel regularly between locations.

Responsibilities

• Lead culinary leadership and product development across commissary and deli departments.
• Oversee kitchen operations, food safety, quality assurance, and cost control.
• Develop pricing, menu standards, and yield forecasts.
• Collaborate with store leadership, vendors, and HR to drive profitability and continuous improvement.
• Monitor KPIs including sales, margins, waste, and labor efficiency.

Skills

Leadership

Budgeting

Operations management

Food safety

Education

Culinary degree

Tools

BRdata

ServSafe

Job description

Corporate Chef

Department: Commissary Kitchen & Deli Operations

Reports To: Director of Operations / Store Leadership

Locations: San Mateo Commissary Kitchen & Palo Alto Store - Corp: Redwood City

Position Summary

The Corporate Chef is responsible for the leadership, operational performance, financial results, food safety compliance, and culinary innovation of Piazza's Fine Foods Commissary Kitchen and Deli Departments across both locations.

This position serves as the primary bridge between the Commissary Kitchen and Deli teams, ensuring alignment in production, product quality, merchandising, profitability, labor management, customer experience, and business performance. The Corporate Chef partners closely with Store Leadership, Deli Managers, Kitchen Staff, Human Resources, and vendors to develop high-quality prepared foods programs, drive sales growth, maintain food safety standards, control costs, and support continuous improvement across the organization.

The Corporate Chef is accountable for the overall performance of the Commissary Kitchen and Deli Departments, including sales growth, labor management, food cost control, inventory management, product quality, waste reduction, food safety compliance, and the development of department leadership.

Essential Duties & Responsibilities

Culinary Leadership & Product Development

• Develop, test, standardize, and document recipes, production methods, product specifications, and yield expectations.
• Maintain master recipe books, ingredient lists, costing systems, retail pricing, schematics, build sheets, and production guides.
• Lead menu development and product innovation based on customer feedback, sales trends, seasonality, and business opportunities.
• Ensure consistency in product taste, appearance, packaging, quality, and execution across all locations.
• Monitor product performance and recommend assortment changes, product introductions, and menu enhancements.
• Develop and oversee product sampling and tasting programs to drive customer engagement, product awareness, and sales growth.

Commissary Kitchen & Deli Operations

• Oversee the efficient operation of the Commissary Kitchen.
• Serve as the primary liaison between the Commissary Kitchen and Deli Departments to ensure seamless communication and execution.
• Partner with Deli Managers and Store Leadership to align production schedules with sales forecasts, promotional activity, and operational needs.
• Establish operating standards for production, merchandising, packaging, inventory rotation, freshness, and product presentation.
• Assist Deli Managers with assortment planning, merchandising strategies, tasting programs, food handling practices, and product movement.
• Travel regularly between locations to support operations, coach department leaders, monitor standards, and maintain operational consistency.
• Partner with Stores and Corporate Leadership to manage all Commissary and Prepared Foods SKUs, including assortment planning, item setup, pricing, product launches, and product discontinuations.

Financial Management & Business Performance

• Develop and manage annual budgets and business plans for Kitchen and Deli operations.
• Monitor and manage:
  • Sales performance
  • Gross margin performance
  • Food costs
  • Labor costs
  • Inventory levels
  • Production yields
  • Shrink and spoilage
• Utilize BRdata and other reporting tools to analyze sales trends, item performance, margins, promotional effectiveness, and category opportunities.
• Achieve target sales and margin goals through effective operational planning and execution.
• Maintain accurate recipe costing, retail pricing, and profitability reporting systems.
• Develop pricing and assortment strategies that support profitability objectives while remaining competitive in the marketplace.
• Develop and maintain business plans for prepared foods venues including Service Case, Hot Bar, Salad Bar, Grab & Go, and future concepts.
• Create venue-level plans for assortment, merchandising, marketing, promotional activity, sales growth, and profitability.
• Partner with Store Leadership to identify cost‑saving opportunities and improve departmental profitability.
• Develop corrective action plans when budgets, margins, sales goals, or operational targets are not being achieved.
• Establish and monitor key performance indicators (KPIs) including sales growth, labor cost, food cost, margin performance, customer satisfaction, waste, shrink, inventory turns, and production efficiency.

Waste Reduction & Inventory Management

• Measure, monitor, and manage waste within acceptable standards.
• Lead the development, implementation, and ongoing management of company waste and spoilage reduction programs.
• Establish policies, procedures, accountability measures, reporting standards, and management sign‑off processes related to waste reduction initiatives.
• Partner with Kitchen and Deli leadership to forecast production needs, optimize inventory levels, minimize spoilage, and improve product availability.

Food Safety, Quality Assurance & Compliance

• Ensure compliance with all applicable:
  • California Retail Food Code requirements
  • Local Health Department regulations
  • Cal/OSHA regulations
  • Food safety and sanitation requirements
  • Company food safety policies and procedures
• Maintain ServSafe certification and ensure food safety training is conducted and documented.
• Conduct routine food safety audits and operational inspections.
• Oversee quality assurance programs to ensure consistency, freshness, product quality, and proper food handling.
• Ensure all food production, storage, transportation, cooling, heating, sanitation, and temperature‑monitoring procedures meet regulatory and company standards.
• Develop corrective action plans when food safety or quality standards are not met.

Leadership & Team Development

• Recruit, hire, train, coach, and develop Kitchen and Deli leadership teams.
• Oversee the performance and development of Commissary Kitchen staff.
• Build a culture of collaboration, accountability, continuous improvement, and customer service excellence.
• Provide ongoing coaching and development to Kitchen Managers, Deli Managers, and department leadership.
• Conduct regular department visits, operational reviews, and performance assessments.
• Partner with Human Resources on onboarding, workforce planning, performance management, and employee development initiatives.
• Develop and implement training programs focused on food safety, production consistency, merchandising, leadership development, and operational excellence.

Labor Management & Employment Compliance

• Manage departmental labor budgets and staffing plans.
• Support scheduling practices that balance operational needs, labor budgets, productivity, and employee development.
• Partner with Human Resources to ensure compliance with company policies, California labor laws, safety regulations, and employment practices.
• Participate in coaching, employee relations matters, investigations, corrective action, and performance management as needed.

Vendor & Supply Chain Management

• Develop and maintain strong relationships with vendors and suppliers.
• Evaluate product offerings, negotiate pricing opportunities, and identify improvements that enhance quality and profitability.
• Monitor purchasing trends, supply availability, and cost fluctuations.
• Collaborate with vendors on new products, equipment, promotional programmes, and operational improvements.

Minimum Qualifications

• Culinary degree or equivalent professional culinary training preferred.
• Minimum five (5) years of progressive leadership experience managing high‑volume food production, commissary, deli, catering, prepared foods, restaurant, or grocery operations.
• Demonstrated experience managing multiple departments or locations.
• Strong financial and business acumen including budgeting, labor management, inventory control, recipe costing, sales analysis, and margin management.
• Thorough knowledge of food safety regulations, HACCP principles, and sanitation standards.
• Current ServSafe Manager Certification or ability to obtain upon hire.
• Strong leadership, communication, coaching, and organizational skills.
• Experience utilizing reporting and analysis tools to drive sales and operational decisions.
• Ability and willingness to travel regularly between locations.

Success Factors

The successful Corporate Chef will:

• Drive sales growth while maintaining quality and profitability.
• Develop high‑performing teams through coaching and leadership.
• Foster strong collaboration between Commissary Kitchen and Deli operations.
• Champion food safety, quality assurance, and operational excellence.
• Effectively manage food costs, labor costs, waste, and inventory levels.
• Continuously improve prepared foods offerings through innovation and customer‑focused product development.
• Serve as a trusted business partner to Store Leadership while supporting the long‑term success of Piazza's Fine Foods.