Executive Chef

Scandic Consultants; Jacksonville (FL); On-site; USD 80,000 - 120,000; Full time

Benefits offered by this job

Medical, dental, vision

401(k) & commuter benefits

Pet insurance & life insurance & PTO

Flagship account opening opportunity

Job summary

Scandic Consultants in Jacksonville seeks an Executive Chef to lead the culinary launch of a new corporate dining account. You will build the kitchen, set procedures, standards, ServSafe and HACCP, and create a high-performance team culture from day one.

You will manage a 20‑person kitchen with an Executive Sous Chef, run breakfast and lunch across multiple stations with evolving catering, and design fresh, seasonal, culturally diverse menus that delight clients and drive volume.

Qualifications

• Experience as an Executive Chef or senior culinary leader in corporate dining, university dining, or large multi-service hotel.
• Hands-on leadership, able to lead from the line in a busy operation.
• Proven ability to lead large teams and manage multiple stations at volume.
• Strong in food cost, production, sanitation, and presentation.

Responsibilities

• Build the kitchen from the ground up: procedures, standards, ServSafe and HACCP, and team culture.
• Lead a team of about 20 cooks and an Executive Sous Chef.
• Run breakfast and lunch across multiple stations, with catering that grows over time.
• Create fresh, seasonal, culturally diverse menus.

Skills

Team leadership

Food cost management

Sanitation standards

Menu development

Operational leadership

Tools

ServSafe

HACCP

Job description

Lead the culinary launch of a new corporate dining account in Jacksonville. We’re looking for a hands‑on Executive Chef to build the kitchen, lead a large team, and deliver an exceptional dining experience from day one.

The opportunity

• Build the kitchen from the ground up: procedures, standards, ServSafe and HACCP, and team culture
• Lead a team of about 20 cooks and an Executive Sous Chef
• Run breakfast and lunch across multiple stations, with catering that grows over time
• Create fresh, seasonal, culturally diverse menus

Who you are

• An Executive Chef or senior culinary leader from corporate dining (B&I), university dining, or a large multi-service hotel
• Hands‑on, with the energy to lead from the line in a busy operation
• Proven at leading large teams and managing multiple stations at volume
• Strong on food cost, production, sanitation, and presentation

What we offer

• Medical, dental, vision, 401(k), and commuter benefits
• Pet insurance, life insurance, and PTO
• The chance to put your stamp on a flagship account from opening day
• Incredible advancement opportunities

Timeline:

We’re moving fast. Interviews start immediately.