Executive Chef

Jobtome; Naples (ID); On-site; USD 110,000 - 140,000; Full time

Job summary

Jobtome seeks an Executive Chef to lead culinary operations within a vibrant Naples, FL destination. The role oversees 1,500–3,000 meals daily, a 100+ culinary team, and collaborates with store leadership to deliver exceptional guest experiences.

You will drive menu development, maintain high standards, manage costs, and build a strong kitchen culture with accountability and growth opportunities for leaders.

Qualifications

• 7+ years of progressive culinary leadership experience.
• Experience leading a high-volume kitchen of 1,500–3,000 meals per day.
• Track record of managing food costs, labor, purchasing, and inventory.
• Strong skills in menu development and recipe standardization.
• Proven ability to train, develop, and coach kitchen leaders.

Responsibilities

• Lead culinary quality and execution, maintaining flavor, freshness, and presentation standards.
• Drive menu development, balancing creativity with profitability and guest preferences.
• Establish recipes, portion standards, and procedures for high-volume consistency.
• Oversee hiring, onboarding, and development of culinary talent with HR and store leaders.
• Own food and labor cost performance and oversee purchasing, inventory, and waste reduction.
• Direct daily kitchen operations and ensure safe, efficient service and guest satisfaction.

Skills

Culinary leadership

High-volume kitchen

Food cost management

Menu development

Team development

Communication

Food safety

Education

Culinary degree

Culinary certification

Job description

Job DescriptionJob Description

Lead the Kitchen. Develop the Team. Shape the Experience.

Great food brings people together. Great leadership makes it happen consistently.

We are seeking an experienced Executive Chef to lead culinary operations within a vibrant grocery and dining destination in Naples, Florida. With more than 600 employees across the location, a culinary team of over 100, and a kitchen producing approximately 1,500–3,000 meals daily, our environment calls for a leader who can combine culinary excellence with organization, sound business decisions, and a strong presence in the kitchen.

You will take ownership of culinary execution, team development, food quality, and financial performance. Working closely with store and front-of-house leadership, you will build the people, standards, and systems that turn a busy service into a memorable guest experience.

The right leader knows how to inspire a team, hold standards, and step onto the line when the operation needs it.

What You’ll Lead

Culinary Quality & Execution

• Set and maintain high standards for flavor, freshness, preparation, consistency, and presentation.
• Lead menu development and recipe execution, balancing creativity with guest preferences, production demands, and profitability.
• Establish clear recipes, portion standards, and preparation procedures that support consistent execution at high volume.
• Stay actively involved in daily service, identifying challenges early and guiding the team through peak periods.

People & Leadership

• Lead, coach, and develop the Executive Sous Chef, culinary leaders, and kitchen team.
• Partner with HR and store leadership to recruit, select, onboard, and retain culinary talent.
• Set clear expectations, provide timely feedback, and address performance concerns with professionalism and consistency.
• Build a respectful kitchen culture rooted in teamwork, accountability, communication, and pride in the food.
• Develop future leaders through training, delegation, and opportunities for growth.

Business & Financial Performance

• Own culinary food and labor cost performance, using operational and financial reports to guide decisions.
• Oversee purchasing, inventory, portion control, product utilization, and waste reduction.
• Plan staffing and production around business volume to support efficient service and responsible labor management.
• Evaluate menu performance and recommend changes that strengthen quality, guest satisfaction, and margins.
• Work with vendors and internal partners to maintain product quality, availability, and purchasing discipline.

Kitchen Operations & Guest Experience

• Direct daily preparation, production, and service in a fast-paced, high-volume environment.
• Establish efficient workflows and clear communication between culinary and front-of-house teams.
• Maintain food safety, sanitation, storage, and equipment standards, including appropriate handling of food allergies and special dietary requests.
• Address kitchen-related guest concerns promptly and use feedback to improve execution.
• Partner with store leadership to align culinary priorities with the overall guest experience and business goals.

What You Bring

• At least 7 years of progressive culinary leadership experience, including successful experience as an Executive Chef or in a comparable senior culinary leadership role.
• Demonstrated success leading a high-volume kitchen producing approximately 1,500–3,000 meals per day, or a comparably complex culinary operation.
• A record of managing food costs, labor, purchasing, inventory, and kitchen performance.
• Strong culinary skills, with experience developing menus, standardizing recipes, and maintaining consistency across a large team.
• Proven ability to train, develop, and hold culinary leaders and team members accountable.
• Sound judgment under pressure, strong organization, and the ability to adapt quickly as business needs change.
• Clear, respectful communication and experience leading a diverse workforce.
• Thorough knowledge of food safety, sanitation, and safe kitchen practices.
• Availability to work a flexible schedule, including evenings, weekends, and holidays.

A culinary degree or professional culinary certification is preferred; equivalent professionalexperience will be considered.

What Success Looks Like

Your kitchen delivers consistent food and dependable service, even during peak volume. Your leaders understand their responsibilities, your team receives clear direction and meaningful coaching, and your operational decisions support both quality and profitability.

You create an environment where people take pride in their work—and guests have a reason to return.

Work Environment & Physical Requirements

This role requires regular participation in an active kitchen, including standing and walking for extended periods;
frequent bending, reaching, and lifting;
and safely working around heat, steam, sharp tools, and kitchen equipment. The position includes lifting and carrying items weighing up to 50 pounds. Essential functions may be performed with or without reasonable accommodation.

Company Description

There are no strangers here, only friends, we have yet to meet. -Frank Oakes-

Founded on a promise to help our friends and neighbors live healthier lives, Seed to Table brings together fresh groceries, full-service dining, and daily live entertainment in Naples, Florida. Our flagship store is a vibrant destination where quality food, genuine hospitality, and community come together to create a memorable experience.