Executive Chef

Kinora Group; Town of Texas (WI); Hybrid; USD 140,000 - 210,000; Full time

Job summary

Kinora Group is seeking a Group Executive Chef to own culinary standards and kitchen execution across its multi-site network, including private aviation, yachts and large events. Turn group culinary vision into consistent execution across every kitchen—menus, standards, training and quality control—while integrating newly acquired sites onto a single operating model.

You will standardize menus, lead culinary integration of new kitchens, recruit and mentor Executive/Head Chefs group-wide, and own

Qualifications

• Experience leading multi-site kitchens across catering, fine dining, aviation, or hotel F&B.
• Proven ability to standardize kitchens and menus across multiple locations.
• Demonstrated P&L ownership and cost control.

Responsibilities

• Standardize menus, specs and plating across hubs and service tiers.
• Lead culinary integration of newly acquired kitchens.
• Recruit and mentor Executive/Head Chefs group-wide.
• Own food cost, wastage and margin at hub level.
• Support pitches for new business with menu development.

Skills

Culinary leadership

P&L ownership

Menu standardization

Talent development

Job description

Location: Flexible, with frequent travel across US/European hubs

A fast-growing premium catering and hospitality group spanning private aviation, yachts, and large-scale events - is hiring a Group Executive Chef to own culinary standards and kitchen execution across its multi-site network.

The role: turn group culinary vision into consistent execution across every kitchen - menus, standards, training, and quality control - while integrating newly acquired sites onto a single operating model.

You'll

• Standardize menus, specs and plating across hubs and service tiers
• Lead culinary integration of newly acquired kitchens
• Recruit and mentor Executive/Head Chefs group-wide
• Own food cost, wastage and margin at the hub level
• Support commercial pitches for new business with menu development

You have

• Multi-site culinary leadership experience (catering, fine dining, aviation or hotel F&B)
• A track record standardizing kitchens across more than one location
• Real P&L ownership - not just menu quality