Executive Chef 3: Lead Culinary Innovation & Team Growth

Career Crunch; Allentown (Lehigh County); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Medical, Dental, Vision

401(k) with Match

PTO & Company Holidays

Career Growth Opportunities

Tuition Reimbursement

Job summary

Career Crunch is seeking a Kitchen Leader to standardize operations, mentor a high-performing team, and design innovative menus that meet diverse client needs. You will drive procurement excellence, elevate culinary standards, and build strong client relationships to deliver outstanding dining experiences.

The role requires leadership in fast-paced environments, ServSafe/HACCP knowledge, and a proven track record in high-volume kitchens.

Qualifications

• Education required: Associate's or Bachelor's degree or equivalent experience.
• 1–3 years of management experience.
• 1–3 years of related experience in high-volume kitchens.
• ServSafe certification and HACCP knowledge.
• Strong leadership, communication, and problem-solving skills.

Responsibilities

• Lead and standardize culinary operations across the team.
• Mentor and develop staff to build future leaders.
• Oversee procurement to ensure quality ingredients and cost control.
• Design menus balancing creativity with client needs and nutrition standards.
• Drive continuous improvement and culinary strategy for the area.
• Cultivate client relationships through exceptional service and collaboration.

Skills

Culinary leadership

Team management

Menu planning

Operations optimization

Food safety HACCP

Sourcing & procurement

Systems proficiency

Communication & negotiation

Education

Associate/Bachelor degree

Tools

ERP systems

POS systems

MS Office / Excel

Job description

Career Crunch is seeking a Kitchen Leader to standardize operations, mentor a high-performing team, and design innovative menus that meet diverse client needs. You will drive procurement excellence, elevate culinary standards, and build strong client relationships to deliver outstanding dining experiences.

The role requires leadership in fast-paced environments, ServSafe/HACCP knowledge, and a proven track record in high-volume kitchens.