Executive Chef - High-Volume Central Kitchen

LifeWorks Restaurant Group; Bentonville (AR); On-site; USD 90,000 - 150,000; Full time

Job summary

LifeWorks Restaurant Group is seeking a Commissary Executive Chef to lead a high-volume central kitchen serving over 16,000 daily guests across multiple cafes and venues. The role drives culinary excellence, safety, and efficiency in a large-scale operation.

You will manage chef managers and hourly staff, uphold strict food safety standards, and align production with the company’s culinary framework. Exceptional leadership and hands-on production expertise are essential.

Qualifications

• 7+ years of progressive culinary leadership in high-volume settings.
• Extensive knowledge of industrial-grade food production equipment and large-batch cooking methods.
• Hands-on experience with sous vide equipment, cook-chill systems, blast chillers, vacuum packaging, and high-capacity machinery.

Responsibilities

• Ensure proper implementation and monitoring of critical control points through receiving, production, and service.
• Lead safety audits and corrective action plans for the team.
• Ensure culinary production aligns with the Executional Framework and standards.
• Maintain food quality, safety, and presentation across multiple venues.
• Manage culinary team including chefs and hourly staff; oversee training and performance records.
• Plan and lead team meetings, daily huddles, and ensure staff records are up to date.
• Develop client and guest rapport and communicate regional culinary trends.
• Deliver food and labor targets while focusing on margin improvements.

Skills

Culinary leadership

People management

Food safety leadership

Tools

Sous vide equipment

Cook-chill systems

Blast chillers

Vacuum packaging equipment

High-capacity production machinery

Job description

LifeWorks Restaurant Group is seeking a Commissary Executive Chef to lead a high-volume central kitchen serving over 16,000 daily guests across multiple cafes and venues. The role drives culinary excellence, safety, and efficiency in a large-scale operation.

You will manage chef managers and hourly staff, uphold strict food safety standards, and align production with the company’s culinary framework. Exceptional leadership and hands-on production expertise are essential.