Executive Chef: High-Volume Kitchen Leader

Home Chef (Internal Employees); Bedford Park (IL); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Medical, dental, vision, life and dis­

401k program

Paid holidays, sick time and vacation

Flexible spending accounts

Job summary

Home Chef seeks a seasoned kitchen leader to oversee quality in a high-volume production kitchen. You will supervise chefs, develop training programs, and ensure premium taste, presentation, and food safety across weekly operations.

You will partner with R&D to implement new recipes, review meal ratings, and maintain thorough documentation of yields and CCPs. This role includes travel and direct staff development responsibilities in a fast-paced culinary environment.

Qualifications

• 6+ years in a commissary kitchen and high-volume food preparation.
• High School Diploma or GED or related work experience.
• American Culinary Federation chef certification preferred.
• Fluent in Microsoft Office and Google Suite applications.
• Familiarity with USDA/FDA guidelines.
• Skills in planning, organizing, prioritizing, and executing projects and activities.
• Passion for helping people achieve their goals and improve themselves.
• Knowledge of HACCP, FSMA, SQF, and USDA regulations.

Responsibilities

• Oversee product quality in a mass production kitchen and ensure premium taste, appearance, and performance of meals.
• Prepare weekly cook schedules and review/approve payroll in collaboration with HR.
• Maintain standards of quality, cost, eye appeal, and flavor of foods.
• Check processes before production and inspect food presentation to meet quality standards.
• Coordinate with RTH production manager to ensure ingredients availability.

Skills

Planning & organizing

HACCP knowledge

USDA/FDA regulations

MS Office & Google Suite

Food safety standards

Team development

Payroll oversight

Education

High School Diploma or GED

Tools

Microsoft Office

Google Suite

Job description

Home Chef seeks a seasoned kitchen leader to oversee quality in a high-volume production kitchen. You will supervise chefs, develop training programs, and ensure premium taste, presentation, and food safety across weekly operations.

You will partner with R&D to implement new recipes, review meal ratings, and maintain thorough documentation of yields and CCPs. This role includes travel and direct staff development responsibilities in a fast-paced culinary environment.