Executive Chef: High-Volume Kitchen Leader & Team Builder

Consulting By Frank Marino & Assoc, LLC; New York (NY); On-site; USD 90,000 - 130,000; Full time

Job summary

Consulting By Frank Marino & Assoc, LLC is offering an Executive Chef opportunity. The ideal candidate will lead a high-volume kitchen, ensure quality and consistency, and drive team development while maintaining budgetary control.

The role requires hands-on leadership in production, menu development, and strict adherence to SOPs, sanitation, and food safety protocols. Candidates with ServSafe certification and bilingual Spanish are preferred and confidentiality is maintained for inquiries.

Qualifications

• 3+ years of senior-level Chef/Management in high-volume, quality-driven ops.
• Experience with commissary, production kitchen, catering, or multi-unit operations.
• Proven ability to train, mentor, and hold culinary teams accountable.
• Knowledge of SOPs, recipes, production systems, sanitation and food safety.
• Experience managing food and labor costs, inventory and kitchen budgets.
• Spanish bilingual is a plus; ServSafe certification required.

Responsibilities

• Lead, train, and mentor culinary teams to ensure quality and consistency.
• Develop menus and improve production efficiency while controlling costs.
• Balance great food, people development, operational excellence, and financial accountability.
• Actively involved in kitchen operations, not desk-bound.

Skills

Senior Chef/Management

High-volume production

Team development

Menu development

Food cost control

Labor cost control

SOPs & food safety

Sanitation standards

Inventory management

Spanish bilingual (nice)

Tools

ServSafe certification

Job description

Consulting By Frank Marino & Assoc, LLC is offering an Executive Chef opportunity. The ideal candidate will lead a high-volume kitchen, ensure quality and consistency, and drive team development while maintaining budgetary control.

The role requires hands-on leadership in production, menu development, and strict adherence to SOPs, sanitation, and food safety protocols. Candidates with ServSafe certification and bilingual Spanish are preferred and confidentiality is maintained for inquiries.