Executive Chef II: Lead High-Volume Corporate Café

Canteen North America; Salisbury (NC); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Job summary

Canteen North America is seeking an innovative and service-driven Executive Chef II to lead the culinary operations of a high-profile corporate café serving the executive headquarters of a premier client.

The Executive Chef will oversee daily operations, supervise 7–10 culinary associates, partner with the Catering Director to execute executive catering, and manage menus, inventory, costs, safety, and guest satisfaction.

Qualifications

• Proven leadership in executive kitchen roles.
• Strong culinary skills with quality-oriented mindset.
• Experience managing food costs, inventory, and labor.
• Ability to lead and develop high-performing culinary teams.

Responsibilities

• Lead the day-to-day culinary operations of a high-volume corporate dining café.
• Supervise, coach, and develop a team of 7–10 culinary associates.
• Partner with the Catering Director to execute executive-level and special event catering.
• Manage food ordering, inventory, receiving, and cost controls to achieve financial goals.
• Develop menus, daily features, and seasonal offerings that elevate guest experience.
• Ensure compliance with all food safety, sanitation, and quality standards.
• Collaborate with the Food & Beverage Director to support goals and continuous improvement.

Skills

Leadership

Culinary skills

Food cost management

Inventory management

Team development

Job description

Canteen North America is seeking an innovative and service-driven Executive Chef II to lead the culinary operations of a high-profile corporate café serving the executive headquarters of a premier client.

The Executive Chef will oversee daily operations, supervise 7–10 culinary associates, partner with the Catering Director to execute executive catering, and manage menus, inventory, costs, safety, and guest satisfaction.