Executive Chef: Lead Culinary Programs & Kitchen Team

American Food & Vending; Cleveland (OH); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Weekly pay

401K program

Employee assistance program

Medical plans

Vision plans

Job summary

American Food & Vending in Cleveland, OH seeks an Executive Chef to lead all culinary programs at an account location. You will work closely with the General Manager to support programs and staff for exceptional client service.

Responsibilities include menu development, staff leadership, inventory control, safety compliance, and daily operational excellence. The role offers growth in a national dining organization with competitive pay.

Qualifications

• Culinary degree or equivalent certification.
• 7+ years in culinary leadership roles with large staff.
• Strong time management and communication skills.
• Ability to lift 50 lbs and stand/walk during shifts.

Responsibilities

• Assist, direct and support in daily dining service and catering events.
• Develop recipes, food preparation guidelines, create flavor pairings and execute culinary best practices.
• Stay current on developing trends in the industry.
• Monitor weekly inventory, purchasing and provide reports to General Manager and District Manager.
• Hire, develop and supervise all kitchen staff that may include Sous Chef, Line Cook, Prep Cook, and kitchen utility worker.
• Ensure adherence to company standards, state, and federal safety regulations.
• May assist with special corporate events, projects, and account openings.
• May be assigned other duties and responsibilities as needed.

Skills

Time management

Leadership

Communication

Education

Culinary Degree or equivalent

Tools

Microsoft Office

CATERTRAX

Job description

American Food & Vending in Cleveland, OH seeks an Executive Chef to lead all culinary programs at an account location. You will work closely with the General Manager to support programs and staff for exceptional client service.

Responsibilities include menu development, staff leadership, inventory control, safety compliance, and daily operational excellence. The role offers growth in a national dining organization with competitive pay.