Executive Chef: Lead High-Volume Culinary Team

SSA Consulting Group; Asheboro (NC); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Cell phone stipend

401(k) match

Paid parental leave

Paid sick leave

Health insurance

Meal plan

Employee discounts

Job summary

SSA Consulting Group is seeking an Executive Chef to lead high-volume kitchen operations, train staff, and manage day-to-day culinary activities. The role emphasizes safe procedures, menu development, and strong vendor relations to ensure quality and consistency.

Responsibilities include forecasting sales with the GM, supervising production and dish room staff, and promoting sustainability and inclusive practices across units. Requires five years of chef experience and a culinary arts degree.

Qualifications

• Demonstrates strong interpersonal and communication skills.
• Proven leadership with team-building capability.
• Excellent problem solving and decision making.
• Financial management, merchandising, analytical and planning skills.
• Able to adapt in a fast-paced environment.

Responsibilities

• Interview, hire, evaluate, reward, and coach kitchen staff.
• Develop culinary training programs for production employees.
• Train kitchen personnel on equipment safety and food production principles.
• Forecast weekly/monthly sales with the General Manager.
• Direct and coordinate production and dish room staff.
• Maintain client relationship and ensure compliant labor practices.
• Control food costs and manage vendor communications.
• Prepare and supervise menu items for standard and special functions.
• Ensure sanitary practices and food safety regulations.
• Lead sustainability and community engagement efforts.

Skills

Leadership

Communication

Problem solving

Financial mgmt

Staff training

Education

Culinary Arts Degree

Job description

SSA Consulting Group is seeking an Executive Chef to lead high-volume kitchen operations, train staff, and manage day-to-day culinary activities. The role emphasizes safe procedures, menu development, and strong vendor relations to ensure quality and consistency.

Responsibilities include forecasting sales with the GM, supervising production and dish room staff, and promoting sustainability and inclusive practices across units. Requires five years of chef experience and a culinary arts degree.