Executive Commissary Chef

Savory Hospitality; New York (NY); On-site; USD 95,000 - 115,000; Full time

Benefits offered by this job

401(k) matching

Health insurance

Paid time off

Job summary

Savory Hospitality is looking for a passionate Executive Commissary Chef to oversee all aspects of our commissary kitchen operations in New York. The successful candidate will lead a diverse culinary team, ensuring high-quality food delivery across all channels while fostering a culture of collaboration and excellence.

This role requires a proven track record in culinary leadership with a focus on operational efficiency, cost control, and compliance with health standards. If you're ready to shape the future of Savory, we want to hear from you!

Qualifications

• 7–10 years of progressive culinary leadership experience, preferably in high-volume commissary operations.
• Proven ability to lead and develop diverse culinary teams.
• Strong knowledge of food safety regulations and compliance standards.

Responsibilities

• Lead and mentor the culinary team, ensuring adherence to quality standards.
• Oversee daily operations and planning for events and seasonal menu updates.
• Analyze performance metrics and optimize inventory.

Skills

Culinary leadership

Food safety regulations

Inventory management

Cost control

Organizational skills

Communication skills

Education

Culinary degree or equivalent experience

Job description

Benefits

• 401(k)
• 401(k) matching
• Competitive salary
• Dental insurance
• Health insurance
• Paid time off
• Wellness resources
• Competitive salary ($95,000.00 - $115,000.00) commensurate with experience
• Company-sponsored medical plans, including health, dental, and vision insurance for all full‑time employees
• 401(k) matching program
• Flexible Spending Account (FSA) and transit enrollment

About Savory Savory is a full-service, boutique hospitality firm on a mission to elevate the corporate dining experience, making it fresher and more reliable with a focus on quality food experiences and hospitality excellence.

At Savory, we have a common thread that resonates through everything we do: PASSION! We are passionate about the creation of our menus, where our food comes from, and, most importantly, we’re passionate about our people and the hospitality we show to our clients, our vendors, and each other. Our rapid growth has prompted us to seek qualified individuals that will add a positive impact to our team and help shape the future of Savory.

About the role

We are seeking a creative and experienced Executive Commissary Chef to join the Savory team!

Our Executive Commissary Chef is a strategic and hands‑on culinary leader responsible for overseeing all aspects of commissary kitchen operations. This role ensures consistent delivery of high‑quality food across multiple channels including amenity services, wholesale, catering, tastings, and production. The Executive Commissary Chef partners across management teams to drive operational excellence, develop culinary talent, and implement systems that support scalability, efficiency, and innovation.

Our ideal candidate has proven experience as an Executive Commissary Chef at a restaurant or with a catering group and will anticipate and address the needs of the company and our clientele with a heavy focus on hospitality, exceptional quality, service, health and safety standards, and team growth.

Position Objective

The Executive Commissary Chef is the culinary mastermind behind all catering and event menus, responsible for overseeing the preparation, production, and presentation of all food items. This role involves extensive management responsibilities including cost control, staff development, and ensuring compliance with health and sanitation regulations.

Essential Duties and Responsibilities

This role provides strong leadership and mentorship to the culinary team, fostering a culture of excellence, collaboration, and continuous improvement. It oversees daily operations to ensure adherence to quality standards, recipes, and production timelines, while also leading planning for holidays, special events, and seasonal menu updates. The position partners with culinary leadership to improve systems, enhance productivity, and support cross‑functional initiatives. A strong understanding of business operations is essential, including managing food and labor costs, analyzing performance metrics, and optimizing inventory. Additionally, the role ensures compliance with all safety, sanitation, and regulatory standards while maintaining exceptional product quality, consistency, and customer experience.

Requirements

• Minimum 7–10 years of progressive culinary leadership experience, preferably in high‑volume commissary or multi‑unit operations.
• Proven ability to lead and develop diverse culinary teams.
• Strong knowledge of food safety regulations and compliance standards.
• Exceptional organizational, planning, and communication skills.
• Proficiency in inventory management, purchasing systems, and cost control.
• Culinary degree or equivalent experience preferred.

Core Competencies

• Leadership & Coaching
• Operational Excellence
• Strategic Thinking
• Business Acumen
• Adaptability & Feedback Integration
• Collaboration & Communication