Executive Kitchen Director

Careers Opportunities at AVI Foodsystems; Greensburg (IN); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Family culture

Competitive compensation

Health insurance

Dental insurance

Vision insurance

Life insurance

401(k) with generous company match

Paid vacations and holidays

Immense training and growth

Job summary

AVI Foodsystems is seeking an Executive Chef Manager to lead all kitchen and food service operations, ensuring high-quality food preparation, safety compliance, and efficient team management. The role focuses on planning, organizing, and directing culinary operations to deliver exceptional dining experiences.

Responsibilities include team leadership, menu development, procurement oversight, cost management, and adherence to regulatory standards while maintaining a focus on quality and guest

Qualifications

• Proven experience as an Executive Chef or similar management role in food service.
• Strong leadership and team development capabilities.
• Extensive knowledge of food safety regulations and kitchen best practices.
• Excellent organizational and budget management skills.

Responsibilities

• Lead and supervise kitchen staff; hire, train and provide feedback.
• Oversee procurement, receiving, inventory, and stock rotation; audits.
• Assist with budget preparation; monitor food and labor costs; identify savings.
• Refine prep and service processes to optimize quality and productivity.
• Ensure compliance with food safety standards and health regulations.
• Collaborate on menu design, tasting, and updates based on trends.

Skills

Team Leadership

Budgeting & Cost Control

Food Safety Regulations

Inventory Management

Communication Skills

Cross-functional Collaboration

Time Management

Organizational Skills

Job description

AVI Foodsystems is seeking an Executive Chef Manager to lead all kitchen and food service operations, ensuring high-quality food preparation, safety compliance, and efficient team management. The role focuses on planning, organizing, and directing culinary operations to deliver exceptional dining experiences.

Responsibilities include team leadership, menu development, procurement oversight, cost management, and adherence to regulatory standards while maintaining a focus on quality and guest