Traveling Executive Chef: Lead 500+ Meals Nationwide

Sharp Spoon Network; Little Rock (AR); Remote; USD 63,000 - 77,000; Full time

Benefits offered by this job

Lodging provided during deployments

Company-paid travel

Per diem $45 on deployments

Company laptop / cell phone

Job summary

Sharp Spoon Network seeks Traveling Executive Chef to lead kitchen operations for large-scale culinary projects across the United States. You will supervise teams, produce high-volume meals, and ensure quality and safety while deployed in company lodging.

Candidates must have 10+ years hands-on chef experience, manage 20+ staff, and control food costs. This role requires travel nationwide and extended deployments with 12-hour shifts.

Qualifications

• 10+ years of hands-on professional chef experience.
• Experience producing 500+ meals/covers during a single service or event.
• Experience supervising 20+ culinary employees.
• Demonstrated responsibility for food cost and inventory management.
• Labor management, staffing and scheduling experience.

Responsibilities

• Lead high-volume culinary production and kitchen operations.
• Direct culinary teams that may include 30 or more employees.
• Maintain food quality and service standards.
• Manage inventory, ordering and food cost.
• Manage staffing, scheduling and labor.
• Execute menus and accommodate client requirements.
• Train, coach and develop culinary employees.
• Troubleshoot operational challenges.
• Maintain food safety and sanitation standards.
• Ensure large-volume meal production is completed safely and on schedule.
• Work directly alongside the culinary team when needed.

Skills

Hands-on chef experience

High-volume operations

Team leadership

Food cost management

Menu development

Job description

Sharp Spoon Network seeks Traveling Executive Chef to lead kitchen operations for large-scale culinary projects across the United States. You will supervise teams, produce high-volume meals, and ensure quality and safety while deployed in company lodging.

Candidates must have 10+ years hands-on chef experience, manage 20+ staff, and control food costs. This role requires travel nationwide and extended deployments with 12-hour shifts.