Executive Chef

Chez Hospitality Group LLC seeks an Executive Chef to lead culinary operations across the company. This leader will build and develop the culinary team, plan and execute events and recurring food services, and maintain consistent standards for food quality, safety, labor, purchasing, and reporting across locations. The position reports to ownership and works closely with operations and sales leadership. Regular travel among company kitchens, event venues, and service locations in Massachusetts and Connecticut is expected.

Responsibilities

• Lead, hire, train, schedule, coach, evaluate, and, when necessary, discipline culinary team members in coordination with company management and established personnel policies. Build clear coverage and succession plans across locations.
• Direct culinary planning, production, transport, setup, and execution for catered events and ongoing food service programs. Review event orders, staffing, production timelines, dietary needs, and service standards with the relevant teams.
• Develop menus, recipes, portion specifications, production standards, and costing that balance quality, guest needs, capacity, and profitability. Maintain consistency across kitchens and service lines.
• Ensure complete, accurate inventory counts on the required schedule; investigate variances and submit results through designated company channels by deadline.
• Forecast food, packaging, and supply needs; prepare orders and obtain required management approval before purchases or vendor commitments. Maintain vendor relationships within approved budgets and purchasing authority.
• Establish practical systems with management for forecasting, production, handoffs, training, recordkeeping, and continuous improvement.
• Keep kitchens, storage, vehicles used for food service, and equipment clean, functional, and inspection ready. Arrange preventive maintenance and promptly escalate repairs, safety hazards, or compliance concerns. Follow applicable state and local food safety and workplace requirements.
• Monitor food waste, spoilage, yields, labor hours, overtime, food cost, guest feedback, and quality. Provide timely, complete updates with causes, corrective actions, and follow-through.
• Serve as the senior culinary lead during critical events and service periods while developing managers and leads who can operate independently.

Qualifications

• Substantial leadership experience in catering, multi-site food service, banquet operations, commissary production, or a similarly complex culinary setting.
• Demonstrated ability to hire and develop teams, cost menus, manage inventory and purchasing, run simultaneous services, and maintain reliable food safety systems.
• Strong communication, scheduling, budgeting, and reporting skills; comfort using shared operational systems and spreadsheets.
• Current food protection manager certification, or ability to obtain it promptly; ability to meet any location-specific certification requirements.
• Ability to travel among operating locations and work some evenings, weekends, and holidays according to event schedules.

Pay: $75,000.00 - $88,100.00 per year

Benefits:

• Health insurance
• Paid time off

Work Location: In person