Unit Chef

responsible for leading daily culinary operations for an on-site dining account, delivering high-quality, appetizing meals aligned with client preferences and hospitality standards.

Key duties

• Plan menus and oversee full food production from preparation to service.
• Manage inventory, portion control, and food resources.
• Maintain strict food safety and sanitation practices.
• Train, coach, and support kitchen staff while fostering an inclusive, people-first culture.
• Partner with clients and internal leaders to monitor service quality and presentation.
• Support cost management and budgeting, driving continuous improvement in guest satisfaction.
• Model safety, respect, and teamwork across the kitchen.

Qualifications & Skills

• Proven leadership in high-volume kitchen operations.
• Strong menu planning, production management, and food presentation skills.
• Sound knowledge of food safety, sanitation, and compliance.
• Inventory and cost-awareness with attention to detail.
• Effective coaching and communication to develop a strong team.