Executive Chef

Lead all day-to-day kitchen operations for a high-volume dining operation serving 350+ people daily across breakfast, lunch, and dinner. Define and execute a global rotating menu strategy, designing seasonal, ingredient-driven offerings that include vegan, vegetarian, halal, and gluten-free options. Oversee a team of 10 kitchen professionals, managing recruitment, scheduling, and performance while enforcing HACCP processes and food safety standards. Own food cost control, inventory management, supplier relationships, and ordering processes, alongside driving sustainability and waste reduction initiatives. Plan and execute 2-3 major company events annually while collaborating with cross-functional stakeholders to ensure food remains central to workplace culture. Monday-Friday working pattern; 10+ years of senior kitchen leadership experience required.