Executive Chef
On-site · Fort Wayne, Indiana, United States
Job Summary
Executive Chef responsible for leading culinary operations in an institutional, multi-outlet setting (hospital/school/college/senior living/corporate dining). Roles include mentoring management, creating a culture of fun, creativity, and growth; overseeing high-volume, diverse menus; implementing menus with stunning presentation; strong catering experience; and ensuring exceptional food quality and service. Requires supervisory experience as Sous Chef or Executive Chef, high-volume background, institutional facility or multi-outlet experience, impeccable communication, strong restaurant management knowledge, and culinary degree preferred.
Required Qualifications
- 3-5+ years supervisory experience as Sous Chef or Executive Chef
- High volume background
- Institutional facility or multi-outlet experience preferred
- Impeccable communication Skills
- Strong Restaurant Management knowledge
- Thorough knowledge of Menu implementation with STUNNING presentation ideas
- Strong Catering Experience
- Culinary Degree strongly preferred
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