Executive Chef

The Role (What this really is)We are hiring an Executive Chef / Head of Culinary Operations to own BOH execution across all outlets and align the CPU + cafés into one consistent operating system.

This is not a single-outlet Head Chef role.

This is a multi-unit leadership role focused on:

standardization

training

auditing

corrective actions

CPU-to-outlet quality control

You will lead and develop our outlet sous chefs and the CPU sous chef, and you will be accountable for consistent guest experience across the network.

CPU coordination (via CPU sous chef)

Menu categories include full breakfast, sandwiches, desserts, and other café items

Mix of in-café final cook/plating + CPU supplied sauces/bases/components

What You Own (Core Responsibilities)1) Culinary Standards & Documentation (the backbone)You will create and enforce a “single source of truth” for BOH execution:

Master recipes (CPU + café)

Menu build cards (portion grams, assembly order, cook times)

Plating standards (reference photos)

Station SOPs (breakfast station, hot line, pantry, desserts)

Holding rules and discard rules (quality first)

Outcome: no improvisation, no “depends who is on shift.”

2) Training System (train the trainers)You will build a structured training program led by sous chefs:

Train-the-trainer for all sous chefs + CPU sous chef

BOH onboarding pathway and station certification

Monthly refreshers on top drifting items

Practical skills checks (not just reading documents)

Outcome: every outlet team executes the same way.