Job Description

MFG is hiring an experienced Corporate Executive Chef for Carbone with a strong work ethic to help set and maintain the highest standards of cuisine and professionalism.

The Corporate Executive Chef is responsible for overseeing the culinary operations across multiple locations within the organization. This role involves menu development, food quality control, staff training, and maintaining high standards of food safety and hygiene. The Executive Chef will collaborate with management to ensure that culinary offerings align with the company’s brand and operational goals.

This role will report to The Director of Culinary Operations.

RESPONSIBILITIES:

• Ensure all food products meet high standards of taste, presentation, and quality across all locations.
• Develop and manage food budgets; analyze food costs and implement cost-saving measures without compromising quality.
• Oversee inventory control, including ordering, storage, and waste management to optimize efficiency.
• Manage menu development holding quality standards set by the company
• Lead a brigade of chefs in daily operations, meetings, financials, and food development
• Consult with local teams, scheduling and managing the chef brigade and hourly staff. Help build a strong kitchen and dish team. Recruit exceptional hourly staff members and ensure they’re properly trained to execute their job duties
• Maintain a safe, secure, and healthy work environment by establishing and enforcing sanitation standards
• Report to the Director of Culinary Operations on operational wins, losses and areas in need of improvement
• Ensure all labor systems are being followed
• Collaborate with corporate leadership on financial planning and budget
• Conduct quarterly menu cost analysis with team review of full menu cost
• Periodically hold compset review in market and stay up to date with what other restaurants are doing
• Assist with developing seasonal menu changes
• Conduct property walkthroughs with leadership teams 
• Create and implement a development plan for the chef position internal growth of teams and path for each chef's success
• Ability to travel to various locations to conduct training, audits, and special events

REQUIREMENTS:

• Minimum 5 years of experience as executive Chef at fine dining restaurant or high volume kitchen
• Culinary diploma or equivalent in experience strongly preferred
• Team-orientated and positive attitude
• Strong written and verbal communication skills, must be able to effectively communicate and relay information to staff
• Strong passion and dedication to food, beverage, and hospitality
• Polished, professional and energetic approach management
• Must be able to support, lead, and motivate staff
• Attention to detail and commitment to quality

BENEFITS:

• Competitive Salary
• Medical/Dental/Vision Insurance with Company subsidy
• Growth Opportunities
• Progressive Paid Time Off
• Parental Leave
• Tuition Reimbursement
• Generous Dining Allowance
• Unlimited Referral Program
• TransitChek Discount

Equal Employment Opportunity 

Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

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