Executive Chef

The Executive Chef is a senior culinary leader responsible for the overall culinary vision, execution, and success of the operation. This role oversees all aspects of kitchen management, including menu innovation, food quality, operational excellence, team leadership, financial performance, and client/guest satisfaction. The Executive Chef sets the tone for a culture of hospitality, creativity, and consistency, ensuring the kitchen delivers exceptional food experiences aligned with the organization’s values and standards.

Key Responsibilities

Culinary Leadership & Innovation

• Develop and implement seasonal, trend-forward, and client-relevant menus that align with company philosophy (e.g., plant-forward, sustainability, regional inspirations).
• Lead recipe development, tastings, and presentation standards to ensure culinary excellence.
• Act as the brand’s culinary ambassador, representing the company in client meetings, presentations, and external industry events.

Operational & Financial Oversight

• Manage food and labor costs, ensuring profitability while maintaining high quality.
• Oversee procurement, vendor relationships, and inventory systems.
• Ensure compliance with food safety, sanitation, and regulatory standards.
• Develop and monitor kitchen operating procedures for consistency and efficiency.

Team Development & Culture

• Recruit, train, and mentor chefs and culinary staff to build a high-performance team.
• Establish a culture of hospitality, respect, and accountability in the kitchen.
• Provide ongoing coaching, recognition, and professional growth opportunities for team members.
• Foster collaboration across front-of-house, operations, and leadership teams.

Qualifications

• Proven progressive culinary leadership experience, including 2+ years in an Executive Chef or senior culinary management role.
• Proven track record in menu development, large-scale food operations, and team leadership.
• Strong knowledge of sustainability practices, nutrition trends, and modern culinary techniques.
• Financial acumen in managing food and labor costs, with demonstrated success achieving budgetary targets.
• Exceptional communication, presentation, and leadership skills.
• Culinary degree or equivalent experience required; advanced certifications preferred.
• Flexibility to work evenings, weekends, and holidays is required

Core Competencies

• Strategic Culinary Vision – Ability to translate brand values into innovative, executable menus.
• Leadership & Mentorship – Builds teams, nurtures talent, and inspires excellence.
• Hospitality Mindset – Prioritizes guest experience in every decision.
• Operational Excellence – Balances creativity with discipline, systems, and consistency.
• Business Acumen – Strong understanding of financial performance and client value creation.

Infuse Hospitality, part of the Phoenix3 Collective portfolio, provides culinary and hospitality solutions for corporate workplaces, specialty venues, and the activation of mixed-use spaces. With a passion for authentic experiences and a commitment to thoughtful innovation, Infuse is redefining how hospitality enhances the places where we work, gather, and connect. Infuse currently operates dining locations nationwide. More information about Infuse Hospitality can be found at Infuse Hospitality |Redefining how hospitality enhances the places where we work.

Don’t meet ALL the requirements but think you have the ability and determination to have an impact in this role? Let us know! Data shows that diverse candidates may be less likely to apply when they do not think they meet all the job requirements, but very few successful candidates possess all the requested skills and experiences. We are a culture of learners, and we want culture accelerators who are willing to learn and grow. If you think that is you and this role fits with your career aspirations, give it a shot!