VERANDA is a chef-driven corporate dining concept designed to redefine workplace hospitality through exceptional food, thoughtful service, and elevated daily experiences. Inspired by the culinary innovation found in the world's leading corporate dining programs, VERANDA delivers restaurant-quality cuisine in a dynamic environment focused on wellness, performance, and hospitality. At VERANDA, food is more than a convenience—it is a strategic component of workplace culture. Our culinary program is built around fresh ingredients, seasonal menus, healthy options, and engaging dining experiences that energize, inspire, and connect people throughout the workday.
Position Summary:
The Executive Chef serves as the culinary leader of VERANDA's daily operations and is responsible for executing a best-in-class corporate dining program that balances creativity, operational excellence, wellness-focused cuisine, and financial discipline. Reporting to the Director of Culinary Operations, this role is responsible for translating strategic culinary direction into exceptional daily execution. The Executive Chef oversees menu implementation, production, service execution, food quality, labor management, sanitation, and team development while ensuring consistent delivery of an elevated guest experience. The ideal candidate brings strong culinary fundamentals, production expertise, leadership maturity, and business acumen, with a passion for building high-performing teams and operational excellence.
Primary Responsibilities
Culinary Execution & Program Delivery:
Execute the culinary strategy, standards, and menu direction established by the Director of Culinary Operations.
Lead daily culinary execution across all stations, service periods, and food platforms.
Ensure all menu items meet established standards for recipes, presentation, portioning, and quality.
Maintain consistency in flavor, execution, and guest experience across all offerings.
Provide feedback and recommendations to continuously improve menu performance and guest satisfaction.
Menu Development & Innovation Support:
Partner with the Director of Culinary Operations on seasonal menu development, specials, and program enhancements.
Support the development of innovative, globally inspired offerings that drive engagement and repeat visitation.
Ensure menus remain relevant to evolving dietary preferences and wellness trends.
Contribute ideas for activations, chef features, and culinary experiences that elevate the dining program.
Wellness & Nutrition-Focused Programming:
Support menus designed to promote wellness, energy, productivity, and mindful eating.
Prioritize clean-label ingredients, fresh produce, lean proteins, whole grains, and balanced preparations.
Ensure strong offerings for vegetarian, vegan, allergen-conscious, gluten-sensitive, and high-protein dining preferences.
Operational Excellence & Production Management:
Oversee all culinary production, prep, service, and kitchen workflow.
Build systems that enable high-volume execution without compromising quality or consistency.
Maintain readiness across hot line, cold prep, action stations, grab-and-go, and specialty stations.
Ensure disciplined prep, production planning, and service readiness.
Maintain a clean, organized, efficient kitchen environment.
Financial & Business Management:
Manage food cost, labor cost, inventory, and waste reduction.
Maintain strong inventory controls, purchasing discipline, and product rotation.
Analyze performance metrics and identify opportunities for improved efficiency and profitability.
Support menu engineering efforts to maximize value and reduce waste.
Leadership & Talent Development:
Recruit, train, coach, and develop culinary team members.
Foster a culture of accountability, professionalism, teamwork, and continuous improvement.
Mentor sous chefs and emerging culinary leaders.
Conduct performance coaching and development conversations.
Lead by example with strong floor presence and hands‐on operational leadership.
Food Safety & Compliance:- Ensure strict compliance with food safety, sanitation, HACCP, and health regulations.
- Maintain audit‐ready kitchen operations.
- Enforce company policies, safety protocols, and operational procedures.=Qualifications & Experience
- Required 7+ years of progressive culinary leadership experience, including Executive Sous Chef or Executive Chef roles
- Strong experience in high-volume culinary operations
- Proven leadership in managing large culinary teams
- Strong financial acumen, including labor and food cost management
- Experience in menu development and culinary innovation
- Excellent organizational, communication, and leadership skills
- PreferredCorporate dining, luxury hospitality, resort, club, or large‐scale production kitchen experience
- Background in health‐forward or nutrition‐focused culinary programs
- Formal culinary education or apprenticeship
- Experience launching new culinary programs or concepts
- Personal Attributes
- Strong leadership presence
- Highly disciplined and execution‐focused
- Innovative and solutions‐oriented
- Calm under pressure
- Strong operational and business acumen
- Passion for hospitality and talent development
- Commitment to excellence and continuous improvement
Physical Requirements:- Ability to stand for extended periods
- Ability to lift up to 50 pounds
- Ability to work flexible hours, including weekends and holidays, as business needs require
- Ability to perform effectively in a fast‐paced kitchen environment
Why Join:
VERANDAAs Executive Chef of VERANDA, you will help shape a next‐generation corporate dining experience where culinary excellence, wellness, and hospitality converge. This is an opportunity to lead an exceptional culinary team and deliver a food program that elevates workplace culture and sets a new benchmark for employee dining.
Compensation: Competitive salary
