Executive Chef

Key Responsibilities: Oversee daily commissary operations, production schedules, and food preparation across multiple locations. Develop, implement, and maintain standardized recipes, SOPs, production systems, and quality-control procedures. Establish clear systems for inventory, ordering, storage, labeling, food safety, and waste management. Create efficient workflows to ensure consistent product quality, accurate portioning, and timely distribution. Lead, train, and develop the culinary team, establishing clear expectations and accountability. Monitor food costs, labor, yields, and production efficiency, identifying opportunities for improvement. Maintain strict food safety, sanitation, and compliance standards. Collaborate with restaurant and operations leadership to forecast production needs and continuously improve processes.

Qualifications: 5+ years of culinary leadership experience, ideally in a commissary, central production kitchen, catering operation, or multi-unit restaurant group. Proven ability to build and implement systems, procedures, and standardized processes. Strong organizational, planning, and production-management skills. Experience managing inventory, food costs, labor, and food safety compliance. A hands-on leader who can balance high standards with efficient, high-volume production. Strong communication skills and the ability to create structure, consistency, and accountability.

The Ideal Candidate: A detail-oriented, process-driven culinary leader who understands that a successful commissary operation relies on more than great food. They bring structure to complex operations, create repeatable systems, and build a team capable of delivering consistent quality at scale. Wish You Were Here Group is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.