Executive Chef

The Executive Chef oversees all aspects of Culinary Canvass culinary operations, includingmenu development, event execution, kitchen management, and staff leadership. This role reports directly to DIrector of Operations and works closely with the event management and operations teams to ensure every guest experience meets our highest standards of quality. Key ResponsibilitiesCulinary LeadershipLead and inspire chefs, kitchen staff, and event cooks across multiple venues and off-site events. Maintain Culinary Canvass reputation for elevated, beautiful food through attention to flavor, detail, and presentation. Hire, train, and mentor back-of-house staff, fostering professional growth and accountability. Develop seasonal and event-specific menus that align with company vision and client needs. Operational OversightOversee daily kitchen operations, prep schedules, and event execution logistics. Manage food, labor, and inventory costs to achieve target margins. Implement systems that ensure efficiency, quality control, and health/safety compliance. Coordinate with the operations team on equipment, rentals, and event setup. Collaboration & Client ExperiencePartner with the Culinary Canvas team to customize menus and execute tastings. Support client experience through clear communication and a solutions-focused approach. Innovation & GrowthStay current on culinary and event trends to keep menus fresh and relevant. Lead internal tastings and R&D sessions to inspire the team and evolve our offerings. Contribute to broader company initiatives, including new venue development and brand storytelling. Qualifications5+ years of experience as an Executive Chef or Senior Sous Chef in catering, events, or fine dining. Proven success inteam leadership, cost management, and high-volume execution.Creative mindset with a strong sense of design, flavor, and presentation. Excellent organizational, communication, and time management skills. Comfortable balancing hands-on cooking with administrative and strategic responsibilities. ServSafe certification required; culinary degree preferred.Compensation & BenefitsCompetitive salary, commensurate with experience Health, dental, and vision insurance Paid time off and sick leave 401(k) plan Job Type: Full-time Pay: $72,000.00 - $89,000.00 per year Benefits: 401(k) Dental insurance Flexible schedule Health insurance Paid time off Vision insurance Work Location: In person by Jobble

Created: 2026-01-20