Corporate Executive Chef

Ready to change the world? At SFE, we are fueling students to take on their school day one meal at a time, and we need YOU to help bring those healthy, great tasting meals to their plates every day. With a schedule that follows the school calendar and offers flexible hours, a position in the school cafeteria may be the right fit for you. Competitive wages, nights, weekends and summers off and a great work environment are just a few reasons why our associates join the team. We are looking for individuals who love great food, working with children and being a part of team. _______________________________________________________________________________________________

Summary of Position:

The Corporate Executive Chef provides strategic culinary leadership and operational oversight in support of both SFE (Southwest Foodservice Management) and SLA Management companies. This role is responsible for developing, standardizing, and executing culinary programs that align with each company’s brand standards, client expectations, and contractual Service Level Agreements (SLAs) and Service Fee Expectations (SFEs).

The position partners closely with Operations, Finance, Sales, Quality Assurance, and Supply Chain to ensure consistency, quality, financial performance, and compliance across all accounts while driving innovation, talent development, and continuous improvement.

Qualifications:

• Associates of Science in Culinary Arts Degree from a recognized culinary school (i.e. CIA, Johnson and Wales) or BS Degree in Food Service or Hospitality Management. 7 years of progressive food service management experience may be substituted for a degree. 
• Culinary Arts or BS Degree plus five (5) years of progressive food service management experience, two (2) of which were preferably in a multi-unit setting. 
• Proven experience supporting multiple brands or service models within contract foodservice environments.
• Strong understanding of operations, financial metrics, and contract compliance.
• Demonstrated ability to standardize and scale culinary programs across diverse locations and client types.
• Experience supporting client-facing initiatives, audits, and executive-level business reviews.
• Strong leadership, communication, and cross-functional collaboration skills.
• Highly organized with the ability to manage multiple priorities across two organizations.
• Proficiency with culinary systems, recipe management platforms, and standard office software.

Responsibilities:

• Lead and oversee corporate culinary strategy and execution across both SFE and SLA Management portfolios.
• Develop, maintain, and enforce standardized recipes, menus, production systems, and culinary standards appropriate to each company’s service model.
• Ensure culinary programs meet or exceed all contractual SLA and SFE requirements, including cost targets, service standards, menu commitments, and performance metrics.
• Partner with Operations leadership to support new account openings, transitions, conversions, and remediation plans.
• Collaborate with Finance to manage food cost, labor efficiency, margin performance, and waste reduction initiatives.
• Develops Culinary bench strength in the field through the use of regular Culinary Meetings, Personal Development Plans, and Culinary Certification Programs (Rouxbe).
• Completes all daily, weekly or monthly reports as outlined by VP of Culinary on a timely basis meeting all prescribed deadline. 
• Ensures that their respective Culinary Team completes assignments in a timely manner and within budgetary guidelines.
• Manages SG&A budget in a fiscally responsible manner. 
• Serve as a culinary subject matter expert for client presentations, business reviews, audits, and RFP responses for both organizations.
• Support Sales and Growth teams by developing compliant menus, concepts, and culinary narratives aligned with client needs and bid specifications.
• Conduct site visits, culinary audits, and performance evaluations to ensure quality, safety, and operational consistency.
• Partner with Quality Assurance to ensure compliance with all food safety, sanitation, and regulatory requirements, including HACCP standards.
• Work closely with Procurement and Supply Chain to ensure approved sourcing, product consistency, and contract compliance.
• Drive menu innovation while balancing scalability, operational efficiency, and financial performance.
• Develop and deliver culinary training programs for Executive Chefs, Kitchen Managers, and field teams across both companies.
• Mentor and develop regional and field culinary leaders, supporting succession planning and talent growth.
• Identify and implement continuous improvement initiatives to enhance guest satisfaction, client retention, and overall operational excellence.

We are an Equal Opportunity Employer, Gender/Minority/Veterans/Disabled and participates with E-Verify Employment Eligibility Program