Traveling Executive Chef - DDP Restaurant Group

Job Description

Job Description

Position Description: Job Title: Corporate ChefReports To: Culinary DirectorFLSA Status: Exempt (Salaried)The Corporate Chef reports directly to the Culinary Director and is responsible for overseeing culinary operations across our locations. This includes ensuring the seamless execution of daily kitchen activities, driving menu innovation, maintaining financial and operational excellence, and fostering a collaborative culture among kitchen teams. The Corporate Chef will play a pivotal role in upholding the highest standards of quality, cleanliness, and professionalism while mentoring and developing staff.The responsibilities listed below are indicative of the nature of the position and can be modified due to organizational changes, new business developments, or expansion of the position.Responsibilities:Overseeing Executive Chef, Chef de cuisine and sous chefs of all outletsCoordinate chefs, cooks, and all staff to ensure the highest quality of food and serviceSupport management and kitchen team members with daily tasks to ensure readiness for serviceEnsure smooth opening and consistency of productProvide kitchen teams with coverage of shifts while chefs are on vacation, sick or in the event of a call inMenu ManagementAbility to create, develop, train and execute menu changesWriting new menu itemsCreate and change menu and kitchen systems that help streamline service and vertically integrate time consuming tasks within the companyCollaborate with the FOH team to ensure our restaurant teams are knowledgeable on menu offerings, preparation and allergensCreate and standardize menu items changesAdministrativeOverseeing that each restaurant is maintaining food cost, proper pars and laborContinually update and amend policies and procedures for the BOH operationEnsure kitchen teams are compliant with health codesMaintain food and labor cost using company implemented systemsSet budgets and financial goals according to company expectationsOversee hiring and staffingOversee disciplinary actions when and if needed, including and not limited to:Verbal, written and final warnings; terminationApprove the requisition and purchase of necessary suppliesOversee all ordering or product and communication with vendorsWith company leadership, advise and contribute to the planning of daily, monthly, quarterly and annual Forecast for both revenues and expensesAccountable for meeting or exceeding food cost, labor cost, and other operating expense forecastCosting- periodically macro and micro costingPeriodically looking at PMIX patterns and changesTrainingTraining staff to execute new menu itemsCoaching and training BOH staff with proper recipesManage training of all BOH staff members.Maintaining StandardsImplement and maintain daily food preparation and quality control standardsMaintain high standard of safety and sanitation in the kitchenTeach, mentor and motivate the kitchen staff to uphold and exceed the highest standards of communication, quality, consistency, and executionHold Chefs accountable for maintenance of all kitchen equipment and facilitiesHold Chefs accountable for routine maintenance schedules for equipmentOversee management and maintenance food inventory at appropriate levelNew ProjectsOversee the pre-opening and opening of new projects, including:Vendor setup and communication.Equipment and smallwares procurement.BOH team hiring and training.Development of station maps, prep lists, and side work sheets.Physical RequirementsAbility to stand and walk for extended periods, often for up to 8-12 hours during a shift.Ability to frequently bend, stoop, kneel, crouch, reach, climb stairs, and work in confined kitchen spaces.Ability to lift, carry, push, and pull up to 50 pounds on a regular basis, with occasional lifting of heavier items with assistance.Ability to safely operate and work around commercial kitchen equipment, including ovens, grills, fryers, mixers, slicers, knives, and other food preparation equipment.Ability to perform repetitive motions involving the hands, wrists, and arms while preparing food, handling equipment, and completing administrative tasks.Ability to work in environments with exposure to heat, steam, cold temperatures, cleaning chemicals, loud noise, and slippery or wet floors.Ability to travel frequently between restaurant locations, vendor sites, and new restaurant openings as business needs require.Ability to work a flexible schedule, including early mornings, evenings, weekends, holidays, and extended hours during restaurant openings, special events, or operational needs.Ability to use a computer, tablet, and mobile devices for scheduling, reporting, communication, recipe management, and other administrative responsibilities.Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of this position.About DDP Restaurant GroupDDP Restaurant Group is a collection of hospitality concepts from Chef and Restaurateur Daniel del Prado, operating Martina, Rosalia, Colita, Dexter's, Minari & The Pikok Lounge, Porzana, Flora Room, Therese, and noma hi-fi.

Additional Information: Benefits Available:
Medical, Dental, and Vision Insurance
401(k)
Paid time off
Employee discount
Flexible schedule Job Advertisement: Now Hiring: Traveling Executive Chef for DDP Restaurant GroupJoin DDP Restaurant Group as a Traveling Executive Chef/Corporate Chef, leading culinary excellence across multiple concepts. In this role, you will partner with chefs, drive menu innovation, uphold consistency and quality, and support new openings and key operational needs. This position is a strong fit for a hands-on leader who thrives on variety, collaboration, and high standards.If you’re driven to lead, create, and elevate, apply today! $75,000.00 - $95,000.00 Annually