Corporate Executive Chef

Scottsdale, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $100,000.00 - $120,000.00

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

Competitive wages

Flexible Hours

nights off

Weekends off

Summers off

Professional Development

Team-oriented environment

Job Description

SFE, Southwest Foodservice Management, is a reputable company committed to enhancing the school experience through nutritious and delicious meals provided in school cafeterias. Known for their dedication to nourishing students and supporting schools, SFE operates with a mission to fuel students' academic days one meal at a time. The company emphasizes a positive work environment, flexibility in scheduling aligned with the school calendar, and competitive compensation. SFE prides itself on delivering quality food services while fostering a team-oriented culture where associates enjoy nights, weekends, and summers off, making it an ideal workplace for those passionate about working with children and food.

The Corporate Executive Chef role at SFE is a pivotal leadership position responsible for steering the culinary vision and operational excellence across both Southwest Foodservice Management and SLA Management companies. This strategic position requires a comprehensive approach to culinary program development, standardization, and execution to meet the unique demands of each company's brand standards, client expectations, and contractual obligations including Service Level Agreements (SLAs) and Service Fee Expectations (SFEs).

The Executive Chef will lead cross-functional partnerships with Operations, Finance, Sales, Quality Assurance, and Supply Chain teams to ensure culinary consistency, financial optimization, compliance, and client satisfaction across multiple accounts. The role is instrumental in driving innovation, scaling culinary initiatives, and fostering talent development through dynamic training and certification programs. Additionally, this position demands the ability to manage multiple priorities effectively while maintaining organizational rigor and strong communication channels at all levels of the company. The Corporate Executive Chef also plays a vital role in supporting client-facing efforts including audits, business reviews, and sales proposals to leverage culinary excellence as a competitive advantage.

SFE offers a stimulating work environment with a focus on continuous improvement, operational efficiency, and client engagement. The company's culture is built on collaboration, professional growth, and a shared passion for delivering quality foodservice in educational settings. Those joining the team will become part of an organization that values commitment, culinary artistry, and the power of great meals to impact student wellness and success. This opportunity is perfect for experienced foodservice professionals who are eager to lead innovative culinary strategies and contribute to meaningful community outcomes through quality nutrition programs.

Job Requirements

Associates of science in culinary arts degree or BS degree in food service or hospitality management or equivalent experience
Seven years of relevant progressive food service management experience
Experience in multi-unit management preferred
Proven ability to manage culinary programs in contract foodservice settings
Strong operational and financial acumen
Ability to lead and communicate across departments
Excellent organizational and multitasking skills
Proficient with culinary and recipe management software
Commitment to food safety and regulatory compliance

Job Qualifications

Associates of Science in Culinary Arts degree from a recognized culinary school or BS degree in Food Service or Hospitality Management
Seven years of progressive food service management experience may be substituted for a degree
Five years of progressive food service management experience including two years 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
Proficiency with culinary systems, recipe management platforms, and standard office software

Job Duties

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
Develop culinary bench strength in the field through regular culinary meetings, personal development plans, and culinary certification programs
Complete all required reports timely meeting prescribed deadlines
Manage culinary team assignments within budgetary guidelines
Manage SG&A budget responsibly
Serve as culinary subject matter expert for client presentations, business reviews, audits, and RFP responses
Support Sales and Growth teams by developing compliant menus, concepts, and culinary narratives
Conduct site visits, culinary audits, and performance evaluations
Partner with Quality Assurance to ensure compliance with food safety, sanitation, and regulatory requirements
Work closely with Procurement and Supply Chain to ensure approved sourcing, product consistency, and contract compliance
Drive menu innovation balancing scalability, operational efficiency, and financial performance
Develop and deliver training programs for Executive Chefs, Kitchen Managers, and field teams
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 operational excellence