Executive Chef

Culinour® is a specialty company under the umbrella of Phoenix3 Collective, headquartered in Boston. Phoenix3 Collective is renowned as a strategic growth partner that accelerates businesses in the distributive and lifestyle service sectors, particularly focused on industries such as healthcare, behavioral health, senior living, and corporate environments. Phoenix3 Collective is led by a diverse team of business builders, disruptors, entrepreneurs, and experienced operators who provide decisive direction, critical resources, and capital fueled by decades of successful leadership and innovation across these markets. More information about Phoenix3 Collective is available at www.phx3.com.

Culinour® is currently seeking a results-driven, visionary, and operations-focused Executive Chef to join their team. This role is a crucial leadership position within a client facility, tasked with developing and implementing culinary solutions that meet and exceed the needs and tastes of customers. This role reports directly to the Director of Hospitality (General Manager) with a dotted reporting line to the Chief Culinary Officer. The Executive Chef will have a profound impact on customer satisfaction and the cultivation of long-term, thriving customer relationships.

The Executive Chef will be responsible for designing and preparing high-quality, well-balanced meals that satisfy patient dietary requirements, ensuring consistency in flavor, presentation, and strict adherence to approved menus. The role demands oversight of daily kitchen operations to maintain safety, efficiency, and compliance with health department sanitation standards. The Executive Chef will lead, supervise, train, and develop culinary team members, fostering a professional, positive, and hospitality-driven work environment that supports team morale and exceptional service.

In this position, the Executive Chef will manage food production through effective batch cooking, quality control, and timely meal service with close attention to proper portioning, temperature accuracy, and accommodating dietary restrictions and patient preferences. In addition, the role involves supporting inventory by monitoring stock levels, ordering and receiving products, and accurately predicting production needs to meet food and labor targets. Collaboration is key, as this individual will work closely with kitchen leadership, servers, and cross-functional teams to ensure seamless service and elevated guest satisfaction, while maintaining strong relationships with client partners and supporting sourcing strategies that align with organizational values and community-based food systems.

Moreover, the Executive Chef will engage in regular communication with culinary leadership, supply chain partners, and Chef Council to identify innovative sourcing opportunities and strengthen regional supplier partnerships. Participation in required facility training, leading staff development, and supporting compliance with state and federal regulations form another essential component of the role. This individual will often assist in daily kitchen functions and serve as the Dining Supervisor when required. Commitment to continuous growth is emphasized through regular engagement with industry peers, culinary institutions, and influential chefs to stay updated with emerging trends and elevate program quality.

This position requires a minimum of 7 years of relevant professional experience, with at least 3 years in a management or leadership role. Culinary expertise is essential, including proficiency in food preparation techniques, culinary trends, flavor combinations, and diverse cuisines. Certification by the American Culinary Federation (ACF) or the Culinary Institute of America (CIA) is preferred. Strong leadership skills, operational knowledge, effective time management, adaptability, and creativity are critical traits for success. The candidate must demonstrate familiarity with food safety practices and health regulations, specifically holding Serv Safe Certification. Proficiency in culinary software or the ability to quickly learn new technologies is expected. The physical demands of the role include the ability to stand for extended periods, work in high-temperature environments, and lift heavy equipment or ingredients up to 50 pounds. Periodic travel may be required for training and broader organizational support.

Culinour® encourages candidates who do not meet all the listed requirements but possess the determination and potential to learn and grow within the role to apply. This commitment reflects the company's culture of continuous learning and a strong dedication to diversity and inclusion through hiring motivated culture accelerators who aspire to make a meaningful impact in their culinary career.