Culinary Canvas
The Executive Chef oversees all aspects of Culinary Canvass culinary operations, including *menu 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 Responsibilities*
*Culinary Leadership*
* Lead 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 Oversight*
* Oversee 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 Experience*
* Partner with the Culinary Canvas team to customize menus and execute tastings. * Support client experience through clear communication and a solutions-focused approach.
*Innovation & Growth*
* Stay 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.
*Qualifications*
* 5+ years of experience as an Executive Chef or Senior Sous Chef in catering, events, or fine dining. * Proven success in *team 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 & Benefits*
* Competitive salary, commensurate with experience * Health, dental, and vision insurance * Paid time off and sick leave * 401(k) plan
Job Type: Full-time
Pay: $64,426.27 - $77,588.63 per year
Work Location: In person by Jobble
*Key Responsibilities*
*Culinary Leadership*
* Lead 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 Oversight*
* Oversee 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 Experience*
* Partner with the Culinary Canvas team to customize menus and execute tastings. * Support client experience through clear communication and a solutions-focused approach.
*Innovation & Growth*
* Stay 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.
*Qualifications*
* 5+ years of experience as an Executive Chef or Senior Sous Chef in catering, events, or fine dining. * Proven success in *team 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 & Benefits*
* Competitive salary, commensurate with experience * Health, dental, and vision insurance * Paid time off and sick leave * 401(k) plan
Job Type: Full-time
Pay: $64,426.27 - $77,588.63 per year
Work Location: In person by Jobble