One Haus Hospitality

Position Overview

The Executive Chef is responsible for leading all culinary operations within a high-volume commissary kitchen, ensuring consistency, quality, and efficiency across all prepared foods distributed to multiple retail locations. This role oversees production, team development, operational systems, and financial performance, while maintaining elevated culinary standards.

Key Responsibilities

Culinary & Production Oversight

• Lead all commissary kitchen operations, ensuring quality, consistency, and efficiency across production.
• Monitor and refine production procedures to maintain high standards of food quality and execution.
• Oversee recipe adherence, product specifications, and utilization standards.
• Partner with culinary leadership on seasonal menu development and innovation.
• Ensure all food is prepared, packaged, and delivered to stores according to brand standards.
• Maintain strict sanitation and food safety protocols across all production areas.
• Conduct regular production planning meetings to forecast volume and operational needs.

Team Leadership & Development

• Hire, train, coach, and develop culinary team members across all levels.
• Supervise Sous Chefs and kitchen leadership to ensure alignment with SOPs and production goals.
• Foster a culture of accountability, collaboration, and continuous improvement.
• Lead performance management, including coaching and disciplinary actions when necessary.

Operations & Systems

• Develop and improve production methodologies to increase efficiency and output.
• Oversee inventory planning, purchasing communication, and production scheduling.
• Ensure all operational systems, procedures, and documentation are consistently followed.
• Maintain organization and workflow across commissary production.

Financial & Labor Management

• Partner with leadership to manage food cost, labor, and operating expenses.
• Create and manage weekly labor schedules aligned with production forecasts.
• Ensure proper portioning, yield management, and cost controls.
• Oversee inventory processes and period-end reporting.

Qualifications

• 3+ years in a senior culinary leadership role within a high-volume, quality-driven environment
• Culinary degree or equivalent experience
• Strong leadership and team development experience
• Experience managing large-scale production or commissary operations
• Knowledge of food safety, sanitation, and regulatory standards
• Proficiency in Microsoft Office

Preferred

• Bilingual (Spanish)
• Experience in multi-unit or retail food distribution environments