Head Chef
Core
Strategic and hands-on leadership of a large-scale workforce accommodation food service operation serving 500-1000+ daily meals.
Role type
Executive Chef (Mass Service)
Builds
Rotational menus, high-volume food production, and compliant food service operations for corporate workforce facilities.
Domain
Hospitality / Mass Food Service / Workforce Accommodations
Required skills
Menu planning and costing, HACCP/FOODSAFE compliance, Large-volume kitchen management, Team leadership and development, Inventory and resource management, Dietary restriction handling (allergies, vegan, vegetarian)
Preferred skills
Culinary education or Chef designation, Experience in hotels/resorts/restaurants, Proficiency with food service systems and Microsoft Office
Technologies
Microsoft Excel, Microsoft Word, Microsoft Outlook, Food service management systems
Responsibilities
Oversee menu planning, procurement, and production for 500+ to 1000+ daily meals; Enforce food safety standards (FOODSAFE, HACCP); Lead, train, and mentor culinary staff; Manage labor, food, and chemical costs; Supervise kitchen operations across hot, cold, pastry, butchery, and banquet areas.
Seniority
Senior, hands-on IC with strategic oversight