Portfolio Project Chef

Job Summary

The Portfolio Project Chef (also titled Supervising Chef) serves as the operational arm of the National Culinary Director, translating culinary vision and strategy into consistent, scalable execution across a portfolio of corporate dining accounts throughout North America. This role bridges high-level culinary leadership with field-level coaching, ensuring that programs, standards, and initiatives are brought to life at every account. The Portfolio Project Chef is an experienced, formally trained culinary professional who understands the nuances of corporate dining environments and thrives on developing culinary teams at all levels.

Operational Execution & Account Support

• Partner with the National Culinary Director to roll out culinary strategies, seasonal programs, and menu initiatives across all portfolio accounts.
• Support account-level culinary teams remotely and through scheduled engagement, helping assess operations, ensure compliance with brand standards, and provide guidance — distinct from the field-based site evaluation function handled by the Portfolio Field Chef role.
• Troubleshoot operational challenges at accounts and implement corrective actions in partnership with on-site culinary leadership.
• Support the onboarding of new accounts, including setup of culinary systems, workflows, and team orientation.
• Serve as an on-the-ground resource during high-profile events, client activations, or periods of leadership transition at accounts.

Culinary Standards & Quality Assurance

• Ensure consistent adherence to recipe standards, food safety protocols, plating guidelines, and quality benchmarks across all accounts.
• Conduct culinary audits and produce structured reports with actionable recommendations for improvement.
• Collaborate with the National Culinary Director to develop and update standard operating procedures (SOPs), recipe libraries, and culinary playbooks.
• Monitor food and labor cost performance at accounts and work with on-site teams to identify and address variances.

Additional Responsibilities

Chef Development & Training

• Design, coordinate, and deliver culinary training programs for chefs at all levels — from line cooks and sous chefs to senior executive chefs.
• Identify skill gaps across the portfolio and develop targeted development plans for individuals and teams.
• Mentor and coach on-site culinary leaders, providing both formal evaluations and ongoing informal guidance.
• Facilitate workshops, culinary demonstrations, and team-building events that elevate craft and reinforce company culture.
• Support succession planning by identifying and nurturing high-potential culinary talent across the portfolio.

Collaboration & Communication

• Act as a key liaison between the National Culinary Director and account-level culinary teams, ensuring clear communication of priorities and expectations.
• Participate in menu development, product testing, and vendor evaluations as directed.
• Collaborate cross-functionally with operations, procurement, and client services teams to support account goals.
• Prepare and present program updates, training summaries, and account assessments to the National Culinary Director on a regular cadence.

Qualifications

Education & Culinary Credentials

• Culinary degree or diploma from an accredited culinary institute required (e.g., CIA, Johnson & Wales, Le Cordon Bleu, or equivalent).
• Certifications such as ACF Certified Executive Chef (CEC) or equivalent professional credential strongly preferred.
• ServSafe Manager Certification (or equivalent food safety credential) required.

Experience

• Minimum 8–12 years of progressive culinary leadership experience, with at least 5 years in a senior executive chef, regional chef, or multi-unit culinary management role.
• Demonstrated experience managing culinary operations across multiple locations or a large-volume, complex single site (e.g., corporate campus, healthcare system, higher education).
• Substantial background in corporate dining, business & industry (B&I) foodservice, or contract food management strongly preferred.
• Proven experience designing and delivering training programs for culinary teams.
• Track record of managing food cost, labor cost, and operational budgets with measurable results.

Skills & Competencies

• Exceptional culinary knowledge across a broad range of cuisines, cooking techniques, and dietary considerations (allergens, plant-based, wellness).
• Strong organizational and project management skills; able to manage multiple priorities, accounts, and timelines simultaneously.
• Excellent interpersonal and communication skills — equally effective coaching a line cook or presenting to a client.
• Proficiency with culinary management tools, recipe management platforms, and standard MS Office / Google Workspace applications.
• High emotional intelligence and the ability to build trust and rapport with diverse teams across different organizational cultures.
• Analytical mindset — comfortable interpreting financial reports and using data to drive culinary decisions.

This role is primarily based out of a central office or HQ location, with occasional travel to accounts as needed for training events, program launches, or strategic initiatives. Day-to-day work involves a combination of remote collaboration, program development, and structured engagement with account-level culinary teams. The role involves standing for extended periods during culinary sessions and working in commercial kitchen environments during training and demonstrations. Occasional evening or weekend hours may be required to support account needs or special events.