Executive Chef

Eurest Core Values

We believe we’re better together. As one team spanning coast to coast, our core values guide our actions, shape our culture, and define our service.

Hospitality

Great hospitality starts with demonstrating genuine care for others. We do this through great food, thoughtful service, and safe, responsible practices that protect our guests and teams.

Kindness and Respect 

Two words that go hand-in-hand in what our work is truly about: taking care of people. Everyone has a seat at our table. We take the time to understand others and listen, valuing diverse perspectives and responding with compassion and empathy.

Trust 

We earn trust by doing what we say we’re going to do and taking ownership. We understand people count on us to deliver with consistency, honesty, and accountability across every location and line of business.

Innovation 

We embrace fresh thinking and collaboration to find smarter ways to serve. With the flexibility to adapt across industries, we design dining and workplace solutions that move our clients, partners and teams forward.

Excellence 

Excellence is how we operate daily. We hold ourselves to high expectations and take pride in our work. We lead with energy, creativity, and a service mindset that turns everyday into something exceptional.

Job Summary

Are you ready to pioneer culinary excellence on a whole new level? As our Executive Chef, you won’t just run a kitchen.  You will lead high-energy, high-volume culinary operations across dynamic, remote, and rapidly evolving environments. Reporting directly to the General Manager, you will take the helm of kitchen management, craft agile and innovative menus, and adapt to unique infrastructure challenges to deliver unforgettable dining experiences for our client’s workforce.

This is an extraordinary opportunity for an adventurous, visionary culinary leader who thrives on problem-solving, team mentorship, and operational mastery. If you are passionate about pushing creative boundaries, mastering unique operational environments, and building vibrant workplace communities through outstanding hospitality, this rewarding role is your ultimate stage.

Job Description

Key Responsibilities:

• Directs day-to-day high-volume culinary and kitchen operations across client dining facilities, temporary food service setups, and remote launch sites
• Plans and executes creative Day-1 and ongoing menus adapted to site and infrastructure constraints
• Spearheads remote launch execution within tight timelines, leveraging modular kitchen solutions, specialized equipment, and third-party partnerships where culinary infrastructure or local staffing is scarce
• Trains, mentors, and supervises kitchen staff in advanced culinary techniques, safe food handling, allergen management, specialized equipment operation, and sanitation standards aligned with company and client commitments
• Establishes and enforces rigorous cleaning, maintenance, and food safety schedules in compliance with company, federal, state, and local regulatory health codes
• Manages inventory, purchasing, and food cost controls for food and non-food supplies to ensure optimal product availability within budget
• Demonstrates real-time problem solving and agility under pressure during operational disruptions to pivot menus and resources seamlessly
• Fosters a welcoming environment by embedding standard guest interaction principles into team daily habits and service culture
• Partners with site leadership and cross-functional teams to resolve operational challenges and support continuous improvement initiatives

Preferred Qualifications and Competencies:

• Degree from an accredited culinary institution preferred; bachelor’s degree or equivalent work experience
• 3-5 years of progressive culinary management experience in high-volume, complex, or unconventional foodservice environments (such as remote launches or modular setups)
• Highly developed culinary skills with comfort in traditional, modern, and multicultural cuisines
• Comprehensive knowledge of food safety, sanitation regulations, menu development, production workflows, and food cost controls
• Proven track record of driving hospitality excellence and guest satisfaction in dynamic, fast-paced environments
• Proven capability to navigate infrastructure constraints and execute remote launch strategies under rapid deadlines
• Strong leadership and people management skills, with the ability to train, mentor, and build high-performing teams
• Proficiency with computer systems and operational applications, including Microsoft Office (Word, Excel, PowerPoint) and Outlook
• ServSafe Certification required (or ability to obtain upon hire)