Executive Chef

The Executive Chef is a dynamic leader responsible for the day-to-day culinary operations, overseeing both our savory kitchen and bakery. This role demands a strategic thinker who can balance creativity with operational excellence while fostering a culture of leadership, collaboration, and professional growth. The Executive Chef will be instrumental in hiring, team development, culinary expansion, quality control, and cost management.

They will drive top-line sales growth by expanding and elevating our culinary program, ensuring that our offerings remain innovative, high-quality, and aligned with brand standards. Additionally, they will engage in various La Colombe culinary initiatives, including workshops and consulting on food and pastry programs across different markets.

Reporting directly to the District Manager of Philadelphia, the Executive Chef will oversee the Sous Chef and Head Baker to ensure seamless kitchen operations, maintain business alignment, and meet key performance indicators (KPIs). This role also involves managing a $3 million annual sales operation and upholding the highest standards of responsibility, quality, ethics, and integrity.

LEADERSHIP & TEAM DEVELOPMENT

* Lead and inspire a team of 20-25, fostering a culture of accountability, growth, and excellence.

* Recruit, mentor, and train kitchen and bakery staff, ensuring strong leadership development within the team.

* Create and implement structured training programs to develop technical skills, reinforce best practices, and uphold company standards.

* Promote a positive and inclusive work environment that encourages collaboration, creativity, and open communication.

* Provide clear direction, feedback, and coaching to team members while maintaining high morale and performance standards.

COMMUNICATION & COLLABORATION

* Serve as a key liaison between the kitchen, bakery, and front-of-house teams to ensure seamless communication and service execution.

* Work closely with Cafe Managers and District Managers to align food and beverage programs with customer demand and business goals.

* Maintain transparent and effective communication with vendors, ensuring timely and cost-efficient procurement of ingredients and supplies.

* Keep teams informed of menu updates, food safety protocols, and operational changes through clear and consistent communication.

* Actively engage in cross-department collaboration to enhance overall guest experience and brand consistency.

CULINARY PROGRAM EXPANSION & INNOVATION

* Spearhead menu innovation by developing new offerings that align with brand identity, market trends, and customer preferences.

* Identify and implement efficiencies in kitchen production to scale operations without compromising quality.

* Lead research on superior ingredients and techniques to elevate food quality while maintaining cost effectiveness.

* Stay ahead of industry trends and incorporate innovative ideas that drive business growth and differentiate our offerings.

FOOD QUALITY & SAFETY

* Ensure consistent execution of food quality and presentation.

* Enforce the highest food safety and sanitation standards, ensuring all storage and handling practices comply with regulations.

* Provide ongoing education and training for both FOH and BOH staff on food safety, allergy awareness, and proper handling procedures.

* Conduct regular audits of food safety protocols, cleanliness, and organization to maintain top-tier operational standards.

BUSINESS & FINANCIAL MANAGEMENT

* Develop and manage an efficient labor schedule that optimizes productivity while controlling labor costs.

* Ensure accurate payroll, invoicing, and cost tracking.

* Monitor and analyze food and labor costs, implementing strategies to maximize profitability without compromising quality.

* Establish and maintain systems for inventory control, waste reduction, and purchasing efficiency.

* Proactively identify opportunities for revenue growth, including product development, partnerships, and community engagement.

REQUIREMENTS

* Food Service Experience: Minimum 5 years as a Sous Chef or equivalent role.

* Leadership & Management: Minimum 3 years in a leadership position with direct team oversight.

* People Skills: Ability to lead with confidence, professionalism, and a positive attitude while fostering a strong team dynamic.

* Ownership & Initiative: Takes personal responsibility for success, drives business growth, and upholds the company's values with integrity.

* Availability: Open availability for mornings, early afternoons, and weekends.

* Travel: Up to 20% travel required for training, events, market research, competitor visits, and company meetings.

* Communication: Professional communication skills, both verbal and written.

* Ability to lift, move, and/or carry coffee equipment up to 40 - 50lbs. Ability to stand, bend, reach, and twist.

Compensation Range:$75,000.00-$85,000.00, plus bonus.