Corporate Executive Chef

The Corporate Executive Chef serves as the strategic culinary leader for our multi-unit restaurant group, including Jaxx International Grill, Rizzoni’s and Texas de Brazil.

Corporate Executive Chef

Job Summary:

The Corporate Executive Chef serves as the strategic culinary leader for our multi-unit restaurant group, including Jaxx International Grill, Rizzoni’s and Texas de Brazil. This role is responsible for defining and maintaining the overarching culinary vision, driving menu innovation, and ensuring rigorous brand standards across all locations. 

The incumbent provides high-level oversight of kitchen operations, bridging the gap between creative conception and operational execution. By championing food safety management and meticulous quality control, the Corporate Executive Chef ensures that every dish meets the highest benchmarks for taste, portion consistency, presentation, and delivery.

Duties and responsibilities include but are not limited to the following:

Duties and Responsibilities

The Corporate Executive Chef is responsible for the following key functional areas:

1. Strategic Menu Innovation & Culinary Development

• Brand-Specific R&D: Conduct continuous market research and trend analysis to curate innovative menus that align with the unique brand DNA of Jaxx International Grill, Rizzoni’s, and Texas de Brazil.
• Conceptual Design: Lead the development of seasonal menus, limited-time offerings (LTOs), and event-specific culinary programs to drive guest engagement and revenue.
• Recipe Standardization: Direct the testing and finalization of recipes, ensuring precise documentation.
• Culinary Manuals: Author and maintain comprehensive technical manuals for all approved recipes, including step-by-step preparation guides, plating photography, and specifications.

2. Brand Integrity & Quality Excellence

• Standardization Oversight: Implement rigorous systems to ensure every dish across all locations consistently meets established benchmarks for flavour profiles, portioning, visual aesthetics, and temperature.
• Presentation Innovation: Champion contemporary garnishing and plating techniques to elevate the visual appeal of the group’s culinary offerings.
• Packaging & Presentation Strategy: Direct the selection and implementation of premium To-Go packaging solutions that ensure food integrity during transport while reinforcing brand recognition and aesthetic standards
• Audit & Calibration: Conduct regular "line checks" and tasting audits at all restaurant branches to maintain a uniform standard of excellence.

3. Operational Leadership & Talent Management

• Human Capital Optimization: Collaborate with unit chefs to determine optimal production schedules and labour requirements, ensuring kitchen efficiency without compromising service quality.
• Roster Strategy: Review weekly labour schedules to ensure staffing levels align with forecasted volumes and budgetary constraints.
• Training & Mentorship: Design and deliver advanced training programs for kitchen staff, focusing on technical skills, equipment proficiency, and adherence to brand regulations.
• Culture & Communication: Cultivate a high-performance culture of professional respect and teamwork. Effectively cascade corporate promotions and operational updates to all Back-of-House (BOH) teams.
• Guest Engagement: Act as a brand ambassador by interacting with guests during high-profile events or as necessary to ensure a premium dining experience.

4. Food Safety, Compliance & Risk Management

• Food Safety Management System (FSMS): Architect and enforce a robust food safety management system across the group, ensuring 100% compliance with HACCP, OSH, and local health department regulations.
• Sanitation Governance: Monitor and audit sanitation practices daily to mitigate biological, chemical, and physical hazards.
• Supply Chain Quality Control: Verify the integrity of all incoming raw materials, managing vendor quality to ensure only premium products enter the production line.
• Facilities Oversight: Conduct formal inspections of BOH facilities and equipment; coordinate with maintenance teams to ensure all assets are functioning at peak efficiency.
• Proactive Asset Management: Implement and oversee a preventative maintenance program for all kitchen equipment and facilities, transitioning operations from a reactive to a proactive service model to minimize downtime and ensure peak efficiency.

5. Financial Stewardship & Cost Optimization

• Financial Analysis: Perform detailed menu engineering and recipe costing, factoring in labour, overhead, and volatile ingredient prices to maximize profitability.
• Strategic Sourcing: Provide data-driven recommendations for product selection and procurement to leverage economies of scale across the three brands.
• Waste Mitigation: Monitor production yields and implement waste-reduction strategies to maintain theoretical vs. actual food cost targets.

Performs other related duties as required.

Qualifications:

• An undergraduate degree in Culinary Arts/Management or equivalent certification from a recognized institution.

Experience:

• A minimum of five (5) years’ experience in a similar position.

Licenses and Certificates:

• Police Certificate of Character.
• Valid Food Badge.

Key Competencies and Skills:

• Knowledge of HACCP requirements and implementation.
• Ability to use Point of Sale (MICROS) system.
• Computer proficiency.
• Strong knowledge of front and back of house operations including food and beverage, staff supervision, inventory and food safety.
• Strong knowledge of food, health and safety regulations and standards.
• Sound knowledge of Budgeting, Cost Management and Inventory.
• Ability to generate innovative and creative ideas.
• Dependability.
• Initiative: a willingness to take on responsibilities and challenges.
• Adaptability/Flexibility: ability to be open to change especially in the workplace.
• Leadership: a willingness to lead, take charge, and offer opinions and direction.
• Ability to accept criticism and deal calmly and effectively with high-stress situations.
• Team player.
• Strong interpersonal and customer service skills.
• Strong supervisory skills.
• Strategic and problem-solving abilities.
• High degree of organization with the ability to work well and multi-task in a challenging and fast-paced environment.
• Excellent communication skills both written and oral.
• Time management.
• Sound decision making skills.
• Active listening skills.

Work Environment:

The role requires:

• A vehicle in good working condition as mobility across the restaurants is required.
• Walking and standing during entire shifts.
• Reaching, bending, stooping.
• Lifting and carrying items such as service trays weighing up to 40lbs.
• Ability to tolerate sudden changes in temperature.
• Ability to tolerate frequent immersions of hands into freezer and handling frozen items.
• Ability to be exposed to smoke, steam and high temperatures.
• Some exposure to hazards including but not limited to cuts, trips, slips, falls and burns.
• Some exposure to hazardous cleaning chemicals and supplies.
• Some exposure to individuals under the influence of alcohol.
• Ability to rotate across all restaurant branches.
• Limited / no allergies.