Executive Chef & Culinary Innovation Candidate

SEEKING A ROLE AS: Executive Chef, Corporate Chef, Culinary Director, or Culinary Product Development leader with a small to mid-sized food processing or food manufacturing company.

IN LOCATION: Currently located in San Diego, California, and open to relocation. Prefers an onsite position but is also open to remote opportunities where appropriate.

SKILLS & ACHIEVEMENTS: A seasoned culinary leader with more than 20 years of experience spanning food manufacturing, hotel food and beverage operations, high-volume catering, and hospitality consulting. Brings extensive expertise in culinary innovation, menu and product development, food safety, supply chain coordination, cost control, and team leadership. Recognized for improving operational efficiency, maintaining high quality standards, and developing products and programs that support revenue growth.

– More than 20 years of culinary leadership experience across food manufacturing, hospitality, catering, and consulting environments
– Expertise in menu and product development, food safety and quality assurance, supply chain management, budgeting, cost control, and culinary operations
– Led, trained, and developed culinary teams of up to 80 employees
– Managed high-volume culinary and catering operations with multimillion-dollar budgets
– Proven ability to control food and labor costs while maintaining product quality, consistency, and service standards
– Experienced in collaborating with clients, vendors, operational teams, and other cross-functional partners

EDUCATION: Associate in Occupational Studies in Culinary Arts from the Culinary Institute of America, 1994.

COMPENSATION: Targeting a minimum base salary in the $150,000 range plus incentives, depending on the position’s responsibilities and location.

If you are interested in speaking with a culinary leader who:

– Can lead and develop a food production, culinary, or product development team
– Brings extensive experience developing innovative products, menus, and efficient culinary processes
– Understands the operational connection between product quality, food safety, supply chain execution, and cost control
– Has successfully managed large teams, high-volume operations, and multimillion-dollar budgets, then…Contact:
Stephanie Mattice
stephaniem@kinsa.com
Worksite Preference:Onsite, Remote
Employment Preference:Permanent, Contract