Culinary Operations & Executive Chef Candidate

SEEKING A ROLE AS: Culinary Operations Manager, Executive Chef, Commissary/Production Culinary Manager, or culinary leadership role with a growing restaurant group, foodservice organization, hospitality company, or food production operation

IN LOCATION: currently living in Carrollton, TX. open to opportunities throughout the Dallas-Fort Worth area and travel up to approximately 50%. worksite preference: primarily onsite or hybrid

SKILLS & ACHIEVEMENTS: Seasoned culinary and operations professional with over 25 years of experience spanning fine dining, high-end catering, Japanese cuisine, restaurant openings, culinary training, purchasing, and day-to-day kitchen operations. brings a hands-on leadership style with particular strengths in building organized, efficient operations, developing teams, implementing procedures, managing costs, and maintaining high standards for food quality and safety.

– over 25 years of culinary experience with leadership across restaurant operations, high-end catering, specialty cuisine, new openings, and culinary training

– strong operational background including kitchen management, team leadership, SOP development, purchasing, vendor relations, inventory, food and labor cost control, and food safety

– experienced in opening and improving culinary operations, establishing systems and workflows, sourcing products and equipment, training teams, and creating efficient day-to-day processes

– extensive Japanese culinary experience, including professional sushi training in Tokyo and hands-on experience with traditional Japanese ingredients, preparation, sourcing, and technique

– versatile background well suited for culinary operations, commissary or central-kitchen environments, restaurant groups, catering operations, and other organizations seeking a strong bridge between culinary expertise and operational leadership

EDUCATION: California Culinary Academy — Culinary Arts (2000). additionally, completed an extensive professional sushi externship in Tokyo, Japan
COMPENSATION: targeting opportunities starting around $70,000 base, with flexibility depending on the scope of the role, growth opportunity, incentives, and overall compensation package

IF YOU ARE INTERESTED IN SPEAKING WITH THIS CULINARY OPERATIONS LEADER WHO:

– brings deep culinary expertise while seeking to contribute at a broader operational and leadership level

– excels at creating organized, efficient kitchen operations through strong systems, purchasing, cost control, training, and team leadership

– offers a unique combination of restaurant, catering, Japanese culinary, opening, and operational experience that can translate well into commissary, foodservice, hospitality, or production-focused environments, then…Contact:
Stephanie Mattice
stephaniem@kinsa.com
Worksite Preference:Onsite, Remote, Hybrid Onsite/Remote Combination
Employment Preference:Permanent, Board