Job Description

Corporate Chef

Confidential search — multi-unit coastal restaurant group

Based: Alabama Gulf Shores | Regular travel to Florida and South Carolina

Compensation

$115,000–$135,000 base salary, structured bonus plan, medical coverage, and retirement benefits.

About the group

An established, independently owned group of three high-volume waterfront restaurants on the Gulf and the Carolinas. Scratch coastal and Southern cooking, live entertainment, and a strong guest experience. Peak periods can exceed 500 seats with multiple turns; off-season volume is materially lower. The priority is consistent food quality and kitchen leadership across all three locations.

Position summary

The Corporate Chef is the culinary leader for the group. This is an on-the-floor role responsible for recipes, training, food cost, sanitation, and plate standards. It is not a hotel or banquet position and is not a corporate desk role. Purchasing is structured to avoid vendor conflicts; the Corporate Chef specifies product and quality but does not control vendor relationships for personal gain.

Responsibilities

• Protect the group’s scratch recipes, sauces, dressings, and allergen programs
• Improve food quality and consistency across all three restaurants
• Lead, develop, and hold accountable Executive Chefs and kitchen managers
• Develop, cost, and train recipes; execute menu changes on calendar and to spec
• Own food cost, waste, prep systems, and health-department performance
• Direct high-volume scratch production capable of serving thousands of guests in a day
• Partner with finance (including cost accounting) and General Managers
• Travel on a defined cadence among the Alabama, Florida, and South Carolina locations

Qualifications

• Executive Chef, Chef de Cuisine, or multi-unit culinary leadership experience
• Demonstrated success with Southern and coastal/seafood cuisine at volume
• Culinary degree preferred; proven results required
• Strong ethics, direct communication, and willingness to travel among three restaurants
• Experience managing both peak-season volume and off-season operations

Measures of success

Consistent product across all locations, improved guest feedback on food, food cost at target, stable kitchen leadership, and no vendor conflicts.

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