Job Description

About the Company

PROformanceOM.com is a trailblazer in the rapidly growing $20 billion grab-and-go industry, setting new standards for fresh, healthy, and convenient food options. Powered by proprietary in-house technologies, a state-of-the-art commissary, and a fully integrated distribution and transportation network, PROformanceOM.com delivers exceptional quality and consistency at scale. As an industry innovator and trendsetter, the company is committed to redefining Grab & Go with offerings that support active, health-conscious lifestyles — wherever life takes you.

About the Role

We are seeking a highly skilled and creative Executive Chef to lead our kitchen operations concept. The Executive Chef will oversee menu creation, food preparation, and kitchen staff management, ensuring exceptional culinary experiences that align with our brand’s vision and standards. This role requires a passion for innovative cuisine, strong leadership, and a commitment to maintaining high-quality food and safety standards.

Key Responsibilities

• Plan, direct, and oversee all food operations for this concept of our PROformance Kitchen
• Develop and implement menus in collaboration with the culinary team to ensure quality, variety, and profitability.
• Monitor and maintain food and beverage inventory levels; manage purchasing and vendor relationships to ensure cost-effectiveness.
• Ensure compliance with health, safety, and sanitation regulations.
• Recruit, train, schedule, and supervise food staff, fostering a culture of teamwork, accountability, and excellent customer service.
• Analyze financial reports t o monitor budgets, control costs, and identify areas for improvement.
• Innovation : Stay updated on culinary trends and introduce creative dishes to elevate the menu and attract customers.
• Handle customer inquiries, feedback, and complaints promptly and professionally.
• Ensure all operations comply with local, state, and federal food service laws.
• Prepare and present performance reports and recommendations to senior management.
• Highest Standards : Ensures that all areas meet all safety and housekeeping requirements and standard keeps getting raised.

Qualifications

• Education : Culinary degree or equivalent professional training from an accredited culinary school preferred.
• Experience : Minimum of 5–7 years of culinary experience, with at least 2–3 years in a leadership role (e.g., Executive Chef or Sous Chef).
• Demonstrated leadership ability, with the ability to engage and motivate others
• Excellent financial acumen and ability to manage budgets and control costs.

Skills :

• Strong leadership and team management abilities.
• Exceptional culinary expertise and creativity in menu design.
• Excellent communication and interpersonal skills.
• Ability to thrive in a fast-paced, high-pressure kitchen environment.
• Proficiency in [Microsoft Office Suite]
• Ability to analyze data and make data-driven decisions.

Physical Requirements

• Ability to work in a food production area, including standing for extended periods and lifting up to 70 lbs.

Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

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