Corporate Executive Chef

Glendale Office

Salary: 135K-145K

Position includes company car or stipend

Company

OVERVIEW

Front Porch is seeking a Corporate Executive Chef to lead the next evolution of culinary technology and production across our communities. This is an industry changing opportunity for a talented, systems-oriented culinary leader and teacher who understands that great food is always about more than recipes-it's about people, accessible process, technology, consistent quality with measurable results via web based transmission and platforms.

The ideal candidate is an experienced multi-unit culinary leader with recent success in modernizing culinary operations by leveraging technology to improve consistency, efficiency, quality, production yields and cost. You are as comfortable programming and training on Lainox combi ovens and blast chillers as you are analyzing production data and developing menus for a connected culinary suite production system. You have demonstrated ability to convert/convince/lead operational teams to embrace culinary technology and kitchen organization changes as a way forward.

This role will continue to lead the development and implementation of culinary operations across Front Porch, from instinct-driven cooking to precision and process-driven excellence. In alignment with Front Porch's culinary standards of excellence, this role collaborates closely with partner regional culinary teams, operations leadership, and technology vendors.

What Makes You Successful:

• Experience training modern culinary operations & monitoring large, complex systems.
• Curiosity in challenging / improving / innovating established traditional processes and techniques
• Strong knowledge of commercial versatile cooking equipment-- specifically the Lainox brand, food production, recipe conversion and standardization, inventory, and cost management geared toward consistent high quality.
• Comfort with technology, digital platforms, equipment programming, and data-driven decision-making, jumping from computer screen to delivery/production environment & back.
• A track record for improving quality, consistency, efficiency, financial performance and resident/guest satisfaction -- stepping out of manual, complex systems toward optimization and simplicity for culinary teams.
• Strong leadership, communication, planning and training skills.

What You'll Do:

• Provide strategic leadership and guidance of successful use of high performance culinary suite units and technology integration across communities ensuring optimized quality and systems from the current to innovative & productive models per Front Porch organizational culinary model.
• Implement, maintain, optimize culinary technology, cooking equipment, production systems, and digital platforms.
• Develop, standardize, and continually refine cycles & programs based on equipment/technology available recipes, and operational systems to align with brand standards and resident preferences.
• Always uphold and advance food quality, safety, and presentation standards in compliance with all applicable health, safety, and regulatory requirements and communicating with Regional supporting as variances are identified
• Mentor, train, and develop regional and community-level culinary teams to strengthen skills, leadership, and innovation capacity.
• Collaborate cross-functionally with procurement, facilities, wellness, and IT teams to integrate culinary systems and technology upgrades.
• Lead initiatives for culinary innovation, menu development, and special event programming that enhance the resident dining experience.
• Represent the culinary function in corporate planning, vendor partnerships, and cross-departmental strategy discussions.
• Foster a culture of creativity, safety, collaboration, and excellence consistent with Front Porch's mission, vision, and values.

Qualifications:

* Bachelor's degree in Culinary Arts, Hospitality, Business Administration, or related field.

* 7 years of multi-unit culinary management experience with strong knowledge of food production systems such as Lainox.

* Experience implementing culinary technology, equipment, and process improvements in the past 10 years.

* California Food Handler/Manager certification (e.g., ServSafe Manager).

* Experience as Chef Vendor/demonstrator/ambassador for innovative culinary technology at national/international level.

Preferred:

• Certified Executive Chef (CEC) or similar professional designation.
• 10+ years of corporate or regional culinary leadership experience.
• Experience in senior living, healthcare, hospitality, or another multi-unit food service environment.