We are looking for an experienced Executive Chef to lead and elevate the culinary program of a high-volume, premium corporate dining operation. In this role, you will take full ownership of a newly built, modern kitchen and oversee a dynamic food program serving 350+ people daily across breakfast, lunch, and dinner. You will lead a team of 10 kitchen professionals and design a global rotating cuisine that delivers both variety and consistently high quality.
This is a unique opportunity to shape a food experience from the ground up in a fast-paced environment where dining is central to company culture, combining creativity, operational excellence, and scale.
Responsibilities
- Lead all day-to-day kitchen operations, ensuring excellence in food quality, consistency, and service
- Define and execute a global rotating menu strategy, delivering diverse and engaging culinary experiences
- Design seasonal, ingredient-driven menus using high-quality, locally sourced products where possible
- Embed dietary inclusivity into all offerings, including vegan, vegetarian, halal, and gluten-free options
- Oversee and enforce the highest standards of food safety, hygiene, and compliance
- Implement and manage HACCP processes and food safety systems
- Own food cost control, inventory management, supplier relationships, and ordering processes
- Drive initiatives around sustainability, waste reduction, and responsible sourcing
- Recruit, lead, and develop a team of 10 kitchen professionals, including scheduling and performance management
- Plan and execute 2-3 major company events annually, alongside ongoing internal catering needs
- Collaborate with cross-functional stakeholders to ensure food remains a core part of the workplace experience
Requirements
- 10+ years of senior kitchen leadership experience, P&L ownership, and leading diverse teams
- Proven experience managing high-volume food operations
- Strong background in global or multi-cuisine environments and menu development
- Demonstrated ownership of P&L for a food operation of meaningful scale
- Experience leading and developing diverse kitchen teams
- Food Safety & Hygiene certification (minimum Level 3 equivalent)
- Hands-on experience with HACCP implementation
- Strong understanding of local food safety regulations in Turkey (ISO 22000 is a plus)
- Excellent leadership, organizational, and communication skills
What You’ll Get in This Role
- Monday-Friday working pattern
- Opportunity to lead a new, fully equipped kitchen
- Ability to shape and own a high-impact culinary program from the ground up
- High level of creative freedom in menu design and food strategy
- A culture where food is treated as a central part of the employee experience, not a support function
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