Corporate Executive Chef Job at Millman Search, Gulf Shores, AL

  • Millman Search
  • Gulf Shores, AL

Job Description

Job Description

Corporate Chef

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Confidential search — multi-unit coastal restaurant group

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

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Compensation

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

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About the group

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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.

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Position summary

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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.

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Responsibilities

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

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

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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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