The Role at a glance:

We are looking to add an experienced, motivated executive chef for our Lancer Hospitality team. As an executive chef, you will have the opportunity to prepare innovative cuisine and manage BOH operations. This position will be a bench chef for Lancer Hospitality and Corporate Chefs units.

The Bench Chef is a dynamic, high-impact culinary leader responsible for supporting multiple accounts across Lancer Hospitality and Corporate Chefs. This role operates as a floating chef/manager, providing on-site leadership during periods of transition, peak operating times PTO, vacations, or vacancies.

The Bench Chef serves as a stabilizer and performance driver, ensuring continuity in food quality, safety, team leadership, and client satisfaction. This individual partners closely with Chef Managers and operations leadership to uphold brand standards, execute culinary programs, and deliver consistent, high-quality guest experiences and will directly report to District Manager.

What you'll be doing:

Operational Support & Coverage

Provide on-site culinary and managerial leadership during:

• Chef PTO/vacation coverage
• Open or transitional leadership roles
• High-volume or peak operating periods (POT)
• Assume full responsibility of kitchen operations including:
• Production and execution
• Staffing and scheduling
• Ordering and inventory management
• Food safety and sanitation compliance
• AR and accounting as needed – Dependent on leave status to who they are supporting

Culinary Execution & Program Support

• Execute and reinforce Lancer and Corporate Chefs culinary standards, recipes, and menu programs
• Support rollout and consistency of:
• Seasonal menus
• Promotional programs
• Client-driven initiatives
• Partner with Chef Managers to improve:
• Menu execution
• Plate presentation
• Speed of service
  
  

Leadership & Team Development

• Provide hands-on leadership, coaching, and mentorship to kitchen teams
• Support Chef Managers with:
• Training and onboarding
• Performance coaching
• Accountability to standards
• Step in as the acting Food Service Manager/Chef Manager when needed

Standards, Compliance & Financial Performance

Ensure strict adherence to:    

• Health department regulations
• Company food safety and sanitation standards
• Allergen awareness and compliance protocols
• Support locations in achieving:
• Food cost control targets
• Labor efficiency goals
• Waste reduction initiatives
• Identify operational gaps and implement immediate corrective actions

Client & Business Support

• Maintain a strong, professional presence with clients and stakeholders
• Support account teams in delivering contractual expectations and service excellence
• Provide feedback and reporting to leadership on:
• Operational challenges
• Team performance
• Opportunities for improvement

What we're looking for:

Must-haves:

• 3+ years of progressive culinary leadership experience (Executive Chef, Chef Manager, Food Service manager or similar)
• Strong background in multi-unit or high-volume foodservice operations is a plus
• Proven ability to step into new environments quickly and drive results
• ServSafe Certification
• Willingness to travel frequently across assigned regions

Nice-to-haves:

• Experience in contract foodservice, hospitality, corporate dining, or attractions (zoos, museums, venues)
• Experience with menu development and program execution
• Previously worked in a corporate culinary structure

Compensation Range

$74,000/yr + bonus potential #boost #LIGG1

Our Benefits:

• Medical (FT Employees)
• Dental
• Vision
• Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
• Discount Program
• Commuter Benefits (Parking and Transit) 
• EAP
• 401k
• Sick Time
• Holiday Pay (9 paid holidays)
• Tuition Reimbursement (FT Employees)
• Paid Time Off