Executive Chef

Executive Chef 

Job Title: Executive Chef
Reports To: Director of Hospitality Services 

Location: Remote with frequent nationwide travel
Employment Type: Full-Time

Position Summary

The Executive Chef is responsible for driving culinary execution and operational leadership across all Bolton Hospitality divisions, ensuring consistent, high-quality delivery in both structured and rapid-deployment environments.

Reporting directly to the Director of Hospitality Services, this role is accountable for executing all foodservice programs in alignment with company standards, supporting everything from traditional hospitality operations to mobile base camp deployments.

This position serves as the link between strategy and execution—taking direction from leadership and delivering results through strong field leadership, disciplined execution, and a no-compromise standard for quality, sanitation, and performance.

Key Responsibilities

Culinary Execution Across Operations

· Lead execution of all foodservice programs across Bolton Hospitality divisions.
· Ensure consistency in food quality, presentation, and service standards across all environments.
· Execute menus and production plans developed in partnership with the Director of Hospitality Services
· Adapt culinary execution to meet the demands of both structured hospitality settings and field-based operations.

Mobile Base Camp Operations (Grey Sky Vertical)

· Oversee on-site kitchen operations for deployed base camps serving large-scale workforces.
· Lead high-volume meal production in mobile and remote environments.
· Ensure efficient service flow, station setup, and team coordination under demanding conditions.
· Support rapid deployment, setup, and demobilization of mobile kitchen operations.

Food Safety, Sanitation & Compliance

· Enforce all Bolton Hospitality sanitation and food safety standards.
· Maintain strict adherence to HACCP protocols, temperature controls, and safe food handling practices.
· Conduct routine inspections and correct deficiencies immediately.
· Ensure cleanliness and organization across all kitchen and service areas.

Team Leadership & Development

· Lead, train, and manage culinary teams across multiple job sites and environments.
· Drive accountability, urgency, and pride in execution across all teams.
· Support hiring, onboarding, and performance management in coordination with leadership.
· Act as a hands-on leader capable of stepping into any role when needed.

Operational Support & Cross-Functional Alignment

· Collaborate with Supply Chain, Procurement, and Logistics teams to ensure operational readiness.
· Assist with inventory management, ordering, and product utilization.
· Ensure all kitchen equipment is operational, maintained, and used effectively in field conditions.
· Communicate field insights and operational gaps to leadership for continuous improvement.

Cost Control & Efficiency

· Execute food programs within established budget and cost parameters.
· Monitor portioning, waste, and product usage to maintain cost control.
· Identify and implement efficiencies in production and service execution.

Alignment with Director of Hospitality Services

· Execute the systems, standards, and operational direction set by leadership.
· Act as the on-the-ground extension of the Director of Hospitality Services
· Provide real-time feedback to improve menus, systems, and deployment strategies.

Work Conditions

· Remote-based role with frequent travel across Bolton Hospitality operations.
· Fieldwork includes both traditional hospitality environments and rugged outdoor conditions.
· Extended workdays required during deployments and major events.

Compensation & Benefits

· Competitive salary based on experience.
· Travel, accommodations, and per diem provided during deployments.
· Health, dental, vision insurance, and paid time off (PTO).
· Performance-based incentives tied to operational success.

 Qualifications

· 7+ years of progressive culinary leadership experience in high-volume environments.  

· Experience in mobile, remote, or non-traditional foodservice operations preferred.  

· Strong knowledge of food safety, sanitation, and HACCP standards (ServSafe Certification required).  

· Proven ability to lead teams in fast-paced, high-pressure environments.  

· Experience with large-scale food production and batch cooking.  

· Strong leadership, organizational, and problem-solving skills.  

· Ability to adapt across multiple types of hospitality operations.  

· Willingness to travel frequently and deploy on short notice.  

· Ability to lift up to 50 pounds and work extended hours during deployments.