Executive Chef

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

• 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

• 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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