Traveling Executive Chef HighVolume Fine Dining

Fine-Dining Culinary Standards at Exceptional Volume

Nationwide Travel | $70,000 Base Salary + Monthly Performance Incentive | Six-Figure Total Compensation Potential

Approximately 30 Days On / 14 Days Off | Lodging Provided During Qualifying Deployments

We are seeking an accomplished Executive Chef who can deliver fine-dining-quality food while leading culinary operations producing 1,000 or more meals during a single service.

Volume is essential. Quality is non-negotiable.

This is not a position for a chef whose primary experience is simply producing large quantities of food. We need an Executive Chef with sophisticated culinary skills, a background in fine dining or comparable upscale, quality-focused culinary operations, and the leadership ability to maintain exceptional food standards at scale.

Minimum requirements:

• 10+ years holding the actual Executive Chef title. Head Chef, Sous Chef, Kitchen Manager, and Food Service Director experience cannot substitute for this tenure requirement.
• 1,000+ meals produced during ONE meal service , not combined across a full day.
• Leadership of at least 30 kitchen employees.
• Fewer than four employers during the past ten years.
• Substantial hands‑on professional cooking and culinary leadership experience.
• Demonstrated experience delivering fine-dining or comparable upscale culinary quality.
• Strong scratch‑cooking skills, menu development, recipe execution, and food presentation.
• Direct responsibility for purchasing, inventory, staffing, scheduling, food costs, labor costs, and kitchen operations.
• Willingness to travel nationwide for extended assignments.

Candidates whose experience is primarily administrative management, basic food assembly, reheating prepared meals, or high-volume production without demonstrated culinary quality will not meet the expectations of this position.

Sharp Spoon Network is recruiting Traveling Executive Chefs on behalf of a nationally recognized leader in disaster response, remote workforce support, and large-scale culinary operations.

Assignments may support data centers, disaster recovery, military-support operations, remote workforce camps, and temporary large-scale culinary facilities throughout the United States.

The challenge is distinctive:
deliver the quality, technique, consistency, and presentation associated with fine dining while producing meals at a scale far beyond a traditional restaurant.

We need Executive Chefs who understand that serving 1,000 or more guests does not justify compromising the food.

Successful candidates will bring both culinary craftsmanship and operational discipline. They must know how to create quality‑focused menus, lead scratch‑food production, develop professional cooks, and maintain high standards throughout demanding meal services.

This is a working Executive Chef position. You will lead large culinary teams while remaining actively involved in cooking, tasting, coaching, and quality control.

• Lead production of 1,000 or more meals during individual meal services.
• Develop and execute menus reflecting fine-dining or comparable upscale culinary standards.
• Maintain excellent flavor, seasoning, texture, freshness, temperature, and presentation across large-scale production.
• Direct scratch cooking, ingredient preparation, professional cooking techniques, and large‑batch recipe execution.
• Scale recipes without compromising ingredient quality, culinary technique, or finished‑product consistency.
• Establish tasting, quality‑control, and presentation standards throughout preparation and service.
• Personally evaluate food quality and correct…