Executive Chef – Healthy Food Concept

job Tittle : Executive Chef - Healthy Food Concept Location: Jeddah Employment Type: Full-timeJob Summary:We are seeking a highly experienced and operations-driven Executive Chef to lead our healthy food brand. The ideal candidate will oversee full kitchen operations, develop innovative healthy menus, manage costs, and ensure high-quality standards. Experience in healthy cuisine, meal plans, and large-scale production is strongly preferred.Key Responsibilities:Menu Development & InnovationDevelop and optimize healthy menus, meal plans, and seasonal items.Create detailed recipe cards, plating standards, and batch production guides.Ensure menus meet nutritional guidelines (calories, macros, allergens).Kitchen Operations ManagementSupervise daily operations: prep, production, packaging, dispatch, and hygiene.Implement SOPs to ensure consistency and efficient workflow.Ensure kitchen readiness for large-volume production.Monitor equipment performance and arrange maintenance when needed.Cost Control & Inventory ManagementMaintain food cost targets and oversee purchasing.Manage inventory accuracy and reduce wastage through root-cause analysis.Implement portion control, forecasting, and batch planning systems.Team Leadership & Staff DevelopmentLead and mentor kitchen staff across all stations.Manage hiring, onboarding, scheduling, and performance evaluations.Conduct training on food safety, hygiene, production efficiency, and recipe accuracy.Quality, Hygiene & ComplianceMaintain world-class quality, taste, and consistency.Ensure compliance with HACCP, SFDA, and municipality standards.Supervise cleaning schedules, safety protocols, and labeling systems.Cross-Functional CollaborationCoordinate with operations, dispatch, and customer service to improve workflow.Work with marketing on new menu launches and campaigns.Collaborate with finance on budgeting and cost control.Reporting & KPIsAnalyze sales performance, wastage metrics, and customer feedback.Prepare weekly/monthly kitchen performance reports.Monitor KPIs: food cost %, production efficiency, wastage %, staff productivity.Qualifications & Experience:5+ years as Executive Chef / Head Chef.Strong background in healthy food, catering, and meal plan production.Proven experience in recipe costing, menu engineering, and operations management.Excellent leadership and communication skills.Thorough understanding of food safety and hygiene regulations.Ability to thrive in a fast-paced, scaling environment.