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Leading the kitchen brigade and evolving the menu are core to this Executive Chef role, which balances high culinary craft with a casual, accessible dining concept. The successful candidate will own kitchen operations, cost control, team building, and supplier sourcing, all aligned with the company's sustainable, ingredient-first philosophy.
Our Client is a nature-forward bakery and bistro brand rooted in fermentation, stone-milled grains, wood-fire cooking, and seasonal ingredients. They are celebrated for their 72-hour wild-sourdough bread, wood-fired dishes, and thoughtful farm-aligned cuisine.