Executive Chef

JOUD Coffee

The Role (What this really is)

We are hiring an Executive Chef / Head of Culinary Operations to own BOH execution across all outlets and align the CPU + cafés into one consistent operating system.

This is not a single-outlet Head Chef role. This is a multi-unit leadership role focused on:

standardization

training

auditing

corrective actions

CPU-to-outlet quality control

You will lead and develop our outlet sous chefs and the CPU sous chef, and you will be accountable for consistent guest experience across the network.

Scope

Multioutlet BOH

CPU coordination (via CPU sous chef)

Menu categories include full breakfast, sandwiches, desserts, and other café items

Mix of in-café final cook/plating + CPU supplied sauces/bases/components

What You Own (Core Responsibilities)

1) Culinary Standards & Documentation (the backbone)

You will create and enforce a “single source of truth” for BOH execution:

Master recipes (CPU + café)

Menu build cards (portion grams, assembly order, cook times)

Plating standards (reference photos)

Station SOPs (breakfast station, hot line, pantry, desserts)

Holding rules and discard rules (quality first)

Outcome: no improvisation, no “depends who is on shift.”

2) Training System (train the trainers)

You will build a structured training program led by sous chefs:

Train-the-trainer for all sous chefs + CPU sous chef

BOH onboarding pathway and station certification

Monthly refreshers on top drifting items

Practical skills checks (not just reading documents)

Outcome: every outlet team executes the same way.

3) Multi-Outlet QA: Audits, Scoring, Corrective Actions

You will implement a simple discipline loop:

Weekly outlet BOH audits (scorecard)

Random plate checks against photo standards

Line checks routine (opening + mid-shift)

Corrective action plans (owner + deadline) for repeat issues

Outcome: drift is detected early and fixed permanently.

4) CPU ↔ Outlet Integration (quality gates that protect consistency)

Working with the CPU sous chef, you will implement:

CPU product specs + release checks

Outlet receiving QC (temp, labels, batch/expiry, visual checks)

“Hold/Reject” rules + escalation path

Feedback loop by batch code (what failed, why, fix)

Outcome: CPU variability stops affecting guest experience.

5) Menu Rollouts & Operational Readiness

Lead execution of new items and seasonal changes across all outlets

Controlled rollout plan (pilot → revise → deploy)

Ensure equipment, tools, portioning utensils, and recipes match across outlets

Outcome: launches are smooth, not chaotic.

6) BOH Hygiene, Food Safety & Discipline

Enforce food safety, allergen controls, labeling, and hygiene standards

Ensure BOH areas are clean, organized, and service-ready

Drive a culture of accountability and performance

Requirements

Proven experience in a multi-unit culinary leadership role (Executive Chef / Culinary Ops / Group Chef) OR a strong single-unit operator ready to step up with clear evidence of systems + training capability

Strong breakfast and café operations experience (high-volume, multi-daypart)

Strong ability to standardize recipes and convert them into simple SOPs + training tools

Comfortable leading and coaching multiple teams through sous chefs

Solid food safety knowledge (HACCP discipline)

Strong English communication (Arabic is a plus)

Willing to travel between outlets and work flexible hours during critical periods