Corporate Chef

You survived the line, ran a kitchen, and now you oversee multiple restaurants from a laptop that smells vaguely like truffle oil. You'll develop menus across locations, standardize recipes so they taste the same whether it's the flagship or the airport outpost, and spend half your time in meetings with people who think 'food cost' is a suggestion. The chef coat comes out for photo ops. The rest of the time it's spreadsheets, flights, and telling owners why their 'vision' doesn't work at scale. You traded the adrenaline of the pass for the adrenaline of a P&L — and somehow the P&L is scarier.

Learn the skills

Courses and certifications to get you job-ready

What you'll actually do

• 01Develop and standardize menus across multiple restaurant concepts so location #7 doesn't go rogue
• 02Analyze food costs across the group and wonder how one location burns through avocados that fast
• 03Travel between restaurants tasting dishes and pretending you're not judging everyone
• 04Train executive chefs who think they don't need training because they've been doing this for 20 years
• 05Meet with ownership to discuss new concepts, expansions, and why the numbers don't lie
• 06Handle vendor negotiations at scale — you're buying enough chicken to feed a small country
• 07Attend food industry events where you network with people who also peaked in a kitchen at 2 AM