Chef Operations Supervisor

Food has lost its soul to modern convenience. And with it, it has lost the power to nourish, inspire, and connect us. So in 2018, CookUnity was founded as the first-of-its-kind platform that connects the world with the source of truly great food: chefs. Today, CookUnity delivers 50 million meals a year from the industry’s best chefs to homes all over the country. Fresh. Ready-to-eat. And crafted with the passion that nourishes body and soul.

Unwilling to stop there, CookUnity is expanding beyond delivery to become an ever-innovating marketplace focused on our singular mission: empower Chefs to nourish the world.

If that mission has you hungry in more ways than one, you’ve found the right job posting.

We’re looking for a hands-on Chef Operations Supervisor to support the launch, stabilization, and ongoing performance of licensed culinary businesses within the market. You’ll work alongside chef-operators to strengthen their teams, processes, and leadership capabilities so they can execute consistently and independently.

As CookUnity’s on-site operational representative, you’ll connect daily kitchen operations with the General Manager, Licensed Operations, and functional partners. You’ll identify risks, coach kitchen leaders, coordinate issue resolution, and ensure corrective actions lead to lasting improvements.

Assigned licensed stores will be your primary focus. As capacity allows, you’ll also support selected strategic chef launches and targeted team-development needs across the market.

This is an on-site role, with scheduled days off primarily falling between Tuesday and Thursday.

• →Lead operational onboarding, kitchen setup, training, production trials, and launch-readiness assessments for assigned licensed stores.
• →Develop kitchen-level launch plans in partnership with the General Manager, confirming readiness across staffing, recipes, ingredients, equipment, workspace, food safety, capacity, packaging, and production handover.
• →Verify that approved recipes and processes can be executed consistently in the production environment, providing structured feedback to Product Development without independently changing culinary intent.
• →Recommend launch go/no-go decisions to the General Manager using objective readiness criteria, and provide hands-on support through launch and ramp-up.
• →Assess daily production readiness, identify risks early, and maintain visibility during critical production periods and volume increases.
• →Coach chef-operators and kitchen leaders on shift planning, production checks, quality reviews, staffing, training, and problem-solving to strengthen independent execution.
• →Develop targeted improvement plans for performance gaps and escalate recurring capability or accountability concerns to the General Manager with clear supporting evidence.
• →Coordinate immediate containment and recovery when issues threaten production, food safety, quality, customer experience, or handover, maintaining clear ownership between operators and CookUnity teams.
• →Maintain issue logs and track problems through root-cause analysis, corrective action, and verified resolution, preventing temporary workarounds from becoming permanent practices.
• →Monitor adherence to approved recipes, cooking temperatures and programs, yields, portions, batch standards, critical control points, and licensed-brand requirements.
• →Partner with Food Safety and Quality Assurance and Product Development on concerns requiring technical support, and verify that corrective actions produce sustained improvement.
• →Maintain operating scorecards covering launch readiness, production-plan attainment, handover, product availability, preventable replacements or production-cap reductions, quality, customer feedback, and corrective-action progress.
• →Track production disruptions, resolution times, repeat incidents, and operator independence to identify opportunities for improvement.
• →Clearly communicate risks, decisions, commitments, accountable owners, and due dates. Use recurring issues and launch retrospectives to improve training, tools, service levels, and operating playbooks.
• →Support other high-value or operationally complex chef launches and targeted team development when licensed-store priorities and capacity permit.

• 7+ years of experience in high-volume culinary operations, commissary production, food manufacturing, catering, restaurant groups, or multi-unit operations.
• Experience leading complex production in a time-sensitive environment.
• Strong understanding of production planning, labor management, throughput, yields, quality systems, food safety, equipment, and kitchen execution.
• Demonstrated experience opening, stabilizing, or turning around culinary operations.
• Ability to diagnose operational problems through direct observation and performance data.
• Experience coaching chefs and kitchen leaders while maintaining clear accountability.
• Strong communication and coordination skills, with the ability to work effectively across chef-operators, corporate functions, senior leaders, and hourly teams.

• Formal culinary training or prior executive-chef experience, supported by strong operational leadership skills.