Executive Chef

Why You Belong Here

At Victoria's Secret & Co, you'll join a world-leading specialty retail brand recognized globally for innovation and excellence in lingerie and fashion. You'll work alongside industry leaders to set the standard for what a retail brand can achieve, placing customers at the center of everything we do to create products and experiences that bring them joy.

We believe everyone deserves a place where they truly belong. We celebrate individuality and know that your passion, experience, and unique perspective strengthen our team and business. Here, you'll be empowered to perform, grow, and engage through unmatched opportunities to develop your skills, gain real-world experience, and learn from the best in the business.

Description

Your role:

The Executive Chef provides strategic and operational leadership for all kitchen operations, including café and catering services across one or more locations. This role is accountable for financial performance, culinary innovation, food safety, and team development. The Executive Chef drives and builds high-performing teams, and partners cross-functionally to deliver exceptional guest experiences aligned with company objectives

Key Responsibilities

• Provide visible, hands-on leadership in daily kitchen and café operations, particularly during peak business periods
• Oversee day-to-day execution of café and catering services, ensuring consistency, quality, and efficiency
• Establish structured communication cadence, including daily briefings, shift transitions, and operational updates
• Design, implement, and enforce standard operating procedures (SOPs
• Ensure compliance with food safety standards, sanitation protocols, labor laws, and company policies (ServSafe certified

Culinary & Menu Development

• Lead creation and execution of café and catering menus, including seasonal and specialty offerings
• Standardize recipes and ensure consistency across all locations
• Drive menu innovation aligned with guest preferences, food trends, and financial objectives
• Oversee catering events end-to-end, including menu planning, presentation, and execution

Financial Leadership

• Own full P&L accountability for kitchen operations, including food cost, labor, and controllable expenses
• Manage budgets, forecasts, and cost-control initiatives
• Drive margin improvement through menu engineering, waste reduction, and supplier optimization
• Analyze financial performance and implement corrective action plans
• Utilize data (sales mix, labor metrics, cost trends to guide decision-making

People Leadership & Talent Development

• Lead, coach, and develop a team of 15+ associates, including exempt, non-exempt, and contingent staff
• Build leadership bench strength, including Sous Chefs
• Oversee hiring strategy, onboarding, and retention initiatives
• Conduct performance management and coaching processes
• Drive a high-performance culture focused on accountability, engagement, and results
• Lead succession planning and talent development initiatives

Vendor & Inventory Management

• Develop and maintain strategic supplier relationships
• Partner with vendors to ensure performance against service level agreements (SLAs
• Build a competitive, cost-effective sourcing strategy
• Oversee inventory management to balance supply levels with budget targets

Continuous Improvement & Strategy

• Lead continuous improvement initiatives focused on operational efficiency and waste reduction
• Identify and implement process enhancements and new concepts
• Partner cross-functionally with internal stakeholders and business partners
• Implement and optimize kitchen systems and technology
• Provide regular reporting, insights, and action plans for leadership

Click here for benefit details related to this position.

Minimum Salary: $67,700.00

Maximum Salary: $88,830.00

VS&Co provides a range of compensation for this role as shown. Your actual salary will be determined by a number of factors, including: your specific skills and experience, geographic region, or other relevant factors.

Qualifications

Your experience:

• 3-5 years of culinary experience, with demonstrated success in menu innovation and food service operations
• 1-3 years of leadership experience managing teams in a high-volume environment
• Proven ability to lead, engage, and develop high-performing teams
• Strong financial acumen, including experience managing budgets and P&L performance
• Experience using data and analytics to drive operational and financial decisions
• Ability to manage multiple priorities in a fast-paced, dynamic environment
• Strong communication and interpersonal skills, including the ability to lead crucial conversations
• ServSafe certification required
• Proficiency in Microsoft Office (Word, Outlook
• Degree in Culinary Arts, Food Service, or preferred equivalent experience
• Ability to stand for extended periods (8-hour shifts with breaks
• Ability to lift up to 30 lbs.
• Flexibility in schedule based on business needs

#LI-SM1

We will consider for employment all qualified applicants, including those with arrest records, conviction records, or other criminal histories, in a manner consistent with the requirements of any applicable state and local laws. Please see links: California Fair Chance Act, Los Angeles Fair Chance Initiative for Hiring Ordinance, Philadelphia Fair Chance Law, San Francisco Fair Chance Ordinance, Los Angeles County Fair Chance Ordinance

An equal opportunity employer, we do not discriminate in hiring or terms and conditions of employment because of an individual's race, color, religion, gender, gender identity, national origin, citizenship, age, disability, sexual orientation, marital status or any other protected category recognized by state, federal or local laws. We only hire individuals authorized for employment in the United States.