Coordinator Chef – Vakko Gıda

About the role

Vakko Gıda is looking for an experienced Coordinator Chef to lead all kitchen operations across its locations in Turkey and act as the most senior leader within its culinary organization. The role covers Istanbul, Ankara, Izmir, Muğla (Bodrum and Göcek), Adana, Antalya and Bursa, and leads Executive Chefs who report to it. It combines culinary expertise with strategic vision, commercial acumen and senior leadership.

Key responsibilities

• Define the strategic direction of kitchen operations, set objectives and lead, manage and develop Executive Chefs, including performance evaluation and professional development.
• Ensure consistent quality, recipe, portioning, presentation, production and service standards across locations, assessed through site visits and audits, and drive corrective and continuous improvement.
• Lead menu strategy, oversee new products, menu revisions, recipe standardization and product costing, and use trends, guest feedback and sales data to improve menus.
• Manage kitchen budgets, P&L, food cost and labour cost targets, and improve inventory, purchasing, portion control and waste management; work with Finance and Procurement.
• Lead kitchen planning, design input, workflow, equipment and material selection for new stores, and coordinate budgets, procurement, team structure, training and opening preparations.
• Lead recruitment, development, succession planning and career paths for kitchen leaders, and handle recruitment, promotions, transfers and disciplinary matters with HR.
• Ensure compliance with food safety, hygiene, quality and occupational health and safety standards, and monitor guest feedback and quality performance.
• Collaborate with Operations, Procurement, Finance and HR, and report regularly to senior management on kitchen performance and risks.

Required profile

• 15-20+ years of professional culinary experience, including at least 6-8 years as Coordinator Chef, Corporate Executive Chef, Culinary Director or in a comparable senior role.
• Proven experience managing kitchen operations across a restaurant chain, multi-location F&B business or large culinary organization, and leading multiple Executive Chefs.
• Experience with menu strategy, recipe standardization, product development, food costing and new store openings.
• Bachelor's or associate degree in Gastronomy, Culinary Arts or a related field, supported by culinary diplomas and/or professional qualifications.
• Willingness and availability to travel as required.

Required skills

• Financial acumen: P&L, budgeting, food cost, labour cost, inventory and waste management.
• Knowledge of food safety, hygiene, quality standards and occupational health and safety regulations.
• Proficiency in MS Office applications and good command of English.
• Leadership, communication, negotiation and organizational skills, with strong strategic and analytical thinking.