Head Executive Chef

Description

The Head Executive Chef is responsible for high-level strategic culinary management and overall kitchen operations. This pivotal role oversees a diverse portfolio of food programs, including daily community meals, Child Hunger initiatives, Medically Tailored Meals (MTM), high-end catering, and disaster feeding. The ideal candidate blends elite culinary skills with nutritional science, focusing on creating delicious, balanced, and nutrient-rich dishes tailored to specific wellness and medical needs.

Culture & Leadership

• Recruit, hire, train, and mentor the kitchen brigade (Executive Chefs, sous chefs, cooks, prep cooks, and stewards).
• Workplace Culture: Foster a positive, collaborative, and respectful work environment. Manage staff schedules, labor costs, and performance evaluations.
• Culinary Education: Teach and train staff on nutrition, healthy cooking techniques, and the benefits of "food as medicine."

Culinary Vision & Menu Engineering

• Culinary Vision: Develop strategic menu design based on guest expectations, cost targets, and global culinary trends.
• Food as Medicine: Develop nutrient-dense menus tailored to specific health goals, caloric requirements, or medical restrictions (e.g., gluten-free, low-sodium, diabetic-friendly).
• Creative Resourcefulness: Utilize strong culinary techniques and creativity to transform donated food into high-quality, delicious meals for our neighbors.
• Nutritional Analysis: Collaborate closely with registered dietitians to align meals with health objectives; calculate and track macronutrient ratios and caloric content.

High-Volume Operations & Production

• Large-Scale Execution: Execute daily production sheets to meet high-volume targets, maintaining strict flavor, texture, and quality profiles across large batches.
• Industrial Equipment Mastery: Expertly operate and train staff on heavy industrial kitchen equipment, including tilt skillets, kettles, blast chillers, and combi ovens.
• Standardization: Create new recipes, standardize cooking procedures, and define distinct plating and presentation standards for various programs (from community feeding to high-end catering).
• Food Safety, Sanitation & Compliance: Quality Control: Conduct sensory evaluations (taste, smell, appearance) of every batch before distribution to ensure it meets established standards. Strict Compliance: Enforce rigorous food safety, hygiene, and health code regulations (HACCP, ServSafe, and local health department standards).
• Inventory & Waste Management: Oversee ingredient sourcing, selecting high-quality, fresh inputs. Manage strict "First-In, First-Out" (FIFO) rotation of bulk ingredients to minimize food waste.
• Audit Readiness: Ensure the kitchen consistently passes all internal and external health department inspections and safety audits. Maintain a spotless workspace and oversee deep-cleaning schedules.

Requirements

• EDUCATION AND EXPERIENCE:
  • Culinary Education: Degree from an accredited culinary school is required.
  • Professional Experience: A minimum of 5–10 years of experience in a professional, high-volume kitchen.
  • Leadership History: Proven track record as an Executive Chef, Head Chef, or Culinary Director—ideally blending high-volume production (e.g., catering, institutional, hotel, or commissary) with nutritional/dietary healthcare cooking.
  • Food Safety Certification: Valid ServSafe Manager Certification is required.
  • Nutritional Credentials: Certification in Nutrition, Dietetics, or a related field is highly preferred.
• NUTRITIONAL CREDENTIALS AND TECHNICAL SKILLS:
  • Nutrition Science: Deep understanding of nutritional science, superfoods, functional ingredients, and how various cooking methods affect nutrient bioavailability.
  • Dietary Mastery: Advanced knowledge of food allergies, sensitivities, and medical dietary restrictions. Proven ability to transform "restrictive" diets into diverse, exciting, and aesthetically pleasing meals.
  • Healthy Techniques: Mastery of cooking techniques (e.g., steaming, poaching) that preserve nutrient integrity.
  • Industrial Operations: Proficiency with industrial, high-capacity kitchen equipment (tilt skillets, kettles, blast chillers, combi ovens).
  • Culinary Mathematics: Advanced mastery of batch-cooking math, including the precise scaling of recipes up or down while maintaining flavor and texture profiles.
  • Agility: Comfortable pivoting menus dynamically based on changing health data, donation variations, or seasonal availability.
• MORE CORE ATTRIBUTES AND INTERPERSONAL SKILLS:
  • Mission Alignment: Excels in a fast-paced, evolving environment and demonstrates a deep passion for community impact. Fully embraces Feeding Tampa Bay's (FTB) commitment to treating all people with equity and respect.
  • Leadership Style: Strong operational efficiency, high emotional intelligence, adaptability, and excellent mentoring skills.
  • Work Style: Self-starter who can work independently, collaborate seamlessly as part of a cross-functional team, and handle multiple complex tasks simultaneously.
  • Execution: Excellent time management, organizational, and prioritization skills.
• PHYSICAL & LOGISTICAL REQUIREMENTS:
  • Physical Demands: Regularly required to stand for long periods, walk, reach with arms and hands, climb, balance, stoop, kneel, crouch, or crawl.
  • Lifting Capacity: Ability to safely lift and move up to 50 lbs.
  • Schedule Flexibility: Ability to work a flexible schedule, including occasional nights, weekends, and holidays as operational needs dictate.
  • Mission Mobility: At least 18 years of age with a valid driver's license and the ability to meet company driving guidelines. Willing to actively participate in hands-on mission-driven programs, such as mobile food distribution initiatives and disaster relief operations.
• SCOPE OF ROLE AND INTERNAL REQUIREMENTS:
  • Ability to perform other duties as assigned by leadership.
  • Willing to actively participate in mission-driven programs, such as food distribution initiatives and disaster relief operations as needed.
  • All internal candidates must be in good standing with no corrective actions within the last 90 days.