Kitchen Manager/Executive Chef

Responsibilities

• Kitchen Operations & Team Leadership
• Produce, and oversee the production of, all food required for patients on our clinical trials, healthy volunteer studies, and other required deliveries by following precise recipes and formulations.
• Maintain inventory of prepared ingredients and entrees in order to meet delivery needs and fluctuating patient load.
• Maintain kitchen cleanliness, safety, and organization at all times.
• Hire and train additional staff as necessary, in consultation with Operations Team Management.
• Fulfill all food orders with 100% on-time shipments, currently twice per week.
• Ensure kitchen costs — staffing, food, packaging, and facility — remain in line with budget.
• Quality, Compliance & Continuous Improvement
• Adhere to and enforce all HACCP regulations; proactively train staff on protocols without waiting for direction.
• Oversee Faeth Quality Assurance protocols, hygiene policies, and standard operating procedures.
• Consistently identify and implement more efficient and effective methods for meal prep and manufacturing.
• Utilize recipe management software to maintain strict nutritional parameters for all recipes and ingredients.
• R&D Collaboration
• Work closely with R&D chefs to incorporate new dishes to the menu, ensuring quality control and adherence to clinical nutritional guidelines.
• Contribute to recipe development initiatives, creating new formulations aligned with nutritional guidelines provided by the Faeth scientific team.
• Collaborate with scientists to translate emerging metabolic research into practical, patient-ready meal formulations.
• Continuously evaluate existing recipes and ingredients, proactively identifying opportunities to improve nutritional integrity, increase variety, and reduce patient fatigue in regards to company provided foods.

Requirements

• At least 6 years of culinary industry experience, with a minimum of 2 years in a management role.
• Strong base of culinary knowledge with a high level of attention to detail.
• Demonstrated self-motivation and self-reliance: a track record of taking ownership and driving results with minimal supervision.
• Experience with inventory management and cost control.
• Availability to work schedule as needed; this is a full-time position (40–45 hours per week). Current hours are Monday-Friday 7am-3:30pm
• Updated ServSafe Certification.
• Proficiency in recipe management applications, MS Office, and Google Workspace.
• Superior organizational, analytical, and communication skills.
• Passion for cuisine, nutrition, and team leadership.
• A positive, collaborative attitude — you thrive in a mission-driven start-up environment.

Compensation Range

Competitive salary and equity in a well-funded, clinical-stage biotech

Benefits

• 100% remote work and flexible schedule
• Health, dental, and vision for you and your dependents
• Flexible time off
• Generous parental leave
• Traditional and Roth 401k
• Mission oriented, remote first culture

Company Information

We are an equal opportunity employer, and we value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.

Contact Information

All offers of employment are contingent upon satisfactory completion of a background check and verification of eligibility to work in the United States.

To apply for this job, please follow the instructions provided.