Director of Culinary Operations

Nutrition Solutions•Tampa, FL

28d•Onsite

About The Position

Nutrition Solutions is a rapidly growing, nationally recognized healthy meal delivery company. We are known for uncompromising quality, operational excellence, and life-changing results for our clients—and our team. Our mission is to transform lives through nutrition, fitness, discipline, and personal development. We invest deeply in our people with best-in-class facilities, leadership development, and performance-based opportunities. The effort you bring directly impacts the career you build here. If you thrive in high-standards environments, love systems and execution, and want to grow personally and professionally—this role is for you. We are hiring a Director of Culinary Operations to own and lead all culinary execution across production, people, systems, and performance. This role is for a disciplined, results-focused leader who thrives in structured environments, moves with urgency, and builds teams and systems that execute consistently at scale. You will provide both strategic oversight and hands-on leadership in a fast-paced, high-output kitchen.

Requirements

6+ years of progressive culinary experience, including high-volume or scaled operations
Formal culinary training in food preparation and kitchen management
Demonstrated experience leading teams and enforcing standards
Ability to stand and walk for extended periods (8+ hours as needed)
Ability to lift, carry, and place up to 60 lbs
Comfortable handling large pots, food containers, and walk-in coolers
Comfortable working in a fast-paced, physically active environment

Nice To Haves

Associate’s or Bachelor’s degree in Culinary Science or relevant training preferred, not required
ServSafe Manager Certification preferred (or willingness to obtain)

Responsibilities

Lead end-to-end culinary operations producing tens of thousands of meals per week
Execute weekly and daily production to defined standards and specifications
Own ordering, inventory accuracy, waste reduction, and food cost discipline
Manage vendor relationships and purchasing strategy
Build staffing models, schedules, and labor efficiency across all shifts
Track and report departmental KPIs and production benchmarks
Uphold elite standards for food safety, sanitation, and health code compliance
Maintain a clean, organized, and audit-ready kitchen
Oversee proper use, maintenance, and preventive care of culinary equipment
Hiring for discipline, skill, and cultural alignment
Training and developing team members at all levels
Creating leadership depth and reducing dependency on individuals
Holding teams accountable to standards, deadlines, and performance