Executive Chef - High Volume Catering
About The Position
SailFuture is hiring an Executive Chef to lead the full culinary operation of True North Nutrition, which produces elevated school lunches, full-service catering, and premium food products for retail and wholesale. All profits are donated to a nonprofit private school to lower tuition and widen access. The role oversees food, systems, staff, and business growth, with autonomy to build a culinary brand and revenue that supports students’ education. The operation currently serves about 400 school lunches a day across five schools, with a goal of exceeding 1,000 meals daily, alongside catering and retail products. The Executive Chef leads culinary staff, interns, and externs and reports to the Head of Staff. Compensation is $70,000 to $90,000 plus performance incentives tied to growth and profitability.
Requirements
- At least 5 years of progressive culinary leadership.
- Experience running high-volume production or commissary kitchens.
- Budgeting, forecasting, and cost-management skills.
- A record of building teams and developing leaders.
- ServSafe Manager Certification, or the ability to obtain it upon hire.
- An entrepreneurial, “whatever it takes” mindset and a passion for business as a force for social impact.
Nice To Haves
- Catering, food manufacturing, or multi-unit food service experience.
Responsibilities
- Lead every part of True North Nutrition’s culinary operation.
- Design and run an elevated school lunch program, starting at about 400 meals a day across five schools.
- Build production systems that maintain quality at scale.
- Develop seasonal menus, standardized recipes, and production schedules.
- Maintain compliance with food safety, sanitation, licensing, health, National School Lunch Program, and DOE rules.
- Grow lunch volume from 400 to over 1,000 meals a day.
- Build a profitable catering operation for corporate, nonprofit, and community clients.
- Create and launch specialty food products for wholesale and retail.
- Identify new revenue and efficiency opportunities and align the kitchen with leadership’s long-term goals.
- Recruit, train, and mentor culinary staff while fostering a culture of accountability.
- Manage food costs, labor costs, inventory, purchasing, and vendors.
- Create meaningful learning experiences for culinary interns and externs.
Benefits
- $250 per month toward health insurance.
- 401(k) with 6% match.
- 10 days of PTO.
- Paid holidays.
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
No Education Listed
