Head Executive Chef

Feeding Tampa Bay•Tampa, FL

16h•$75,700 - $80,410•Onsite

About The Position

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. This position specializes in large-scale production ("volume, efficiency, and batch consistency") using standardized recipes, while managing, mentoring, and inspiring the kitchen brigade (including Executive Chefs, catering teams, and BOH Cafe operations).

Requirements

Degree from an accredited culinary school is required.
A minimum of 5–10 years of experience in a professional, high-volume kitchen.
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.
Valid ServSafe Manager Certification is required.
Excel working in a fast-paced, evolving environment and demonstrate the ability to embrace the FTB’s commitment to treat all people with equity and respect in pursuit of our mission to feed people in need and mobilize our community to eliminate hunger
Deep understanding of nutritional science, superfoods, functional ingredients, and how various cooking methods affect nutrient bioavailability.
Advanced knowledge of food allergies, sensitivities, and medical dietary restrictions. Proven ability to transform "restrictive" diets into diverse, exciting, and aesthetically pleasing meals.
Mastery of cooking techniques (e.g., steaming, poaching) that preserve nutrient integrity.
Proficiency with industrial, high-capacity kitchen equipment (tilt skillets, kettles, blast chillers, combi ovens).
Advanced mastery of batch-cooking math, including the precise scaling of recipes up or down while maintaining flavor and texture profiles.
Comfortable pivoting menus dynamically based on changing health data, donation variations, or seasonal availability.
Strong operational efficiency, high emotional intelligence, adaptability, and excellent mentoring skills.
Self-starter who can work independently, collaborate seamlessly as part of a cross-functional team, and handle multiple complex tasks simultaneously.
Excellent time management, organizational, and prioritization skills.
Regularly required to stand for long periods, walk, reach with arms and hands, climb, balance, stoop, kneel, crouch, or crawl.
Ability to safely lift and move up to 50 lbs.
Ability to work a flexible schedule, including occasional nights, weekends, and holidays as operational needs dictate.
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.
Must be an employee in good standing with no corrective actions within the last 90 days.
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.

Nice To Haves

Certification in Nutrition, Dietetics, or a related field is highly preferred.

Responsibilities

Recruit, hire, train, and mentor the kitchen brigade (Executive Chefs, sous chefs, cooks, prep cooks, and stewards).
Foster a positive, collaborative, and respectful work environment. Manage staff schedules, labor costs, and performance evaluations.
Teach and train staff on nutrition, healthy cooking techniques, and the benefits of "food as medicine."
Design, price, and update seasonal menus based on guest expectations, cost targets, and global culinary trends.
Develop nutrient-dense menus tailored to specific health goals, caloric requirements, or medical restrictions (e.g., gluten-free, low-sodium, diabetic-friendly).
Utilize strong culinary techniques and creativity to transform donated food into high-quality, delicious meals for our neighbors.
Collaborate closely with registered dietitians to align meals with health objectives; calculate and track macronutrient ratios and caloric content.
Execute daily production sheets to meet high-volume targets, maintaining strict flavor, texture, and quality profiles across large batches.
Expertly operate and train staff on heavy industrial kitchen equipment, including tilt skillets, kettles, blast chillers, and combi ovens.
Create new recipes, standardize cooking procedures, and define distinct plating and presentation standards for various programs (from community feeding to high-end catering).
Conduct sensory evaluations (taste, smell, appearance) of every batch before distribution to ensure it meets established standards.
Enforce rigorous food safety, hygiene, and health code regulations (HACCP, ServSafe, and local health department standards).
Oversee ingredient sourcing, selecting high-quality, fresh inputs. Manage strict "First-In, First-Out" (FIFO) rotation of bulk ingredients to minimize food waste.
Ensure the kitchen consistently passes all internal and external health department inspections and safety audits. Maintain a spotless workspace and oversee deep-cleaning schedules.
Exemplifies the desired culture and philosophies of Feeding Tampa Bay