Head Executive Chef

Description Position Title: Head Executive Chef Reports to: Director, Food Services Department: Operations Location: Causeway Center Classification: On-site Core Hours: Weekdays, weekends and holidays (hours subject to change with business need) Status: Exempt Range: $75,700 - $80,410 Company Overview Feeding Tampa Bay serves ten counties in West Central Florida and we are a leader in hunger relief across our region. Just last year, we served 85M meals to our neighbors through direct service and through our network of 400+ food pantry partners. But we know food alone won’t solve hunger – that’s why we’re redefining that it means to feed our region. By creating pathways to possibilities for nearly 1 million people, Feeding Tampa Bay connects and convenes solutions, partners and resources that nourish long‑term stability. As a member of the Feeding America Network, we will work to dismantle barriers for individuals, families, and seniors across our area – because it’s possible. At Feeding Tampa Bay, we are on a united path to transform our community. We thoughtfully drive change while embracing and celebrating our collective impact, as well as the impact of each individual. Through our Grow Code we strive to honor all, conquer together, be imaginists, speak with truth, and stay rooted in the mission of Feeding Tampa Bay. Summary 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). DUTIES And RESPONSIBILITIES Exemplifies the desired culture and philosophies of Feeding Tampa Bay Culture & Leadership Team Management: 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 Strategic Menu Design: Design, price, and update seasonal menus 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. This position is regularly required to stand, walk, reach with arms and hands, climb or balance, and to stoop, kneel, crouch, or crawl. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience 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. Education, Certifications & 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. Technical Culinary & Dietary Expertise 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. Core Attributes & 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. Compliance & Internal Requirements Internal Candidates: Must be an employee in good standing with no corrective actions within the last 90 days. Scope of Role: 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. #J-18808-Ljbffr