Head Executive Chef

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