Executive Chef: High-Volume Kitchen Leader

TouchPoint Support Services; Tampa (FL); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Paid Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Commuter Benefits

Employee Assistance Program

FSAs

Job summary

TouchPoint is seeking an Executive Chef to oversee kitchen operations, ensure safety and sanitation, and direct meal preparation in alignment with corporate programs. This energetic culinary leader will drive quality, cost control, and staff development within a high-volume environment.

The role requires hands-on kitchen experience, strong Food Safety knowledge, and the ability to manage menus, training, and QA across a busy operation.

Qualifications

• A.S. or equivalent experience in culinary/kitchen management.
• Hands-on chef experience required.
• Excellent knowledge of food safety, sanitation, and kitchen operations.
• Ability to plan menus, oversee production, and manage costs.

Responsibilities

• Plans regular and modified menus according to established guidelines.
• Follows standardized recipes, portioning and presentation standards; uses production worksheets and waste logs.
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation.
• Maintains cleaning and maintenance schedules for equipment and work areas.
• Maintains inventory to stay within guidelines and ensures product availability.
• Makes decisions on utilization of leftover food within company guidelines.
• Complies with health/sanitation regulations and audits.
• Adheres to safety policies and participates in meetings and staff development.

Skills

Culinary management

Food safety

Menu planning

Team training

Computers (MS Office)

Quality focus

ServSafe certified

Education

A.S. or equivalent experience

Job description

TouchPoint is seeking an Executive Chef to oversee kitchen operations, ensure safety and sanitation, and direct meal preparation in alignment with corporate programs. This energetic culinary leader will drive quality, cost control, and staff development within a high-volume environment.

The role requires hands-on kitchen experience, strong Food Safety knowledge, and the ability to manage menus, training, and QA across a busy operation.