Executive Chef: High-Volume Kitchen & Menu Leader

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

Benefits offered by this job

Medical

Dental

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Parental Leave

Holiday Time Off

Personal Leave

Shopping Program

Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

EAP

Job summary

TouchPoint, Support Services, seeks an Executive Chef to oversee kitchen operations and maintain a safe, sanitary environment. Direct meal preparation in line with corporate programs and guidelines, leveraging entrepreneurial culinary leadership.

This role emphasizes hands-on chef leadership, menu planning, staff training, and adherence to food cost controls in a high-volume catering setting.

Qualifications

• A.S. or equivalent experience required.
• 5+ years of progressive culinary/kitchen management experience.
• Extensive catering experience a plus.
• High volume, complex foodservice operations experience desired.
• Hands-on chef experience required.
• Knowledge of food trends, sanitation, and cost controls.

Responsibilities

• Plans regular and modified menus according to guidelines.
• Follows recipes, portioning, and presentation standards; maintains production worksheets and waste logs.
• Trains kitchen staff in food prep, safety, and sanitation.
• Maintains cleaning and maintenance schedules for equipment and areas.
• Manages inventory and ensures product availability.
• Decides on utilization of leftovers within company guidelines.
• Complies with health and safety regulations and audits.
• Follows safety policies and participates in meetings and programs.

Skills

Executive Chef

Kitchen Management

Food Safety

Catering Experience

High-Volume Operations

Menu Planning

Staff Training

Computers

ServSafe

Education

A.S. or equivalent experience

Tools

Microsoft Office

Job description

TouchPoint, Support Services, seeks an Executive Chef to oversee kitchen operations and maintain a safe, sanitary environment. Direct meal preparation in line with corporate programs and guidelines, leveraging entrepreneurial culinary leadership.

This role emphasizes hands-on chef leadership, menu planning, staff training, and adherence to food cost controls in a high-volume catering setting.