Executive Chef: High-Volume, Nutrient‑Driven Menus

Feeding Tampa Bay; Hillsboro (OR); On-site; USD 75,700 - 80,410; Full time

Job summary

Feeding Tampa Bay is seeking a Head Executive Chef responsible for high-level culinary management and kitchen operations. This role oversees diverse food programs and requires a blend of elite culinary skills and nutritional science to create balanced dishes.

The ideal candidate should have at least 5–10 years of experience in high-volume kitchens, a degree from an accredited culinary school, and proven leadership capabilities. The position is on-site and offers a salary range of $75,700 - $80,410.

Qualifications

• Minimum of 5–10 years of experience in a professional, high-volume kitchen.
• Proven track record as Executive Chef or Culinary Director.
• Valid ServSafe Manager Certification required.

Responsibilities

• Recruit, hire, train, and mentor the kitchen brigade.
• Design and update seasonal menus based on cost targets.
• Conduct sensory evaluations to ensure food quality.

Skills

Culinary education

High-volume kitchen experience

Leadership skills

Food safety certification

Nutritional knowledge

Education

Degree from an accredited culinary school

Tools

Industrial kitchen equipment

Job description

Feeding Tampa Bay is seeking a Head Executive Chef responsible for high-level culinary management and kitchen operations. This role oversees diverse food programs and requires a blend of elite culinary skills and nutritional science to create balanced dishes.

The ideal candidate should have at least 5–10 years of experience in high-volume kitchens, a degree from an accredited culinary school, and proven leadership capabilities. The position is on-site and offers a salary range of $75,700 - $80,410.