Traveling Executive Chef - Interim Kitchen Ops

Bridgepoint, LLC; Houston (TX); On-site; USD 85,000 - 125,000; Full time

Benefits offered by this job

Travel paid

Nationwide work locations

Job summary

Bridgepoint, LLC is seeking an Executive Chef to lead culinary operations for our Travel Task Force, overseeing meal preparation and service across temporary worksite locations. You will ensure high standards, regulatory compliance, and efficient operations to support traveling audit staff on extended assignments.

The role requires strong leadership, menu planning, and the ability to adapt to diverse locations while managing budgets and team performance.

Qualifications

• Proven leadership in fast-paced kitchens.
• Experience managing mobile or temporary kitchen setups.
• Solid knowledge of food safety and regulatory compliance.
• Ability to operate independently in travel-based environments.
• Strong organizational and time-management skills.
• Clear communication with cross-functional teams.
• Adaptability to changing locations and menus.

Responsibilities

• Plan nutritious, cost-effective menus for diverse teams.
• Oversee food prep and kitchen operations in mobile/temporary sites.
• Ensure compliance with food safety standards and local regulations.
• Manage inventory, ordering, and supply logistics across destinations.
• Train and supervise support staff in kitchen safety and techniques.
• Coordinate meal schedules with audit leadership and teams.
• Monitor budgets and minimize waste while maintaining quality.
• Gather feedback to improve meal quality and presentation.

Skills

Leadership

Kitchen management

Food safety

Independent worker

Organizational skills

Communication

Flexibility

Job description

Bridgepoint, LLC is seeking an Executive Chef to lead culinary operations for our Travel Task Force, overseeing meal preparation and service across temporary worksite locations. You will ensure high standards, regulatory compliance, and efficient operations to support traveling audit staff on extended assignments.

The role requires strong leadership, menu planning, and the ability to adapt to diverse locations while managing budgets and team performance.