Executive Chef - Nutrition/Production

Description

Position Title: Executive Chef - Nutrition/Production

Reports to: Food Service Director

Department: Culinary

Location: Causeway Center

Classification: On-site

Core Hours: Weekdays, weekends and holidays (hours subject to change with business need)

Status: Exempt 

Grade: 6

Range: $56,600 - $58,225

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 Executive Chef - Nutrition/Production creates delicious, healthy meals by blending culinary skills with nutrition science, focusing on balanced, nutrient-rich dishes for specific needs (wellness, medical conditions) by planning menus, sourcing ingredients, cooking, collaborating with dietitians, and ensuring food safety. This position will also specialize in preparing large quantities of food using standardized recipes while maintaining strict consistency and quality. The Chef will focus on volume, efficiency and batch consistency. Key duties involve translating nutritional plans into palatable food, managing kitchens, and adapting recipes for various dietary requirements. The Nutrition Chef has a deep understanding of nutritional science and a passion for using "food as medicine."

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Exemplifies the desired culture and philosophies of Feeding Tampa Bay
• Menu Planning: Develops menus that meet specific health, or dietary goals (e.g., gluten-free, low-sodium, diabetic friendly). Design seasonal, nutrient-dense menus tailored to specific health goals, caloric requirements, or medical restrictions.
• Recipe Development: Modifies and creates recipes to be flavorful, nutritious, and practical for clients or neighbors.
• Nutritional Analysis: Calculates and tracks macronutrient ratios (protein, fats, carbs) and caloric content for all dishes.
• Large-Scale Food Preparation: Executes daily production sheets to meet high-volume targets. Operate industrial equipment such as tilt skillets, Kettles, blast chillers and combi ovens. Ensures all food items are prepared according to standardized recipes to maintain flavor and texture profiles across large batches.
• Quality Control & Safety: Monitors food temperatures and cooling logs strictly to adhere to HACCP and local health department regulations. Conducts sensory evaluations (taste, smell, appearance) of every batch before distribution. Manage “first-in, first out (FIFO) rotation of bulk ingredients to minimize waste.  
• Ingredient Sourcing: Select high-quality, nutrient-dense, and fresh ingredients.
• Specialty Diets: Expertly navigates food allergies and sensitivities without sacrificing taste.
• Meal Preparation: Executes high-quality meals using healthy cooking techniques (steaming, poaching, etc.) that preserve nutrient integrity. Cooks and plates meals while adhering to food safety, sanitation, and health guidelines (HACCP, ServSafe).
• Collaboration: Works closely with dietitians to align meals with health objectives.
• Kitchen Management: Oversees inventory, supplies, cleaning, and supervises other kitchen staff. Maintains a pristine, organized kitchen and adheres to strict food safety and sanitation protocols
• Education: Teaches staff about nutrition and the benefits of healthy eating
• Strong culinary techniques & creativity: The ability to take donated food and create delicious meals for our neighbors
• Maintains a clean and sanitized workstation, adhering to deep-cleaning schedules when necessary

Requirements

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Excel working in a fast-paced, evolving environment and demonstrates the ability to embrace the FTB’s commitment to treat all people with equity and respect in pursuit of our mission to feed people in need and mobilize our community to eliminate hunger.
• Degree from an accredited culinary school.  
• A minimum of 3 years of experience in a professional high-volume kitchen, with management experience.  
• Mastery of batch-cooking math (scaling recipes up/down)  
• A valid ServSafe Manager Certification is required.  
• Certification in Nutrition, Dietetics, or a related field is highly preferred.
• Deep understanding of superfoods, functional ingredients, and how cooking methods affect nutrient bioavailability.
• Ability to transform “restrictive” diets into diverse, exciting, and aesthetically pleasing meals.
• Comfortable pivoting menus based on changing health data or seasonal availability.
• Ability to work independently and as part of a team.
• Excellent time management and prioritization skills.
• Self-starter who can handle multiple tasks simultaneously
• This position is regularly required to stand, walk, reach with arms and hands, climb or balance, and to stoop, kneel, crouch, or crawl
• Ability to lift up to 50lbs and stand for long periods of time.
• Schedule must be flexible with the ability to work some nights, weekends & holidays
• At least 18 years old with a valid driver's license and able to meet company driving guidelines
• Willing to actively participate in mission-driven programs, such as food distribution initiatives and disaster relief operations as needed.
• Other duties as assigned 
• All internal candidates must be in good standing with no corrective actions within the last 90 days.