Executive Chef, Nutrition/Production

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.

Requirements

• 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

Benefits

• Generous Paid Time Off
• 401k Matching
• Retirement Plan
• Visa Sponsorship
• Four Day Work Week
• Generous Parental Leave
• Tuition Reimbursement
• Relocation Assistance