Executive Chef - Catering (Temporary) at Feeding Tampa Bay

Tampa, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

02 Jun, 26

Salary

18750.0

Posted On

04 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Development, Catering Execution, Event Planning, Culinary Leadership, Food Safety, Cost Control, Inventory Management, Client Consultation, Volume Cooking, Team Leadership, Sanitation Standards, Logistical Arrangements, Vendor Relations, Scheduling, Concur Proficiency, Paylocity Proficiency

Industry

Non-profit Organization Management

Description

Description POSITION TITLE: Executive Chef, Catering REPORTS TO: Director, Food Services LOCATION: Fully on-site STATUS: Salary exempt - temporary up to 3 months SALARY: $18,750 total term salary (based on 3 months paid bi-weekly) COMPANY OVERVIEW Feeding Tampa Bay serves ten counties in West Central Florida and is 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 what 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. SUMMARY If you are a seasoned culinary leader currently between contracts, transitioning into a new chapter, or simply curious about the high-impact world of nonprofit food leadership, this 3-month Executive Chef of Catering residency offers a unique professional sprint. This isn't just a temporary role; it’s an invitation to apply your catering and culinary expertise to a mission that matters, overseeing bespoke menus for weddings and corporate galas while getting an inside look at how Feeding Tampa Bay fuels the community. You’ll lead a high-energy kitchen with precision—managing everything from onsite execution to operational tools like Concur and Paylocity—allowing you to sharpen your leadership skills in a purpose-driven environment without a long-term commitment. If you thrive under pressure and want to see how your talent can drive social change, this is the perfect window to make a significant impact. Key Responsibilities: Develop and execute innovative menus for a variety of events, including corporate functions, weddings, and private parties. Collaborate with the Events Team and clients on menus based on event type, dietary restrictions, and budget. Prepare and cook dishes for tastings and events, ensuring dishes are prepared according to recipes and presentation standards are met. Oversee event planning and coordination, including client consultations, site visits, and logistical arrangements. Coordinate with the event manager to ensure smooth food service delivery, including setup, timing, plating, and presentation. Oversee catered events from start to finish, including event prep, monitoring the event, restocking when necessary, and breakdown. Regularly inspect food quality and ensure adherence to food safety and sanitation standards. Monitor and control food and labor costs to optimize profitability. Build and maintain strong relationships with clients and vendors. Collaborate with the Kitchen Manager to ensure all recipes are up to date. Create and manage par levels for Catering. Cultivate a positive and collaborative kitchen environment. Implement and enforce all food safety and sanitation regulations. Ensure cleanliness and order in the kitchen, including equipment and workspaces. Conduct routine inventories of food and supplies, placing orders for replacements as needed. Complete administrative duties, including scheduling, using Paylocity, handling requisitions, and utilizing Concur. Report equipment maintenance issues promptly. Foster positive relationships with neighbors, donors, volunteers, and community partners. Stay current on food safety regulations and best practices. Assist in other areas of the kitchen as needed. 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 demonstrate 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 Minimum 5-7 years of experience in a professional kitchen setting, managing large-scale catering events, along with proven culinary management experience, with a strong emphasis on catering and event planning. Valid ServSafe Manager Certification with strong working knowledge of food safety protocols and sanitation practices. Strong culinary skills with experience in diverse cuisines and cooking techniques. Ability to create and cook creative menus tailored to specific events. The capability to manage multiple catering events simultaneously with precise timelines. Excellent volume cooking skills, presentation skills, and palette Knowledge of cooking techniques, ingredients, and flavors, and be able to create and modify recipes and menus. Ability to work with different dietary restrictions and accommodate a client's request. Strong leadership and organizational skills. Excellent communication and interpersonal skills. Proficiency in food cost control and inventory management. Commitment to safe food handling practices and sanitation procedures. Proficient in computer skills in Word, Excel, G-Suite, Zoom, and the kitchen computer production system Ability to handle many tasks at once and effectiveness in a fast-paced work environment, with good decision-making skills and the ability to proactively make changes as needed Ability to remain in a stationary position for extended periods, and move about the kitchen to access food, tools, and equipment. Ability lift up to 50lbs Work hours can be flexible and may include evenings, weekends, and holidays.

Responsibilities

The Executive Chef will develop and execute innovative menus for various events, collaborating with clients on details like dietary needs and budget, while overseeing all aspects of food preparation and service delivery from start to finish. This role also involves monitoring food and labor costs, ensuring strict adherence to food safety standards, and managing kitchen administrative duties.