Executive Chef - High Volume Catering

SailFuture | St. Petersburg, FL

Found a culinary operation at scale.

True North Nutrition makes elevated school lunches, full-service catering, and premium food products for retail and wholesale. All profit is donated to a nonprofit private school to lower tuition and widen access. You’ll lead the whole operation: food, systems, staff, and growth.

The job at a glance

• Salary

  • $70,000 to $90,000 + performance incentives tied to growth and profitability

• Scale

  • About 400 school lunches a day across five schools to start, with a goal of over 1,000, plus catering and retail products

• Reports to

  • Head of Staff

• You lead

  • Culinary staff, interns, and externs

• Benefits

  • $250/month toward health insurance, 401(k) with 6% match, 10 days PTO, paid holidays

What you’ll do

Run the kitchen

• Lead every part of True North Nutrition’s culinary operation

• Design and run an elevated school lunch program, starting at about 400 meals a day across five schools

• Build production systems that hold quality at scale

• Develop seasonal menus, standardized recipes, and production schedules

• Keep the kitchen compliant with food safety, sanitation, licensing, health, National School Lunch Program, and DOE rules

Grow the business

• Grow lunch volume from 400 to over 1,000 a day

• Build a profitable catering operation for corporate, nonprofit, and community clients

• Create and launch specialty food products for wholesale and retail

• Find new revenue and efficiency, and align the kitchen with leadership’s long-term goals

Lead the team and the numbers

• Recruit, train, and mentor culinary staff with a culture of accountability

• Manage food cost, labor cost, inventory, purchasing, and vendors

• Create real learning experiences for culinary interns and externs

What you bring

• 5+ years of progressive culinary leadership

• Experience running high-volume production or commissary kitchens

• Catering, food manufacturing, or multi-unit food service experience preferred

• Budgeting, forecasting, and cost management skills

• A record of building teams and developing leaders

• ServSafe Manager Certification, or the ability to get it on hire

• An entrepreneurial, “whatever it takes” mindset and a passion for business as a force for social impactWhy this role

Why this role

You’ll have real autonomy to build a culinary brand and new revenue, and the profit you generate goes to underprivileged students’ education.