Position Summary:
This leadership role oversees the complete nutrition and food service program for approximately 170–200 performers and staff during spring training and a national summer tour. The Executive Chef will design menus, manage purchasing, lead food preparation, and supervise a team of volunteers while operating out of the corps’ fully equipped mobile kitchen trailer. This role is ideal for chefs who enjoy high-volume service, operational leadership, travel, and mission-driven work with elite student performers.

Key Responsibilities:

Food Service & Nutrition Management
Design, implement, and oversee a comprehensive daily performance nutrition program
Plan and execute four meals per day (breakfast, lunch, dinner, snack) for 170–200 individuals
Ensure all meals are nutritionally balanced, performance-focused, and accommodate dietary restrictions (vegetarian, gluten-free, allergies)
Maintain consistent food quality, portion control, and menu standards across a multi-state tour

Operations & Logistics
Collaborate closely with the Operations Director and Tour Manager to align food service with rehearsal and performance schedules
Adapt meal planning and preparation to changing rehearsal sites and performance venues
Coordinate food purchasing and source groceries locally at tour stops while maintaining menu consistency
Manage inventory, storage, and mobile kitchen operations, including refrigeration and equipment upkeep

Staff Leadership & Execution
Lead daily food preparation and service operations in a high-volume, mobile environment
Train, supervise, and manage volunteer kitchen staff
Ensure efficient service timelines that support the corps’ daily schedule

Compliance & Budget Management
Maintain strict adherence to food safety, sanitation, and ServSafe/health department standards
Ensure proper food handling, storage, and refrigeration practices
Operate within and manage the corps’ seasonal food service budget