Dietary Executive Chef

Lead the planning, development, and execution of nutritionally balanced menus aligned with dietary guidelines and company wellness standards.

Collaborate closely with dietitians to translate nutritional requirements into flavorful, appealing meals.

Ensuring consistent food quality, taste, presentation, and portion control.

Manage and train kitchen staff, fostering a culture of excellence, hygiene, teamwork, and continuous improvement.

Ensure full compliance with food safety, HACCP, and local health regulations at all times.

Develop innovative recipes and seasonal menus that align with health trends, special diets, and customer preferences (e.g., weight management, keto, vegetarian, diabetic-friendly).

Maintain standard operating procedures (SOPs) for food preparation, storage, and production.

Support new product launches, menu revamps, and special projects related to meal plans or catering services.

Qualifications & Requirements

Proven experience in a health-focused kitchen, meal plan company, hospital, wellness center, or large-scale catering operations.

Strong understanding of nutrition principles, dietary requirements, and portion-controlled cooking.

Hands-on knowledge of HACCP, food safety standards, and quality control procedures.

Excellent leadership, communication, and team management skills.

Ability to work in a fast-paced, high-volume production environment while maintaining high standards.

Creative mindset with a passion for healthy, clean, and innovative cooking.

Strong organizational skills and attention to detail.