Fibonacci Food
Benefits
401(k)
Competitive salary
Dental insurance
Health insurance
Opportunity for advancement
Paid time off
We are a rapidly growing, chef‑driven catering and meal‑production company serving corporate clients, high‑level athletes, school districts, and aviation partners. We are seeking an Executive Chef who can lead a high‑volume kitchen with precision, integrity, and heart, someone who is as committed to operational excellence as they are to beautiful, thoughtful food. We are committed to producing clean, food that is part of the solution.
This is a leadership role for someone who thrives in scaling systems, developing people, and delivering consistent, impeccable quality at volume.
Our Core Values (Your leadership must embody and model all seven; they are the heartbeat of our kitchen.)
Focus on solutions.
You operate from a place of calm problem‑solving. You anticipate issues, improve systems, and keep production moving smoothly.
Embrace teamwork.
You build a collaborative, supportive, and communicative kitchen culture where every team member feels respected and valued.
Passion for our product.
You care deeply about food flavor, technique, plating standards, quality, and macro accuracy. Excellence matters to you.
Love of our craft: food, service & community.
You see food as service. You take pride in feeding communities, partners, and guests with intention and care.
Integrity in all aspects of our day.
You model honesty, reliability, transparency, and high standards. You never cut corners ever.
Respect for our kitchen: keep it clean, organized & friendly.
You maintain and enforce a clean, safe, high‑functioning culinary environment rooted in respect and professionalism.
Be coachable.
You lead with humility. You give feedback clearly and kindly and you welcome feedback in return.
Role Overview The Executive Chef oversees all culinary operations, menu execution, production systems, food safety, and kitchen leadership for a high‑volume environment. You will manage a growing team, streamline workflows, maintain quality standards, and help elevate the next chapter of Fibonacci Food. You work closely with the founder and Operations Manager to seamlessly produce beautiful food that we can all be proud of.
Key Responsibilities Leadership & Team Development Lead, train, and mentor a team of prep cooks, line cooks, and sous cooks.
Foster a positive, accountable, solution‑oriented culture.
Conduct performance reviews, coaching, and training plans.
Ensure daily adherence to core values, SOPs, and culinary standards.
Production & Quality Execution Oversee high‑volume batch cooking for catering, meal prep, and aviation clients.
Ensure macro accuracy, consistency, and plating quality.
Maintain tight control over yields, waste, and recipe compliance.
Oversee daily prep lists, production pacing, and line checks.
Menu & Systems Management Refine and standardize recipes and SOPs.
Develop scalable systems that balance quality with efficiency.
Support R&D for new menus, seasonal dishes, and client‑specific builds.
Ensure all recipes are documented, accurate, and repeatable.
Food Safety & Kitchen Operations Enforce HACCP, FIFO, labeling, storage, and sanitation standards.
Ensure compliance with local health department regulations as well as third‑party kitchen auditing firms.
Maintain equipment, schedule preventive maintenance, and manage vendors.
Administrative & Strategic Responsibilities Collaborate with leadership on production scheduling and forecasting.
Manage food & labor cost targets.
Track inventory, oversee ordering, and work with procurement partners.
Participate in planning for growth, scaling, and new client opportunities.
Qualifications 5+ years professional leadership experience (Executive Chef, CDC, or Sous in high‑volume environment).
Experience with batch cooking, catering, commissary kitchens, or large‑scale production.
Strong understanding of costing, yields, and operational efficiency.
Excellent leadership, communication, and conflict‑resolution skills.
Ability to thrive in a dynamic, fast‑growing environment.
Mastery of sanitation, safety, and commercial equipment.
Passion for culinary craft and commitment to consistency and quality.
Schedule & Compensation Full‑time role (primarily Monday‑Friday; some weekends depending on production cycles).
Competitive salary based on experience.
Paid time off, team meals, and leadership development opportunities.
A chance to grow with a company scaling rapidly in corporate, school, and aviation sectors.
Application Please include a cover letter and complete this Aptive Index Assessment (https://assessment.aptiveindex.com/s/aflu2hqfleu4). You will not be considered for this position if you do not:
Include a cover letter explaining why you believe you would be an incredible candidate for this role.
Complete the Aptive Index Assessment with the link above.
Speak English fluently.
Tell us why you believe you’re the right person to lead a team built on craft, community, and unwavering standards.
We can’t wait to hear from you!
#J-18808-Ljbffr
401(k)
Competitive salary
Dental insurance
Health insurance
Opportunity for advancement
Paid time off
We are a rapidly growing, chef‑driven catering and meal‑production company serving corporate clients, high‑level athletes, school districts, and aviation partners. We are seeking an Executive Chef who can lead a high‑volume kitchen with precision, integrity, and heart, someone who is as committed to operational excellence as they are to beautiful, thoughtful food. We are committed to producing clean, food that is part of the solution.
This is a leadership role for someone who thrives in scaling systems, developing people, and delivering consistent, impeccable quality at volume.
Our Core Values (Your leadership must embody and model all seven; they are the heartbeat of our kitchen.)
Focus on solutions.
You operate from a place of calm problem‑solving. You anticipate issues, improve systems, and keep production moving smoothly.
Embrace teamwork.
You build a collaborative, supportive, and communicative kitchen culture where every team member feels respected and valued.
Passion for our product.
You care deeply about food flavor, technique, plating standards, quality, and macro accuracy. Excellence matters to you.
Love of our craft: food, service & community.
You see food as service. You take pride in feeding communities, partners, and guests with intention and care.
Integrity in all aspects of our day.
You model honesty, reliability, transparency, and high standards. You never cut corners ever.
Respect for our kitchen: keep it clean, organized & friendly.
You maintain and enforce a clean, safe, high‑functioning culinary environment rooted in respect and professionalism.
Be coachable.
You lead with humility. You give feedback clearly and kindly and you welcome feedback in return.
Role Overview The Executive Chef oversees all culinary operations, menu execution, production systems, food safety, and kitchen leadership for a high‑volume environment. You will manage a growing team, streamline workflows, maintain quality standards, and help elevate the next chapter of Fibonacci Food. You work closely with the founder and Operations Manager to seamlessly produce beautiful food that we can all be proud of.
Key Responsibilities Leadership & Team Development Lead, train, and mentor a team of prep cooks, line cooks, and sous cooks.
Foster a positive, accountable, solution‑oriented culture.
Conduct performance reviews, coaching, and training plans.
Ensure daily adherence to core values, SOPs, and culinary standards.
Production & Quality Execution Oversee high‑volume batch cooking for catering, meal prep, and aviation clients.
Ensure macro accuracy, consistency, and plating quality.
Maintain tight control over yields, waste, and recipe compliance.
Oversee daily prep lists, production pacing, and line checks.
Menu & Systems Management Refine and standardize recipes and SOPs.
Develop scalable systems that balance quality with efficiency.
Support R&D for new menus, seasonal dishes, and client‑specific builds.
Ensure all recipes are documented, accurate, and repeatable.
Food Safety & Kitchen Operations Enforce HACCP, FIFO, labeling, storage, and sanitation standards.
Ensure compliance with local health department regulations as well as third‑party kitchen auditing firms.
Maintain equipment, schedule preventive maintenance, and manage vendors.
Administrative & Strategic Responsibilities Collaborate with leadership on production scheduling and forecasting.
Manage food & labor cost targets.
Track inventory, oversee ordering, and work with procurement partners.
Participate in planning for growth, scaling, and new client opportunities.
Qualifications 5+ years professional leadership experience (Executive Chef, CDC, or Sous in high‑volume environment).
Experience with batch cooking, catering, commissary kitchens, or large‑scale production.
Strong understanding of costing, yields, and operational efficiency.
Excellent leadership, communication, and conflict‑resolution skills.
Ability to thrive in a dynamic, fast‑growing environment.
Mastery of sanitation, safety, and commercial equipment.
Passion for culinary craft and commitment to consistency and quality.
Schedule & Compensation Full‑time role (primarily Monday‑Friday; some weekends depending on production cycles).
Competitive salary based on experience.
Paid time off, team meals, and leadership development opportunities.
A chance to grow with a company scaling rapidly in corporate, school, and aviation sectors.
Application Please include a cover letter and complete this Aptive Index Assessment (https://assessment.aptiveindex.com/s/aflu2hqfleu4). You will not be considered for this position if you do not:
Include a cover letter explaining why you believe you would be an incredible candidate for this role.
Complete the Aptive Index Assessment with the link above.
Speak English fluently.
Tell us why you believe you’re the right person to lead a team built on craft, community, and unwavering standards.
We can’t wait to hear from you!
#J-18808-Ljbffr