Food Network Chef Jobs (NOW HIRING)

About the Company

Momentis is the Family Office of the Carson family. We support the family in executing its philanthropic goals, managing its portfolio of assets, and organizing its estate for infinite impact. We invest in Conscious Leaders with world-changing ideas, focusing our capital to elevate teams with big visions and the talent to execute.

About the Role

Seeking an Executive Chef to lead the full culinary experience across the Carson household and Omya community — from everyday family meals to curated member events at the ranch and beyond. This is a culinary leadership role, not simply a cooking role. The Executive Chef owns the food program end-to-end: seasonal menu development, farm and garden sourcing partnerships, day-to-day household meal preparation, and event execution for intimate gatherings up to large-scale member experiences — directing a trusted network of contracted chefs to maintain quality and philosophy across all experiences. The ideal candidate brings a genuine farm-to-table philosophy, a wellness-forward approach to food, and the operational capability to lead a program that is both deeply personal and community-facing.

Responsibilities

Culinary Leadership & Menu Development

• Lead the overall food program for the Carson household and Omya experiences, maintaining a consistent philosophy rooted in organic, whole-food, and farm-to-table principles.
• Build, manage, and maintain quality standards across a trusted network of contracted chefs who execute culinary programming when the Executive Chef is not present — including ranch events, Lake Powell trips, Aspen experiences, and other off-site gatherings.
• Develop seasonal, rotating menus that reflect the family’s values around health, conscious living, and quality ingredients.
• Translate those menus into both everyday household meals and elevated event experiences without losing intentionality or quality.
• Stay current on food, nutrition, and culinary trends relevant to the program’s values.

Household Meal Preparation

• Prepare fresh, healthy, organic meals for the Carson family at their Omaha residence several times per week.
• Plan weekly menus in advance, manage grocery procurement, and maintain a clean, organized kitchen.
• Accommodate dietary preferences, nutritional goals, and seasonal availability with consistency and care.

Event & Member Experience Execution

• Design and execute culinary programming for curated Omya events and member gatherings — from intimate ranch dinners to larger experiential events of 30–40 guests.
• Lead full-service culinary operations for travel experiences, including remote and adventure-based settings such as Lake Powell — managing logistics, provisioning, and execution across non-traditional environments.
• Direct contracted chefs for events the Executive Chef does not personally attend, providing menus, standards, and preparation guidance to ensure consistent quality across all experiences.
• Own all event food logistics: pre-event planning, sourcing, transport, setup, service, and cleanup.

Farm & Garden Sourcing

• Serve as the primary culinary liaison to the Momentis Director of Farm Operations, actively partnering to utilize on-site garden production in seasonal menu planning.
• Build and maintain relationships with local farms, organic markets, and specialty food purveyors in Omaha and select regions.
• Manage food budgets, inventory, and procurement with efficiency — prioritizing local and organic sourcing without sacrificing operational discipline.

Qualifications

• 5+ years of professional culinary experience, with demonstrated expertise in private chef, estate chef, or high-end catering or event roles.
• Deep knowledge of organic, farm-to-table, and whole-food cooking techniques; familiarity with functional nutrition is a plus.
• Experience working directly with farm or garden operations preferred.
• Experience building, managing, or coordinating a network of culinary professionals, contractors, or event chefs — including sourcing and vetting new talent — to maintain quality and consistency across a food program.
• Demonstrated ability to manage food programs across multiple settings (household, event, travel).

Required Skills

• Culinary Leadership — You don’t just cook; you lead a food program. You think in systems, seasons, and experiences — and you bring others along with you.
• Farm-to-Table Mastery — You create beautiful, nourishing meals rooted in seasonal ingredients, organic sourcing, and whole-food preparation. Your cooking is as elegant as it is healthful.
• Chef Network Management — You are confident directing other culinary professionals, holding them to your standards, and trusting them to represent your program when you’re not in the room. You know how to build a bench of reliable contractor partners.
• Sourcing & Partnerships — You know how to work with farms, gardens, and local purveyors to build menus that reflect what’s available and what’s best — not just what’s convenient.
• Event Execution & Logistics — You plan and execute multi-course meals for groups with precision, managing timelines, supplies, and service whether at a ranch dinner or a remote houseboat.
• Adaptability & Resourcefulness — You are equally at home in a fully equipped private kitchen and a field kitchen. You problem-solve calmly and creatively in dynamic environments.
• Discretion & Professionalism — You understand the trust required in a private household and community setting. You maintain strict confidentiality and conduct yourself with professionalism at all times.
• Wellness-Forward Philosophy — You believe food is foundational to wellbeing. Every meal reflects intentionality, care, and an understanding of how nutrition and quality ingredients support a healthy life.

Preferred Skills

• Experience working directly with farm or garden operations preferred.

Pay range and compensation package

We offer a base salary of $108,000 – $144,000 depending on experience, bonus potential, 401(k) with matching, health benefits, and a collaborative, wellness-focused culture. Momentis strives to promote the health and wellness of its stakeholders by maintaining a tobacco-free workplace. This is a meaningful role at the intersection of food, family, and community — for a chef who wants their work to matter beyond the plate.