Director of Culinary Operations/Tour Executive Chef for Elite Touring Performing Arts Organization

The Blue Knights Drum & Bugle Corps, a premier ensemble competing in Drum Corps International, is seeking a Tour Executive Chef / Director of Culinary Operations for the 2026 season.

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.

Members of the corps rehearse and perform 10–12 hours per day in demanding physical conditions, making nutrition a critical component of performance, recovery, and overall health.

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 unit. 

This role is ideal for chefs who enjoy high-volume service, operational leadership, travel, and mission-driven work with elite student performers.

Core Responsibilities

Culinary Program Leadership

• Design and oversee the corps’ daily performance nutrition program

• Plan and execute four meals per day (breakfast, lunch, dinner, snack)

• Ensure meals are nutritionally balanced and performance-focused

• Adapt menus for dietary restrictions including vegetarian, gluten-free, and allergy needs

Food Service Operations

• Lead daily food preparation for 170–200 individuals

• Manage service timelines to align with the corps’ rehearsal and performance schedule

• Maintain consistent food quality and portion control

• Train and supervise volunteer kitchen staff

Purchasing & Food Logistics

• Coordinate food purchasing throughout a multi-state national tour

• Manage inventory and storage in a mobile kitchen environment

• Source groceries locally at tour stops while maintaining menu consistency

• Operate within the corps’ seasonal food service budget

Health & Safety

• Maintain strict compliance with food safety and sanitation standards

• Ensure proper refrigeration, storage, and safe food handling practices

• Uphold ServSafe and health department guidelines

Operational Coordination

• Work closely with the corps Tour Manager and Corps Director

• Adapt meal preparation to changing rehearsal sites and performance venues

• Assist in maintaining kitchen equipment and food service systems

Qualifications

Required

• Professional culinary experience (restaurant, catering, institutional, or high-volume kitchen)

• Experience preparing meals for large groups (100+ people)

• Strong leadership and organizational skills

• Ability to work long hours in a fast-paced touring environment

• ServSafe certification (or ability to obtain)

Preferred

• Executive chef or kitchen management experience

• Experience with sports or performance nutrition

• Experience with mobile kitchens, camps, touring productions, or large events

• Experience working with youth or performing arts organizations

Season Schedule

Typical timeline:

Spring Training:
Late May – Mid June

National Tour:
Mid June – Mid August

The Executive Chef travels with the corps throughout the season and will live and work alongside the ensemble.

Compensation & Benefits

• Seasonal stipend (commensurate with experience)

• Travel and housing provided during the season

• Opportunity to work with one of the top ensembles in Drum Corps International

• Unique national touring experience

About the Blue Knights

The Blue Knights Drum & Bugle Corps, based in Denver, is part of Ascend Performing Arts.

Each summer, the corps tours across the United States performing in stadiums and major venues as part of the Drum Corps International season.

Members are among the most dedicated young performers in the world, combining music, movement, and athletic performance at an elite level.

Our culinary team plays a critical role in fueling the performers who make this excellence possible.