Job Overview
Employment Type
Full-time
Compensation
Salary
Range $35,809.15 - $52,819.39
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional development opportunities
competitive salary
Employee wellness programs
Job Description
Richland County School District One is a prominent educational institution committed to academic excellence and holistic student development in South Carolina. Serving a diverse population of students, the district emphasizes not only fostering intellectual growth but also ensuring the well-being and health of its student body through comprehensive support services, including quality nutrition. As a leading school district, it continuously strives to provide a safe, inclusive, and nurturing environment for both students and staff. Its Nutrition Services Department plays a critical role in this mission by delivering nutritious, appealing meals that meet federal and state guidelines, supporting students' ability to learn and thrive throughout the school day.
The role of Chef Lead within Richland County School District One's Nutrition Services Department is a key position designed to oversee the culinary operations that impact hundreds of students daily. This is a non-exempt, full-time position classified for 240 working days annually, with a competitive salary range between $35,809.15 and $52,819.39, reflecting the importance and responsibility of the role. Reporting occasionally to the Registered Dietitian, the Chef Lead is responsible for a wide spectrum of tasks including menu development assistance, operational culinary oversight, compliance monitoring, and staff training, particularly focusing on food presentation and safety standards.
As the culinary overseer, the Chef Lead evaluates and assesses kitchen production activities to ensure meals are prepared according to established recipes and meet nutritional guidelines. Beyond managing daily production, the role involves close collaboration with the Registered Dietitian to continuously develop innovative menus that are both appealing and nutritious to students. The Chef Lead also takes a leadership role in guiding and training kitchen staff across various locations, emphasizing adherence to HACCP food safety protocols and high standards of food quality and presentation.
The position demands strong organizational and supervisory skills as the Chef Lead is responsible for overseeing sanitation practices, kitchen maintenance schedules, and meticulous record-keeping which includes production reports, revenue tracking, and inventory management. Operating a variety of kitchen equipment effectively and safely is integral to the position. The Chef Lead also acts as a liaison among multiple stakeholders such as school principals, teachers, maintenance staff, parents, community members, and vendors, ensuring smooth culinary operations that comply with all health, safety, and nutrition regulations.
Moreover, this role requires physical stamina to perform tasks involving lifting, standing for extended periods, and handling kitchen machinery. The ideal candidate must demonstrate excellent verbal and written communication skills, analytical judgment, and the ability to lead a diverse team in a dynamic environment. A valid state driver’s license is also required since responsibilities may include overseeing satellite feeding locations.
Richland County School District recognizes the critical impact of food service on student success and therefore underscores continuous improvement practices and high standards in this role. The Chef Lead needs to maintain meticulous quality control, promote a cooperative work atmosphere, and embody the district’s commitment to exceptional service delivery in school nutrition.
The role of Chef Lead within Richland County School District One's Nutrition Services Department is a key position designed to oversee the culinary operations that impact hundreds of students daily. This is a non-exempt, full-time position classified for 240 working days annually, with a competitive salary range between $35,809.15 and $52,819.39, reflecting the importance and responsibility of the role. Reporting occasionally to the Registered Dietitian, the Chef Lead is responsible for a wide spectrum of tasks including menu development assistance, operational culinary oversight, compliance monitoring, and staff training, particularly focusing on food presentation and safety standards.
As the culinary overseer, the Chef Lead evaluates and assesses kitchen production activities to ensure meals are prepared according to established recipes and meet nutritional guidelines. Beyond managing daily production, the role involves close collaboration with the Registered Dietitian to continuously develop innovative menus that are both appealing and nutritious to students. The Chef Lead also takes a leadership role in guiding and training kitchen staff across various locations, emphasizing adherence to HACCP food safety protocols and high standards of food quality and presentation.
The position demands strong organizational and supervisory skills as the Chef Lead is responsible for overseeing sanitation practices, kitchen maintenance schedules, and meticulous record-keeping which includes production reports, revenue tracking, and inventory management. Operating a variety of kitchen equipment effectively and safely is integral to the position. The Chef Lead also acts as a liaison among multiple stakeholders such as school principals, teachers, maintenance staff, parents, community members, and vendors, ensuring smooth culinary operations that comply with all health, safety, and nutrition regulations.
Moreover, this role requires physical stamina to perform tasks involving lifting, standing for extended periods, and handling kitchen machinery. The ideal candidate must demonstrate excellent verbal and written communication skills, analytical judgment, and the ability to lead a diverse team in a dynamic environment. A valid state driver’s license is also required since responsibilities may include overseeing satellite feeding locations.
Richland County School District recognizes the critical impact of food service on student success and therefore underscores continuous improvement practices and high standards in this role. The Chef Lead needs to maintain meticulous quality control, promote a cooperative work atmosphere, and embody the district’s commitment to exceptional service delivery in school nutrition.
Job Requirements
- High school diploma or equivalent
- Minimum three to five years professional chef or cook experience in large-scale operations
- One to two years experience in satellite feeding environment
- Valid state driver’s license
- Ability to read and interpret manuals, recipes, policies, and produce reports
- Physical ability to lift up to fifty pounds and remain on feet for extended periods
- Excellent verbal and written communication skills
- Ability to train and supervise kitchen staff
- Knowledge of health, food safety, and hygiene regulations
- Experience with kitchen equipment operation
- Strong organizational and leadership skills
- Ability to follow HACCP food safety guidelines
Job Qualifications
- High school diploma or equivalent
- Three to five years of experience as a professional chef or cook in a large-scale operation
- One to two years of experience in satellite feeding environment preferred
- Culinary arts degree and/or culinary certification preferred
- More than five years of chef or cook experience preferred
- At least two years of culinary managerial experience preferred
- Valid state driver’s license
Job Duties
- Evaluate and assess daily kitchen production activities
- Complete external control sheets ensuring food is prepared according to recipes
- Provide leadership and guidance on line setup and presentation
- Monitor kitchen sanitation and compliance with health, food safety, and hygiene regulations
- Complete daily usage work reports and assist as needed
- Collaborate with the Registered Dietitian to design innovative, appealing, and nutritious menus
- Provide on-the-job training including HACCP guidelines, recipe compliance, quantity and quality food production, marketing, and customer service
- Manage identification, breakdown, and loading of satellite meals ensuring proper food rationing and temperature compliance
- Oversee cleaning and inspection of kitchen equipment and utensils, reporting maintenance needs
- Handle inventory procedures and submission of production, revenue, and supply reports
- Create analysis reports on customer participation, satisfaction, and sales
- Operate a variety of kitchen equipment safely and efficiently
- Communicate effectively with principals, staff, community members, vendors, and maintenance personnel
- Perform related duties as required
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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