Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $120,000.00 - $125,000.00
Work Schedule
Standard Hours
Flexible
Benefits
Competitive wages
nights off
Weekends off
Summers off
Flexible Hours
team environment
Equal opportunity employer
Job Description
SFE (Southwest Foodservice Management) is a renowned and dedicated food service provider specializing in creating nutritious, affordable, and delicious meals specifically designed to fuel students through their school day. With a strong commitment to bringing healthy and great tasting meals to students nationwide, SFE operates within school cafeterias aligned with the school calendar, offering an ideal work-life balance for team members. Known for its vibrant work culture, the company offers competitive wages, flexible hours, and significant time off during nights, weekends, and summers, creating a desirable employment environment for individuals who are passionate about food, children, and teamwork.
The Corpor... Show More
The Corpor... Show More
Job Requirements
- Associates of science in culinary arts degree from a recognized culinary school or BS degree in food service or hospitality management
- Seven years of progressive food service management experience may be substituted for a degree
- Experience in multi-unit food service management preferred
- Proven experience supporting multiple brands or service models within contract foodservice environments
- Strong understanding of operations, financial metrics, and contract compliance
- Ability to standardize and scale culinary programs
- Experience with client-facing initiatives including audits and business reviews
- Excellent leadership and communication skills
- Highly organized and able to manage multiple priorities
- Proficient with culinary systems and recipe management platforms
Job Qualifications
- Associates of science in culinary arts degree from a recognized culinary school such as CIA or Johnson and Wales or BS degree in food service or hospitality management
- Seven years of progressive food service management experience may be substituted for a degree
- Culinary arts or BS degree plus five years of progressive food service management experience, two of which were preferably in a multi-unit setting
- Proven experience supporting multiple brands or service models within contract foodservice environments
- Strong understanding of operations, financial metrics, and contract compliance
- Demonstrated ability to standardize and scale culinary programs across diverse locations and client types
- Experience supporting client-facing initiatives, audits, and executive-level business reviews
- Strong leadership, communication, and cross-functional collaboration skills
- Highly organized with the ability to manage multiple priorities across two organizations
- Proficiency with culinary systems, recipe management platforms, and standard office software
Job Duties
- Lead and oversee corporate culinary strategy and execution across both SFE and SLA Management portfolios
- Develop, maintain, and enforce standardized recipes, menus, production systems, and culinary standards appropriate to each company’s service model
- Ensure culinary programs meet or exceed all contractual SLA and SFE requirements, including cost targets, service standards, menu commitments, and performance metrics
- Partner with Operations leadership to support new account openings, transitions, conversions, and remediation plans
- Collaborate with Finance to manage food cost, labor efficiency, margin performance, and waste reduction initiatives
- Develop Culinary bench strength in the field through regular Culinary Meetings, Personal Development Plans, and Culinary Certification Programs
- Complete all daily, weekly, or monthly reports as outlined by VP of Culinary on a timely basis meeting all prescribed deadlines
- Ensure that Culinary Team completes assignments in a timely manner and within budgetary guidelines
- Manage SG&A budget in a fiscally responsible manner
- Serve as a culinary subject matter expert for client presentations, business reviews, audits, and RFP responses
- Support Sales and Growth teams by developing compliant menus, concepts, and culinary narratives aligned with client needs and bid specifications
- Conduct site visits, culinary audits, and performance evaluations to ensure quality, safety, and operational consistency
- Partner with Quality Assurance to ensure compliance with all food safety, sanitation, and regulatory requirements, including HACCP standards
- Work closely with Procurement and Supply Chain to ensure approved sourcing, product consistency, and contract compliance
- Drive menu innovation while balancing scalability, operational efficiency, and financial performance
- Develop and deliver culinary training programs for Executive Chefs, Kitchen Managers, and field teams
- Mentor and develop regional and field culinary leaders supporting succession planning and talent growth
- Identify and implement continuous improvement initiatives to enhance guest satisfaction, client retention, and operational excellence
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Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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