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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $100,000.00 - $120,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Competitive wages
Flexible Hours
nights off
Weekends off
Summers off
Professional Development
Team-oriented environment
Job Description
SFE, Southwest Foodservice Management, is a reputable company committed to enhancing the school experience through nutritious and delicious meals provided in school cafeterias. Known for their dedication to nourishing students and supporting schools, SFE operates with a mission to fuel students' academic days one meal at a time. The company emphasizes a positive work environment, flexibility in scheduling aligned with the school calendar, and competitive compensation. SFE prides itself on delivering quality food services while fostering a team-oriented culture where associates enjoy nights, weekends, and summers off, making it an ideal workplace for those passionate about working with children and... Show More
Job Requirements
- Associates of science in culinary arts degree or BS degree in food service or hospitality management or equivalent experience
- Seven years of relevant progressive food service management experience
- Experience in multi-unit management preferred
- Proven ability to manage culinary programs in contract foodservice settings
- Strong operational and financial acumen
- Ability to lead and communicate across departments
- Excellent organizational and multitasking skills
- Proficient with culinary and recipe management software
- Commitment to food safety and regulatory compliance
Job Qualifications
- 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
- Five years of progressive food service management experience including two years 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
- 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 required reports timely meeting prescribed deadlines
- Manage culinary team assignments within budgetary guidelines
- Manage SG&A budget responsibly
- Serve as 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
- Conduct site visits, culinary audits, and performance evaluations
- Partner with Quality Assurance to ensure compliance with food safety, sanitation, and regulatory requirements
- Work closely with Procurement and Supply Chain to ensure approved sourcing, product consistency, and contract compliance
- Drive menu innovation balancing scalability, operational efficiency, and financial performance
- Develop and deliver 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
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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