Job Overview
Employment Type
Full-time
Compensation
Salary
Range $65,000.00 - $68,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional development opportunities
Employee assistance program
Paid holidays
Job Description
Our client is a dedicated provider of K-12 food service programs, focusing on delivering nutritious, cost-effective meals to students across a broad region. As a well-established district-level food service organization, they pride themselves on crafting meals that not only satisfy hunger but also contribute to the health and well-being of the children they serve. Commitment to quality, safety, and innovation in student nutrition is at the heart of their operations. They consistently seek professionals who are passionate about food and education, and who aspire to make a meaningful impact in schools and communities through culinary excellence.
The role of District Chef is a pivotal position within this organization, designed for culinary leaders eager to advance school nutrition programs while inspiring and mentoring kitchen teams across multiple school sites. This is a full-time role that offers opportunities to collaborate at a regional level, influence menu design, and ensure the implementation of best practices in food safety and culinary techniques. The District Chef leads the charge in creating balanced menus that are both appealing and compliant with nutritional standards, utilizing commodity and purchased ingredients to craft innovative recipes that students love. In addition to menu planning and recipe development, the District Chef provides hands-on training and leadership to kitchen staff, fostering skills in cooking, food safety, and presentation to elevate meal quality throughout the district.
This position requires a high level of culinary expertise combined with strong organizational and communication skills. The successful candidate will have experience managing food costs, utilizing nutritional analysis software, and working closely with cafeteria managers to execute meals that meet both taste and budget goals. Leadership and mentorship are key elements of the role, as the District Chef supervises and evaluates cooking teams, conducts taste tests, and demonstrates culinary techniques. The position demands physical stamina to stand for long periods, bend, lift substantial weights, and maintain energy during busy production schedules that can extend to 50-60 hours per week including occasional weekends. The District Chef must be able to travel between school sites and company meetings as needed.
Safety and compliance are paramount. The District Chef ensures all local health department and company regulations are consistently met, maintains food safety certification, and supports the company’s commitment to inclusivity and professionalism. This role is perfect for a culinary professional who thrives on creativity, leadership, and making a direct, positive impact on student health and educational success.
The role of District Chef is a pivotal position within this organization, designed for culinary leaders eager to advance school nutrition programs while inspiring and mentoring kitchen teams across multiple school sites. This is a full-time role that offers opportunities to collaborate at a regional level, influence menu design, and ensure the implementation of best practices in food safety and culinary techniques. The District Chef leads the charge in creating balanced menus that are both appealing and compliant with nutritional standards, utilizing commodity and purchased ingredients to craft innovative recipes that students love. In addition to menu planning and recipe development, the District Chef provides hands-on training and leadership to kitchen staff, fostering skills in cooking, food safety, and presentation to elevate meal quality throughout the district.
This position requires a high level of culinary expertise combined with strong organizational and communication skills. The successful candidate will have experience managing food costs, utilizing nutritional analysis software, and working closely with cafeteria managers to execute meals that meet both taste and budget goals. Leadership and mentorship are key elements of the role, as the District Chef supervises and evaluates cooking teams, conducts taste tests, and demonstrates culinary techniques. The position demands physical stamina to stand for long periods, bend, lift substantial weights, and maintain energy during busy production schedules that can extend to 50-60 hours per week including occasional weekends. The District Chef must be able to travel between school sites and company meetings as needed.
Safety and compliance are paramount. The District Chef ensures all local health department and company regulations are consistently met, maintains food safety certification, and supports the company’s commitment to inclusivity and professionalism. This role is perfect for a culinary professional who thrives on creativity, leadership, and making a direct, positive impact on student health and educational success.
Job Requirements
- High school diploma or GED
- Associate’s degree in Culinary Arts or related bachelor’s degree preferred
- minimum 3 years experience in kitchen or back-of-house operations
- prior experience in school food service preferred
- knowledge of budgeting and food cost control
- food safety certification or ability to obtain within 2 weeks
- ability to pass background check, fingerprinting, and MVR audit
- effective communication skills
- proficiency with Microsoft Office
- ability to work with diverse populations
- physical ability to stand long periods and lift up to 50 lbs
- willingness to work extended 50-60 hour workweeks including occasional weekends
- ability to travel between locations
- basic cooking and cleaning skills
Job Qualifications
- High school diploma or GED required
- Associate’s degree in Culinary Arts or related bachelor’s degree strongly preferred
- 3+ years of experience in kitchen/back-of-house operations
- prior school food service experience strongly desired
- knowledge of budgeting and food cost control required
- strong culinary skills with hands-on leadership experience
- food safety certification (or food handler’s card within 2 weeks of hire) required
- must be able to pass a background check, fingerprinting, and MVR audit
- clear, professional communication skills
- proficiency with Microsoft Office and basic computer systems
- must be respectful, inclusive, and able to work with diverse communities
- basic cooking and cleaning abilities required
Job Duties
- Prepare and cook food according to standardized recipes and production records
- create new recipes using commodity and purchased ingredients
- conduct taste tests and chef demonstrations with students and staff
- design cost-effective, appealing, and nutritionally balanced student menus
- enter menus into the nutritional analysis program
- place food and supply orders while monitoring cost control
- train kitchen staff on food safety, HACCP, cooking techniques, and presentation
- collaborate with Cafeteria Managers to ensure meal quality
- follow all local health department and company safety regulations
- supervise and evaluate kitchen team members
- submit reports as assigned and ensure timely compliance
- support other duties as assigned to improve culinary operations
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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