Job Overview
Employment Type
Full-time
Compensation
Salary
Range $65,000.00 - $67,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development opportunities
flexible scheduling
Job Description
Our hiring establishment is deeply committed to improving the quality of food service within the K-12 school system. We operate as a dedicated regional food service provider focused on delivering nutritious, appealing, and cost-effective meals to students across multiple schools. This organization is passionate about combining culinary excellence with the educational mission of nurturing healthy, well-fed students. We pride ourselves on fostering an inclusive and professional environment where every team member contributes to the shared goal of elevating school meal programs and ensuring compliance with health and safety standards. The district chef position is vital to this mission, acting as both a mentor and a leader who improves food quality, menu design, staff training, and operations at the district level.
The role of District Chef in K-12 Food Service is designed for a culinary professional who is enthusiastic about creating meals that matter, supporting school nutrition standards, and leading teams in diverse kitchen settings. This is a full-time role, typically requiring a 50 to 60-hour workweek, sometimes including work on weekends. The salary is competitive and commensurate with experience, reflecting the importance and impact of the position within the district. The District Chef's responsibilities go beyond cooking; they include menu design focused on balanced nutrition and cost control, recipe development with a creative culinary approach, and overseeing food safety and quality standards to meet local health department regulations. They also lead culinary training sessions and demonstrations to engage both kitchen staff and school communities, thereby inspiring healthier eating habits among students.
In this hands-on leadership role, the District Chef works closely with Cafeteria Managers and kitchen teams to ensure meal preparation meets the highest standards of taste, presentation, and nutritional value. They manage food and supply orders carefully to align with budget requirements and contribute to the financial sustainability of the food service program. The chef evaluates kitchen staff performance and facilitates professional development through ongoing training in food safety, HACCP protocols, cooking techniques, and culinary presentation. Reporting and compliance duties ensure that all activities adhere to regulatory standards and company policies. This role is well suited for individuals who are passionate about food, enjoy mentoring others, and are committed to making a positive impact on student nutrition across an entire school district. The District Chef is a vital leader who shapes not only the meals served but also the culinary culture within the schools they serve.
The role of District Chef in K-12 Food Service is designed for a culinary professional who is enthusiastic about creating meals that matter, supporting school nutrition standards, and leading teams in diverse kitchen settings. This is a full-time role, typically requiring a 50 to 60-hour workweek, sometimes including work on weekends. The salary is competitive and commensurate with experience, reflecting the importance and impact of the position within the district. The District Chef's responsibilities go beyond cooking; they include menu design focused on balanced nutrition and cost control, recipe development with a creative culinary approach, and overseeing food safety and quality standards to meet local health department regulations. They also lead culinary training sessions and demonstrations to engage both kitchen staff and school communities, thereby inspiring healthier eating habits among students.
In this hands-on leadership role, the District Chef works closely with Cafeteria Managers and kitchen teams to ensure meal preparation meets the highest standards of taste, presentation, and nutritional value. They manage food and supply orders carefully to align with budget requirements and contribute to the financial sustainability of the food service program. The chef evaluates kitchen staff performance and facilitates professional development through ongoing training in food safety, HACCP protocols, cooking techniques, and culinary presentation. Reporting and compliance duties ensure that all activities adhere to regulatory standards and company policies. This role is well suited for individuals who are passionate about food, enjoy mentoring others, and are committed to making a positive impact on student nutrition across an entire school district. The District Chef is a vital leader who shapes not only the meals served but also the culinary culture within the schools they serve.
Job Requirements
- High school diploma or GED
- associate's degree in Culinary Arts or related Bachelor's degree preferred
- minimum 3 years of kitchen or back-of-house operations experience
- knowledge of budgeting and food cost control
- food safety certification or food handler's card within 2 weeks of hire
- ability to pass background check, fingerprinting, and MVR audit
- excellent communication skills
- proficiency in Microsoft Office
- ability to work respectfully with diverse populations
- capacity to stand for up to 5 hours
- ability to lift up to 50 lbs
- ability to work 50-60 hours per week including occasional weekends
- willingness to travel to schools and meetings
- capability to hear and communicate clearly
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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