K-12 Development Chef- Philadelphia Culinary Center

Collingswood, NJ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $63,600.00 - $87,000.00

Work Schedule

Standard Hours

Benefits

competitive compensation

Medical insurance

Dental Insurance

Vision Insurance

401(k) with Company Match

Paid Time Off

Monday-Friday schedule with limited nights/weekends

Job Description

Whitsons is a renowned leader in the field of K-12 school nutrition, dedicated to providing healthy, innovative, and appealing meal options to students across the Northeast region. Established with a mission to enhance life one meal at a time, Whitsons combines culinary creativity, nutritional expertise, and operational excellence to support schools in delivering meals that not only meet rigorous nutritional standards but also excite and engage students with fresh and diverse flavors. The company is known for its commitment to quality, sustainability, and customer satisfaction, operating with state-of-the-art facilities and a collaborative team environment.

As a trusted partner for scho... Show More

Job Requirements

Associate degree or higher in Culinary Arts, Food Science, or related field
Culinary degree/certificate or equivalent professional experience
ServSafe certification required and must be maintained throughout employment
Strong knowledge of cooking techniques, recipe adherence, and sanitation standards
Familiarity with a variety of cuisines, flavor profiles, and global food trends
Understanding of nutritional values and their impact on menu development
Experience with recipe scaling, costing, and food production equipment
Strong collaboration skills and ability to work across departments
Comfort with culinary math, cost analysis, and MRP systems a plus

Job Qualifications

Associate degree or higher in Culinary Arts, Food Science, or related field
Culinary degree/certificate or equivalent professional experience
ServSafe certification
Strong knowledge of cooking techniques, recipe adherence, and sanitation standards
Familiarity with a variety of cuisines, flavor profiles, and global food trends
Understanding of nutritional values and their impact on menu development
Experience with recipe scaling, costing, and food production equipment
Strong collaboration skills and ability to work across departments
Comfort with culinary math, cost analysis, and MRP systems a plus

Job Duties

Create innovative menu items that align with cost, nutritional, and crediting parameters
Collaborate with production kitchens to commercialize recipes from concept to large-scale execution
Document and maintain yield analyses, routing details, and product specifications for golden sample runs
Input and verify recipes in our MRP system, apply routings, and run cost analyses
Conduct taste tests with customers, students, and district partners
Lead roving chef demonstrations, special events, and seasonal menu launches
Develop appealing, balanced, and cost-effective student menus
Drive new product development, process improvements, and cost/quality optimization initiatives
Assist sales with proposal sampling and tasting presentations
Observe daily operations and provide suggestions for improvements
Conduct data collection for yield, shelf life, and sensory testing
Maintain organized inventory of R&D projects
Perform food cost analysis and culinary math calculations
Create and manage bills of materials (BOM) within cost, nutritional, and operational guidelines
Package and ship product samples as needed
Ensure quality control through tasting and observation during production runs

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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