Position: Executive Chef job
About: Plan, organize and manage the District’s food service activities including daily production, distribution, and service; assist the Director and manage Department compliance with food service laws and regulations; develop menus and recipes; oversee procurement, recycling, and compost management; supervise assigned personnel.
Requirements: Bachelor’s degree in Culinary Arts, Food Service Management, or related field; 5+ years of experience in food service management; knowledge of California Department of Education and USDA laws and regulations; strong leadership and organizational skills; experience in menu planning and recipe development; familiarity with inventory practices and quality control techniques; excellent communication and interpersonal skills; ability to operate computer and office equipment; valid driver’s license.
Benefits: Competitive salary, Health insurance, Paid time off, Professional development opportunities, Retirement plan
