Head Chef / Chef de Cuisine – In‑School (No Weekends/Holidays)

About the role

The Head Chef leads a small school cafeteria team, overseeing daily food preparation for hundreds of children. The position offers a Monday‑Friday schedule with no weekend or holiday work, allowing the chef to focus on nutritious, culturally familiar meals.

Key responsibilities

• Direct daily culinary execution, maintain a food‑safe kitchen, and ensure recipe consistency.
• Control food costs through disciplined inventory management and creative menu planning.
• Train, coach, and develop a 3‑7 person kitchen team, fostering cohesion and retention.
• Track production schedules, submit consumption reports, and oversee facility maintenance projects.
• Build relationships with teachers, administrators, and parents; attend school meetings and deliver nutrition presentations.

Required profile

• 3+ years professional culinary experience in a high‑volume kitchen (300+ meals).
• 1+ years supervisory or management experience.
• Bachelor’s degree in culinary arts is a plus.
• Strong knowledge of food safety and sanitation practices.
• Comfortable using software, apps, or spreadsheets for data tracking and reporting.
• Excellent communication and organizational skills.
• Passion for improving school nutrition; bilingual English/Spanish is a plus.
• ServeSafe certification required within 90 days of hire (reimbursement available).

Required skills

• Food safety and sanitation practices
• NSLP compliance knowledge
• Spreadsheets for data tracking
• ServeSafe certification

What we offer

• Full‑time schedule: Monday‑Friday, approx. 6:00 AM – 3:00 PM
• Hourly wage $25‑$30
• Generous paid time off (most major holidays)
• Health and dental benefits