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

About the role

The Head Chef leads a small school cafeteria kitchen, overseeing a team of 3‑7 staff members and preparing nutritious meals for hundreds of students. This full‑time, in‑school position starts in January and offers a schedule without weekends or holidays, allowing the chef to focus on culinary excellence and student health.

Key responsibilities

• Direct daily culinary operations, ensuring food‑safe practices and consistent recipe quality.
• Manage inventory, control food costs, and develop creative, cost‑effective menus.
• Train, coach, and motivate kitchen staff to foster teamwork and high performance.
• Maintain production schedules, track consumption data, and submit compliance reports.
• Create menus aligned with nutrition standards and support inventory management.

Required profile

• 3+ years of professional culinary experience in a fast‑paced, high‑volume kitchen.
• At least 1 year of supervisory or management experience.
• Bachelor’s degree in culinary arts is a plus.
• Strong knowledge of food safety, sanitation, and NSLP compliance.
• Comfortable using software, apps, and spreadsheets for data tracking and reporting.
• Excellent communication, organization, and a passion for improving school nutrition.
• Bilingual English/Spanish is a plus.
• ServeSafe certification required within 90 days of hire (reimbursement available).

Required skills

• ServeSafe certification.
• Proficiency with spreadsheet tools (e.g., Excel) for inventory and reporting.
• Experience with inventory management systems.

What we offer

• Competitive salary $60,000‑$70,000 per year.
• Generous paid time off and paid summer flex program.
• Health, dental, and vision insurance.
• 401(k) retirement plan.
• Paid professional development and education reimbursement.
• Paid family leave and disability insurance coverage.