Assistant Head Chef/Sous Chef – In‑School (No Nights/Weekends/Holidays)

About the role

The Assistant Head Chef supports the Head Chef in running an in‑school kitchen that serves 300‑500 students daily. The role offers a stable, teacher‑style schedule with weekends and holidays off, providing a great training ground for future kitchen leaders.

Key responsibilities

• Plan and execute daily preparation of breakfast, lunch, and snacks for 300‑500 students, ensuring food safety and recipe consistency.
• Work with the Head Chef on production schedules, perform inventory, track consumption, and maintain a safe, efficient kitchen environment.

Required profile

• 2+ years professional culinary experience in a fast‑paced, high‑volume kitchen.
• Associate degree in culinary arts (a plus).
• Demonstrated knowledge of proper food safety and sanitation practices.
• Food handler’s license or ability to obtain one within 90 days (reimbursement available).
• Excellent communication skills and strong organizational ability.
• Passion for improving nutrition and health in schools; bilingual English/Spanish is a plus.

Required skills

• Food safety and sanitation practices.
• Inventory management and production scheduling.
• Knowledge of NSLP compliance requirements.
• Food handler certification.

What we offer

• Competitive hourly wage $22.50‑$24.50 plus benefits.
• Generous PTO with most major holidays off.
• Health, dental, and vision insurance.
• 401(k) option and paid professional development.
• Education reimbursement, paid parental leave, and worker’s compensation coverage.
• Free lunch with access to fresh, made‑from‑scratch meals.