Head Chef / Chef de Cuisine (No Weekends/Holidays)

About the role

The Head Chef leads a small school cafeteria kitchen, preparing scratch‑made, culturally relevant meals for hundreds of students. The role offers a Monday‑Friday schedule with most holidays off and no weekend work, allowing you to focus on food justice and community impact.

Key responsibilities

• Direct daily culinary execution for a 3‑7 person team, ensuring food‑safe conditions and consistent recipe quality.
• Manage inventory, control food costs, and create creative, compliant menus for a high‑volume (300+ meals) environment.
• Train, coach, and motivate kitchen staff to foster retention and high performance.
• Track production schedules, submit consumption reports, and oversee facility maintenance projects.
• Build relationships with teachers, administrators, and parents; present nutrition education at school meetings.

Required profile

• 3+ years of professional culinary experience in a fast‑paced, high‑volume kitchen.
• At least 1 year of supervisory or management experience.
• Strong organizational and communication skills; comfortable using software and spreadsheets for reporting.
• Passion for improving nutrition and health in schools; bilingual (English/Spanish) is a plus.

Required skills

• ServeSafe certification (required within 90 days of hire, reimbursement available).
• Proficiency with food safety and sanitation practices.
• Experience with inventory management and cost control.
• Familiarity with NSLP compliance requirements is a plus.
• Ability to use software/apps/spreadsheets for data tracking and reporting.

What we offer

• Salary range $55,000 – $65,000 per year.
• Generous paid time off covering most major holidays.
• Health, dental, and vision insurance.
• 401(k) option.
• Paid professional development, education reimbursement, and other growth opportunities.