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

About the role

The Head Chef leads the daily operations of a school cafeteria serving hundreds of children. This full‑time, on‑site role offers a stable schedule with no weekend or holiday work, allowing you to focus on nutritious, culturally familiar meals.

Key responsibilities

• Culinary Management: oversee daily food preparation, maintain food‑safe environment, ensure recipe consistency, control food costs through inventory and menu planning.
• Leadership: train, coach and develop a 3‑7 person kitchen team, foster a supportive and cohesive work culture.
• Administration: follow production schedules, track consumption data, submit compliance reports, and manage facility maintenance projects.
• Customer Service: 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 per day).
• 1+ year supervisory or management experience.
• Bachelor’s degree in culinary arts preferred.
• ServeSafe certification (or obtain within 90 days of hire).
• Knowledge of food safety, sanitation, and NSLP compliance.
• Comfort with software/spreadsheets for data tracking.
• Passion for food justice and improving school nutrition.
• Bilingual English/Spanish a plus.

Required skills

• Spreadsheets (Excel or similar) for tracking and reporting.
• ServeSafe food safety certification.

What we offer

• Salary $60,000‑$70,000 per year.
• Generous paid time off (most holidays, no weekends).
• Health, dental and vision insurance.
• 401(k) retirement option.
• Paid professional development and education opportunities.
• Supportive school community focused on nutrition and cultural relevance.