Chef Manager, Full Time

We are seeking an experienced and motivated Chef Manager to lead our busy school cafeteria lunch program. The successful candidate will be responsible for planning, preparing, and serving nutritious, high-quality meals to students and staff while ensuring strict compliance with food safety regulations, company standards, and school nutrition guidelines.

This position requires a hands-on leader with strong culinary skills, experience in large-batch food production, and the ability to effectively supervise and develop a team of kitchen employees. The Chef Manager will play a key role in maintaining an organized, efficient, and safe foodservice operation.

Key Responsibilities
Food Production & Menu Execution

• Prepare and oversee the production of high-volume meals for students and staff.
• Follow and execute standardized recipes accurately to ensure consistency, quality, portion control, and cost management.
• Ensure all meals meet nutritional standards and menu requirements.
• Monitor food quality, presentation, and customer satisfaction.
• Adapt production schedules to meet fluctuating participation levels while minimizing food waste.

Leadership & Staff Management

• Lead, coach, and support a team of kitchen staff in a positive and professional manner.
• Schedule staff effectively to ensure efficient daily operations.
• Train employees on company procedures, food safety standards, equipment use, and production methods.
• Promote teamwork, accountability, and a strong customer service culture.
• Conduct performance evaluations and provide ongoing feedback and development.

Health, Safety & Compliance

• Ensure strict adherence to all food safety, sanitation, and workplace safety regulations.
• Maintain accurate temperature logs, sanitation records, receiving logs, and other required documentation.
• Ensure proper food handling, storage, labeling, and rotation procedures are followed at all times.
• Conduct regular inspections to maintain a clean, organized, and safe kitchen environment.
• Lead by example in following all health and safety protocols.

Inventory & Cost Control

• Manage food ordering, receiving, and inventory control.
• Monitor food and labor costs while maintaining quality standards.
• Conduct regular inventory counts and ensure accurate reporting.
• Minimize waste through proper planning, production control, and inventory management.
• Maintain adequate stock levels to support uninterrupted service.

Qualifications
Required

• Minimum 3-5 years of food service management experience.
• Experience with large-batch meal preparation and high-volume food production.
• Previous experience supervising and developing employees.
• Strong knowledge of food safety regulations and sanitation practices.
• Excellent organizational, communication, and leadership skills.
• Ability to work in a fast-paced environment and meet daily service deadlines.

Preferred

• Experience working in schools, healthcare, institutional foodservice, or large-scale catering operations.
• Knowledge of school nutrition programs and dietary requirements.
• Experience with inventory management, food costing, and budgeting.