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.