Chef Manager

Belmont Charter NetworkNormalmid

ChefFood Service

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Quick Summary

Key Responsibilities

Lead daily kitchen operations to deliver healthy,

Requirements Summary

medical, dental, vision, and retirement Paid time off and professional development opportunities A chance to lead with purpose and imp

Technical Tools

ChefFood Service

School Dining Leadership

Are you a culinary professional who’s passionate about food, leadership, and purpose? Join our school nutrition team as a Chef Manager and bring your talent to a kitchen that nourishes students and shapes futures.

Responsibilities

~1 min read

→Lead daily kitchen operations to deliver healthy, high-quality meals to students and staff
→Supervise and train kitchen team members to ensure culinary excellence and efficiency
→Create menus that are nutritious, kid-friendly, and compliant with USDA school nutrition guidelines
→Maintain food safety, sanitation, and inventory controls in alignment with health regulations
→Collaborate with school administrators and nutrition staff to support student well-being
→Manage production records, vendor orders, and kitchen budgets
→Foster a welcoming and inclusive kitchen culture focused on teamwork and accountability

3+ years of experience in culinary management (school food service or institutional setting a plus)
Strong cooking skills with a focus on scratch preparation and batch cooking
Knowledge of USDA school meal requirements, production planning, and food safety standards
A proactive leader who inspires teams and delivers results
ServSafe certification
Passion for feeding students and making a difference in the school community

What We Offer

~4 min read

✓Competitive pay + opportunities for growth

✓Family-friendly schedule – no nights, weekends, or major holidays

✓Comprehensive benefits: medical, dental, vision, and retirement

✓Paid time off and professional development opportunities

✓A chance to lead with purpose and impact the health and success of students every day

✓About Us:

✓College or culinary degree from an accredited institution preferred; Food Management Professional (FMP) certification preferred; equivalent combination of culinary training and progressive kitchen management experience will be considered.

✓Minimum 3–5 years of high-volume food service management experience required; K-12 or contract food service experience strongly preferred.

✓Demonstrated experience managing kitchen teams, controlling food and labor costs, executing production schedules, and maintaining food safety and sanitation compliance in a high-volume environment.

✓ServSafe certification required; local food safety certification required in any jurisdiction of employment; OSHA certification preferred; must complete all Company-sponsored training requirements.

✓Proficiency in Microsoft Office Suite required; ability to learn new software programs; proficiency in recipe procedures and cooking techniques required.

✓Strong leadership and team development skills; ability to manage and coach kitchen staff in a fast-paced, high-volume environment; excellent communication skills — both verbal and written.

✓Self-motivated, organized, and calm under pressure; genuine passion for food quality and culinary excellence; ability to drive own vehicle to other work sites as needed.

✓Culinary Excellence: Brings hands-on culinary expertise and a passion for food to every service period; ensures recipe adherence, portion accuracy, and presentation standards are consistently met across all stations.

✓Food Safety & Compliance: Maintains rigorous adherence to HACCP, ServSafe, and Whitsons food safety and sanitation standards; models and enforces a culture of compliance throughout the kitchen team.

✓Team Leadership & Development: Hires, trains, and develops a high-performing kitchen team; builds a positive, accountable work environment through clear expectations, consistent coaching, and equitable treatment.

✓Execution & Accountability: Manages production schedules, cost controls, payroll, and compliance documentation with accuracy and follow-through; ensures daily operational standards are met every service period.

✓Financial Management: Monitors food and labor costs with discipline; identifies waste reduction opportunities and manages within budget while maintaining quality.

✓Communication: Communicates kitchen priorities, recipe direction, and compliance expectations clearly to all team members; keeps the General Manager informed of operational issues, staffing needs, and performance concerns.

✓Customer Focus: Committed to delivering food that meets the highest standards of quality, presentation, and timeliness; understands that student satisfaction and participation are the ultimate measures of kitchen success.