Chef Manager - Yorkville School Nutrition

Chef Manager – Cook Up Leadership in School Nutrition! 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. What You’ll Do: 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 We’re Looking For: 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 Why Join Us? 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: At Whitsons, we believe great food fuels great minds. As a Chef Manager, you’ll blend culinary skill with compassionate leadership to create a dining program students love. You’ll not only manage meals—you’ll help build a kitchen that’s a cornerstone of community, health, and learning. $42,000/year

REQUIRED QUALIFICATIONS AND COMPETENCIES

Education 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. Experience Minimum 3–5 years of high-volume food service management experiencerequired;K-12or contract food service experience strongly preferred. Demonstrated experience managing kitchen teams, controlling food and labor costs, executing production schedules, andmaintainingfood safety and sanitation compliance in a high-volume environment. Certifications ServSafecertificationrequired; local food safety certificationrequiredin anyjurisdictionof employment; OSHA certification preferred; must complete all Company-sponsored training requirements. Technical Proficiency Proficiencyin Microsoft Office Suite required; ability to learn new software programs;proficiencyin recipe procedures and cooking techniquesrequired. Other Qualifications 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 driveownvehicle to other work sites as needed. Core Competencies Culinary Excellence: Brings hands-on culinaryexpertiseand a passion for food to every service period; ensures recipe adherence,portionaccuracy, and presentation standards are consistently met across all stations. Food Safety & Compliance: Maintainsrigorous adherence to HACCP,ServSafe, andWhitsonsfood 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, andequitabletreatment. Execution & Accountability: Manages production schedules, cost controls, payroll, and compliance documentation with accuracy and follow-through; ensures daily operational standards aremetevery service period. Financial Management: Monitors food and labor costs with discipline;identifieswaste reduction opportunities and manages within budget whilemaintainingquality. 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.

WORK ENVIRONMENT AND OTHER DETAILS

Expected Hours of Work This is a full-time exempt position. Days and hours of work aregenerally alignedwith the school or account service schedule. Extended hours may be requiredin support ofspecial events, new account openings, or peak operational periods. Travel Requirements This position is primarily site-based. Occasional travel to otherWhitsonslocations may be required. A valid driver’s license and access to a personal vehicle are preferred. Physical Demands of the Job The Team Member is required to stand on their feet for the majority of the workday; frequently walk, talk, and hear; use hands and fingers to handle food, tools, and equipment; andreach withhands and arms. Must be able to lift and/or move up to 50 pounds, including while turning side to side. Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work Environment This positionoperatesprimarily in a kitchen and food service production environment. The Team Member willregularly workin and around storerooms, ovens, and freezers, with exposure to moderate to loud noise levels.Standing is required for the majority of the workday. The duties listed above are intended as illustrations of the types of work that may be performed; the omission of specific statements does not exclude them from the position if the work is similar, related, or a logical assignment to the role. The job descriptiondoes not constitutean employment agreement between the Company and employee and is subject to change by the Company as the needs of the Company and requirements of the job change. Employee'ssignaturebelow constitutesan employee's understanding of the requirements, essential functions, and duties of the position. #J-18808-Ljbffr Socket.dev