Kitchen Manager/Chef

Job Description

Job Description

School Kitchen Manager / Chef

Position Summary

A private school in Phoenix is seeking an experienced and energetic Kitchen Manager/Chef to lead our school food service program. Our kitchen serves approximately 450 students and staff daily through the National School Lunch Program (NSLP).

The Kitchen Manager/Chef is responsible for planning, preparing, and serving nutritious meals while maintaining a clean, organized, and efficient kitchen operation.

We are particularly interested in candidates who enjoy scratch cooking, can follow and develop recipes,  and take pride in preparing wholesome, high-quality meals from fresh ingredients.

The Kitchen Manager/Chef is responsible for ensuring meals are prepared and served on time, supervising kitchen staff, managing inventory and purchasing, maintaining food safety standards, and completing required NSLP documentation and records.

Essential Responsibilities

Food Preparation & Service

• Prepare and oversee the preparation of daily lunches and selected breakfast meals for approximately 450 students and staff.
• Develop appealing, nutritious menus that meet NSLP requirements.
• Utilize scratch-cooking techniques whenever possible.
• Ensure meals are prepared, portioned, and served on schedule.
• Monitor food quality, presentation, and consistency.

Kitchen Operations

• Maintain a clean, sanitary, organized, and efficient kitchen.
• Ensure compliance with all health department regulations and food safety standards.
• Oversee receiving, storage, rotation, and inventory of food and supplies.
• Minimize food waste and manage food costs effectively.
• Maintain kitchen equipment and coordinate repairs as needed.

Staff Management

• Supervise, train, and schedule kitchen staff.
• Delegate responsibilities and ensure accountability.
• Foster a positive, team-oriented work environment.
• Conduct ongoing training in food safety and operational procedures.

Purchasing & Inventory

• Place food and supply orders.
• Monitor inventory levels and maintain appropriate stock.
• Work with vendors to obtain quality products at competitive prices.
• Track food usage and control costs.

Compliance & Recordkeeping

• Maintain all required NSLP records and paperwork.
• Complete production records, temperature logs, inventory documentation, and other required reports.
• Ensure compliance with USDA, state, and local regulations.
• Assist with audits and inspections.

Work Hours

The Kitchen Manager/Chef will work Monday through Friday on all school days. We operate a 180-day calendar throughout the school year (August-June) with an additional 27 days for our summer program at the end of June and July.

Qualifications

• Experience in a commercial, institutional, school, restaurant, or catering kitchen.
• Strong cooking skills with experience in scratch cooking.
• Supervisory or management experience.
• Knowledge of food safety and sanitation procedures.
• Ability to work efficiently in a fast-paced environment.
• Strong organizational and communication skills.
• Experience with school nutrition programs or NSLP regulations preferred.
• Experience with Kosher foods preferred.
• ServSafe certification preferred (or willingness to obtain).

Physical Requirements

• Ability to stand for extended periods.
• Ability to lift up to 50 pounds.
• Ability to work in a commercial kitchen environment.

Compensation

$50,000-$65,000 a year DOE.

Benefits: 401 K match, full Life Insurance and Vision Insurance, Partial Health Insurance,