Weekend Chef Manager

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.
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
Manage production records, vendor orders, and kitchen budgets
Foster a welcoming and inclusive kitchen culture focused on teamwork and accountability
Safely drive a company vehicle to deliver food and supplies between schools in the district
Load and unload products with care, ensuring proper storage and delivery
Perform daily vehicle inspections and keep accurate logs and reports
Communicate with the central office as needed to ensure timely, accurate deliveries
Follow all local driving laws and school district policies
3+ years of experience in culinary management (school food service or institutional setting a plus)

• Knowledge of USDA school meal requirements, production planning, and food safety standards
• Passion for feeding students and making a difference in the school community

Family-friendly schedule – no nights, weekends, or major holidays
Comprehensive benefits: medical, dental, vision, and retirement
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.
Ready to serve up leadership with heart? Apply now and help us nourish the next generation—at Whitsons our mission is Enhancing Life One Meal at a Time™.
$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.
food service or delivery driving experience preferred.
local food safety certification required in any jurisdiction of employment; must complete all Company-sponsored training requirements.
Proficiency in Microsoft Office Suite required; ability to learn new software programs; ability to manage and coach kitchen staff in a fast-paced, high-volume environment; genuine passion for food quality and culinary excellence; ability to drive own vehicle to other work sites as needed.
always presents a professional image and follows all Whitsons policies and procedures.
Culinary Excellence: Brings hands-on culinary expertise and a passion for food to every service period; 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.
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; Financial Management: Monitors food and labor costs with discipline; identifies waste reduction opportunities and manages within budget while maintaining quality.
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.
Safety & Compliance: Operates the company vehicle safely and in full compliance with all motor vehicle laws, school district delivery policies, and Whitsons fleet protocols at all times.
maintains consistent attendance, follows assigned routes, and meets all reporting and documentation requirements every shift.
This is a full-time exempt position. Days and hours of work are generally aligned with the school or account service schedule. Extended hours may be required in support of special events, new account openings, or peak operational periods.
Travel Requirements
This position is primarily site-based. Occasional travel to other Whitsons locations may be required. A valid driver's license and access to a personal vehicle are preferred.
The Team Member is required to stand on their feet for the majority of the workday; use hands and fingers to handle food, tools, and equipment; 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.
This position operates primarily in a kitchen and food service production environment. 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;