Chef Manager - Fall Mountain

Whitsons Culinary Group • Alstead, NH

9d • $58,500 • Onsite

About The Position

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.

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™.

Requirements

• 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
• 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.

Nice To Haves

• school food service or institutional setting a plus
• K-12 or contract food service experience strongly preferred
• OSHA certification preferred

Responsibilities

• 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

Benefits

• 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

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree