Traveling Chef Manager - Nashoba School Nutrition
About The Position
The Chef Manager leads daily kitchen operations for a school nutrition program, providing healthy, high-quality meals to students and staff. The role combines hands-on culinary work with leadership, staff training, menu planning, food safety, financial oversight, and collaboration with school administrators and nutrition staff. Menus must be nutritious, student-friendly, and compliant with USDA school nutrition guidelines. This is a full-time, exempt, primarily site-based position. Days and hours generally follow the school or account service schedule. Occasional travel to other Whitsons locations may be required, and extended hours may be needed for special events, new account openings, or peak operational periods. The position is paid at $1,350–$1,800 per week during a 10-month school year.
Requirements
- Minimum 3–5 years of high-volume food service management experience.
- 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.
- Proficiency in Microsoft Office Suite.
- Proficiency in recipe procedures and cooking techniques.
- Strong leadership and team development skills, including the ability to manage and coach kitchen staff in a fast-paced, high-volume environment.
- Excellent verbal and written communication skills.
- Self-motivated, organized, and calm under pressure, with a passion for food quality and culinary excellence.
- Ability to drive a vehicle to other work sites as needed.
- Ability to stand for the majority of the workday; frequently walk, talk, and hear; handle food, tools, and equipment; reach with hands and arms; and lift or move up to 50 pounds, including while turning side to side.
- Must complete all Company-sponsored training requirements.
Nice To Haves
- School food service, institutional, K-12, or contract food service experience.
- College or culinary degree from an accredited institution, or equivalent culinary training and progressive kitchen management experience.
- Food Management Professional (FMP) certification.
- OSHA certification.
- Valid driver’s license and access to a personal vehicle.
Responsibilities
- Lead daily kitchen operations to deliver healthy, high-quality meals to students and staff.
- Supervise, train, coach, and develop kitchen team members.
- Create and execute nutritious, student-friendly menus that comply with USDA school nutrition guidelines.
- Maintain food safety, sanitation, HACCP, and regulatory compliance.
- Manage inventory, vendor orders, food and labor costs, payroll, budgets, and waste reduction.
- Manage production schedules, production records, and compliance documentation.
- Ensure recipe adherence, portion accuracy, and presentation standards.
- Collaborate with school administrators and nutrition staff to support student well-being.
- Communicate operational issues, staffing needs, and performance concerns to the General Manager.
- Foster a welcoming, inclusive, positive, and accountable kitchen culture.
- Travel to other work sites as needed.
Benefits
- Competitive pay and opportunities for growth.
- Family-friendly schedule with no nights, weekends, or major holidays.
- Medical, dental, and vision benefits.
- Retirement benefits.
- Paid time off.
- Professional development opportunities.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
