Chef Manager - Lancaster School Nutrition
About The Position
The Chef Manager leads daily kitchen operations for a school nutrition program, delivering healthy, high-quality meals to students and staff. The role combines hands-on culinary work with leadership of kitchen staff, menu and production planning, food safety compliance, inventory and financial controls, and collaboration with school administrators and nutrition staff to support student well-being. The Chef Manager fosters a welcoming, inclusive, and accountable kitchen culture and ensures food quality, presentation, portion accuracy, and timely service. The position is full-time and exempt. Workdays and hours are generally aligned with the school or account service schedule; extended hours may be required for special events, new account openings, or peak operational periods. The position is primarily site-based, with occasional travel to other Whitsons locations potentially required.
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 and recipe procedures and cooking techniques; ability to learn new software programs.
- Strong leadership, team development, communication, organization, and coaching skills.
- Ability to manage and coach kitchen staff in a fast-paced, high-volume environment.
- Self-motivated and calm under pressure, with a passion for food quality and culinary excellence.
- Ability to drive own vehicle to other work sites as needed.
- 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 combination of 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, hire, train, coach, and develop kitchen team members.
- Create nutritious, kid-friendly menus that comply with USDA school nutrition guidelines.
- Oversee scratch preparation, batch cooking, recipe adherence, portion accuracy, and presentation standards.
- Maintain food safety, HACCP, sanitation, and regulatory compliance.
- Manage inventory, vendor orders, production records, production schedules, payroll, and kitchen budgets.
- Monitor food and labor costs, control waste, and maintain quality within budget.
- Collaborate with school administrators and nutrition staff to support student well-being.
- Communicate kitchen priorities and operational issues, staffing needs, and performance concerns to the General Manager.
- Foster an inclusive, positive, and accountable kitchen culture focused on teamwork.
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
