Chef - Hanover School Nutrition

Whitsons Culinary Group•Hanover, NH

1d•$25 - $27•Onsite

About The Position

The Chef supports daily kitchen operations for K-12 school and residential dining accounts. The role prepares high-quality meals using standardized recipes, follows production schedules, and maintains food safety and sanitation standards. The Chef works under the direction of the Chef Manager or General Manager in a fast-paced, team-oriented environment. Work is performed primarily in a cafeteria or food-service establishment, with hands-on duties during mealtimes and office work before or after mealtimes. The environment may be moderate to loud. Schedules may include early mornings, evenings, weekends, or school-year schedules for K-12 accounts. The position pays $25–$27 per hour and offers opportunities for growth.

Requirements

Culinary degree or certification, or comparable experience.
Current ServSafe certification.
Knowledge of Microsoft Office Suite and ability to learn new computer programs.
Proficiency in recipe procedures and cooking techniques.
At least 2 years of experience in a professional kitchen.
Experience managing a kitchen and team.
Ability to sit, walk, talk, and hear; use hands and fingers to handle or operate objects, tools, or controls; reach with hands and arms; stand for most of the workday; and lift or move up to 40 pounds. Lifting while turning side to side may be necessary.
Close vision and the ability to adjust focus.

Nice To Haves

Bachelor’s degree preferred.
Experience in school nutrition programs preferred.

Responsibilities

Prepare and cook menu items according to standardized recipes and production schedules.
Ensure compliance with USDA school nutrition guidelines for K-12 accounts and client standards for residential accounts.
Maintain proper food temperatures, labeling, dating, and storage.
Assist with meal service, serving lines, and special events.
Follow HACCP, food safety, and sanitation procedures.
Maintain clean, organized workstations and kitchen equipment.
Support inventory control, product rotation using FIFO, and waste reduction.
Collaborate with the team to ensure timely, efficient meal service.
Manage the kitchen and team.