Culinary Innovation Specialist - Midwest

Whitsons Culinary Group • Berkeley, IL

10h • Hybrid

About The Position

This role is for a Culinary Innovation Specialist focused on K-12, Residential, and Corporate Food Service in the Midwest. The position involves problem-solving in kitchens, coaching teams, and leading operations. The specialist will be responsible for elevating culinary standards across a region, impacting student experience, program participation, financial performance, and team capabilities. This role is seen as a launchpad for career advancement within the company, with a clear path to senior leadership positions.

Requirements

• 3–5+ years in large-scale foodservice (K-12, healthcare, or institutional strongly preferred).
• Proven ability to train, lead, and influence diverse teams.
• Strong understanding of food safety, production systems, and kitchen operations.
• Working knowledge of USDA meal patterns / school nutrition compliance.
• Willingness to travel up to 75%.
• Valid driver’s license + reliable transportation.
• ServSafe Manager Certification (or ability to obtain quickly).
• Culinary degree or equivalent professional experience.
• Strong leadership and team development experience.
• Knowledge of school nutrition programs and compliance standards.
• Excellent communication, organization, and problem-solving skills.
• Reliable vehicle with active registration and insurance.
• Ability to pass and maintain a federal background check.
• Ability to engage and remain professionally with both students and customers as well as clients.
• Follow all policies and procedures as identified and published by Whitsons.

Nice To Haves

• Experience fixing broken operations.
• Ability to balance culinary creativity with operational reality.
• Knowledge of how to drive participation and customer satisfaction.
• Experience leading training that actually changed outcomes.
• Understanding of food cost, labor efficiency, and waste control.
• Experience leading culinary training programs or workshops.
• Knowledge of allergens, special diets, and culturally diverse menus.
• Bilingual (English/Spanish) a plus.

Responsibilities

• Walk into a struggling kitchen and immediately identify issues.
• Develop people and train teams without alienating them.
• Work on the line and train others.
• Influence across all levels of the organization.
• Ensure consistency, cost control, and execution.
• Train, lead, and influence diverse teams.
• Manage food safety, production systems, and kitchen operations.
• Ensure compliance with USDA meal patterns and school nutrition regulations.
• Fix broken operations.
• Balance culinary creativity with operational reality.
• Drive participation and customer satisfaction.
• Lead training that changes outcomes.
• Control food cost, labor efficiency, and waste.
• Provide multi-site operational leadership.
• Manage menu strategy and financial performance.
• Engage in client-facing influence and retention strategy.
• Impact systems across the region, not just a single kitchen.

Benefits

• Competitive base salary
• Mileage/ travel reimbursement
• Health insurance
• Dental insurance
• Vision insurance
• 401k
• 401(k) with company match
• Generous PTO
• Paid holidays

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree
• Number of Employees: 251-500 employees