District Chef

Southwest Foodservice Excellence, LLC•Livingston, TX

6d•Onsite

About The Position

Ready to change the world? At SFE, we are fueling students to take on their school day one meal at a time, and we need YOU to help bring those healthy, great tasting meals to their plates every day. We are passionate about delicious food, creating a customized experience for each of our districts and schools, bringing innovation to the table and being compassionate leaders to our teams. If you're looking for a career that can truly make an impact on a child's day, we want to meet you! Fuel our school with fresh ideas and flavorful menus that are healthy, affordable, and loved by students, staff, and parents alike. Guide our kitchen crew with ongoing training in food safety, smart budgeting, culinary skills, and standout presentation. You will report to the General Manager.

Requirements

High School Diploma/GED required; Associate's in Culinary Arts or Bachelor's in Food & Nutrition/Foodservice Management strongly preferred.
Minimum 3 years of back‑of‑house food and beverage operations; prior school foodservice experience preferred.
Demonstrated experience with budgeting and food‑cost control; knowledge of food‑safety standards and HACCP procedures; ability to obtain a food‑handler card within two weeks of hire.
Culinary proficiency required; basic cooking and cleaning skills; basic computer skills including Microsoft Suite.
Ability to meet all district and regulatory requirements related to food safety and operational compliance.

Nice To Haves

Associate's in Culinary Arts or Bachelor's in Food & Nutrition/Foodservice Management strongly preferred.
Prior school foodservice experience preferred.

Responsibilities

Prepare and cook menu items according to standardized recipes, production records, and district requirements; develop new recipes and conduct student taste‑testing.
Create cost‑effective, appealing, nutritionally balanced student menus and enter all menu data into the nutrition‑analysis program.
Place food and supply orders aligned with cost‑control measures; ensure compliance with HACCP, food‑safety protocols, and all local and company health regulations.
Train cooks in food safety, HACCP, food cost, cooking techniques, and presentation; supervise and evaluate assigned employees.
Collaborate with the Cafeteria Manager on quality standards; complete required reports by deadline; perform additional assigned duties.