DISTRICT CHEF
About The Position
The District Chef is a regional culinary leader responsible for leading all aspects and elevating the food program across multiple K–12 school dining accounts throughout North Carolina and South Carolina. This role focuses on culinary perfection, food safety, training, and innovation. As a strategic partner to on-site chefs and dining directors, the District Chef ensures consistency in quality, compliance with safety standards, and execution of company culinary programs. The ideal candidate brings a deep understanding of scratch cooking, cost control, staff development, and menu design tailored to the K–12 environment.
Requirements
- Culinary degree or equivalent professional training strongly preferred.
- Minimum of 5 years of culinary management experience, including at least 2 years in a multi-site leadership role.
- Experience in high-volume food production and catering within a contract food service or institutional setting.
- Strong background in cost control, inventory management, and vendor relations.
- Proven track record to train and lead culinary staff to achieve operational and quality standards.
- Experience developing menus that accommodate dietary restrictions and food allergies.
- Familiarity with online menu and recipe management platforms.
- Strong organizational, communication, and leadership skills.
- Dedication to ongoing learning, innovation, and excellence in school dining.
Responsibilities
- Provide culinary leadership and support to chefs and culinary teams across multiple school dining locations.
- Train, mentor, and develop on-site chefs, elevating their skills and ensuring consistency in food quality and presentation.
- Own the rollout of new menus and culinary programs in collaboration with the company’s culinary and marketing teams.
- Conduct regular audits to ensure compliance with company culinary standards, station specifications, and food safety protocols.
- Instruct chefs how to plan seasonal and cycle menus that meet student preferences, budget requirements, and dietary needs.
- Guide teams on accurate food allergy accommodations and standard methodologies to ensure student safety and inclusivity.
- Support cost control initiatives by training chefs on purchasing strategies, inventory management, and budget adherence.
- Develop strategies to improve guest happiness and enhance the overall dining experience.
- Promote a culture of continuous improvement, innovation, and professional development within culinary teams.
- Use online menu management systems to support planning, consistency, and nutritional compliance.
Benefits
- Free meals
- Uniforms
- Laundering service
- Retirement Plan
- Associate Shopping Program
- Health and Wellness Programs
- Discount Marketplace
- Identity Theft Protection
- Pet Insurance
- Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program
- Medical
- Dental
- Vision
- Life Insurance/AD
- Disability Insurance
- Commuter Benefits
- Employee Assistance Program
- Flexible Spending Accounts (FSAs)
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
