District Chef

Southwest Foodservice Excellence, LLC•San Antonio, TX

1d•$0 - $65,000

About The Position

The District Chef plans and executes school meal programs across multiple schools. The role involves creating balanced menus and recipes, maintaining food safety standards, and training kitchen teams. As a hands-on leader, the District Chef supports operations while promoting high culinary standards and helping provide appealing, nutritious meals to students.

Requirements

High school diploma or GED required.
At least 3 years of experience in kitchen or back-of-house operations.
Knowledge of budgeting and food cost control required.
Strong culinary skills and hands-on leadership experience.
Food safety certification, or a food handler’s card within 2 weeks of hire, required.
Must pass a background check, fingerprinting, and MVR audit.
Clear, professional communication skills.
Proficiency with Microsoft Office and basic computer systems.
Respectful, inclusive approach and ability to work with diverse communities.
Basic cooking and cleaning abilities.
Able to stand for long periods, up to 5 hours, and regularly bend, lift up to 50 pounds, reach, and move.
Able to hear and communicate clearly.
Able to work a full-time schedule, occasionally including 6–7 day workweeks; typical workweek is 50–60 hours.
Travel to schools and company meetings may be required.

Nice To Haves

Associate degree in Culinary Arts or a related bachelor’s degree is strongly preferred.
Prior school food service experience is strongly desired.

Responsibilities

Prepare and cook food according to standardized recipes and production records.
Create new recipes using commodity and purchased ingredients.
Conduct taste tests and chef demonstrations with students and staff.
Design cost-effective, appealing, and nutritionally balanced student menus.
Enter menus into the nutritional analysis program.
Place food and supply orders while monitoring cost control.
Train kitchen staff on food safety, HACCP, cooking techniques, and presentation.
Collaborate with Cafeteria Managers to ensure meal quality.
Follow local health department and company safety regulations.
Supervise and evaluate kitchen team members.
Submit assigned reports and ensure timely compliance.
Support other duties as assigned to improve culinary operations.