District Chef

Southwest Foodservice Excellence, LLC•Nashville, TN

2d•$0 - $55,000

About The Position

The District Chef plays a critical role in planning and executing school meal programs across multiple schools. The role includes creating balanced menus and recipes, maintaining food safety standards, and training kitchen teams. As a hands-on leader, the District Chef helps maintain high culinary standards while supporting school food service operations and improving meal quality for students.

Requirements

High school diploma or GED.
At least 3 years of kitchen or back-of-house operations experience.
Knowledge of budgeting and food cost control.
Strong culinary skills and hands-on leadership experience.
Food safety certification, or a food handler’s card obtained within 2 weeks of hire.
Ability to 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.
Ability to stand for long periods, up to 5 hours; regularly bend, lift up to 50 lbs, reach, and move; use hands regularly; and hear and communicate clearly.
Ability to work a full-time schedule, occasionally including 6–7 day workweeks; typical workweek is 50–60 hours.

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 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 and monitor 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 reports as assigned and ensure timely compliance.
Support other duties as assigned to improve culinary operations.