Floating Chef Manager - Lebanon School Nutrition
About The Position
We are seeking a Culinarian who is looking to take their career to the next level. The Floating Chef Manager is a great opportunity for someone to learn our business and become an expert while traveling to different location's. This is a 10 month position with 12 month potential that includes benefits, Mileage and paid time off. SUMMARY: The Chef/Manager is responsible for the overall operations for the kitchen area of the facility, including all cost and budget maintenance. Chef/Manager will hire staff, purchase product, and ensure everyone is trained on proper food preparation and kitchen safety techniques. Additionally, Chef/Manager ensures that the company’s standards are upheld: the food looks good and is cooked properly, portioned correctly, and cooked and served quickly. The Chef/Manager will also make sure that the kitchen meets all sanitary standards.
Requirements
- College / Culinary degree preferred.
- FMP preferred.
- Safety training classes completed as required
- ServSafe Certification required
- OSHA Certification preferred but not required
- Local food safety certification, if required in jurisdiction of employment.
- All Microsoft Office Suite products
- Ability to learn new software programs
- Minimum 3-5 years of high volume food service management experience required.
- College or culinary degree from an accredited institution preferred; Food Management Professional (FMP) certification preferred; equivalent combination of culinary training and progressive kitchen management experience will be considered.
- Minimum 3–5 years of high-volume food service management experience required; K-12 or contract food service experience strongly preferred.
- Demonstrated experience managing kitchen teams, controlling food and labor costs, executing production schedules, and maintaining food safety and sanitation compliance in a high-volume environment.
- ServSafe certification required; local food safety certification required in any jurisdiction of employment; OSHA certification preferred; must complete all Company-sponsored training requirements.
- Proficiency in Microsoft Office Suite required; ability to learn new software programs; proficiency in recipe procedures and cooking techniques required.
- Strong leadership and team development skills; ability to manage and coach kitchen staff in a fast-paced, high-volume environment; excellent communication skills — both verbal and written.
- Self-motivated, organized, and calm under pressure; genuine passion for food quality and culinary excellence; ability to drive own vehicle to other work sites as needed.
Nice To Haves
- K-12 or contract food service experience strongly preferred.
Responsibilities
- Assist General Manager in managing all production requirements following recipes, safe food handling principles in a sanitary and professional manner.
- Manage and cultivate team to perform up to standards set forth by management.
- Coordinate all cooking, prepping, etc. of skillet station according to production schedule.
- Be proficient in recipe procedure, measurement conformity, cooking techniques.
- Perform temperature checks during production period to ensure food is being held and prepared at correct temperatures. Maintain all Logs.
- Follow and manage sanitation requirements as prescribed by head chef or director.
- Assist in implementation and follow-up on sanitation cleaning schedule for all kitchen areas and equipment.
- Complete and submit weekly payroll accurately and efficiently.
- Assist with production in cold pantry station when applicable.
- Conduct weekly kitchen meetings to be attended by all kitchen personnel.
- Perform additional duties as assigned.
Benefits
- Mileage
- Paid time off
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
