Chef

Young World Physical Education; South Bend (IN); On-site; USD 35,000 - 50,000; Full time

Job summary

Young World Physical Education in South Bend, Indiana, is seeking a full-time Chef to support and train kitchen staff on recipes and sanitation standards. The ideal candidate will have a culinary degree and at least three years of professional cooking experience, preferably in K-12 or institutional food service. Responsibilities include monitoring kitchen conditions, coaching staff on portion control, and ensuring compliance with USDA standards. A ServSafe Manager certification is required within 30 days of hire.

Qualifications

• Minimum three years of professional cooking experience.
• Supervisory or training experience strongly preferred.
• K-12 or high-volume institutional food service experience preferred.

Responsibilities

• Support and train kitchen staff on approved recipes and standards.
• Monitor and document sanitary conditions in kitchens.
• Coach staff on portion control and meal compliance.

Skills

Culinary skills

Training and supervision

Sanitation standards

Cooking techniques

Portion control

Education

Culinary degree or equivalent

ServSafe Manager certification

Job description

Chef

South Bend Community School Corp Food Services - South Bend, Indiana

Position Type: Full-Time

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Rotate through District's schools as assigned; support and train kitchen staff on approved recipes, sanitation standards, proper cooking and batch-cooking techniques, culinary presentation, service, and line set‑up.
• Monitor and document the sanitary condition of walk‑ins and storage areas, pest activity, outdated foods, and overall kitchen cleanliness; escalates concerns promptly.
• Retrieve weekly production records from buildings and deliver to the Dietitian.
• Audit production records and train Kitchen Managers and staff on the proper way to complete them, correcting issues before the Dietitian's final review and sign‑off.
• Coach staff on portion control, plate presentation, and meal component compliance with USDA/NSLP requirements.
• Relay building‑level and individual concerns to the FNS Director and Operations Manager.
• Work with the team on menu testing, recipe development, and culinary standardization.
• Perform other duties as assigned by Senior Operations Manager and FNS Director.

EDUCATION AND EXPERIENCE

Culinary degree or equivalent professional culinary training preferred. Minimum three (3) years of professional cooking experience, with supervisory or training experience strongly preferred. K‑12 or high-volume institutional food service experience preferred. ServSafe Manager certification required within 30 days of hire. Valid driver's license and reliable transportation required; must be able to travel daily between assigned schools.

KNOWLEDGE AND ABILITIES

• While performing the duties of this job, the employee is regularly required to speak and hear.
• The employee is required to have dexterity of hands and fingers.
• The employee is required to sit or stand for extended periods of time.
• They may be occasionally required to bend at the waist, kneel or crouch.
• Specific vision abilities required by this job include close vision and ability to adjust focus.
• While performing the duties of this job, the incumbent is seated or walking at will, and must be able to push, pull, lift, and carry up to 40 pounds.

Job Requirements

• Citizenship, residency or work visa required