Chef Manager

SFE- Southwest Foodservice Excellence; Yuma (AZ); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Medical benefits

Paid time off

401(k) with employer match

Health Savings Accounts

Professional development

Employee discounts

Job summary

SFE- Southwest Foodservice Excellence seeks an experienced food service leader to manage district accounts, drive profitability, and oversee program development and staff performance. The role emphasizes strong client relations, budgeting, and revenue growth within K-12 environments.

Responsibilities include cost control, labor optimization, and ensuring HACCP-compliant, high-quality meals while managing contracts and promoting program innovation across districts.

Qualifications

• Bachelor's Degree with an academic major in areas including food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field preferred.
• Minimum of 2-5 years in the Food Service industry, with 2-3 years as a Chef Manager, preferably in the K-12 market.
• Strong knowledge of food and catering trends with a focus on K12, quality, production, sanitation, food cost controls, and presentation
• Previous P&L accountability for $500K-$2 million in revenues; including cost management and growth aspects
• Experience managing various contract types including cost-reimbursable and fixed meal rate contracts
• Developing financial plans that improve profitability and outline cost savings
• Strong culinary background with 5 years leadership
• Experience using data to drive KPIs for managing food supplies and labor costs
• Developing programs and concepts to drive meal counts and increased revenues
• Understanding inventory processes, meals per labor hour, and food cost management
• Developing financial forecasts and budgets
• Effective client management and relationship building, conflict resolution, and negotiation
• Knowledge of food and catering standards, sanitation, and presentation
• Leadership, staff management, coaching, and supervisory skills
• Strong written and verbal communication and presentation abilities
• Ability to engage across management, client, customer, and staff levels
• Strong accounting and computational skills
• Proficient with Microsoft Office and POS systems
• ServSafe certification
• Background check and Motor Vehicle Report required
• Valid driver's license and auto insurance
• English language proficiency

Responsibilities

• Manages salaried managers and hourly associates in the Food Service Department
• Oversee the overall management, direct client interface, direction, and quality of the account
• Train the Assistant Food Service Director to take on newly awarded contracts or other current business
• Lead program innovation efforts to ensure academic success through feeding more students
• Establishes and maintains excellent relationships with District Administrative staff
• Hiring, training, and development of staff; plans, assigns, and directs work; appraises performance; rewards and disciplines
• Prepares district annual budget and manages labor, food costs, and other elements to deliver targets
• Completion of required daily/weekly/monthly reports such as inventory, production records, payroll/timekeeping
• Oversees and participates in preparation and service of food and beverages adhering to standards, HACCP/OSHA
• Achieve company objectives in sales, service, quality, facility appearance, sanitation and cleanliness
• Control cash and receipts per policies
• Fill in where needed to ensure customer service standards
• Develop and carry out SFE marketing and promotional activities
• Other duties as assigned

Skills

P&L management

Food service leadership

K-12 market experience

Contract management

Budgeting

Staff development

Vendor negotiations

Data-driven decision making

Education

Bachelor's degree in related field

Tools

Excel

POS systems

Inventory management software

Job description

Ready to change the world? At SFE, we are fueling students to take on their school day one meal at a time, and we need YOU to help bring those healthy, great tasting meals to their plates every day. We are looking for individuals who love great food, working with children and being a part of team.

Summary of Position

Oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, cost management, employee retention, customer service, food quality, cleanliness and sanitation, and district client satisfaction. This position requires complete understanding and ability to manage food and beverage costs, labor costs, grow revenue, marketing, merchandising, public relations, social media, and manage the team.

Qualifications

• Bachelor's Degree with an academic major in areas including food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field preferred.
• Minimum of 2-5 years in the Food Service industry. With 2-3 years experience as a Chef Manager, preferably in the K-12 market.
• Strong knowledge of food and catering trends with a focus on K12, quality, production, sanitation, food cost controls, and presentation
• Previous P&L accountability for $500K-$2 million in revenues; including cost management and growth aspects
• Experience managing various types of contract types including cost-reimbursable and fixed meal rate contracts
• Experienced in developing financial plans that improve profitability and outline cost savings
• Strong culinary background with 5 years culinary leadership role, preferably with Culinary Arts degree
• Success utilizing data to drive key performance indicators to manage food supplies and labor costs
• Excellent at developing programs and concepts to drive meal counts and increased revenues
• Must have a strong understanding of inventory processes, meals per labor hour, and food cost management
• Experienced developing financial forecasts and managing budgets
• Excellent at client management and relationship building, conflict resolution, and negotiation
• Skilled in outsourced services contract management and versed in strategic client conversations
• Strong knowledge of food and catering, quality, production, sanitation, and presentation
• Strong leadership, staff management, coaching, and supervisory skills
• Strong communication; written and verbal skills and presentation abilities
• Ability to engage and communicate on multiple levels including management, client, customer, and associate levels
• Excellent accounting and computational skills
• Proficient computer skills such as Microsoft Office programs (Outlook, Excel, Word, PowerPoint), POS systems, and the internet
• ServSafe® certification
• Must pass a background check and Motor Vehicle Report
• Must maintain a valid driver's license and current auto insurance
• Ability to speak, read, write and understand English and/or dominate language at the school
• Be able to work in a standing position for long periods of time (up to 5 hours)
• Being physically able to lift, reach, bend and stoop frequently lift to 50 pounds

Responsibilities

• Manages salaried managers and hourly associates in the Food Service Department
• Oversee the overall management, direct client interface, direction, and quality of the account
• The ability to train the Assistant Food Service Director to take on newly awarded contracts or other current business
• Leads program innovation efforts to ensure academic success through feeding more students
• Establishes and maintains excellent relationships with District Administrative staff.
• Hiring, training, and development of staff. Plans, assigns, and directs work; appraises performance; rewards and disciplines associates; addresses complaints and resolves problems
• Prepares district annual budget and manages labor, food costs, and other elements to deliver to targets
• Completion of required daily/weekly/monthly reports such as inventory, production records, payroll/timekeeping, etc.
• Oversees and participates in the preparation and service of food and beverage items in adherence to SFE food standards for preparation, presentation, sanitation, and safety (meeting HACCP and OSHA guidelines) and portion control
• Achieve company objectives in sales, service, quality, the appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with SFE and the district's policies and procedures
• Fill in where needed to ensure customer service standards and efficient operations
• Develop, plan and carry out SFE marketing and promotional activities
• Other functions, duties and responsibilities as may be assigned or which are necessary or appropriate to the position.

At SFE, we believe great work starts with great people. That's why we offer dependable Monday–Friday, day‑shift schedules, competitive pay, and a benefits package designed to support your life — both at work and at home.

Eligible employees enjoy

• comprehensive medical, dental, and vision coverage
• paid time off
• 401(k) with pre‑tax and Roth options
• Health Savings Accounts
• Telemedicine and an Employee Assistance Program
• employee discounts and flexible options when life changes

If you're looking for stability, work‑life balance, and a company that truly invests in its people, SFE may be the perfect fit.

We are an Equal Opportunity Employer, Gender/Minority/Veterans/Disabled and participates with E-Verify Employment Eligibility Program