Chef Manager: Lead School Kitchen & Nutrition

Whitsons Culinary Group; Bradford (VT); On-site; USD 65,000 - 70,000; Full time

Benefits offered by this job

Paid time off

Professional development

Family-friendly schedule

Job summary

Whitsons Culinary Group is seeking a Chef Manager to lead a school nutrition kitchen. The role focuses on culinary expertise, staff leadership, and program compliance to deliver nutritious meals for students. The position emphasizes a collaborative, purpose-driven leadership style and a stable, 10-month schedule.

The Chef Manager will oversee production, menus, safety, and budgets while promoting a positive kitchen culture and high-quality service to schools and communities.

Qualifications

• College or culinary degree preferred; FMP certification preferred; equivalent experience will be considered.

Responsibilities

• Lead daily kitchen operations to deliver healthy, high-quality meals for students and staff.
• Supervise and train kitchen team members to ensure culinary excellence and efficiency.
• Create menus that are nutritious, kid-friendly, and compliant with USDA school nutrition guidelines.
• Maintain food safety, sanitation, and inventory controls per health regulations.
• Collaborate with school administrators and nutrition staff to support student well-being.
• Manage production records, vendor orders, and kitchen budgets.
• Foster a welcoming and inclusive kitchen culture focused on teamwork and accountability.

Skills

Culinary management

Team leadership

Food safety

Menu planning

Scratch cooking

Communication skills

Education

Culinary degree

FMP certification (preferred)

Tools

Microsoft Office

Job description

Whitsons Culinary Group is seeking a Chef Manager to lead a school nutrition kitchen. The role focuses on culinary expertise, staff leadership, and program compliance to deliver nutritious meals for students. The position emphasizes a collaborative, purpose-driven leadership style and a stable, 10-month schedule.

The Chef Manager will oversee production, menus, safety, and budgets while promoting a positive kitchen culture and high-quality service to schools and communities.