Chef Manager - School Dining Leader

RiseMe; Middletown (NJ); On-site; USD 55,000 - 62,000; Full time

Benefits offered by this job

Competitive pay

Growth opportunities

Family-friendly schedule

Comprehensive benefits

Paid time off

Professional development

Job summary

Whitsons is seeking a Chef Manager to lead daily kitchen operations in a school nutrition program. You will supervise a kitchen team, design nutritious menus aligned with USDA guidelines, and ensure safety, sanitation, and inventory controls.

The role emphasizes leadership, cost-consciousness, and collaboration with school staff. The position requires 3–5 years of high-volume food service management, ServSafe certification, and a proactive, team-oriented approach.

Qualifications

• 3–5 years of high-volume food service management experience; K‑12 or contract food service preferred.
• ServSafe certification required; local food safety certification required; OSHA preferred.

Responsibilities

• Lead daily kitchen operations to deliver healthy, high-quality meals to 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 in alignment with 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

Leadership

Team development

Communication

Culinary excellence

Food safety

Education

Culinary degree

FMP certification preferred

Tools

Microsoft Office

Job description

Whitsons is seeking a Chef Manager to lead daily kitchen operations in a school nutrition program. You will supervise a kitchen team, design nutritious menus aligned with USDA guidelines, and ensure safety, sanitation, and inventory controls.

The role emphasizes leadership, cost-consciousness, and collaboration with school staff. The position requires 3–5 years of high-volume food service management, ServSafe certification, and a proactive, team-oriented approach.