Chef Manager - School Nutrition Leader

Socket.dev; New Britain (CT); On-site; USD 68,000 - 83,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Retirement

Paid time off

Professional development

Job summary

Whitsons is hiring a Chef Manager to lead a school nutrition kitchen, delivering high-quality meals and ensuring safety and compliance. You will supervise staff, create nutritious menus, manage budgets, and collaborate with school leadership to support student wellbeing.

Ideal candidates have 3–5 years in high-volume food service management, preferably in K-12 or contract settings, with ServSafe certification and strong leadership abilities.

Qualifications

• College or culinary degree preferred; FMP certification preferred.
• 3–5 years of high-volume food service management experience; K-12 or contract food service preferred.
• ServSafe and other food safety requirements as applicable; strong leadership abilities.

Responsibilities

• Lead daily kitchen operations to deliver healthy, high-quality meals.
• Supervise and train kitchen staff for culinary excellence and efficiency.
• Create nutritious, kid-friendly menus aligned with USDA guidelines.
• Maintain food safety, sanitation, and inventory controls.
• Collaborate with school admins and nutrition staff to support student wellbeing.
• Manage production records, vendor orders, and kitchen budgets.
• Foster an inclusive kitchen culture focused on teamwork and accountability.

Skills

Culinary leadership

Kitchen management

Menu development

Food safety knowledge

Vendor relations

Budgeting

Staff coaching

Education

College or culinary degree

FMP certification

Tools

Microsoft Office

Job description

Whitsons is hiring a Chef Manager to lead a school nutrition kitchen, delivering high-quality meals and ensuring safety and compliance. You will supervise staff, create nutritious menus, manage budgets, and collaborate with school leadership to support student wellbeing.

Ideal candidates have 3–5 years in high-volume food service management, preferably in K-12 or contract settings, with ServSafe certification and strong leadership abilities.