Culinary Supervisor

TrulyHired; Old Orchard Beach (ME); On-site; USD 52,000 - 70,000; Full time

Job summary

RSU 23 Old Orchard Beach Schools is seeking a Chef & Culinary Supervisor to lead nutritious breakfast and lunch programs across the district. You will supervise daily operations, mentor kitchen staff, and develop scratch-cooking menus aligned with federal standards.

The role emphasizes Farm-to-School initiatives, student engagement, and district-wide wellness efforts. Immediate start with possible summer hours and ongoing professional training.

Qualifications

• Experience leading school nutrition programs preferred.
• Ability to develop nutritionally balanced menus.
• Knowledge of federal school meal standards.
• Strong leadership and mentoring skills.

Responsibilities

• Develop nutritious breakfast and lunch menus for the district.
• Supervise daily food service operations and coach staff.
• Incorporate Farm-to-School initiatives and local procurement.
• Lead recipe development and scratch cooking projects.
• Engage students to influence menu choices.
• Train staff on nutrition education and safety standards.
• Ensure compliance with CHRC and ServSafe requirements.

Skills

Culinary leadership

Menu development

Staff coaching

Nutrition education

Education

Associates or higher in culinary arts or related field

2- or 4-year college degree (preferred)

ServSafe Manager certification within 6 months of hire

Job description

Job Description

RSU #23

Old Orchard Beach Schools

Chef & Culinary Supervisor 1.0 FTE

START: Immediately

RSU 23 Old Orchard Beach Schools is seeking a collaborative Chef & Culinary Supervisor with strong culinary skills to join our Food & Nutrition Services team. Located a half mile from the Atlantic Ocean and 15 minutes from Portland, our 700‑student, three‑school district is looking for a culinary leader who can bring creativity, nutrition expertise, and hands‑on kitchen leadership to our school meal programs.

Position Overview

Working under the Food Services Director, you'll help shape nutritious, appealing menus for breakfast and lunch across the district, supervise daily food service operations, and mentor kitchen staff. This role blends culinary skill with program leadership, from recipe development and scratch cooking initiatives to student engagement, nutrition education, and compliance with federal school meal standards. You'll also help lead Farm‑to‑School efforts, wellness initiatives, and district‑wide programs like composting or greenhouse operations.

Schedule & Commitment

This is a school‑year position with additional hours during the summer to support seasonal planning and program needs.

What You'll Do

• Support the Food Services Director in developing and overseeing nutritious school breakfast and lunch menus
• Supervise daily food service operations and provide leadership, coaching, and support to staff
• Gather student feedback through focus groups and other methods to improve meal selections
• Review and adjust recipes to reduce sodium, fat, and sugar in line with federal guidelines
• Work with Kitchen Managers to ensure recipes are followed correctly
• Help increase fruit and vegetable consumption through recipes, cooking techniques, and presentation
• Partner with School Nutrition Program staff and principals to boost participation in school meal programs
• Assist with Farm‑to‑School initiatives and local food procurement
• Provide culinary training to school nutrition staff annually and as needed
• Develop student‑approved recipes that incorporate more scratch cooking
• Develop promotions for events like National School Breakfast Week, School Lunch Week, and Nutrition Month
• Provide nutrition education for students, food service staff, and support staff wellness
• Stay current on the Healthy, Hunger‑Free Kids Act and lead training and implementation for compliance
• Review and handle special catering requests
• Help coordinate the School Wellness Team and support the School Wellness Policy
• Work with the Food Services Director on district‑wide initiatives such as composting or greenhouse operations
• Perform other duties as assigned by the Director of Food & Nutrition Services

What We Value

• Culinary expertise paired with a passion for student nutrition
• Strong leadership and coaching skills
• Creativity in menu development and scratch cooking
• Collaborative, solution‑oriented approach
• Commitment to health, wellness, and food quality in schools

CERTIFICATION REQUIREMENTS

• Current and valid CHRC (criminal history record check)
• 2‑ or 4‑year college degree (preferred)
• ServSafe Manager certification within 6 months of hire

EQUAL OPPORTUNITY EMPLOYER

RSU 23 is committed to maintaining a work and learning environment free from discrimination on the basis of race, color, religion, national origin, pregnancy, gender identity, sexual orientation, marital/civil union status, ancestry, place of birth, age, citizenship status, veteran status, political affiliation, genetic information or disability, as defined and required by state and federal laws. Additionally, we prohibit retaliation against individuals who oppose such discrimination and harassment or who participate in an equal opportunity investigation.