Culinary Supervisor

ServingSchools; Old Orchard Beach (ME); On-site; USD 55,000 - 85,000; Full time

Job summary

RSU 23 in Maine is seeking a Chef & Culinary Supervisor to lead breakfast and lunch menus across a three-school district, supervise daily operations, and mentor kitchen staff. This role blends culinary skill with program leadership and includes recipe development, nutrition education, and compliance with federal school meal standards.

You will drive Farm-to-School initiatives, wellness programs, and district-wide efforts such as composting or greenhouse operations, starting immediately.

Qualifications

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

Responsibilities

• 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 such as 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

Skills

Culinary expertise

Leadership

Scratch cooking

Menu development

Nutrition education

Collaboration

Wellness advocacy

Education

2- or 4-year college degree

ServSafe Manager certification

Job description

Chef & Culinary Supervisor (1.0 FTE)

RSU 23, located a half mile from the Atlantic Ocean and 15 minutes from Portland, serves a 700‑student, three‑school district. We are seeking a culinary leader with strong skills to join our Food & Nutrition Services team.

Position Overview

Working under the Food Services Director, you will 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 will also help lead Farm‑to‑School efforts, wellness initiatives, and district‑wide programs such as composting or greenhouse operations. Start: Immediately.

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 such as 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) – more info at https://www.maine.gov/doe/cert/fingerprinting
• 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.