District Chef

SFE- Southwest Foodservice Excellence; Chinle (AZ); On-site; USD 42,000 - 65,000; Full time

Benefits offered by this job

Medical, dental, and vision coverage

401(k) with pre‑tax and Roth options

Paid time off

Employee discounts

Job summary

At SFE, the team reshapes school dining by leading student-focused monthly menu creation that balances nutrition, cost, and appeal. You will train kitchen staff in food safety, cost management, and culinary techniques to deliver high‑quality meals.

This role partners with Cafeteria Managers to ensure health compliance and consistent food presentation. The ideal candidate brings 3+ years in back-of-house foodservice, budgeting, and inventory management, with a relevant degree preferred and

Qualifications

• High School Diploma/GED required.
• Associate's degree in Culinary Arts or Bachelor's degree in Food & Nutrition, Food Service Management, or related field preferred
• 3+ years of experience in back-of-house foodservice or restaurant operations
• Experience with foodservice budgeting, food cost control, and inventory/order management
• Knowledge of food safety standards and HACCP; ability to obtain required food handler certification within 2 weeks of hire
• Proficiency with basic computer applications, including Microsoft Office, and nutrition analysis/menu systems

Responsibilities

• Plan and execute student-focused menus by preparing quality meals, developing new recipes, conducting taste tests, and ensuring offerings are nutritious, cost-effective, and appealing.
• Manage food production and operations, including ordering food and supplies, utilizing commodities, and maintaining strong cost control practices.
• Lead hands-on training and development for kitchen staff in food safety, HACCP, cost management, cooking techniques, and food presentation.
• Ensure consistent quality and compliance by partnering with Cafeteria Managers, following all health regulations, and supervising and evaluating team members.
• Support program success through menu entry and nutritional analysis, chef demonstrations, timely reporting, and other assigned duties.

Skills

Budgeting

Food cost control

Inventory management

HACCP knowledge

MS Office

Nutrition analysis

Team leadership

Food safety

Education

Associate's degree in Culinary Arts

Bachelor's degree in Food & Nutrition or Food Service Management

Tools

Microsoft Office

Nutrition analysis/menu systems

Job description

At SFE, every school day is a chance to make a difference. That starts with leaders who are committed to supporting strong teams and delivering fresh, high-quality meals that students can count on. As part of our team, you'll have the opportunity to do meaningful work in a collaborative, purpose-driven environment. Join us in helping shape positive school dining experiences that students and school communities value each day.

Summary of Position:

Fuel student success through food! Lead the creation of dynamic, student-approved monthly menus that balance nutrition, cost, and craveability. Inspire and elevate kitchen teams through continuous training in food safety, smart cost management, culinary skill-building, and presentation—turning every meal into a positive, memorable experience.

Responsibilities:

• Plan and execute student-focused menus by preparing quality meals, developing new recipes, conducting taste tests, and ensuring offerings are nutritious, cost-effective, and appealing.
• Manage food production and operations, including ordering food and supplies, utilizing commodities, and maintaining strong cost control practices.
• Lead hands-on training and development for kitchen staff in food safety, HACCP, cost management, cooking techniques, and food presentation.
• Ensure consistent quality and compliance by partnering with Cafeteria Managers, following all health regulations, and supervising and evaluating team members.
• Support program success through menu entry and nutritional analysis, chef demonstrations, timely reporting, and other assigned duties.

Qualifications:

• High School Diploma/GED required; Associate's degree in Culinary Arts or Bachelor's degree in Food & Nutrition, Food Service Management, or related field preferred
• 3+ years of experience in back-of-house foodservice or restaurant operations
• Experience with foodservice budgeting, food cost control, and inventory/order management
• Knowledge of food safety standards and HACCP; ability to obtain required food handler certification within 2 weeks of hire
• Proficiency with basic computer applications, including Microsoft Office, and nutrition analysis/menu systems

At SFE, we believe great work starts with great people. That's why we offer Monday–Friday, day‑shift schedules, competitive pay, and a benefits package designed to support your life — both at work and at home.

Eligible employees enjoy comprehensive medical, dental, and vision coverage, paid time off, a 401(k) with pre‑tax and Roth options, employer‑contributed Health Savings Accounts, and access to wellness tools like Telemedicine and an Employee Assistance Program. We also offer employee discounts and flexible options when life changes. If you're looking for stability, work‑life balance, and a company that truly invests in its people, SFE may be the perfect fit.

We are an Equal Opportunity Employer, Gender/Minority/Veterans/Disabled and participates with E-Verify Employment Eligibility Program