K-12 Food Service Leader & Chef Manager

SFE- Southwest Foodservice Excellence; St. Louis (MO); On-site; USD 90,000 - 140,000; Full time

Benefits offered by this job

Medical, dental, vision

Paid time off

401(k) with pre-tax and Roth

Health Savings Accounts

Telemedicine

Employee Assistance Program

Employee discounts

Job summary

SFE- Southwest Foodservice Excellence is seeking a Director of Food Service to oversee planning, budgeting, and leadership for district accounts in the St. Louis area. You will manage costs, drive revenue growth, and ensure quality control, sanitation, and strong client relationships.

The role requires a strong culinary background, data-driven decision making, and staff development across multiple sites. Competitive benefits and stability offered.

Qualifications

• Bachelor's degree in food service related field preferred.
• 2–5 years in food service; 2–3 years as Chef Manager, K-12 preferred.
• Strong knowledge of food cost controls, sanitation, and presentation.
• P&L accountability for substantial revenues; budget planning experience.
• ServSafe certification and valid driver license required.

Responsibilities

• Lead salaried managers and hourly staff in the Food Service Department.
• Oversee client interface, operations, and quality across accounts.
• Train and develop assistants to assume new contracts.
• Drive program innovation to boost meal counts and revenue.
• Manage budgets, labor, food costs, and reporting compliance.

Skills

Leadership

Budgeting

Client relations

Operations management

Communication

Food service knowledge

Negotiation

Staff development

Education

Bachelor's Degree

Culinary Arts degree

Tools

Outlook

Excel

Word

PowerPoint

POS systems

Job description

SFE- Southwest Foodservice Excellence is seeking a Director of Food Service to oversee planning, budgeting, and leadership for district accounts in the St. Louis area. You will manage costs, drive revenue growth, and ensure quality control, sanitation, and strong client relationships.

The role requires a strong culinary background, data-driven decision making, and staff development across multiple sites. Competitive benefits and stability offered.