Regional District Chef - Lead Menu Innovation & Training

SFE- Southwest Foodservice Excellence; Arizona; On-site; USD 70,000 - 100,000; Full time

Job summary

SFE- Southwest Foodservice Excellence in the United States seeks a District Chef to design menus, lead culinary training, and elevate school meals across multiple schools. You will mentor cooks, shape food programs, and bring bold, nutritious flavors to students daily.

The role requires hands-on leadership, strict adherence to food safety and HACCP, budgeting, cost control, and collaboration with Cafeteria Managers to ensure meal quality.

Qualifications

• High school diploma or GED required.
• Associate's degree in Culinary Arts strongly preferred.
• Bachelor's degree in Culinary Arts or related field preferred.
• 3+ years of kitchen/back-of-house operations experience.
• Prior school food service experience desired.
• Knowledge of budgeting and food cost control.

Responsibilities

• Prepare and cook food according to standardized recipes and production records.
• Create new recipes using commodity and purchased ingredients.
• Conduct taste tests and chef demonstrations with students and staff.
• Design cost-effective, nutritious student menus.
• Enter menus into the nutritional analysis program.
• Place food and supply orders while monitoring cost control.
• Train kitchen staff on food safety, HACCP, and cooking techniques.
• Collaborate with Cafeteria Managers to ensure meal quality.
• Follow all local health department and company safety regulations.
• Supervise and evaluate kitchen team members.
• Submit reports as assigned and ensure timely compliance.
• Support other duties to improve culinary operations.

Skills

Culinary leadership

Budgeting

Food safety

Communication

Team training

Education

High school diploma or GED

Associate's degree in Culinary Arts

Bachelor's degree in Culinary Arts or related field

Tools

Microsoft Office

Job description

SFE- Southwest Foodservice Excellence in the United States seeks a District Chef to design menus, lead culinary training, and elevate school meals across multiple schools. You will mentor cooks, shape food programs, and bring bold, nutritious flavors to students daily.

The role requires hands-on leadership, strict adherence to food safety and HACCP, budgeting, cost control, and collaboration with Cafeteria Managers to ensure meal quality.