Regional District Chef: Lead Menus & Culinary Training

SFE- Southwest Foodservice Excellence; Chinle (AZ); On-site; USD 65,000 - 95,000; Full time

Job summary

SFE- Southwest Foodservice Excellence is seeking a District Chef to lead school meal programs across multiple sites. You will design menus, mentor kitchen staff, and ensure high culinary standards while supporting operations in the district.

You will train cooks, develop nutritious menus, manage cost controls, and collaborate with Cafeteria Managers to deliver quality meals to students daily.

Qualifications

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

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, appealing, and nutritionally balanced 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, cooking techniques, and presentation.
• 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

Skills

Food safety & HACCP

Background check clear

Professional communication

Microsoft Office proficiency

Respectful & inclusive

Diverse community collaboration

Education

High school diploma or GED

Associates in Culinary Arts or related Bachelor's preferred

Tools

Microsoft Office

Job description

SFE- Southwest Foodservice Excellence is seeking a District Chef to lead school meal programs across multiple sites. You will design menus, mentor kitchen staff, and ensure high culinary standards while supporting operations in the district.

You will train cooks, develop nutritious menus, manage cost controls, and collaborate with Cafeteria Managers to deliver quality meals to students daily.