School Dining Unit Chef — Lead Kitchen & Menu (Day Shift)

Elior; University Place (WA); On-site; USD 23,000 - 39,000; Full time

Benefits offered by this job

Medical (FT Employees)

Dental

Vision

Voluntary UNUM offering for Accident,

Discount Program

Commuter Benefits (Parking and Transit

EAP

401k

Sick Time

Holiday Pay (9 paid holidays)

Tuition Reimbursement (FT Employees)

Paid Time Off

Job summary

Elior Independent School Dining is seeking an experienced Unit Chef to supervise and participate in meal preparation across locations, with day shifts aligned to the academic calendar. This onsite role follows the school schedule, with no nights or weekends.

You will lead kitchen staff, plan menus, and coordinate with district managers to ensure high-quality dining experiences for students and staff. The position requires culinary certification and travel up to 75%.

Qualifications

• Certification by a recognized culinary institution or equivalent education/experience.
• Three years’ experience in culinary management.
• Willingness to travel up to 75% of the time.
• Strong leadership and communication skills.

Responsibilities

• Plan, organize, and supervise culinary operations of retail and catering services.
• Plan menus based on trends, customer preferences, and nutritional considerations.
• Conferring with district managers or other departments regarding daily aspects of dining service.
• Direct and coordinate the work of kitchen staff.
• Other tasks as assigned.

Skills

Leadership

Communication

Culinary management

Travel up to 75%

Education

Culinary certification or equivalent

Job description

Elior Independent School Dining is seeking an experienced Unit Chef to supervise and participate in meal preparation across locations, with day shifts aligned to the academic calendar. This onsite role follows the school schedule, with no nights or weekends.

You will lead kitchen staff, plan menus, and coordinate with district managers to ensure high-quality dining experiences for students and staff. The position requires culinary certification and travel up to 75%.