District Chef
$60,000–$65,000 year
On-siteRio Rico, Arizona, United States
Job Summary
Prepare and cook food according to standardized recipes, create new dishes using commodity and purchased ingredients, and conduct taste tests with students and staff. Design cost-effective, nutritionally balanced menus, enter them into the nutritional analysis program, and place supply orders while monitoring cost control. Train kitchen staff on food safety, HACCP, and presentation techniques, then supervise and evaluate team members. Collaborate with Cafeteria Managers to ensure meal quality and submit compliance reports as assigned. Work a full-time schedule of 50–60 hours, occasionally including 6–7 day weeks, with travel to schools and meetings.
Required Qualifications
- High school diploma or GED
- 3+ years of experience in kitchen/back-of-house operations
- Knowledge of budgeting and food cost control
- Strong culinary skills with hands-on leadership experience
- Food safety certification
- Food handler's card
- Ability to pass a background check
- Ability to pass fingerprinting
- Ability to pass MVR audit
- Clear, professional communication skills
- Proficiency with Microsoft Office
- Proficiency with basic computer systems
- Ability to stand for long periods (up to 5 hours)
- Ability to bend
- Ability to lift up to 50 lbs
- Ability to reach
- Ability to move
- Ability to use hands
- Ability to hear
- Ability to communicate clearly
- Ability to work a full-time schedule
- Ability to work occasionally including 6-7 day workweeks
- Ability to work 50-60 hours typical workweek
- Ability to travel to schools and company meetings
Desired Qualifications
- Associate's degree in Culinary Arts
- Bachelor's degree in related field
- Prior school food service experience
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