OverviewWhat You'll Do:
- Develop, plan, and execute menus that balance creativity, nutrition, and operational feasibility.
- Ensure consistent food quality, presentation, portioning, and service standards across all meal periods.
- Stay current on culinary trends, dietary needs, wellness initiatives, and sustainability practices.
- Lead food preparation, cooking, service, and workflow planning in partnership with the Cafeteria Manager.
- Ensure compliance with all food safety, sanitation, health department regulations, as well as Casey's SOPs and quality standards.
- Monitor food costs and provide input to support budget alignment and operational efficiency.
- Mentor and guide cafeteria team members to promote food safety, strengthen culinary skills, encourage creativity, and support career growth.
- Provide guidance and hands-on support for catering services to ensure consistent, high-quality execution.
- Perform other duties as assigned.
Compensation :
Starting pay range: $75,800 - $94,800. Actual pay may vary based on Casey ' s assessment of the candidate's knowledge, skills, abilities (KSAs), related experience, education, and qualifications. Other factors impacting pay include local prevailing wages and internal equity. This position is eligible for an annual cash bonus based on company performance. Our full salary range for this role does extend beyond the hiring range listed, allowing team members the opportunity to continue to grow within the company.
Requirements - Associate Degree in Culinary Arts, Culinary Arts Diploma, or equivalent professional culinary experience.
- At least five years of progressive culinary experience in corporate, hospitality, or high-volume food service environments.
- Bachelor's degree or advanced culinary training is preferred.
- ServSafe Food Manager Certification required within 60 days of hire.
- Strong knowledge of culinary techniques, menu development, and food safety standards.
- Strong knowledge of nutrition, wellness-focused menu planning, and sustainability practices.
- Understanding of federal, state, and local food safety and sanitation regulations.
- Demonstrated leadership, organization and the ability to manage multiple priorities.
- Strong interpersonal, verbal, and written communication skills.
- Proficiency in Microsoft Office applications (Outlook, Excel, PowerPoint, Word).
Additional requirements:
- Work is primarily performed in a cafeteria and commercial kitchen environment.
- Ability to stand and walk for extended periods.
- Ability to work in environments with varying temperatures, including exposure to heat, steam, refrigeration, and freezer conditions.
- Ability to lift, carry, push, and/or pull items weighing up to 50lbs. as needed in the performance of job duties.
- Ability to engage in repetitive hand, wrist, and arm movements associated with food preparation and cooking.
- Ability to reach overhead and at or below the shoulder level, ability to stoop, bend, and twist as needed in the performance of job duties.
