Executive Chef Manager - Lead Culinary Excellence Across the District!

Are you a seasoned culinary leader with a passion for school nutrition, team development, and operational excellence? Join Whitsons as an Executive Chef Manager and take the lead in shaping healthy, high-quality meals for thousands of students-while supporting and mentoring chef and kitchen managers district-wide.

What You'll Do:

• Supervise and support chef managers and kitchen managers across the entire school district

• Oversee culinary production, food quality, and program compliance with USDA, NSLP, and HHFKA guidelines

• Coach and mentor managers to meet high standards in food safety, menu execution, cost control, and staff development

• Monitor food, labor, and operational costs to ensure financial accountability at every location

• Conduct regular kitchen visits (80% of the time spent in schools) to observe operations and support team members

• Ensure readiness for internal audits and state/local health inspections

• Partner with the Resident District Manager and General Manager to enhance food service initiatives

• Lead monthly team meetings and contribute to wellness, nutrition, and administrative committees

• Drive marketing and participation with on-site promotions and engaging presentations

• Prepare reports, performance reviews, and communications that keep stakeholders informed and inspired

What We're Looking For:

• Bachelor's degree in a related field (Nutrition, Culinary Arts, Food Service Management, etc.)

• 5+ years of experience in K-12 food service leadership

• Strong background in culinary production and team development

• In-depth knowledge of school nutrition programs and government food compliance

• ServSafe certification required; SNS Certification a plus

• Excellent communication, organizational, and critical-thinking skills

• Ability to travel to all school sites; must have reliable transportation

• Proficiency in Microsoft Office and familiar with digital platforms for communication and reporting

$80,000 - $90,000

REQUIRED QUALIFICATIONS AND COMPETENCIES:

Education:

• Bachelor's degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field. OR

• Bachelor's degree or equivalent with any academic major AND a state recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, or business. At least one year of management experience preferably in school nutrition strongly recommended.

Certifications:

• ServSafe Mandatory- Local food safety certification if required in jurisdiction of employment. Must be knowledgeable of all local ordinances.

• School Nutrition Specialist Certification preferred.

Computer Skills:

• Proficiency in all Microsoft Office applications is required.

• Must be able to communicate electronically through use of email and other similar computer platforms.

• Able to learn new programs easily and quickly.

Other Qualifications, Experience and Competencies:

• Minimum 5-years' experience in K-12 programs required. Strong interest in school nutrition program development.

• Culinary background is required - Must have a passion and an interest in food

• Working knowledge of cooking procedures and recipe adherence and scaling.

• Must have demonstrated experience developing talent and managing multiple priorities

• Must be able to use "critical thinking" skills in order to resolve problems or would result in improving program overall.

• Ability to effectively communicate verbally, electronically and written with clients, parents, students and support staff.

• Must possess excellent time management and organizational skills

PHYSICAL DEMANDS OF THE JOB:

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the team member is frequently required Sit, walk, talk and hear

• Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms.

• Be standing on feet majority of the workday in addition to walking back and forth.

• Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary.

Specific vision abilities required by this job include close vision and the ability to adjust focus. Position may require extended hours including evenings and/or weekends, travel to multiple work sites and occasional out-of-district travel. Must be able to drive his/her own vehicle to other work sites.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The work is performed primarily in a Cafeteria /Food Service establishment. Work is primarily "hands-on" during mealtimes. Office work is completed before or after mealtimes. The noise level in the work environment is moderate to loud.

The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position, and the Company reserves the right to add additional duties or modify existing duties.