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About the Role
Lead the preparation and service of meals in a school nutrition program, ensuring students receive fresh, nutritious meals that support their health and focus. This role offers a leadership opportunity within a mission-driven environment.
Responsibilities
- Lead the preparation and service of meals according to daily school menus and portion guidelines.
- Organize kitchen operations, ensuring food is safely cooked, beautifully presented, and ready on time.
- Support and guide team members in maintaining a clean, efficient, and friendly kitchen environment.
- Oversee food orders, inventory, and deliveries.
- Ensure compliance with food safety standards, sanitation protocols, and allergy accommodations.
- Keep accurate records including production sheets and temperature logs.
Requirements
- At least 1 year of professional culinary experience.
- Familiarity with basic cooking techniques, recipe procedures, and food safety.
- ServSafe certification or willingness to obtain.
- Strong organization and time-management skills.
- Ability to lead a kitchen team in a positive, collaborative way.
- Passion for preparing healthy meals and helping kids thrive.
- High school diploma or equivalent required.
- Must complete all Whitsons and government-required training as necessary.
- Minimum 1 year of professional culinary or food service experience required.
- School nutrition or institutional food service experience preferred.
- ServSafe certification required or must obtain within a defined timeframe upon hire.
- Local food safety certification required in any jurisdiction of employment.
- Proficient in recipe procedures and cooking techniques.
- Ability to speak and read English sufficient to understand and perform job assignments, follow recipes, and comply with safety requirements.
- Always presents a positive and professional image.
- Ability to work effectively as part of a food service team in a fast-paced kitchen environment.
- Genuine interest in school nutrition and student health.
- Demonstrates proficiency in cooking techniques, batch cooking, and recipe execution.
- Consistently meets portioning, presentation, and nutritional compliance standards for every meal served.
- Maintains rigorous adherence to HACCP, ServSafe, and all applicable food safety and sanitation standards.
- Completes temperature logs and production records accurately and on time every shift.
- Manages the timing and sequencing of cooking operations to meet meal service deadlines consistently.
- Follows all Whitsons policies, production standards, and assigned schedules with accuracy and dependability.
- Demonstrates care in portioning, temperature monitoring, station setup, signage, and documentation.
- Ensures every station is stocked, clean, and properly maintained throughout the service day.
- Works cooperatively with the Chef Manager and fellow food service workers.
- Contributes to a productive, positive kitchen environment and supports the team in achieving daily service goals.
- Takes pride in the quality and presentation of every meal served.
- Maintains a welcoming, clean, and visually appealing station.
- Understands that student satisfaction and participation are the ultimate measure of success.
- Required to stand on their feet for the majority of the workday.
- Frequently walk, talk, and hear.
- Use hands and fingers to handle food, tools, and equipment.
- Reach with hands and arms.
- Must be able to lift and/or move up to 50 pounds.
- Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment.
- Movement in and out of storerooms and near ovens and freezers is regularly required.
- Specific vision abilities required include close vision and the ability to adjust focus.
- Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Skills
- Culinary techniques
- Recipe adherence
- Food safety
- Sanitation protocols
- Inventory management
- Record keeping
- Team leadership
- Time management
- Organization
- Communication
Location
- School district
Work Type
- Full-time
- Non-exempt
Experience Level
- 1 year of professional culinary experience
Education Level
- High school diploma or equivalent
Salary/Compensations
- $21.00 per hour
Benefits
- Competitive pay with opportunities for advancement
- Medical, dental, and vision insurance
- 401K with company match
- Paid time off and holidays
- A welcoming, supportive team environment
- The chance to make a daily impact through food
- Paid Training
About the Company
- At Whitsons Culinary Group, we believe every meal has the power to enhance a student’s day.
- Our mission is Enhancing Life One Meal at a Time™.