Position Summary
The Chef Manager oversees culinary operations for an assigned school district, ensuring high-quality food production, recipe compliance, food safety, and operational excellence. This role provides culinary support, training, and operational leadership while managing financial performance, staffing, and client satisfaction. The Chef Manager also supports special events, new account openings, and business development initiatives as needed.
Essential Responsibilities
- Oversee daily foodservice operations within assigned school cafeterias.
- Ensure compliance with standardized recipes, production procedures, food quality standards, HACCP, OSHA, and sanitation requirements.
- Conduct culinary, food safety, and operational audits to ensure compliance with company standards.
- Provide culinary training and support for managers and frontline staff.
- Manage salaried managers and hourly employees, including hiring, scheduling, training, performance management, and staffing.
- Develop and manage annual operating budgets, including labor, food cost, and controllable expenses.
- Maintain inventory, production records, payroll, and required operational reporting.
- Lead food preparation and service while maintaining presentation and portion control standards.
- Support district and regional culinary initiatives, menu implementation, and promotional programs.
- Partner with Operations leadership and the Sr. Regional Chef to implement culinary programs and operational improvements.
- Support new account openings, district events, VIP catering, and business development presentations as assigned.
- Maintain relationships with school district administrators and client representatives.
- Ensure compliance with company cash handling procedures and district policies.
- Travel as needed to provide operational and culinary support throughout the assigned region (approximately 10–15%).
Minimum Qualifications
- Culinary degree preferred, or equivalent operational experience.
- Minimum 5 years of foodservice and fresh food production experience.
- Minimum 2–3 years of Food Service Director or multi-unit management experience, preferably in K-12 foodservice.
- Hands-on chef experience required.
- Experience with high-volume batch cooking and complex foodservice operations.
- Knowledge of food production, menu execution, recipe compliance, food cost controls, sanitation, and catering operations.
- Experience managing labor, food costs, budgets, and P&L performance.
- Experience with POS systems and operational reporting systems preferred.
- Proficiency with Microsoft Office, including Excel, Word, and Adobe Acrobat.
- ServSafe Certification required within six months of hire.
- Valid driver's license.
- Ability to successfully complete a nationwide criminal background check and fingerprint screening.
At SFE, we believe great work starts with great people. That's why we offer dependable Monday–Friday, day‑shift schedules, competitive pay, and a benefits package designed to support your life — both at work and at home.
Eligible employees enjoy comprehensive medical, dental, and vision coverage, paid time off, a 401(k) with pre‑tax and Roth options, employer‑contributed Health Savings Accounts, and access to wellness tools like Telemedicine and an Employee Assistance Program. We also offer employee discounts and flexible options when life changes.
If you're looking for stability, work‑life balance, and a company that truly invests in its people, SFE may be the perfect fit.
We are an Equal Opportunity Employer, Gender/Minority/Veterans/Disabled and participates with E-Verify Employment Eligibility Program
Job Type: Full-time
Pay: $50,000.00 - $52,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Flexible schedule
- Health insurance
- Paid time off
- Relocation assistance
- Vision insurance
Ability to Commute:
- Sappington, MO 63126 (Required)
Work Location: In person
