Lead Chef - School Kitchen

About the Role

Lead daily culinary production for a high-volume school food service operation preparing approximately 500 lunches per day and up to 800 meals during larger service periods and events. This hands-on leadership role owns food quality, consistency, presentation, production planning, and kitchen team execution while supporting meal preparation for an additional school location. Success means delivering safe, fresh, appealing meals on schedule while maintaining an organized, efficient kitchen.

Responsibilities

• Lead daily food preparation, cooking, finishing, batch production, portioning, and presentation while working alongside the culinary team across stations as needed.
• Build daily prep lists and production timelines, taste and evaluate food before service, and maintain consistent quality for onsite meals and food prepared for delivery to the secondary school location.
• Direct and train cooks and food service employees on recipes, cooking techniques, portioning, presentation, food handling, cleanliness, and efficient kitchen workflow.
• Support menu execution, standardized recipes, recipe testing, inventory, ordering, FIFO rotation, portion control, ingredient usage, and food-w