Floating Chef Manager - Lebanon School Nutrition

Floating Chef Manager – Cook Up Leadership in School Nutrition!

School Dining Leadership

We are seeking a Culinarian who is looking to take their career to the next level. The Floating Chef Manager is a great opportunity for someone to learn our business and become an expert while traveling to different location's. This is a 10 month position with 12 month potential that includes benefits, Mileage and paid time off.

SUMMARY:
The Chef/Manager is responsible for the overall operations for the kitchen area of the facility, including
all cost and budget maintenance. Chef/Manager will hire staff, purchase product, and ensure everyone
is trained on proper food preparation and kitchen safety techniques. Additionally, Chef/Manager
ensures that the company's standards are upheld: the food looks good and is cooked properly,
portioned correctly, and cooked and served quickly. The Chef/Manager will also make sure that the
kitchen meets all sanitary standards.
ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES:
 Assist General Manager in managing all production requirements following recipes, safe food
handling principles in a sanitary and professional manner.
 Manage and cultivate team to perform up to standards set forth by management.
 Coordinate all cooking, prepping, etc. of skillet station according to production schedule.
 Be proficient in recipe procedure, measurement conformity, cooking techniques.
 Perform temperature checks during production period to ensure food is being held and
prepared at correct temperatures. Maintain all Logs.
 Follow and manage sanitation requirements as prescribed by head chef or director.
 Assist in implementation and follow-up on sanitation cleaning schedule for all kitchen areas and
equipment.
 Complete and submit weekly payroll accurately and efficiently.
 Assist with production in cold pantry station when applicable.
 Conduct weekly kitchen meetings to be attended by all kitchen personnel.
ADDITIONAL DUTIES AND RESPONSIBILITIES:
 Perform additional duties as assigned.
REQUIRED QUALIFICATIONS AND COMPETENCIES:
Education:
 College / Culinary degree preferred.
 FMP preferred.
 Safety training classes completed as required
Certifications:
 ServSafe Certification required
 OSHA Certification preferred but not required
 Local food safety certification, if required in jurisdiction of employment.
Computer Skills:
 All Microsoft Office Suite products
 Ability to learn new software programs
Other Qualifications, Experience and Competencies:
 Minimum 3-5 years of high volume food service management experience required.
PHYSICAL DEMANDS OF THE JOB:
The physical demands described here are representative of those that must be met by an employee 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:
 Standing most of the day is required for this position. Must be able to
 To sit, walk, talk and hear; use hands and fingers to feel, handle, or operate objects, tools, or
controls; and reach with hands and arms.
 The employee is occasionally required to lift and/or move up to 40 pounds.
 Specific vision abilities required by this job include close vision and the ability to adjust focus. The
employee must be able to multi-task.
 Position may require extended hours including evenings and/or weekends, travel to multiple work
sites and occasional out-of-town 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 an employee
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 kitchen setting. 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.
The job description does not constitute an employment agreement between the Company and employee
and is subject to change by the Company as the needs of the Company and requirements of the job
change.

$28-$30 per hour, 45 hours a week, salaried position, 10 months

• College or culinary degree from an accredited institution preferred; Food Management Professional (FMP) certification preferred; equivalent combination of culinary training and progressive kitchen management experience will be considered.

• Minimum 3–5 years of high-volume food service management experience required; K-12 or contract food service experience strongly preferred.

• Demonstrated experience managing kitchen teams, controlling food and labor costs, executing production schedules, and maintaining food safety and sanitation compliance in a high-volume environment.

• ServSafe certification required; local food safety certification required in any jurisdiction of employment; OSHA certification preferred; must complete all Company-sponsored training requirements.

• Proficiency in Microsoft Office Suite required; ability to learn new software programs; proficiency in recipe procedures and cooking techniques required.

• Strong leadership and team development skills; ability to manage and coach kitchen staff in a fast-paced, high-volume environment; excellent communication skills — both verbal and written.

• Self-motivated, organized, and calm under pressure; genuine passion for food quality and culinary excellence; ability to drive own vehicle to other work sites as needed.

• Culinary Excellence: Brings hands-on culinary expertise and a passion for food to every service period; ensures recipe adherence, portion accuracy, and presentation standards are consistently met across all stations.

• Food Safety & Compliance: Maintains rigorous adherence to HACCP, ServSafe, and Whitsons food safety and sanitation standards; models and enforces a culture of compliance throughout the kitchen team.

• Team Leadership & Development: Hires, trains, and develops a high-performing kitchen team; builds a positive, accountable work environment through clear expectations, consistent coaching, and equitable treatment.

• Execution & Accountability: Manages production schedules, cost controls, payroll, and compliance documentation with accuracy and follow-through; ensures daily operational standards are met every service period.

• Financial Management: Monitors food and labor costs with discipline; identifies waste reduction opportunities and manages within budget while maintaining quality.

• Communication: Communicates kitchen priorities, recipe direction, and compliance expectations clearly to all team members; keeps the General Manager informed of operational issues, staffing needs, and performance concerns.

• Customer Focus: Committed to delivering food that meets the highest standards of quality, presentation, and timeliness; understands that student satisfaction and participation are the ultimate measures of kitchen success.