Regional Chef

Ready to change the world? At SFE, we are fueling students to take on their school day one meal at a time, and we need YOU to help bring those healthy, great tasting meals to their plates every day. With a schedule that follows the school calendar and offers flexible hours, a position in the school cafeteria may be the right fit for you. Competitive wages, nights, weekends and summers off and a great work environment are just a few reasons why our associates join the team. We are looking for individuals who love great food, working with children and being a part of team. Territory: We have openings in TX, MI and FL. Must live near a major airport in one of these locations. Travel up to 80% SUMMARY OF POSITION: Provide friendly, responsive service in a clean and safe environment that all of our customers will enjoy. Create monthly menus that are nutritionally sound, cost effective and appealing to students, staff and parents. Conduct ongoing training with kitchen staffs in food safety, food cost, cooking technique and food presentation. Qualifications: • B.A. or B.S. in Culinary Arts, Food Service Management, or related field strongly preferred • Associates degree in Culinary Arts or related field REQUIRED • Prior K12 foodservice experience desired • Minimum of 3 years of progressive culinary and/or kitchen management experience required. • Prior experience working with high volume, multi-site foodservice operations, as well as catering, preferred. • Solid understanding and passion for food and catering trends • Experience with restaurant/cafeteria budgeting/food costs required • Food Safety standards experience required • Clear/Professional communication skills required • Basic computer skills required including Microsoft Suite • Sensitivity and respect for people of various backgrounds, cultures, experiences and socio-economic situations required • Basic cooking and cleaning skills required • Positive and energetic personalities are appreciated Responsibilities: • Train Chefs in area locations on how to prepare and cook food as per recipes, production records • Create new recipes using commodities and purchased products • Conduct taste testing’s with customers for new products and recipes • Conduct roving chef demonstrations • Create student menu’s that are cost effective, appealing and nutritionally balanced • Input menus into the nutritional analysis program • Place food and supply orders that meet the needs of each school while maintaining cost control measures • Conduct trainings with cooks in food safety, HACCP, food cost, cooking technique and food presentation • Work with the Cafeteria Manager to ensure quality workmanship • Follow all local and SFE health regulations • Supervision and evaluation of subordinate employees • Submit reports as directed and in compliance with deadlines • Other duties, as assigned Physical Demands & Work Environment: • Ability to speak, read, write and understand English and/or dominate language at the school • Be able to work in a standing position for long periods of time (up to 5 hours) • Be physically able to lift, reach, bend and stoop frequently lift up to 50 pounds • Be able to safely lift and easily maneuver cases of food frequently weighing from 25 to 40 pounds