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Culinary Operations Manager - Chef de Cuisine presso Saginaw Area Consortium

Saginaw Area Consortium · Saginaw, Stati Uniti d'America · Onsite

2025-09-16 14:00:00.0

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Culinary Operations Manager - Chef de Cuisine

JobID: 4482

Position Type:
Administration/Manager

Date Posted:
9/15/2025

Location:
Administration Building

Date Available:
2025-26 School Year

Closing Date:
Until Filled

District:
Saginaw Public Schools

Additional Information: Show/Hide
Culinary Operations Manager - Chef de Cuisine

DEPARTMENT/BUILDING:
Food Service/Administration

REPORTS TO:
Food Service Supervisor

GENERAL SUMMARY:
Saginaw Public Schools Culinary Operations Manager – Chef de Cuisine is a dual-role
leadership position responsible for overseeing the daily culinary operations of the school
nutrition program, while ensuring the highest standards in food quality, kitchen execution, and
regulatory compliance. This individual combines the strategic oversight of an operations
manager with the culinary leadership of a chef, playing a key role in menu development, staff
training, and fostering a culture of excellence in school foodservice.

DISTRICT-WIDE PERFORMANCE STANDARDS:
The School District of the City of Saginaw, in partnership with parents, students, businesses and
the community, are committed to and responsible for ensuring the highest level of academic
achievement and career planning for all students, the highest performing organizational
structure at all levels, and a safe and effective learning environment for all students.

KNOWLEDGE, SKILLS AND ABILITIES:
1. Skilled in managing kitchen workflows, food production systems, and inventory control
across multiple sites.
2. Advanced knowledge of cooking techniques, flavor profiles, food presentation, and
recipe development.
3. Strong understanding of menu planning with attention to cultural diversity, student
appeal, and nutritional balance.
4. Familiarity with scratch cooking in high-volume, institutional or school foodservice
settings.
5. Knowledge of USDA National School Lunch Program (NSLP), School Breakfast Program
(SBP), and related regulations.
6. Ability to lead change, implement best practices, and maintain a positive kitchen culture.
7. Attention to detail with strong documentation and reporting skills.
8. Comfortable working independently and as part of a cross-functional team.
Physical Demands – While performing the duties of this job, the employee is frequently
required to sit, stand and/or walk, lift/carry up to 50 lbs., stoop, bend, kneel, crouch, reach, and
grip. Reasonable accommodations may be made to enable individuals with disabilities to
perform these essential functions.

DUTIES AND RESPONSIBILITIES:
Culinary Leadership
? Lead recipe development and menu planning with a focus on taste, nutrition, student
preferences, and USDA guidelines.
? Establish and uphold culinary standards across all kitchens, ensuring consistency and
quality.
? Train and mentor kitchen staff on cooking techniques, food presentation, and kitchen
safety.
? Conduct regular kitchen audits to ensure compliance with food safety and sanitation
protocols.
? Introduce scratch cooking techniques, seasonal menus, and culturally responsive meals
where applicable.
Operational Management
? Oversee day-to-day foodservice operations across school sites, ensuring efficient
workflows, staffing, and resource utilization.
? Coordinate with purchasing to ensure quality ingredients are sourced within budget.
? Collaborate with nutrition services leadership to align culinary goals with district policies
and budgetary requirements.
? Monitor food costs and assist in financial forecasting and planning.
Staffing & Training
? Support the Evaluation of culinary and kitchen personnel.
? Provide ongoing coaching and professional development opportunities for kitchen teams.
Compliance & Safety
? Ensure all kitchen operations are in full compliance with USDA, local health department,
and school district standards.

EDUCATION AND/OR EXPERIENCE:
1. Associate’s or Bachelor's Degree in Culinary Arts, Hospitality Management, Nutrition, or
related field preferred.
2. Minimum 5 years of experience in culinary leadership (Executive Chef, Chef de Cuisine,
or similar), preferably in a school, institutional, or multi-site environment.
3. Experience in K-12 school food service management preferred
4. ServSafe Certification.
5. Excellent communication, organizational, and time-management skills.
6. Proven ability to lead teams, train staff, and manage kitchen operations efficiently.

SPECIAL REQUIREMENTS:
None

WORKING CONDITIONS:
This is a full-time, year-round position based in the district’s central nutrition office, with
frequent travel to school kitchens.

SUPERVISORY RESPONSIBILITIES:
Supervises all food service employees including Cafeteria Leads, Cooks, and Culinary Aides

FISCAL RESPONSIBILITIES:
Help monitor food and labor costs.

METHOD OF EVALUATION:
The Food Service Supervisor evaluates this position every year.

Saginaw Public Schools is an Equal Opportunity Employer. It is our policy not to
discriminate on the basis of race, color, national origin, gender/sex, age, disability, height,
weight, marital status, or lack of English language speaking skills, in its programs.

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