School Head Chef

Overview Renaissance is based on the conviction that a change in the destiny of a single individual can lead to a change in the destiny of a community, nation, and ultimately humankind. Our mission as a PK-12 school is to foster educated, responsible, and humanistic young leaders who will spark a renaissance in New York through their own personal growth. Renaissance operates as its own School Food Authority (SFA) , and we are committed to providing students with nutritious, culturally responsive meals that meet USDA guidelines and reflect our community's values. Our in-house food program is a core part of our school experience, and we are seeking a School Head Chef who can lead with culinary excellence, operational discipline, and a passion for feeding children well. Job Summary The School Head Chef reports to the AP of Operations and is responsible for executing the school's vision for its food service program. This leader oversees all culinary operations, supervises kitchen staff, ensures regulatory compliance, and maintains the highest standards of food quality, safety, and service. The School Head Chef will collaborate with school food consultants, manage menu development, and ensure smooth daily meal production across breakfast, lunch, and supper. Responsibilities Culinary Leadership & Menu Development Develop USDA‑compliant menus (NSLP, SBP, CACFP) in collaboration with school food consultants and ensure timely publication. Incorporate seasonal ingredients, student feedback, and menu innovation to maximize student participation. Train staff on recipes, cooking techniques, equipment use, and support audits related to Child Nutrition Standards. Daily Meal Production & Service Lead and assist with daily production for breakfast, lunch, and supper, including morning production meetings and batch cooking. Oversee line service setup and ensure all required USDA meal components are served correctly, with attention to allergies. Ensure all items on the Food Production Record are prepared, documented, and served accurately. Food Safety, Compliance & Recordkeeping Maintain full compliance with USDA, state, and local food safety regulations. Ensure proper sanitation, labeling, storage, and hygiene practices, delegating routine compliance tasks to the Working Sous Chef, and other team members as required. Maintain accurate production records, temperature logs, inventory documentation, and support audits and inspections. Staff Leadership & Team Management Hire, supervise, and support kitchen staff, including performance, attendance, and scheduling oversight. Foster a positive, collaborative kitchen culture and provide ongoing coaching and professional development. Mediate staff issues and escalate concerns to the AP of Operations when necessary. Procurement, Inventory & Kitchen Operations Manage ordering, vendor relationships, and inventory to ensure adequate supply levels. Oversee receiving, storage, and organization of all food and supplies, maintaining clean and orderly kitchen spaces. Monitor food costs, minimize waste, and ensure proper use and maintenance of kitchen equipment. Special Events & School Community Engagement Oversee food service for school events and special programs. Collaborate with school leadership on wellness initiatives and nutrition education. Requirements Qualifying Certificate in Food Production (Food Handler's Certification) Culinary experience: 2+ years, preferred.

Cooking experience:

3+ years, preferred. Strong knowledge of USDA child nutrition programs Standing and walking up to 75% of the shift. Working on the computer up to 25% of the time. Overtime, as required.

Pay:

$62,000.00 - $78,000.00 per year

Benefits:

Dental insurance Health insurance Paid time off Vision insurance

Experience:

Cooking:

2 years (Required)

School:

1 year (Preferred)

Culinary:

2 years (Required)

License/Certification:

Food Handler Certification (Required)

Work Location:

In person