CHEF LEAD

Position Type: CLASSIFIED/NUTRITION SERVICES
Date Posted: 1/12/2026

Location:

NUTRITION SERVICES RICHLAND COUNTY SCHOOL DISTRICT ONE, SOUTH CAROLINA CHEF LEAD
FLSA:
Non-Exempt 240 days
Salary Range: $35,809.15 - $52,819.39

Under occasional supervision of the Registered Dietitian, is responsible for providing assistance in menu development, overseeing the culinary function and culinary training for the department, assisting with staff development training in food presentation for all staff.

• Evaluates, assesses and makes recommendations to the daily kitchen production activities.
• Completes external control sheets for all meals, ensuring foods are prepared according to recipes.
• Provides leadership and guidance on line setup and presentation.
• Monitors kitchen sanitation and ensures compliance with applicable regulations such as health, food safety, and hygiene codes and standards.
• Completes daily usage work reports and provides assistance as needed.
• Collaborates with and provides recommendations to the Registered Dietitian to design and develop an innovative, appealing, and nutritious menu.
• Provides on-the-job-training to include, but not limited to, HACCP guidelines for food safety, recipe compliance, quantity food production, quality food production, marketing and promotion, customer service.
• Manages the identification, breakdown and loading of all satellite meals by ensuring all foods are properly rationed, ensuring all outgoing foods are temperature checked and recorded per HACCP guidelines, and checking production schedule for menu compliance.
• Oversees the day-to-day cleaning and inspection of equipment and utensils, reporting maintenance needs to the Schools Supervisor, and providing assistance, as needed, in inventory procedures.
• Receives, reviews, prepares and/or submits various records and reports including production records, revenue reports, invoices, cook worksheets, supply order sheets, etc.
• Creates appropriate analysis reports to illustrate effectiveness of efforts on customer participation, satisfaction, sales, etc.
• Operates a variety of equipment such as a telephone, braising pan, ovens, steamers, dishwasher, fryers, mixers, meat slicer, pallet jack, fork lift, thermometer, conveyor belt, power soak sink, trash compactor, icemaker, scales, kitchen utensils, knives, etc.
• Interacts and communicates with various individuals such as the central office, principals, teachers, students, peers, community, parents, vendors, maintenance staff, and subordinates.

Performs related duties as required.

Requires a high school diploma with a minimum of three to five years experience as a professional chef or cook in a large scale operation supplemented by one to two years experience in a satellite feeding environment, or any equivalent combination of education, training and experience that provides the required knowledge, skills and abilities. Must possess a valid state driver's license.

Culinary Arts degree and/or Culinary Certification preferred. More than five years experience as a professional chef or cook preferred. At least two years of culinary managerial experience preferred.

Physical Requirements: Must be physically able to operate a variety of machines and equipment including a computer, adding machine, kitchen appliances and utensils, etc. Must be able to exert up to twenty pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Physical demands are in excess of those for sedentary work;

must be able to remain on feet for extended periods of time, stoop, kneel, push, pull, etc. Must be able to lift and/or carry weights of up to fifty pounds.
Data Conception: Requires the ability to compare and/or judge the readily observable functional, structural or compositional characteristics (whether similar to or divergent from obvious standards) of data, people or things.
Interpersonal Communications: Requires the ability of speaking and/or signaling people to convey or exchange information. Includes training employees, giving assignments and/or directions to subordinates and receiving assignments and/or directions from supervisor.
Language Ability: Requires ability to read a variety of policy and procedure manuals, food manuals, recipes, reports, etc. Requires the ability to prepare menus, records, memos, reports, etc. with proper format, punctuation, spelling and grammar, using all parts of speech. Requires the ability to speak with and before others with clarity, voice control and confidence.
Intelligence: Requires the ability to apply rational systems to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists; to interpret a variety of instructions…