School Chef 2026-27 school year

Summerfield Waldorf School and Farm is seeking an experienced School Chef to join our team for the 2026-27 school year. The School Chef is responsible for daily operations of Summerfield’s food service program and manages the Summerfield’s kitchen. The ideal candidate must have five years of experience, be Servsafe manager certified, enjoy working as part of a team and with students, and be a strong proponent of local organic foods, including use of produce from our farm. This is a non-exempt hourly position, 36- 40 hours per week, excluding weeks off for holidays (one week in November, two weeks in December, one week in February and two weeks in April) and Summer (mid-June to Mid-August).

General statement of duties: Responsible for the daily operations of Summerfield’s food service program as well as management of Summerfield’s kitchen.

Primary Responsibilities Include, but are not limited to:
Oversee Summerfield’s lunch program.
Supervise and manage food service staff including but not limited to prep, cooking, cleaning, scheduling and timecards.
Conduct regular kitchen staff meetings, focusing on planning, communication and continuous improvement.
Perform employee reviews.
Create a monthly menu that is seasonally based and strives to source organic, non-gmo foods while taking into consideration overall pricing.
Prepare, cook, deliver and serve food for the lunch program serving lower and high school students and employees, with consideration for dietary needs. (vegetarian, gluten free, dairy free and other options as they arise).
Ensure proper sanitation and food handling techniques and maintain a clean working environment.
Procure all program supplies including food and non-food items.
Manage kitchen equipment, including regular maintenance and inspections and work directly with the Facilities department on repairs.
Provide food for special events and employee meetings as requested.
Provide event support for the Development and Admissions departments.
Provide event support for limited student activities.
Monitor lunch program budget, tracking income and expenses.
Provide lunch-program reports to the supervisor.
Communicate with section and school leadership to ensure an efficient and successful program.
Interface with and source produce from the Summerfield farm as available.
In consultation with the Business Manager and other appropriate staff, set annual goals to enhance the lunch program.
Demonstrate a strong commitment to developing the lunch program and achieving annual goals.

Qualifications:
Servsafe manager certification
At least five years of culinary experience
Experience with school lunch programs
Strong proponent of organic and local foods
Excellent communication skills
Strong self-starter; calm and efficient with customers
Successful managerial skills and an ability to oversee a staff of 3

Compensation and Benefits: $33 per hour, we offer excellent medical and dental coverage and a 401 (k) retirement plan

Physical Requirements:
Standing or walking for the majority of the workday
Continuously using hand strength to handle objects, grasp tools and operate kitchen equipment; requiring dexterity of hands and fingers for tasks like chopping and cutting, and preparing ingredients
Regularly lifting and carrying items weighing up to 25 pounds
Occasionally lifting and/or moving up to 50 pounds
Pushing or pulling food trays, carts, materials and supplies
Reaching overhead, above the shoulders and horizontally
Bending at the waist, kneeling or crouching
Specific vision abilities, including close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus, are necessary for monitoring food quality and quantity
Hearing and speaking abilities are required for effective communication
Environmental hazards: Exposure to heat from ovens, hot foods, and steamers; cleaning chemicals; fumes, equipment, metal and sharp objects like knives and slicers. Slippery surfaces are a potential hazard

To Apply
Please email your letter of intention and resume. Also include three professional references with phone numbers.