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Kitchen Jobs in Columbia, SC

CHEF LEAD

Richland County School District One

Columbia, SC

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JOB DETAILS
SALARY
$35,809.15–$52,819.39 Per Year
SKILLS
Analysis Skills, Billing, Communication Skills, Concrete, Conveyor Systems, Cook Dishes, Culinary Training, Customer Satisfaction, Customer Support/Service, Data Visualization, Dietetics, Driver's License, Employee Relations, Establish Priorities, Federal Laws and Regulations, Food Delivery, Food Presentation, Food Production, Food Quality, Food Safety, Food Services, Forklift, High School Diploma, Housekeeping/Cleaning, Identify Issues, Interpersonal Skills, Keyboards, Leadership, Lift/Move 50 Pounds, Maintain Compliance, Manual Dexterity, Marketing, Mathematics, Menu Development, Nutrition, Nutritional Needs, Office Equipment, Organizational Skills, Pallet Jack, Performance Management, Physical Demands, Plan Meetings, Presentation/Verbal Skills, Problem Solving Skills, Production Schedule, Quality Management, Regulations, Regulatory Compliance, Revenue/Sales Reporting, Safety Compliance, Safety Standards, Safety/Work Safety, Sales, Staff Development, Staff Training, State Laws and Regulations, Time Management, Training/Teaching
LOCATION
Columbia, SC
POSTED
Today
Position Type:
CLASSIFIED/NUTRITION SERVICES

Date Posted:
6/15/2026

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 GENERAL STATEMENT OF JOB
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.

SPECIFIC DUTIES AND RESPONSIBILITIES
ESSENTIAL JOB FUNCTIONS:
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.

ADDITIONAL JOB FUNCTIONS:
Performs related duties as required.

MINIMUM TRAINING AND EXPERIENCE
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.

PREFERRED TRAINING AND EXPERIENCE
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.

MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS
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 furnished in written, oral, diagrammatic or schedule form. Requires the ability to apply influence systems in leading a staff; to learn and understand principles and techniques; to make routine independent judgments in absence of supervision; to acquire knowledge of topics related to primary occupation. Must have the ability to comprehend and interpret received information.

Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, to follow and give verbal and written instructions; to teach employees. Must be able to communicate effectively and efficiently with persons of varying educational backgrounds.

Numerical Aptitude: Requires the ability to add and subtract totals, to multiply and divide, to determine percentages and decimals and to determine time and weight.

Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width and shape; identify harmonious or contrasting combinations as in cooking; and visually read various information.

Motor Coordination: Requires the ability to coordinate hands and eyes using office and kitchen machinery; to operate motor vehicles.

Manual Dexterity: Requires the ability to handle a variety of items, keyboards, office equipment, control knobs, buttons, switches, catches, knives, kitchen utensils, etc. Must have moderate levels of eye/hand/foot coordination.

Color Discrimination: Requires the ability to differentiate colors and shades of color.

Interpersonal Temperament: Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing under stress when confronted with emergency situations or tight deadlines. Worker may be subject to danger or risk to a slight degree.

Physical Communications: Requires the ability to talk and/or hear: (talking: expressing or exchanging ideas by means of spoken words; hearing: perceiving nature of sounds by ear).

PERFORMANCE INDICATORS
Knowledge of Job: Has thorough knowledge of the methods, procedures and policies of the Nutrition Services Department as they pertain to the performance of duties of the Chef Lead. Has skill in preparing and presenting appetizing, nutritious meals for children, ensuring all meals are prepared according to established recipes. Has thorough knowledge of local, state and federal rules and regulations regarding the preparation and delivery of meals to school children. Has knowledge of the nutritional and dietary needs of children. Has knowledge of the principles and practices of food service operations. Has knowledge of the functions and interrelationships of Richland District One and other governmental agencies. Is able to help ensure departmental compliance with all laws and regulations. Knows how to provide leadership to the food preparation staff. Has the ability to offer training and assistance to co-workers and employees of other departments as required. Has the ability to offer instruction and advice to subordinates regarding departmental policies, methods and regulations. Has the ability to use independent judgment as needed in performing routine tasks. Is able to take the initiative to complete the duties of the position without the need of direct supervision. Is able to read and interpret various manuals, recipes, policies and related materials pertaining to the responsibilities of the job. Understands the terminology and various professional languages used within the department. Knows how to maintain effective relationships with personnel of other departments, professionals and members of the public through contact and cooperation. Knows how to react calmly and quickly in emergency situations. Has the mathematical ability to handle required calculations. Has the ability to plan, organize and prioritize daily assignments and work activities. Has good organizational, technical and human relations skills. Has the ability to learn and utilize new skills and information to improve job performance and efficiency. Has skill in the use of computers. Has knowledge of the standard tools, materials and practices of the trade. Has knowledge of the occupational hazards and safety precautions of the trade.

Quality of Work: Maintains high standards of accuracy in exercising duties and responsibilities. Exercises immediate remedial action to correct any quality deficiencies that occur in areas of responsibility. Maintains high quality communication and interaction with all District departments and divisions, co-workers and the public.

Quantity of Work: Performs described "Specific Duties and Responsibilities" and related assignments efficiently and effectively in order to produce quantity of work which consistently meets standards and expectations of the District.

Dependability: Assumes responsibility for completing assigned work. Completes assigned work within deadlines in accordance with directives, District policy, standards and prescribed procedures. Remains accountable to assigned responsibilities in the technical, human and conceptual areas.

Attendance: Attends and remains at work regularly and adheres to District policies and procedures regarding absences and tardiness. Provides adequate notice to higher management with respect to vacation time and time-off requests.

Initiative and Enthusiasm: Maintains an enthusiastic, self-reliant and self-starting approach to meet job responsibilities and accountabilities. Strives to anticipate work to be done and initiates proper and acceptable direction for the completion of work with a minimum of supervision and instruction.

Judgment: Exercises analytical judgment in areas of responsibility. Identifies problems or situations as they occur and specifies decision objectives. Identifies or assists in identifying alternative solutions to problems or situations. Implements decisions in accordance with prescribed and effective policies and procedures and with a minimum of errors. Seeks expert or experienced advice where appropriate and researches problems, situations and alternatives before exercising judgment.

Cooperation: Accepts supervisory instruction and direction and strives to meet the goals and objectives of same. Questions such instruction and direction when clarification of results or consequences are justified, i.e., poor communications, variance with District policy or procedures, etc. Offers suggestions and recommendations to encourage and improve cooperation between all staff persons and departments within the District.

Relationships with Others: Shares knowledge with managers, supervisors and staff for mutual and District benefit. Contributes to maintaining high morale among all District employees. Develops and maintains cooperative and courteous relationships with department employees, staffers and managers in other departments, representatives from organizations, and the public so as to maintain good will toward the District and to project a good District image. Tactfully and effectively handles requests, suggestions and complaints from other departments and persons in order to maintain good will within the District. Emphasizes the importance of maintaining a positive image within the District. Interacts effectively with higher management, professionals and the public.

Coordination of Work: Plans and organizes daily work routine. Establishes priorities for the completion of work in accordance with sound time-management methodology. Avoids duplication of effort. Estimates expected time of completion of elements of work and establishes a personal schedule accordingly. Attends required meetings, planning sessions and discussions on time. Implements work activity in accordance with priorities and estimated schedules.

Safety and Housekeeping: Adheres to all safety and housekeeping standards established by the District and various regulatory agencies. Sees that the standards are not violated. Maintains a clean and orderly workplace.

About the Company

R

Richland County School District One

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