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Food Director/Head Cook

Posted: 05/29/2026

The essential role of the Food Director / Head Cook at Central is to glorify God by supporting the school community in accomplishing its mission of equipping students with a quality, Christ-centered education for a life of service. This role lives out that calling by providing nutritious, safe, and well-prepared meals while fostering a kitchen environment marked by stewardship, excellence, and joyful service. Through daily interactions and leadership, this position contributes to a school culture that reflects Central’s core values: Better Together, Building Trust, Being Transformed, and Bridging the Gap.

CORE RESPONSIBILITIES
The core duties of the Food Director / Head Cook center on leading and managing the school’s food service program in a way that is safe, efficient, and aligned with school standards. Responsibilities include:

? Plan and prepare menus that meet all federal and state nutritional requirements.
? Oversee daily kitchen operations, including food preparation, serving, and cleanup.
? Order food, commodities, and kitchen supplies; manage inventory, deliveries, and proper storage/rotation of all items.
? Schedule, supervise, and support kitchen staff to ensure smooth and effective operations.
? Ensure compliance with all food safety, sanitation, and regulatory requirements.
? Coordinate food service needs for school events, concessions, and special functions.
? Maintain a clean, organized, and efficient kitchen that reflects a culture of excellence and teamwork.

SKILLS & CHARACTERISTICS
? Stewardship: Manages resources, food, and time responsibly and efficiently.
? Reliability: Consistent, dependable, and able to manage daily responsibilities with minimal oversight.
? Teamwork: Works well with others and contributes to a positive kitchen and school environment.
? Attention to Detail: Maintains high standards in food safety, preparation, and cleanliness.
? Service Mindset: Approaches the role with humility, care, and a desire to serve students and staff well.

QUALIFICATIONS & REQUIREMENTS
? High school diploma or higher
? Demonstrated competency in management and experience in the service industry
? Must take Certified Food Protection Manager certification (required; recertified every 3 years)
? Required hours of Food safety training within 30 days of hire
? 10 hours of continuing education annually

EXPECTED HOURS & BENEFITS
? Typically follows the school calendar and daily schedule, with hours aligned to meal preparation and service needs, as well as occasional special events.
? Health Insurance: CMCS pays 100% of employee coverage.
? HSA: CMCS contributes $2,000 per year if participating in health insurance group plan.
? Life Insurance: CMCS pays 100% of employee coverage.
? Long-Term Disability: CMCS pays 100% of employee coverage.
? Short-Term Disability: CMCS pays 100% of employee coverage.
? 403(b) Retirement Plan: CMCS matches employee contributions up to 3% of qualified compensation.
? Tuition Remission: The tuition remission benefit is prorated based on hours, up to 65%.

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