Job Description

Seeking : Culinary Innovation Specialist (K-12/Residential/Corporate Food Service)

Who You Are

You are not just a chef—you are:

• A problem solver who can walk into a struggling kitchen and immediately see what’s wrong
• A coach who can develop people without alienating them
• A doer who is just as comfortable on the line as you are training a room
• A leader without ego who can influence across all levels

You likely come from:
• High-volume foodservice, contract dining, or multi-unit operations
• Environments where consistency, cost control, and execution matter

Minimum Qualifications
• 3–5+ years in large-scale foodservice (K-12, healthcare, or institutional strongly preferred)
• Proven ability to train, lead, and influence diverse teams
• Strong understanding of food safety, production systems, and kitchen operations
• Working knowledge of USDA meal patterns / school nutrition compliance
• Willingness to travel up to 75% (this is a field role)
• Valid driver’s license + reliable transportation
• ServSafe Manager Certification (or ability to obtain quickly)

What Separates Top Candidates
• You’ve fixed broken operations before
• You can balance culinary creativity with operational reality
• You know how to drive participation and customer satisfaction, not just cook food
• You’ve led training that actually changed outcomes
• You understand food cost, labor efficiency, and waste control

Compensation & Upside
• Competitive base salary (aligned to top regional talent)
• Mileage/ travel reimbursement
• Full benefits (health, dental, vision, 401k)
• Clear path to senior leadership

Career Trajectory (This Role Is a Launchpad)
Top performers in this role move quickly into leadership:
Culinary Innovation Specialist

⬇

Regional Culinary Manager / Corporate Chef

⬇

Director of Culinary Operations

⬇

VP, Culinary / Operational Excellence

⬇

Executive Leadership Track (SVP / COO pathway)

This role gives you exposure to:
• Multi-site operational leadership
• Menu strategy and financial performance
• Client-facing influence and retention strategy
• System-wide impact—not just one kitchen

Why This Role Matters
At Whitsons Culinary Group, we don’t believe school food should be average.

This role directly impacts:
• Student experience
• Program participation (and financial performance)
• Team capability across an entire region

You won’t just run kitchens—you’ll elevate them.

Apply If You Want to Be Pushed

If you’re looking to:
• Stay comfortable → this isn’t the role
• Grow fast, take ownership, and be challenged → we want to talk

This role offers a salary range of $65,000 annually, based on skills, experience, and location. Employees also receive a comprehensive benefits package including health, dental, vision, 401(k) with company match, generous PTO, and paid holidays.

Qualifications

Qualifications
• Culinary degree or equivalent professional experience (required)
• 3–5+ years of large-scale foodservice experience (K-12, healthcare, or institutional preferred)
• Strong leadership and team development experience
• Knowledge of school nutrition programs and compliance standards
• Excellent communication, organization, and problem-solving skills
• Valid driver’s license and ability to travel frequently (up to 75%)
• Reliable vehicle with active registration and insurance
• ServSafe Manager Certification (required or within 3 weeks)
• Ability to pass and maintain a federal background check
• Ability to engage and remain professionally with both students and customers as well as clients
• Follow all policies and procedures as identified and publish by Whitsons

Preferred Skills
• Experience leading culinary training programs or workshops
• Knowledge of allergens, special diets, and culturally diverse menus
• Bilingual (English/Spanish) a plus
Work Environment
• Field-based role across multiple school sites
• Primarily commercial kitchen environments
• Occasional evenings, weekends, and overnight travel required

Work Environment:
This position involves frequent travel between school sites. Occasional night and weekend work and occasional overnight stays. Work is performed primarily in commercial kitchen settings following all food safety and safety protocols.