Chef Experience Manager in Chesterfield, Missouri at Opaa!

POSITION TITLE: Chef Experience Manager

FLSA STATUS: Exempt

REPORTS TO: Director of Culinary Innovation

Position Summary:

The Chef Experience Manager is responsible for developing innovative culinary programming that drives student participation across Opaa!'s districts. This role is the public face of Opaa!'s culinary brand in the field by creating and hosting the company's culinary video and training series, leading companywide food safety programming, and training Operations Managers and field chefs on the proper execution of Board of Education and bid presentations. The Chef Experience Manager also leads the team of Culinary Chefs in the field, ensuring consistent, high-quality execution of chef-driven programming. Demonstrate and promote behavior that is consistent with Opaa!'s Core Values of 1.) “Act in the Best Interest of the students, schools and communities we serve, 2.) Be honest in everything we do, 3.) Have a passion to serve others, and 4.) Commit to continuous improvement”.

Key Responsibilities:

Essential Functions

• Develop, pilot, and implement innovative culinary programs, promotions, and chef activations that increase student participation and enhance the student dining experience.
• Create and host Opaa!'s culinary video and training series, producing engaging content that supports field operations and internal training.
• Develop, implement, and lead companywide food safety programs to ensure consistent compliance with company standards and regulatory requirements.
• Train Operations Managers and Culinary Chefs on the preparation and execution of Board of Education presentations, bid presentations, and culinary demonstrations.
• Lead, supervise, coach, and develop the team of Culinary Chefs by establishing performance expectations, providing ongoing feedback, and evaluating overall effectiveness.
• Partner with the Director of Culinary Innovation to align chef-driven programming with menu development, operational initiatives, and participation goals.
• Partner with the Director of Training and Development to develop and deliver consistent culinary training programs and resources.
• Serve as the culinary ambassador for Opaa! by representing the company during district meetings, conferences, customer events, and company functions.
• Provide hands-on culinary support for district openings, pilot launches, operational initiatives, and special events.
• Serve as a home office-based team member while traveling a minimum of 75% throughout Opaa!'s service area, including frequent day trips and overnight travel as needed.
• Provide timely support and responses to Operations Managers and field teams.
• Attend all meetings as required by Opaa! Food Management.
• Perform all other duties as assigned.

Marginal Functions: No marginal functions identified.

Physical/Visual Activities or Demands: Physical/visual activities or demands that are commonly associated with the performance of the function of this job.

1. While performing the duties of this job, the employee is frequently require to stand, walk, sit, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear and reach with hands and arms.
2. The employee must exert over 60 pounds of force occasionally and/or be able to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds.
3. Specific vision abilities required by this job include concentrated attention, depth perception, ability to bring objects into sharp focus, color vision.

Working Conditions: Working conditions commonly associated with the performance of the functions of this job.

• Inside and outside working conditions.
• Frequent travel is required. Overnight travel may be required as dictated by the location of the client. When visiting kitchens:
• Frequently works around moving mechanical parts and is frequently exposed to wet and/or humid conditions and extreme heat.
• Occasionally exposed to toxic or caustic chemicals and extreme cold.
• Noise level is usually loud.

POSITION QUALIFICATION REQUIREMENTS

Education: Culinary degree preferred or equivalent combination of professional culinary education and experience.

Experience:

• Five (5) or more years of progressive culinary, food service, hospitality, or school nutrition experience.
• Minimum two (2) years of leadership or supervisory experience.
• Experience developing and delivering culinary training programs.
• Comfortable presenting and performing on camera for training and promotional content.
• Strong presentation and public speaking skills with the ability to engage diverse audiences.
• Working knowledge of food safety regulations, HACCP principles, and sanitation standards.
• Experience planning and executing culinary demonstrations, chef activations, or special events.
• Strong organizational, communication, coaching, and leadership skills.
• Experience consistent with USDA Professional Standards and Guidelines.
• Working knowledge of commercial kitchen operations and equipment.
• Proficient with Microsoft Office Suite, including Word, Excel, Outlook, and PowerPoint.
• Ability to read, interpret, and communicate written and verbal instructions effectively.
• Ability to adjust recipes and production based on operational needs.
• Ability to identify, troubleshoot, and resolve food service and customer relationship issues.
• Ability and willingness to travel a minimum of 75%.

Machines, Tools, Equipment and Work Aids that may be representative but not all inclusive of those commonly associated with this position:

Dishwasher, Steamer/Kettle, Mixer, Oven, Stove, Fryers, Slicer, Thermometers, Gauges, Knives, Box Cutters, Meal Counting Software, Desktop PCs, Calculator, Telephone, Fax, Scanner, Copier, Printer.

License(s)/Certification(s) required: Valid Drivers License, Serve Safe Certification, SNA Level 1 Certification, as required.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees may be required to follow other job-related instructions and to perform other job-related duties as requested, subject to all applicable state and federal laws.

Certain job functions described herein may be subject to possible modification in accordance with applicable state and federal laws.

“Commonly associated” is not intended to mean always or only. There are different experiences that suggest other ways or circumstances where reasonable changes or accommodations are appropriate.

All activities, Demands, Conditions, and Requirements are linked to Essential Job Functions unless marked with an asterisk, which denotes linkage only to marginal function(s).

Opaa! Food Management Job Description Sign-Off

By signing below, I acknowledge that I have received, read and understand the above job description. I agree to adhere to the requirements and expectations of the job. I understand that Opaa! Food Management, Inc. retains the right to change the job description as it deems necessary. Furthermore, I acknowledge that if I choose to not follow the job description as listed above, I will be subject to disciplinary