Date Posted:
D2072 - Education Food Service
Valley Services Inc., - D2072 - Education Food Service
High Point
United States of America
Food Service Management





The Chef ensures that Valley’s kitchens provide quality, nutritious, safe, eye-appealing, properly flavored food to all customers and that professional standards are met and maintained in the unit. The Chef maintains a safe and sanitary work environment for all foodservice employees. The Chef ensures Valley’s vision, goals and objectives are met based on client and contractual obligations.  



Minimum of an A.O.S. Degree in Culinary Arts or completion of college culinary coursework required and three (3) years experience as a Chef OR five (5) years experience as a Chef.  Must have a working knowledge of all areas of the kitchen (baking, salads, hot food, production, et al).  Must have experience in large quantity production and buffet/banquet/catering.  Previous supervisory experience is preferred.  Experience/knowledge of marketing and merchandising preferred.  Must have computer experience using Microsoft Office software (Word & Excel), including the use of internet and electronic mail systems. ServSafe Certification required. 


  • Must have excellent written and verbal communications skills to all educational levels, including employees, customers, vendors and client
  • Must have the ability to direct employees to meet the goals and objectives of the unit
  • Must have the ability to read, write, and understand instructions, policies, and other communications
  • Must have the ability to perform all types of mathematical functions and measure numbers, proportions and quantities of food products
  • Must have knowledge in the mechanics of food service equipment
  • Must have experience with generally accepted cooking techniques
  • Must have extensive knowledge of recipe utilization and production forecasting
  • Must have strong knowledge and experience using Microsoft excel for reports and analysis
  • Must have extensive knowledge of proper sanitation and food handling 



Physical demand level is moderate with 40 pounds being demanded occasionally.  Intermittent sitting and standing with wide freedom of movement.  Occasional lifting, bending, stooping, pushing and pulling.  Must be mobile to oversee staff performing service functions in various areas of the facility.  Some travel by air or vehicle, including possible overnight, may be required. 


Attends to detail while concurrently monitoring the activities of others.  Acts independently and makes decisions. Works with minimal supervision. Meets multiple deadlines simultaneously.  Uses discretion and confidentiality concerning employee, customer, customer, and company business. 


Environment is a food service facility where food is prepared and served.  Interacts with employees on a daily basis.  Works flexible hours as needed.  Spends most of the workday indoors; however, sudden and extreme changes in temperature may occur. 


The Chef reports directly to the Food Service Director of the assigned facility.  May have supervisory responsibilities over assigned non-exempt employees.

Minimum Requirements




The position responsibilities and standards of performance described may not be the only requirements of the position.  It may be necessary to follow other instructions or perform other related duties required by Valley Services, Inc.    

  • Oversees all food production
  • Controls food, beverage, supply, and labor costs in order to meet budget guidelines
  • Oversees the weekly food and supply order in accordance with the established schedule and menu cycle
  • Ensures all CBORD standardization is adhered to, as it pertains to the Kitchen, ie:  Production, Waste, Menu Planning, Recipes
  • Recommends menu changes based on the available quantity of inventory on hand
  • Oversees the labeling, covering, dating, storing  and proper rotation of stock of all leftover foods
  • Ensures that all pre-preparation for following day’s meal is completed
  • Tests and utilizes new methods of food preparation and presentation
  • Responsible for the overall presentation of the food presented to customers
  • Oversees equipment maintenance and replacement
  • Provides input and/or prepares daily and weekly unit reports
  • Assist with recruiting, hiring, and conducting performance appraisals on assigned employees
  • Trains employees in food production principles, practices and techniques
  • Monitors inventory and places orders utilizing quantities on hand
  • Completes an assessment and performs training with kitchen personnel in sanitation practices and establish cleaning schedules and other sanitary controls as required by the county and or state health department and Valley policy
  • Assists with maintaining the highest rating on health inspections and corrects any deficiencies

Valley Services Inc. is an Equal Opportunity Employer

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