Operational Support Chef at Southern Food Service Management Consulting Service Inc

Gaffey Heights, Kentucky, United States -

Full Time

Start Date

Immediate

Expiry Date

09 Sep, 26

Salary

0.0

Posted On

11 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

High-Volume Food Production, Food Safety, Sanitation, HACCP Principles, Culinary Leadership, Kitchen Management, Staff Training, Menu Execution, Batch Cooking, Operational Support, Labor Efficiency, Regulatory Compliance

Industry

Food and Beverage Services

Description

Description We are seeking an experienced, hands-on Operational Support Chef to join our team in the Fort Knox, Kentucky area. This role is ideal for a culinary professional who thrives in fast-paced, high-volume food service operations and can step in quickly to support kitchen performance, high-volume food production, food quality, safety compliance, and daily execution. The ideal candidate brings strong production leadership, deep knowledge of food safety and sanitation, the ability to adapt across multiple operational environments, and the flexibility to travel extensively for coverage and support needs. Key Responsibilities Provide operational culinary support across high-volume contract dining locations as needed. Travel extensively to support coverage needs, operational transitions, special assignments, and staffing gaps. Lead high-volume food production and service execution while maintaining quality, consistency, and speed of service. Ensure strict compliance with food safety, sanitation, and workplace safety standards. Support kitchen teams with training, coaching, and best practices in production, prep, service, and cleanliness. Assist with menu execution, batch cooking, station organization, and labor efficiency. Troubleshoot operational challenges and help stabilize performance during staffing gaps, peak demand, or special assignments. Monitor product handling, storage, labeling, temperatures, and sanitation procedures. Collaborate with leadership to maintain client satisfaction and operational excellence. Qualifications Proven culinary leadership experience in high-volume food production, contract dining, institutional dining, or a similar food service environment. Strong knowledge of food safety, sanitation, HACCP principles, and regulatory compliance. Demonstrated ability to work effectively in fast-paced, high-demand operations. Strong communication and people skills, with the ability to build relationships and work effectively with diverse teams. Excellent organizational and team leadership skills. Ability to adapt quickly, solve problems, and support multiple teams or locations when needed. Ability and willingness to travel extensively for coverage and operational support needs. Military food service experience is strongly preferred. ServSafe certification or equivalent food safety credential is preferred. What We Are Looking For The right candidate is a confident operator who leads by example, communicates clearly, works well with people, and takes pride in running clean, organized, and compliant kitchens. You should be comfortable stepping into new environments, earning trust quickly, and helping teams succeed under pressure while maintaining strong culinary and food safety standards. If you are an experienced chef with a passion for operational excellence, food safety, and high-volume dining support, we encourage you to apply. Requirements Physical Requirements Strength: Lift up to 50lbs Posture: Standing 50%, Walking 50% Movement of objects: Occasionally Heavy lifting, Heavy Carrying, Pushing, Pulling: Occasionally Climbing or Balancing: Occasionally Stooping: Occasionally Reaching: Occasionally Handling: Occasionally Talking/Hearing: Frequent Seeing: Frequent Temperature Variation: Occasionally Typing: Frequent Reading: Frequent #INDSJ

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Responsibilities

Provide operational culinary support and leadership across high-volume contract dining locations to ensure quality and consistency. Manage food production, safety compliance, and staff coaching while traveling extensively to fill staffing gaps.