Job Description

WHO WE ARE

Heartwood Community School is a community-focused, tuition-free charter school serving Jasper, Beaufort, and Hampton Counties in South Carolina. We believe in educating the whole child—nurturing each student academically, socially, emotionally, and physically. Honoring every child's unique journey, we bridge home and school to foster a compassionate, empowering environment where students feel seen and valued.

Our mission goes beyond academics; we guide students to become resilient problem-solvers, compassionate community builders, globally minded citizens, emotionally intelligent leaders, and lifelong learners. Embracing mistakes as part of growth, we equip students to thrive in school and life—ready to make a meaningful impact in their communities and beyond.

OUR SCHOOL FOOD PHILOSOPHY

At Heartwood Community School, we believe that providing students with fresh, wholesome meals is foundational to student success. Our meal program prioritizes health, safety, and nutrition. We aspire to provide all of our students with delicious, nutritious meals made from scratch - at no cost to families. 

Students at Heartwood dine family-style. Lunchtime is a learning opportunity, and a time for the entire school to be in community with one another. Students also participate in meal service and clean-up, so they learn how everyone can contribute to a creating a clean, welcoming environment. 

As part of the nutrition team, you would play a vital role in fostering a positive dining experience that meets the diverse dietary needs of our PreK-8th grade students while upholding the school's values of care, community, and excellence.

RESPONSIBILITIES 

• Prepare and execute nutritious, age-appropriate meals that align with USDA school nutrition standards and the National School Lunch Program (NSLP).
• Support in planning menus that are diverse, culturally responsive, and appealing to children while ensuring dietary restrictions and allergies are accommodated.
• Lead and manage kitchen staff in meal prep, service, and clean-up, ensuring adherence to timelines and safety protocols.
• Implement safe operating procedures of all equipment, utensils, and machinery, as well as food production principles and practices.
• Maintain a clean, organized kitchen and ensure daily operations meet health code and food safety standards.
• Assist with inventory tracking, food ordering, and receiving deliveries, helping manage supplies efficiently and reduce waste.
• Monitor food quality, temperature logs, and storage procedures to ensure optimal freshness and safety.
• Provide mentorship and training for kitchen support staff to reinforce proper food handling and sanitation practices.
• Collaborate with the school nurse, teachers, and operations team to support school-wide wellness goals through food service.

SKILLS AND QUALIFICATIONS

• Strong understanding of food safety and school nutrition guidelines.
• Demonstrated experience preparing meals in large-scale food service operations.
• Excellent time management, multitasking, and organizational skills.
• Clear communication and interpersonal skills to work collaboratively with kitchen staff, school faculty, and vendors.
• Ability to take initiative, adapt quickly, and remain flexible in a fast-paced environment.
• Proven leadership skills with an understanding of the importance of team building and development, while fostering partnerships.
• Computer knowledge and skill level for basic office functions.

CHARACTERISTICS OF THE IDEAL CANDIDATE

• Detail-Oriented: Maintains precision in food prep, cleanliness, and record-keeping.
• Team-Oriented: Values collaboration and contributes positively to a close-knit kitchen team.
• Child-Centered: Understands the nutritional and developmental needs of children.
• Calm Under Pressure: Stays composed and focused during busy meal service times.
• Reliable and Hardworking: Punctual, consistent, and dedicated to upholding kitchen standards.
• Physical Requirements:  Ability to stand for long periods, lift objects up to 50 lbs, and work in a high-energy kitchen environment.

EDUCATION & EXPERIENCE

• Minimum 3-5 years of experience in a professional kitchen, preferably in a catering or banquet setting.
• Minimum 2 years of experience in a supervisory or leadership role (executive sous chef, chef de cuisine, director).
• Culinary certification or relevant food service training.
• ServSafe certification or equivalent food safety training required.
• Knowledge of HAACP

COMPENSATION

The salary for this role is $80,000 , with eligibility for a relocation package. To uphold our commitment to equitable and fair compensation, we offer a competitive salary and have a no-negotiation policy.

We are committed to building a best-in-class team that reflects the diverse backgrounds and experiences of our students. As an equal opportunity employer, we hire without consideration to race, religion, creed, color, national origin, age, gender, sexual orientation, marital status, veteran status, or disability.

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