Senior School Food Operations Specialist

Full-time Remote, Limited Service through December 2026. 

This role is open to California residents only

Multiple Openings

About the Chef Ann Foundation

Founded in 2009, the Chef Ann Foundation (CAF) believes that all children should have equal access to fresh, healthy, delicious food providing them the foundation to thrive and meet their true potential. We ensure that school food professionals have the resources, funding and support they need to provide cook-from-scratch meals that support the health of children and our planet. To date, we’ve reached over 16,000 schools and over 4.4 million children in all 50 states with our school food programming.

Job Description

This position is part of our School Food Operations team and reports directly to the Senior Director of West Coast Operations.  This is a full-time position working alongside the programs and operations teams at the Chef Ann Foundation with school district partners to support increasing scratch cooking in school food programs.

Join our School Food Operations team in a specialized limited-service role designed for experienced K-12 school food nutrition leaders. This full-time position spans the 2025-2026 school year through December 2026, with potential for extension, offering seasoned professionals the opportunity to leverage their expertise in a new capacity. Reporting to the Senior Director of West Coast Operations, you'll collaborate directly with school districts, primarily in the Healthy School Food Pathway (HSFP) and our programs and operations teams to advance scratch cooking initiatives in school food programs. This role offers an ideal transition opportunity for current department leaders seeking to make a broader impact on student nutrition on both the national and local stages, while working alongside the Chef Ann Foundation's mission-driven team to continue building healthier, more sustainable school meal programs.

About the Healthy School Food Pathway (HSFP) Program. HSFP is a work-based learning experience that aims to prepare individuals for job opportunities in healthy, scratch-cooked school food programs. The HSFP program focuses on supporting workforce readiness and professional growth for new and incumbent school food operators. The pipeline from entry-level positions through management and school food leadership (Pre-Apprenticeship, Apprenticeship, Fellowship) offers professionals the resources, hands-on training, and network to become confident leaders with in-depth knowledge and experience in creating and running successful scratch-cooked meal programs. This includes an emphasis on CAF’s five key areas: food, finance, facilities, human resources, and marketing.

Key Responsibilities

• Answers technical and operational questions regarding USDA regulations, procurement, school food operations, etc.;
• Provides onsite and virtual operational expertise and support to partner districts to further their transition to a scratch-cook operation;
• Reviews various district operations and provides feedback with recommendations for technical assistance to assist districts in scratch cooking; 
• Attends meetings as needed with funders and stakeholders to answer operational questions;
• Develops and presents presentations for webinars, conferences, district, and other public presentation opportunities that are focused on specific areas of school food operations;
• Conducts on-site facilities assessments of a school food department; 
• Develops partnerships with organizations to ensure CAF utilizes existing resources and maintains strong relationships with other entities working in this space; 
• Ensures CAF initiatives are managed at the highest level and represents the organization's commitment to quality, results-driven programming; 
• Works both independently and collaboratively with internal (School Food Operations & Programs teams) and external partners (school food operators, funders, and program partners; 
• Leads school food operational initiatives, providing strategic direction for program elements that will lead to the greatest change based on the program's capacity;
• Other duties as assigned within the scope of this position.

Position Requirements

• Four (4) years of college or equivalent advanced training to qualify for a Bachelor’s Degree with a relevant major: Culinary, Nutrition, Food Service, or other related field;
• Minimum of four (4) years of experience in School Food Service Management, with a preference for a cook-from-scratch program.
• Demonstrated work experience training school food professionals;
• Demonstrated work experience in using/understanding K-12 recipe/menu software;
• Demonstrated work experience in developing annual fiscal budgets of