Float Chef - Connecticut/ New York

Job Summary

CulinArt Group is seeking a talented and adaptable Float Chef to support our K–12 boarding school accounts across Connecticut and New York. In this role, you will travel between various locations to provide both back-of-the-house and front-of-the-house operational support. Responsibilities include maintaining a high-quality culinary program, overseeing menu development, inventory management, purchasing, and ensuring effective labor and food cost controls. You will also process all required financial reporting while upholding strict sanitation and safety standards.

The Float Chef plays an active leadership role in personnel management, including hiring, coaching, counseling, training, and developing team members. This position may involve occasional weekend or overnight travel based on operational needs, as well as participation in special “Guest Chef” promotions. Boarding school accounts operate seven days a week (breakfast, lunch, and dinner), though the schedule follows the academic calendar with school holidays off.

The ideal candidate brings strong culinary experience, a passion for growth, enjoys travel, and preferably resides in Connecticut to minimize travel time to assigned accounts. 

Key Responsibilities:  

• Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws
• Participates in employee meetings and training programs, as well as participation in special “Guest Chef” promotions
• Conducts safety, sanitation, and maintenance programs
• Maintains food cost while ensuring quality standards
• Maintains an active role in managing team development
• Manages purchasing and inventory controls
• Performs related duties and special projects as assigned 

Preferred Qualifications: 

• A degree in Culinary Arts is preferred or equivalent professional experience
• At least five years of progressive culinary hands-on management experience
• Prior culinary experience in a school account preferred
• Must have strong culinary experience, a passion for growth, and enjoy travel
• Ideal candidate preferably resides in Connecticut to minimize travel time to Southern CT and NY
• Self-starter, innovative, and able to multitask
• Able to travel throughout CT and NY as required for this travel role
• Maintains a positive attitude under pressure and motivates the team
• Must possess a passion for excellence
• Must be knowledgeable on HACCP controls, along with  proper storage and use of food
• Purchasing, food storage, and sanitation experience
• P&L and financial reporting experience
• Knowledge of budgets, labor costs, inventory controls
• Strong leadership, coaching and training skills
• Computer skills: proficient in Microsoft Office and POS
• Excellent verbal and written communication skills
• Exceptional business etiquette and client relations
• Ability to lift, bend and carry up to 40 lbs
• Knowledge of safe and sanitary food handling principles
• Conformity to the highest standards of personal integrity and ethical behavior
• ServSafe or Department of Health certification a plus