Jobs at Whitsons Culinary Group

Supervises daily culinary center production, coordinating cooking, food preparation, staging, recipe execution, equipment operation, temperature monitoring, and sanitation. Supports the Kitchen Manager while ensuring food safety, GMP, SOP, and production standards are consistently followed. The role requires professional cooking experience, food safety certifications, teamwork, accurate portioning, and the ability to work in a manufacturing kitchen and warehouse environment.

Oversee workplace safety programs across culinary, distribution, corporate, and client locations. Conduct inspections, audits, incident investigations, root-cause analyses, and corrective actions; coordinate safety training and maintain OSHA records and reporting. Monitor safety metrics, support workers’ compensation administration, partner with fleet operations, and promote injury prevention and regulatory compliance. The role requires regular multi-site travel and independent field leadership.

Supports proposal development, marketing communications, and graphic design deliverables. Responsibilities include coordinating proposal timelines, gathering and editing content, maintaining templates and content libraries, producing presentations and sales materials, creating marketing collateral, and developing graphics and layouts. The role also supports branding initiatives, events, trade shows, webinars, and cross-functional marketing projects while ensuring consistent messaging, visual quality, accuracy, and on-time delivery.

Leads customer experience strategy for Whitsons’ K-12 school nutrition division, focusing on client satisfaction, retention, risk mitigation, renewals, and rebids. Builds district relationships, oversees account reviews, leads proposals and negotiations, represents the organization at school and industry events, and mentors field leaders. Partners with Operations, Sales, Marketing, and Legal to align customer engagement with business goals and community expectations.

Lead and perform daily kitchen operations in a residential corrections setting. Supervise and train staff, open/close kitchen, manage food prep, orders, government commodities, sanitation, audits, and customer feedback. Hands-on role (about 90% of shift) with physical demands, compliance with background checks, and emphasis on reliable, routine-based meal service and team leadership.