Chef

Responsibilities

• Enhances the learning environment through an effective and efficient food service program in all District schools.
• Ensures food is prepared in a manner that is nutritious, safe, adequately flavored, and complies with district standards for quality.
• Provides technical support to school nutrition supervisors and assists with managing the nutrition management software.
• Creates and facilitates recipes, production training for cafeteria staff, identifies new food products and recipes for school and special meal service programs.
• Develops and tests new recipes for students and staff that meet federal, state, and local guidelines.
• Develops standardized recipes that meet USDA requirements for the National School Lunch and National School Breakfast programs, At-Risk, CACFP, and Summer Food Service Programs/Seamless Summer.
• Remains current on new food trends that appeal to students and incorporates these trends into food selections.
• Creates and develops training videos to assist schools with executing recipes, conduct on-site/virtual training, and coordinate school food.
• Develops and maintains commodity food and KPIs usage.
• Participates in school nutrition education programs, health fairs, district initiatives, PTA meetings, and community events to market the meal program.
• Provides standard operating procedures of HACCP protocol for all recipes.
• Performs other related duties as assigned within the appropriate skill and experience capabilities expected for this position.

Requirements

• Graduation from an accredited college or university with a bachelor’s degree in culinary arts, Restaurant Management, or related field, plus four (4) years’ of vocational education or experience in Culinary Arts, OR equivalent combination of related education and experience for a total of eight (8) years;
• ServSafe certification Required (if not certified, must be obtained within six months of hire).
• HAACP certification is Preferred.