Coordinate culinary programs and school pilot projects for the Food & Child Nutrition Services Department as assigned. Provide culinary support to the D'Cafe and catering as requested.
- Coordinate various projects with district student culinary programs and school culinary teachers as directed by the Executive Chef Supervisor
- Develop culinary skills training material and institutional cooking methods to create and deliver a comprehensive training program for campus staff
- Provide culinary training and ongoing coaching to schools selected for pilot projects to ensure success
- Deliver Food Handler training for department staff as needed for the training team
- Coordinate with Menu Team to develop, test and modify standardized recipes for schools
- Coordinate the organization and inventory of food and supplies of test kitchens where recipe testing is done
- Create "signature" chef inspired recipes for school menus and programs in food service software
- Investigate and provide recommendations on issues related to food quality complaints and ensure follow-up on corrective actions
- Coordinate vendor food samples and food inventory of student taste testing samples
- Coordinate food preparation for the D'Cafe, food bus, catering and other functions as needed
- Ensure food safety in school kitchens, test kitchens and central kitchen
- Coordinate performance measures for evaluating food acceptability and customer satisfaction
- Occasionally required to lift or exert force of up to 25 pounds
- Occasionally required to work prolonged and irregular hours
- Perform all other tasks and duties as assigned
- All federally funded incumbents of this position must comply with time and effort reporting requirements through personnel activity reports or periodic certification, as appropriate
- Bachelor's Degree from an accredited university in Nutrition and/or Food Management and Hospitality
- Certified Chef
- Servsafe certification
- Three or more years of related experience in culinary food production, recipe development, inventory management and/or employee management or food inventory
- Possess excellent oral and written communication skills
- Possess outstanding culinary and training skills
- Ability to communicate efficiently, Spanish is a plus
- Ability to multitask, prioritize, detail oriented and goal driven, willing to learn and assume responsibility
- Computer skills: MS Office (required); USDA approved food and recipe software (preferred)
- Demonstrated comprehensive understanding of food sanitation practices
- Excellent organizational, management and interpersonal skills