Child Nutrition - Chef Culinary Trainer

Child Nutrition - Chef-Culinary
 
Purpose Statement
Basic responsibilities include supervising the production of nutritious, quality foods at all school sites in order to assure the attainment of the Child Nutrition Mission.
 
This job reports to the Director of Child Nutrition
 
Essential Functions

• Oversee daily operations at central kitchen
• Assures safe and sanitary preparation of foods at central kitchen and all school sites through training and site supervisory visits.
• Monitors and controls food costs and reduces waste.
• Develops and standardizes recipes, assists with menu writing.
• Trains all Child Nutrition employees on culinary techniques that yield healthier, more flavorful, and more student-favorable foods.
• Conducts display cooking events at the secondary schools.
• Helps develop and implement marketing and promotion of special Child Nutrition events at all schools to increase student participation and satisfaction.
• Evaluates cafeterias for appropriate marketing materials and atmosphere.
• Conducts student forums to obtain student feedback for future menu options.
• Assists with nutrition education events and conducts cooking demonstrations for students, parents, and staff.
• Works with food and equipment distributors to bring new items to the district; tests and evaluates new products, foods and equipment.
• Develops and establishes business relationships with local farmers to provide more Farm to School fresh products.
• Assists with development of bid specifications and procurement of foods, supplies, and equipment.
• Assists with inventory control.
• Provides feedback and conducts employee evaluations as part of the supervisory team.
• Works well with both supervisors and other members of the team.
• Supervises central kitchen and warehouse staff
• Maintains consistent and punctual attendance.
• Experience working with racially, culturally, linguistically and economically diverse population.
• Performs other duties assigned by supervisor or administrator.
• Other duties may be assigned

 
 
Job Requirements: Minimum Qualifications
Skills, Knowledge and Abilities
 
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, physical stamina, and/or ability required.
 
SUPERVISORY RESPONSIBILITIES: Supervises the equivalent of ten or more full-time employees.
 
LANGUAGE SKILLS: Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Ability to write standardized recipes, routine reports and correspondence. Ability to speak effectively before parents, staff and students.
 
MATHEMATICAL SKILLS: Ability to add and subtract two-digit numbers and to multiply and divide with 10’s and 100’s. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Ability to quantify recipes and scale up and down between pounds, ounces, grams etc.
 
REASONING ABILITY: Ability to apply common sense understanding to carry out written and oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
 
OTHER SKILLS and ABILITIES: Ability to develop effective working relationships with students, staff and the school community. Ability to communicate clearly and concisely, both orally and in writing. Ability to perform duties with awareness of all District requirements and Board of Education policies.
 
PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
 
WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee may occasionally work in temperatures above 100º. The noise level in the work environment is moderately noisy in both central kitchen and in schools in the cafeteria when in the presence of students/children.
 
While performing the duties of this job, the employee is almost continuously required to stand, talk or hear. The employee may occasionally lift and/or move up to 50 pounds such as milk crates, frozen foods, fruit, canned food etc. The employee is occasionally required to reach with hands and continuously repeat the same hand, arm or finger motion many times. Specific vision abilities required in this job include close vision, depth perception, and the ability to adjust focus.
 
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
 
Education and/or Experience: (a) Bachelor’s degree in Hotel/Restaurant Administration, Culinary Arts or Nutrition related field with at least three years hands on experience in quantity food preparation, personal management and/or business management is desirable; (b) School food service preferred.
 
 
Required Testing                                             Certificates and Licenses
 
Continuing Educ. / Training                            Clearances
Criminal Background Clearance
 
 
FLSA Status                          Approval Date                                   Salary Grade
Exempt
 
 
Notice of Nondiscrimination
Geary County USD #475 does not discriminate on the basis of race, color, national origin, sex, disability, or age in its programs and/or activities and provides equal access to the Boy Scouts and other designated youth groups. For questions or complaints based on race, color, national origin, sex or age, please contact the USD 475 Executive Director of Personnel Services, 123 N. Eisenhower, Junction City, KS 66441. Telephone: 785.717.4000. For questions or complaints based on disability, please contact the USD 475 Executive Director of Special Education, 123 N. Eisenhower, Junction City, KS 66441. Telephone: 785.717.4000.