Culinary Training Supervisor (Chef) - School Nutrition Services (Food Services Fund) - School Year 2025-2026

Spring Branch Independent School District
Job Description
Culinary Training Supervisor (Chef), School Nutrition Services (Food Services Fund)

Education/Certification:

• Associate or Bachelor's degree in Culinary Arts or a related field preferred
• Culinary diploma or certificate from an accredited culinary program with relevant experience will be considered
• Certification from a municipal health department and/or ServeSafe strongly preferred.
• Experience in training development preferred

 
Experience

• Three years experience in a high-volume food service operation
• Three years' experience K-12 School Nutrition programs preferred.

Special Knowledge/Skills: 

• Ability to support and deliver high-quality customer experiences aligned with SBISD School Nutrition Services brand and service standards.
• Ability to comprehend and implement all state and federal school nutrition programs including but not limited to the School Breakfast Program and National School Lunch Program.
• Bilingual (English/Spanish) skills preferred to support effective communication, build team trust, and enhance training impact across a diverse workforce
• Strong interpersonal skills with the ability to lead outward-facing training efforts and create a dynamic, supportive learning environment.
• Ability to develop ideas, create goals, and market school food.
• Strong knowledge of recipe development, standardization, and testing.
• Understanding of food service operations, including management, quality assurance, menu planning, high volume and culinary research and development.
• Strong attention to detail and ability to manage concurrent projects required.
• Demonstrate ability to tailor leadership, coaching approach and pacing to meet the diverse learning needs of staff
• Strong attention to detail with capacity to manage concurrent projects under tight deadlines.
• Familiarity with kitchen equipment operation, cleaning, and maintenance.
• Strong ability to develop and cost recipes, calculate yields, and perform ingredient and portion conversions.
• Ability to work independently and in a team environment.
• Ability to adapt quickly to change and consistently deliver high-quality results within required timelines
• Ability to maintain confidentiality, sound judgment, and discretion.

Operations:

• Oversee Guthrie Center SNS operations to support the production and service of meals that meet USDA program requirements.
• Collaborate with district programs to involve students and stakeholders in recipe development and testing, highlighting student-driven menu innovations.
• To develop recipes that increase student acceptance of school meals.
• Develop, test, and modify standardized recipes for school meals ensuring compliance with all USDA & TDA regulations.
• Collaborate with Marketing and Nutrition Specialist to produce cooking demonstration and promotional videos for department media.
• Conduct regular site visits to assess food preparation, quality, presentation, and adherence to standardized recipes.
• Ability to create engaging culinary training experiences aligned with USDA regulations and district standards.
• Assist in testing and evaluating new products and contributing to research and development initiatives to enhance menu offerings and operational efficiency
• Assist in planning menus that meet Texas Department of Agriculture and USDA program requirements, including but not limited to using district approved computer software programs.
• Assist in creating training and promotional materials in a professional manner for department use.
• Assist in reviewing menus acceptance and suggests products that meet student acceptability.
• Evaluate new products and continually seek innovative ways to improve processes and procedures.
• Plan schedules and work assignments; train, supervise and evaluate staff according to established procedures.
• Monitor and enforce the safety standards of the department, administer training programs, report accidents, and complete the required documentation.
• Maintain commitment to the department's mission, model expectations and support team goals
• Ensure compliance with sanitation and safety standards in all phases of kitchen operations.
• Provide program support and communicate effectively with teachers, parents, administrators in all matters
• Maintain and respond to all district and department communications in a timely manner.
• Assure compliance in the required system of accountability as per the district and department handbook.
• Promote student and staff stakeholder experience and satisfaction by marketing and serving meals in an attractive manner.
• Enforce district and department policies and procedures

Support: 

• Must meet required annual Professional Standards for School Nutrition Professionals
• Attend workshops, training, and seminars to keep abreast of current research and information.
• Provide training on menu items and recipes.

Other:

• Perform other duties as assigned.

Mental Demands:

• Maintain emotional control under stress.
• Work with frequent interruptions.
• This position requires regular in-person interaction with the public.

Physical Demands: 

• Repetitive hand motions.
• Prolonged use of the computer.
• Frequent sitting, stooping, bending, pushing and pulling.
• Must routinely lift and/or move up to 40 lbs.
• Ability to work flexible hours required to meet departmental needs and functions; may include early mornings, evenings, holidays and summer months.
• Some travel to trainings and conferences.
• Moving small stacks of textbooks, boxes, equipment and other campus equipment.