Coordinator I Chef (226 Days)

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