Chef- Culinary Trainer

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.

LOCATION: Child Nutrition Services.

DIVERSITY: As an equal opportunity employer, USD 383 is committed to a diverse and inclusive workforce. We believe there is a long-term advantage to a team that reflects the diversity of our students, families, and staff.

TERMS OF EMPLOYMENT/SALARY:   

• Full 12-month position.

REPORTS TO: Director of Child Nutrition

QUALIFICATION REQUIREMENTS: 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.

EDUCATION and/or EXPERIENCE: (a) Bachelors 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.

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 10s and 100s. 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.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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.

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.

ESSENTIAL DUTIES AND RESPONSIBILITIES: Other duties may be assigned.

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

SUPERVISORY RESPONSIBILITIES: Supervises the equivalent of ten or more full-time employees.

The employee may occasionally work in temperatures above 100. 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.

FLSA STATUS: Exempt 

EVALUATION: Performance will be evaluated annually in accordance with the Board of Educations policy on evaluation of certified personnel.

ABOUT MANHATTAN-OGDEN, USD 383:   

1. The mission of Manhattan-Ogden Unified School District 383 is to prepare all students for success as lifelong learners, earners, and citizens. Our vision is to be nationally recognized for the breadth and depth of success attained by all students.
2. USD 383 serves 7,000 students from early learning through grade 12. We have 1,800 employees.
3. The Board of Education shall hire all employees based on ability and the needs of the district. Manhattan-Ogden Unified School District 383 is an equal opportunity employer and shall not discriminate in its employment practices and policies concerning hiring, compensation, terms, conditions, or privileges of employment because of an individuals race, color, national origin, ancestry, religion, sex, sexual orientation, gender, gender identity or expression, disability, or age.  
4. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

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