Start Date: Immediately

PRIMARY PURPOSE:

Under supervision of the Director of Food Services, the Culinary Coordinator is responsible for menu and recipe innovation and culinary training, with an emphasis on compliance, quality, and consistency. Responsible for training the food services team on various culinary techniques consistent with executing the menu as well as use and maintenance of the kitchen cooking and preparation equipment. Utilizes data from successful execution of quality improvement work to drive recommendations in a student-focused program. Works within parameters of federal, state and local standards. Required to rotate between buildings for training, working, supporting sites, and for coordinating chef specials and catering events.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

The list is intended to be illustrative rather than complete and serves to show major duties and responsibilities and does not express or imply that these are the only duties to be performed by the incumbent in this position. The employee will be required to perform any other position-related duties requested by the Director of Food Services.

Maintain compliance with all local, state and federal regulations as they relate to health and safety of meals and service to students.
Lead complaint recipe ideation, recipe testing and evaluation, and manage menu rollout and execution. Follow Federal National School Breakfast and National School Lunch Guidelines, within budgeting parameters, aligned with department vision and mission. Develop menu, recipes and plans for catering functions.
Train food service staff on culinary techniques which support department vision, efficiency and safety. Responsible for monitoring and reporting progress and planning support. Provides instruction and training to staff on safe and sanitary food handling and the safe and proper operation of kitchen and culinary equipment; conducts training on proper use, care and maintenance of equipment and appliances.
Rotate between buildings to offer Chef Specials, training, support, monitoring, catering events, and special events.
Coordinate marketing of menus and department events which educate stakeholders and drive participation.
Execute student taste tests at all grade levels, utilize data to inform recommendations. Drive culinary improvement.
Follow HACCP/SOPs for sanitation, receiving and storage of goods, food safety measurements, etc. Contribute to SOP revisions if necessary.
Demonstrates how to prepare food and displays meal items on serving lines professionally to be appealing to customers, creates sustainable and site specific training aides to illustrate department expectation.
Substitute for any site food service teammate as needed
Other duties as assigned.

EDUCATION/EXPERIENCE REQUIREMENTS:

To successfully perform this position, a person must be able to perform each essential duty satisfactorily. The qualification requirements listed below represent minimum levels of educational achievement, training, skill and/or ability necessary. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

Culinary Degree/Certification Preferred with 3+ years work experience or 5+ years in a culinary profession or equivalent with an emphasis on large scale food production in a commercial kitchen.

High School Diploma or equivalent
Food Safety Program certificate required and maintained at least every 5 years.
Highly proficient in Google Suite, Microsoft Word and Excel. Competent in miscellaneous programs such as Canva, or Point of Service programs. Operate a computer, assigned software programs and other modern office equipment as assigned; drive a vehicle to conduct work.
Ability to follow verbal and written directions
Ability to maintain pleasant, cooperative and positive work attitude and communication, while focusing on efficiencies and customer service

PHYSICAL DEMANDS:

To successfully perform this position, a person must be able to perform each essential duty satisfactorily. The qualification requirements listed above represent minimum levels of educational achievement, training, skill and/or ability necessary. As required under the Americans with Disabilities Act (ADA) reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

OTHER REQUIREMENTS:

Current Act 34, Act 114 and Act 151 clearances
School Health Form (including physical and TB test)
PDE Form 6004 and Act 168 disclosure forms