Under the direction of the Director, School Nutrition Services, the Executive Chef will focus on the culinary aspects of our K-12 offerings with emphasis on; USDA nutrition regulations, National School Meal Programs, product quality and presentation, food cost controls, culinary staff training, driving enhancements with Farm to School initiatives, and cultural menu planning for a diverse student population representing 125 countries. Work requires significant responsibility for menu and recipe development using regional, and sustainably produced food products that are tasteful and appealing to students and adhere to USDA nutritional requirements and training. Duties and responsibilities are carried out with considerable independence within the framework of established policies, procedures and guidelines.
•Assists in the development of menu items that are nutritionally sound to enhance offerings, increase participation, and comply with federal, state and local regulations.
•Develops and tests creative new recipes using regional, and sustainably produced food products; recommends new and innovative menu items to introduce new foods to children, promote a varied diet and support nutrition promotions; ensures menus are enticing.
•Conducts training on proper culinary food preparation and cooking technique, recipe assembly and flow; safe and sanitary food handling and the safe and proper operation of kitchen and culinary equipment; ensures proper care and maintenance of equipment and appliances; assists with the coordinates the repair of broken or unsafe equipment where applicable.
•Develops materials and procedures relevant to preparation and service of recipes (ie) recipe cards, descriptions with pictures.
•Provides day-to-day leadership and works with staff to ensure a high performance, customer service-oriented work environment that promotes a positive employee relations image to our key stakeholder groups.
•Monitors each site to assure regulation compliance with HACCP and local food safety program.
•Assists with coordination of student taste testing activities.
•Regularly engages with customers, students, parents and school system employees regarding culinary programs, activities or events. Remains abreast of current food services trends and USDA child nutrition programs regulations.
•Prepares and delivers reports on culinary program activities and issues.
•Assist with Inventory Management.
•Closely monitors products for quality control.
•Maintains acceptable food and labor costs.
•Establishes and ensures compliance with District sustainable practices.
•Performs other related duties as required or assigned.