Waynesboro High School
School Nutrition Chef Culinary Trainer (Hourly Temporary Position)
Waynesboro High School, Waynesboro, Virginia, United States, 22980
Purpose
Purpose
: Basic responsibilities include supervising the production of nutritious, quality foods at all school sites in order to assure the attainment of the Office of School Nutrition Vision and Goals. Summary
Under direction of the School Nutrition Supervisor, supervises, monitors, oversees and evaluates divisionwide daily food preparation, menu planning and food procurement operations and activities; supervises and oversees food preparation and food service operations in all schools. Chef Culinary Trainer will inspire consistency and quality assurance through training and mentoring of the food services staff assigned to school sites. Work requires significant responsibility for menu and recipe development using regional and sustainable produced food products that are tasteful and appealing to students and adhere to USDA nutritional requirements. Essential Functions
Oversees daily operations at seven school sites. Provide day-to-day leadership. Works with staff to ensure a high performance, customer service-oriented work environment which supports achieving the division objectives and service expectations. Assures safe and sanitary preparation of foods at all school sites through training and site supervisory visits. Plans, organizes and conducts workshops, presentations and trainings for school meal program guidelines, which include but are not limited to food preparation, presentation, production planning and other related topics. Plans, prepares and implements recipes and menus maximizing locally sourced ingredients and farm fresh fruits and vegetables, when practicable, to enhance the taste and quality of school meals. Develops and standardizes recipes, assists with menu writing. Monitors and reviews the preparation of menu production records and standardized recipes to ensure they meet requirements for all school nutrition programs. Responsible for the development of nutritional analysis of student menus. Conducts recipe development, testing and revisions with a focus on efficient utilization of USDA commodity foods including meal crediting calculations, scaling and food and labor costing for large quantities. Interprets and applies federal US Department of Agriculture and Virginia Department of Education policies, rules and guidelines as they apply to the nutritional and operational requirements of the National School Lunch Program (NSL) and School Breakfast Programs (SBP) Child and Adult Care Food Program (CACP), At Risk Afterschool Program, Summer Food Service Program (SFSP) and other federal and state regulations. Monitors and controls food costs and reduces waste. Trains all School Nutrition employees on culinary techniques that yield healthier, more flavorful, and more student-inspired foods. Helps develop and implement marketing and promotion of special School Nutrition events at all schools to increase student participation and satisfaction. Evaluates cafeterias for appropriate marketing materials and atmosphere. Conducts student forums to obtain student feedback for future menu options. Assists with nutrition education events and conducts cooking demonstrations for students, parents, and staff. Works with food and equipment distributors to bring new items to the division; tests and evaluates new products, foods and equipment. Develops and establishes business relationships with local farmers to provide more Farm to School fresh products. Assists with development of bid specifications and procurement of foods, supplies, and equipment. Assists with inventory control. Provides feedback and conducts employee evaluations as part of the supervisory team. Works well with both supervisors and other members of the team. Supervises school kitchen managers. Maintains consistent and punctual attendance. Experience working with racially, culturally, linguistically and economically diverse population. Performs other duties assigned by supervisor or administrator. Minimum Qualifications (KSAs)
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. Knowledge and Skills
Principles, methods and techniques of quality menu design, food preparation, and production including inventory controls. Proper methods of preparing, cooking, baking, packaging, storing and serving food in large quantities. Food service and commodity purchasing and procurement principles, practices and procedures. Federal and state regulations governing child nutrition programs, health regulations, safety, Hazard Analysis Critical Control Point (HACCP) and sanitation principles. Sanitation and safety practices related to food safety, health and sanitation. Principles and practices of supervision and training for the purpose of supporting department personnel, including but not limited to time management, and progressive disciplinary procedures. Interpersonal skills using tact, patience and courtesy. Techniques of record keeping, ordering food and equipment and inventory maintenance. Operations of standard kitchen machines and equipment safety. Nutrition analysis software. Nutrition principles and quantity food preparation. Operation of a computer and assigned software (e.g. Microsoft Word, Outlook, Excel, etc.). Correct English usage, grammar, spelling, punctuation and vocabulary. Abilities
Adjust to flexible assignments often with short notice. Ability to add and subtract two-digit numbers and to multiply and divide with 10’s and 100’s. 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. Train, supervise and evaluate assigned food service personnel. Operate a computer and assigned software. Maintain records and prepare reports. Communicate effectively both orally and in writing. Establish and maintain cooperative and effective working relationships with students, parents, school personnel, administrators and others. Maintain current knowledge of laws, rules and regulations related to assigned activities. Observe health and safety regulations. Maintain consistent, punctual and regular attendance. Physical Abilities
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. The employee must be able to: Lift, carry, push and/or pull items with a strength factor of medium work. Exchange information in person and on the telephone. Read a variety of materials. Operate equipment and perform the necessary functions of the position. Bend at the waist, kneel or crouch. Sit or stand for extended periods of time. Climb a stool or ladder and reach above shoulders. 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. The employee may occasionally work in temperatures above 100º. The noise level in the work environment is moderately noisy in both the kitchen and in the cafeteria when in the presence of students/children. 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. Education and/or Experience
Bachelor’s 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 School food service preferred.
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Purpose
: Basic responsibilities include supervising the production of nutritious, quality foods at all school sites in order to assure the attainment of the Office of School Nutrition Vision and Goals. Summary
Under direction of the School Nutrition Supervisor, supervises, monitors, oversees and evaluates divisionwide daily food preparation, menu planning and food procurement operations and activities; supervises and oversees food preparation and food service operations in all schools. Chef Culinary Trainer will inspire consistency and quality assurance through training and mentoring of the food services staff assigned to school sites. Work requires significant responsibility for menu and recipe development using regional and sustainable produced food products that are tasteful and appealing to students and adhere to USDA nutritional requirements. Essential Functions
Oversees daily operations at seven school sites. Provide day-to-day leadership. Works with staff to ensure a high performance, customer service-oriented work environment which supports achieving the division objectives and service expectations. Assures safe and sanitary preparation of foods at all school sites through training and site supervisory visits. Plans, organizes and conducts workshops, presentations and trainings for school meal program guidelines, which include but are not limited to food preparation, presentation, production planning and other related topics. Plans, prepares and implements recipes and menus maximizing locally sourced ingredients and farm fresh fruits and vegetables, when practicable, to enhance the taste and quality of school meals. Develops and standardizes recipes, assists with menu writing. Monitors and reviews the preparation of menu production records and standardized recipes to ensure they meet requirements for all school nutrition programs. Responsible for the development of nutritional analysis of student menus. Conducts recipe development, testing and revisions with a focus on efficient utilization of USDA commodity foods including meal crediting calculations, scaling and food and labor costing for large quantities. Interprets and applies federal US Department of Agriculture and Virginia Department of Education policies, rules and guidelines as they apply to the nutritional and operational requirements of the National School Lunch Program (NSL) and School Breakfast Programs (SBP) Child and Adult Care Food Program (CACP), At Risk Afterschool Program, Summer Food Service Program (SFSP) and other federal and state regulations. Monitors and controls food costs and reduces waste. Trains all School Nutrition employees on culinary techniques that yield healthier, more flavorful, and more student-inspired foods. Helps develop and implement marketing and promotion of special School Nutrition events at all schools to increase student participation and satisfaction. Evaluates cafeterias for appropriate marketing materials and atmosphere. Conducts student forums to obtain student feedback for future menu options. Assists with nutrition education events and conducts cooking demonstrations for students, parents, and staff. Works with food and equipment distributors to bring new items to the division; tests and evaluates new products, foods and equipment. Develops and establishes business relationships with local farmers to provide more Farm to School fresh products. Assists with development of bid specifications and procurement of foods, supplies, and equipment. Assists with inventory control. Provides feedback and conducts employee evaluations as part of the supervisory team. Works well with both supervisors and other members of the team. Supervises school kitchen managers. Maintains consistent and punctual attendance. Experience working with racially, culturally, linguistically and economically diverse population. Performs other duties assigned by supervisor or administrator. Minimum Qualifications (KSAs)
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. Knowledge and Skills
Principles, methods and techniques of quality menu design, food preparation, and production including inventory controls. Proper methods of preparing, cooking, baking, packaging, storing and serving food in large quantities. Food service and commodity purchasing and procurement principles, practices and procedures. Federal and state regulations governing child nutrition programs, health regulations, safety, Hazard Analysis Critical Control Point (HACCP) and sanitation principles. Sanitation and safety practices related to food safety, health and sanitation. Principles and practices of supervision and training for the purpose of supporting department personnel, including but not limited to time management, and progressive disciplinary procedures. Interpersonal skills using tact, patience and courtesy. Techniques of record keeping, ordering food and equipment and inventory maintenance. Operations of standard kitchen machines and equipment safety. Nutrition analysis software. Nutrition principles and quantity food preparation. Operation of a computer and assigned software (e.g. Microsoft Word, Outlook, Excel, etc.). Correct English usage, grammar, spelling, punctuation and vocabulary. Abilities
Adjust to flexible assignments often with short notice. Ability to add and subtract two-digit numbers and to multiply and divide with 10’s and 100’s. 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. Train, supervise and evaluate assigned food service personnel. Operate a computer and assigned software. Maintain records and prepare reports. Communicate effectively both orally and in writing. Establish and maintain cooperative and effective working relationships with students, parents, school personnel, administrators and others. Maintain current knowledge of laws, rules and regulations related to assigned activities. Observe health and safety regulations. Maintain consistent, punctual and regular attendance. Physical Abilities
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. The employee must be able to: Lift, carry, push and/or pull items with a strength factor of medium work. Exchange information in person and on the telephone. Read a variety of materials. Operate equipment and perform the necessary functions of the position. Bend at the waist, kneel or crouch. Sit or stand for extended periods of time. Climb a stool or ladder and reach above shoulders. 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. The employee may occasionally work in temperatures above 100º. The noise level in the work environment is moderately noisy in both the kitchen and in the cafeteria when in the presence of students/children. 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. Education and/or Experience
Bachelor’s 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 School food service preferred.
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