Chef Consultant- TEMP APPOINTMENT

Contract Period: July 6, 2026 – August 7, 2026; and Sept. 8, 2026 – May 28, 2027 Essential Duties and Requirements To perform this position successfully, an individual must be able to perform each essential duty and responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Position Description Summary Responsible for training staff on culinary techniques to maintain Head Start Performance Standards and CACFP regulations requires a focus on scratch cooking, nutrient retention, and compliance with updated meal patterns that emphasize whole grains, lean proteins, and low‑sodium, low‑sugar ingredients. Training should empower food service staff to move beyond processed, convenience foods, utilizing methods like roasting, steaming, and sautéing to increase consumption of nutritious, appealing meals for young children. Essential Duties & Responsibilities Training & Education: Using Nutrition Supplemental Curriculums approved by the Director of Nutrition Services, delivers evidence‑based workshops to Head Start staff, parents, and children on food education, cooking techniques, and food safety to promote wellness. Operational and Regulatory Compliance: Training staff in culinary techniques to ensure meals are both nutritious and compliant, emphasizing baking, roasting, steaming, poaching, and sautéing. Enable staff to move beyond processed foods and increase consumption of nutritious, appealing meals for Head Start children. Nutrient Retention: Train staff to avoid overcooking vegetables, utilizing quick steaming to keep food crisp and preserve vitamins. Scratch Cooking / Flavor Enhancement: Teach methods to reduce sodium and added sugars by using herbs, spices, citrus, and aromatics instead of salt and sauces high in sodium. Menu Planning: Assist the food service team in developing, planning, and testing recipes for nutritional value and student appeal. Standardized Recipes: Re‑train staff to use and trust standardized recipes, including converting them to fit the number of children served, ensuring nutritional consistency. Teach staff portion control and reduce food waste. Ingredient Substitution: Techniques for substituting whole grains for refined grains and using healthier cooking oils. Use of Modern Kitchen Equipment: Train staff in how to properly use and maintain all modern commercial kitchen equipment. Production Records: Ensure staff understand how to document recipes, food substitutions, and meal quantities for audits. Food Safety and Quality: Train on proper food holding temperatures and, for vegetables, timing preparation to prevent overcooking under warmers. Qualifications Education: An Associate of Applied Science (AAS) in Hospitality Management‑Culinary Arts, usually a 2‑year program, combines technical skill development with foundational management training, typically requiring only entry‑level experience. Alternatively, a 12‑month Culinary Arts Professional Certificate requires prior experience (2‑3 years) and demonstrates immediate competency. Certification and License Ohio Food Protection Manager Certificate. Culinary Arts Professional Certificate. CPR/First Aid card preferred. Must have a valid Ohio driver’s license. #J-18808-Ljbffr Child Development Council of Franklin County