Mast II Charter - Culinary Specialist

Who is The Nutrition Group?

We are a full service food and facilities management company founded in 1975. The Nutrition Group’s family of support services includes K-12 Meal Services, Commissary, Custodial and Maintenance Management, Business and Industry, and Consulting. Currently, we operate in Florida, New Jersey, Pennsylvania, Ohio, Michigan, South Carolina and Virginia.

The Nutrition Group is a people-oriented company that prides itself on the long-term relationships we’ve established with clients, customers, employees, and vendors.

QUALIFICATIONS

Chef or Head Cook Experience with high volume food Production.

Associate degree or at least 1 to 2 years in Food Service Management.

Excellent Personal and communication Skills.

Have experience in Training kitchen staff.

Must have food certification to meet county/state/USDA standards. Serv Safe Certification.

Basic computer skills.

Ability to lift maximum of 40 pounds.

Valid driver's license and reliable transportation

JOB DESCRIPTION

1. Train Staff to meet and exceed expected company food standards.
2. Facilitate the execution of catered and after school events directly with the Director of Food and Nutrition as needed.
3. Fully understand and implement the TNG Food standards and concepts.
4. Must demonstrate the ability to communicate and interact with others in a professional, respectful, and courteous manner.
5. Assist with Menu Development in conjunction with USDA and State guidelines.
6. Assist in Maintaining Food cost and Inventory control.
7. Communicate with School District officials as needed.
8. Fill in to cover staff call offs as needed.
9. Maintain the highest standards of safety and cleanliness in the kitchen. Instruct personnel and train new employees in all jobs in the kitchen.
10. Monitor the quantity of each food item to be prepared daily.
11. Weekly Staff meeting at each building.
12. Complete paperwork related to the operation of the kitchen neatly and accurately. All paperwork is to comply with PDE and USDA regulations, ability to use Primero Edge program. Monitor all HACCP Temp logs for proper completion. Monitor daily Production Records for accurate completion.
13. Report any type of breakdown or needed repairs in kitchen areas to the Director of Food and Nutrition in a timely manner. Call the maintenance contact in that building to see if this is a repair that they would do or if we need to call an outside company.
14. Have strong leadership skills.
15. Reports to the Director of Food and Nutrition any inferior quality food which is received and inconsistent recipe yields.
16. Assist in placing orders for products needed in daily operations as well as receiving orders (food, milk, bread, produce, etc.). You must have knowledge of the product on hand to avoid over ordering/take visual inventory and organize before receiving new order. Utilize FIFO when putting orders away.
17. Ensure USDA Commodities (Government Product) is dated and put away. If the label is not visible or cases are opened specify by writing on box with marker the amount and item description.
18. USDA/ TNG Standardized Recipes to be used daily to meet PDE and USDA regulations. This includes knowledge of serving sizes (ladles, scoops, can, etc.) for portion control and to meet regulations. Ability to read and adjust menus. Train staff as needed.
19. Ability to direct the production staff and ensure the work is completed in an organized and timely manner, and redirect staff is short-handed. Temperature charts are to be maintained daily on freezers, coolers and dry storage areas. Maintain HACCP Binders and have them available for Inspectors.
20. Daily, check on the appearance of all working kitchen(s) – keeping all items properly stored, rotating of food and other products (FIFO). The cleanliness of the kitchen must meet the standards of the Health Department, the school district and Nutrition.
21. Adheres to all policies developed by Nutrition, Inc. and the school district.
22. Practices all safety techniques and ensures other staff members are aware of safety in the workplace.
23. Reports to the Director of Food and Nutrition. Utilizes the chain of command for all problems that occur in the kitchen.
24. Must be available to work special functions as needed.
25. Coordinate the staff and equipment needs for any catering/ special function. Check that all products needed for the catering have been ordered.
26. Assist with billing special functions as needed.
27. Any other tasks as assigned by the Director of food and nutrition.

The Nutrition Group is committed to creating a diverse and inclusive environment for all qualified applicants. Consideration for employment will be without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status. We are proud to be an equal opportunity employer.