Culinary Specialist

Culinary Specialist

Executive Assistant, Grade 1 ($57,711 - $69,115)

12-month, Full Time

Hours may vary from 6:00 a.m. to 6:00 p.m. depending on need

Scope of Responsibilities

The Culinary Specialist reports to the Executive Chef and the Assistant Director of Dining Services/Staffing Manager, and will be responsible for assisting them for the overall success of the Food Services Department. This role will be the leader for the district kitchen in the receiving, storage, prep and production, as well as, distribution of the food to the schools within the district.

Performance Responsibilities

1. Plans, directs, and coordinates the activities of the district kitchen employees, as well Head Start and off-site programs in order to prepare and deliver food products to the serving areas at the schools in an efficient, timely, and proper manner.
2. Supervises and works with the Food Service drivers on deliveries, scheduling routes and proper transportation to schools.
3. Supervises district kitchen staff and ensures all tasks are completed daily.
4. Oversees district kitchen operations while maintaining a safe and sanitary work environment for the staff.
5. Places all orders for the district kitchen, as well oversees ordering for all school distribution.
6. Prepares or directs the preparation of meals in accordance with corporate programs and guidelines.
7. Adheres to the sanitation and safety practices which comply with the State, County, and District requirements, which include the receiving, storing, handling, preparing, and serving of food products, as well the general cleaning and sanitation of the kitchen and equipment.
8. Develop production schedules and work assignments. Trains and cross-trains members of the staff.
9. Communicates to the Assistant Director/ staffing Manager concerns regarding personnel matters and the overall department.
10. Communicates to the Executive Chef concerns regarding equipment, food safety, or product matters.
11. Ensures proper portion control and documentation of cooking, cooling, and transporting to the other locations.
12. Adheres to the proper safety practices such as checking for hazards in the area, removing hazards, reporting to the Executive Chef, and completing accident reports.
13. Complete all food service reports in a timely manner, including inventory. Completes all food services documentation of logs.
14. Must attend all Back-to-School trainings and other meetings and trainings that are assigned.
15. Ensure compliance of the national School Lunch, Breakfast, and Dinner programs. Ensures compliance of the CACFP program. Program adheres to the USDA, Michigan Department of Education, health department, and district regulations.
16. Performs other duties as assigned.

Minimum Qualifications

1. Associate's degree or five (5) years experience as a sous chef or chef, along with a high school diploma or accredited equivalency.
2. SERV Safe certified or equivalent food safety and sanitation certification or must obtain within 90 days of hire.
3. Experience ordering food and supplies in high volumes using ordering software and online ordering sites.
4. Must possess excellent computer skills and be proficient with Microsoft Excel, Word, Google, and email.
5. Experience managing staff of food service employees, cooks, and drivers.
6. Must have a strong knowledge of food safety and sanitation.
7. Effective written and oral communication skills.
8. Must be able to work under pressure.
9. Must display reliable attendance and promptness.
10. Must have a high standard of personal hygiene.

Desirable Qualifications

1. Experience in school food service, large volume restaurant, hotel, corporate dining, healthcare food service, of other related high volume food service operations.
2. Two years of culinary management experience is desirable with high production output.

Kalamazoo Public Schools is an Equal Opportunity Employer