Chef

Chef Position

Purpose To create innovative, high-quality, and nutritious school meals that increase student participation, support local agriculture, and elevate the school dining experience through culinary excellence and collaboration.

Performance Responsibilities:

• Develop, test, and standardize recipes that meet USDA Child Nutrition Program requirements and appeal to students.
• Create innovative, nutritious menus using scratch and semi-scratch cooking techniques.
• Partner with local farms, fishermen, seafood providers, and food producers to incorporate fresh, seasonal, and locally sourced foods.
• Lead and support Farm to School initiatives and local procurement efforts.
• Research and incorporate local, regional, and national food trends into school menus.
• Develop culturally diverse menu items that introduce students to a variety of global cuisines.
• Implement and oversee after school meals programing through the CACFP.
• Use student feedback and participation data to improve menus and increase meal participation.
• Collaborate with the School Nutrition Director to develop menus that meet nutritional, operational, and budgetary goals.
• Train and support cafeteria staff on recipes, food preparation techniques, and presentation.
• Evaluate new products for quality, nutrition, student acceptance, and cost-effectiveness.
• Assist with special events, menu promotions, chef demonstrations, and nutrition education activities.
• Ensure compliance with food safety, sanitation, HACCP, and USDA regulations.

Additional Duties Performs other related tasks as assigned.

Knowledge, Skills and Abilities:

• Effective verbal and written communication skills.
• Friendly, positive attitude
• Good customer service skills
• Ability to work efficiently in a fast paced team environment
• Ability to lift 40 lbs.
• Knowledge of food safety and sanitation

Physical and Mental Demands, Work Hazards:

Works in standard school cafeteria environment

Qualifications Profile:

• Degree or certificate from an accredited culinary school (preferred).
• Professional culinary experience, preferably in institutional, school, healthcare, or high-volume foodservice.
• Current ServSafe Manager certification or ability to obtain.
• Current Maine Department of Education Criminal History Record Check (CHRC) approval or eligible to obtain.
• Experience with recipe development, recipe standardization, and large-scale food production.
• Strong organizational, communication, and interpersonal skills.

Saco School Department