Culinary Training Lead — Menu & Kitchen Innovation

FLSA CLASSIFICATION: Exempt COMPENSATION PLAN: Professional Technical PAY RANGE: Range 2 Compensation Information Link Benefits Information Link Core Values Information Link SUPERVISOR: Executive Chef LAST UPDATED: 1/4/2024 JOB SUMMARY: Assists the Executive Chef in providing culinary and kitchen efficiency training to all FNS staff, assists with recipe development and production of new/existing menu and recipe items, and assists with taste testing across the district. Develops and promotes good public relations among various community and school clientele. DUTIES AND RESPONSIBILITIES The following tasks describe the basic functions of the job and represent the type of work performed. They do not constitute an exhaustive list of the duties and responsibilities performed on the job. The following frequencies and percentage of time spent are approximations only and are subject to flexibility dependent on organizational needs. Model and implement the highest culinary and food safety standards to adhere to USDA and local health department regulations while enforcing district and department policies and procedures. [Daily, 25%] Develops and facilitates culinary trainings for small and large groups in kitchens across the district. [Daily, 20%] Develops, provides, and documents trainings for kitchen staff in reading and preparing recipes, using kitchen equipment, culinary skills, and kitchen efficiency. [Daily, 15%] Facilitates and documents student taste tests and student feedback. [Daily, 10%] Contributes ideas in menu development to increase scratch cooked and culturally diverse recipes. [Daily, 10%] Assists Executive Chef with recipe and yield testing. [Daily, 5%] Assists Executive Chef with planning and execution of family and community events. [Daily, 5%] Support Executive Chef in developing food literacy materials such as family recipes and food promotions. [Daily, 5%] Perform other related duties as assigned or requested. [Daily, 5%] MINIMUM QUALIFICATIONS The minimum amounts of formal education, professional work experience, knowledge, skills, and abilities that must be met for a candidate to be considered for a position. Bachelor's degree in Culinary Arts or 5 years of experience in lieu of a degree Three (3) years of experience as a chef/sous chef Verbal and written communications in English and a demonstrated ability to read and comprehend written and verbal instruction Knowledge of large scale (quantity cooking) food service operations Knowledge of State and Federal regulations on food preparation and delivery in a school district Knowledge of food service industry standards such as product distribution, sanitation, and training methods Proficient in the use of computers including Microsoft Office, Excel, Outlook, and K-12 software Ability to aid in the creation and marketing of new concepts and menu items within the District and to the student body Criminal background check and fingerprinting required for hire MINIMUM CERTIFICATIONS AND LICENSES The minimum certifications and licenses that must be met, valid, and unexpired for a candidate to be considered for a position. Culinary certification from the American Culinary Federation or equally accredited program. ServSafe Food certified PREFERRED QUALIFICATIONS Any job-related formal education, professional work experience, knowledge, skills, abilities, certifications, licenses, and other criteria that may be inessential and in addition to the minimum qualifications, certifications, and licenses. Five (5) years of experience as a chef/sous chef Experience working directly with people from diverse racial, ethnic, and socioeconomic backgrounds Racially conscious and culturally competent with the skill, will, capacity, and knowledge to commit to a culture of continuous improvement PHYSICAL AND MENTAL DEMANDS The physical exertion, cognitive capacities, and work environments required to perform a position’s duties and responsibilities. Medium work strength level (lifting or carrying 50 pounds) Primarily works indoors Extended periods of standing and/or walking Constant contact and use of kitchen equipment Ability to work in cooler/freezer when needed Must have the physical ability to perform the job Ability to smell, taste, and feel to determine quality of raw and prepared food products Ability to stand, walk, stoop, reach, kneel, and bend Ability to lift, push, and/or pull objects from 5 to 50 pounds Ability to work with frequent interruption and to simultaneously supervise a variety of tasks Ability to work within an inside environment with moderate noise levels #J-18808-Ljbffr Cherry Creek Schools