Coordinator I Chef (226 Days)

Job Description - Coordinator I Chef (226 Days) (RTP20260828-002) Job Description Description Coordinate culinary programs and school pilot projects for the Food & Child Nutrition Services Department as assigned. Provide culinary support to the D'Cafe and catering as requested. Coordinate various projects with district student culinary programs and school culinary teachers as directed by the Executive Chef Supervisor Develop culinary skills training material and institutional cooking methods to create and deliver a comprehensive training program for campus staff Provide culinary training and ongoing coaching to schools selected for pilot projects to ensure success Deliver Food Handler training for department staff as needed for the training team Coordinate with Menu Team to develop, test and modify standardized recipes for schools Coordinate the organization and inventory of food and supplies of test kitchens where recipe testing is done Create "signature" chef inspired recipes for school menus and programs in food service software Investigate and provide recommendations on issues related to food quality complaints and ensure follow-up on corrective actions Coordinate vendor food samples and food inventory of student taste testing samples Coordinate food preparation for the D'Cafe, food bus, catering and other functions as needed Ensure food safety in school kitchens, test kitchens and central kitchen Coordinate performance measures for evaluating food acceptability and customer satisfaction Occasionally required to lift or exert force of up to 25 pounds Occasionally required to work prolonged and irregular hours Perform all other tasks and duties as assigned All federally funded incumbents of this position must comply with time and effort reporting requirements through personnel activity reports or periodic certification, as appropriate Qualifications Bachelor's Degree from an accredited university in Nutrition and/or Food Management and Hospitality Certified Chef Servsafe certification Three or more years of related experience in culinary food production, recipe development, inventory management and/or employee management or food inventory Possess excellent oral and written communication skills Possess outstanding culinary and training skills Ability to communicate efficiently, Spanish is a plus Ability to multitask, prioritize, detail oriented and goal driven, willing to learn and assume responsibility Computer skills: MS Office (required); USDA approved food and recipe software (preferred) Demonstrated comprehensive understanding of food sanitation practices Excellent organizational, management and interpersonal skills #J-18808-Ljbffr Dallas Independent School District