School Nutrition Culinary Specialist

School Nutrition Director

Job Summary Under the direction of the School Nutrition Director, supports the daily food preparation and food procurement operations and activities throughout the District. Provides a central role and expertise in all culinary functions in the district, local and scratch cooking endeavors, and special events across the district.

Essential Duties and Responsibilities Collaborates with the School Nutrition Coordinator for menu and recipe development using regional, organic and sustainably produced food products that are tasteful and appealing to students and adhere to USDA nutritional requirements to create standardized recipes for the department. Provides day-to-day support and works with staff to ensure a high-performance, customer service-oriented work environment that supports achieving District objectives and service expectations. Provides support in the food production and operations of all cafeterias and contracted elementary schools; preparation and service of meals to students; preparation time is adequate for all menu components; supports serving food and cleaning kitchen facilities to ensure students practice safe food handling procedures. Provides innovative strategies to ensure the use of fresh seasonal and sustainably grown produce, products and ingredients from local farms; purchases, stores and tastes foods to ensure they are used in their prime; supports foods and supplies are properly stored and rotated to ensure maximum freshness and minimize waste; identifies and determines maturity and ripeness of produce; analyzes and maintains food cost control and inventory records to determine improved methods for purchasing and utilization of food. Provides mentorship and training to staff including but not limited to: on safe and sanitary food handling, safe and proper operation of the kitchen, and culinary equipment; new standardized recipe training, ensures proper care and maintenance of equipment and appliances. Ensures kitchen and dining areas are maintained in a clean and orderly manner; inspects kitchen and dining areas to ensure compliance with sanitary standards and observance of proper procedures. Establishes and ensures compliance with District sustainable practices, including intensive recycling and composting programs as well as provides oversight on all Fork Farm / Vertical farming units to ensure optimal growth and harvest. Supports all special picnic meals across the District to ensure nutritious and kid friendly grab and go meals. Represents the District at a variety of public events inside and outside the District. This position may grow as further changes occur with our long range plan to transform the school nutrition landscape of scratch cooking across the HSSD District.

Education and Related Work Experience Degree: Associate degree in a related field, or Culinary training certification or advanced culinary or hospitality training, some college or university-level coursework in institutional food service; and at least three years of progressively responsible experience in food preparation, menu planning and food service, at least one of which was in a Sous Chef capacity. Licenses, Registrations or Certifications Valid WI Driver's License Current Serve Safe Certification or State/County Food Handler's Certificate Technical Skills, Knowledge & Abilities Sources of meats and fresh produce, ripening conditions and storage requirements. Methods of quantity food preparation, service and storage, including safe and proper temperature of heated foods and cost controls. Federal, state and local laws, regulations and court decisions applicable to assigned areas of responsibility. Federal and state regulations governing child nutrition programs such as USDA donated food usage. Methods and practices of sanitary food handling and storage. Techniques of record-keeping, ordering of food and equipment and inventory maintenance. Principles and practices of sound business communication. Develop and support operation and training policies and procedures. Analyze food service operations for effectiveness and efficiency. Utilize fresh products while minimizing spoilage and waste. Maintain records, compile and verify data and prepare reports. Organize and support menu planning and recipe preparation and testing. Operate standard kitchen machines and equipment safely and efficiently. Communicate clearly and effectively, both orally and in writing. Prepare clear, concise and comprehensive correspondence, reports and other written materials. Organize, set priorities and exercise sound independent judgment within areas of responsibility. Exercise tact and diplomacy in dealing with sensitive and complex issues and situations. Establish and maintain effective working relationships with District management, administrators, staff, food producers, vendors, students, the public and others encountered in the course of work. Other Required Proficiencies Computers and peripherals Google applications (sheets, documents, forms, etc) Working knowledge of K-12 food service software including; application management, point of sale and back office management modules. Safety to Self and Others Be aware and create, to the best of ones' ability, a physically and mentally safe environment for self and others. Report all unsafe working conditions. Safety Equipment Sturdy shoes with oil resistant and non-slip soles required Food thermometer required (provided) Food handler's gloves required (provided) Protective gloves for dish washing required (provided) Cut Resistant Gloves for Slicer (provided)

The physical and mental demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this class. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Demands While performing the duties of this job, the employee is regularly required to sit; talk or hear both in person and by telephone; use hands to finger, handle and feel computers and standard business equipment; and reach with hands and arms. The employee is frequently required to stand and walk. Mental Demands While performing the duties of this class, the incumbent is regularly required to use written and oral communication skills; read and interpret complex data, information and documents; analyze and solve complex problems; use math/mathematical reasoning; perform highly detailed work under changing, intensive deadlines, on multiple concurrent tasks; work with constant interruptions, and interact with District, administrators, staff, vendors, parents and others encountered in the course of work. Work Environment May occasionally be exposed to conditions of extreme heat or cold in kitchens.