ROLE AND PURPOSE:

• Responsible for food production of all catering functions of the Food and Nutrition Services Department; and to assist in all aspects of quality control, product, recipe development and analysis.

QUALIFICATIONS:

Education/Certification:

• High school diploma or equivalent from an accredited institution
• Certification as a food service manager required.
• Chef certification and/or chef experience required.
• Advanced education in Food Service Management preferred.

Special Knowledge/Skills:

• Demonstrates above average knowledge of food production techniques with catering or merchandising
• Must have above average communications and problem solving skills
• Excellent public relation skills
• Knowledge of all areas of kitchen production
• Ability to train employees in all areas of production and delivery
• A high degree of stamina and flexibility required
• Current driver's license and ability to drive a van
• Must be willing to obtain commercial license, if necessary
• Must be able to lift twenty (20) pounds unassisted and forty (40) pounds assisted
• The employee should have normal vision, with corrective lens

Minimum Experience:

• Three successful years in commercial catering.

MAJOR RESPONSIBILITIES AND DUTIES:

INSTRUCTIONAL MANAGEMENT

• Provides on-the-job culinary training and coaching for all Food & Nutrition Service staff as needed.

SCHOOL/ORGANIZATION CLIMATE

• Takes catering orders and generates quotes in a timely manner for catering department.
• Must manage phone calls, emails, and voicemails with catering customers.
• Interpersonal skills a must.

SCHOOL/ORGANIZATIONAL IMPROVEMENT

• Works with Food & Nutrition Services staff to develop, test, and modify standardized recipes for school breakfast, lunch and catering.
• Assists in creating a marketing plan to implement new food concepts and trends.

ADMINISTRATION AND FISCAL/FACILITIES MANAGEMENT

• Plans catering menus and consults with Chef.
• Follows quality standards for the presentation and service of food.
• Follows procedures to ensure that food is prepared and served in a sanitary and safe environment.
• Follows purchasing guidelines to ensure food and supplies purchased reflect customer preferences, district needs, policies, and nutrition objectives.
• Follows standard operational procedures for receiving, storing, and inventory of food and non-food supplies based on catering needs.
• Maintains, updates, and manages distribution of the inventory for small equipment and uniforms for Food & nutrition Services.
• Maintains catering calendar.

STUDENT MANAGEMENT

• None

SCHOOL/COMMUNITY RELATIONS

• Supports the District and Food & Nutrition Services mission, goals and core values.
• Frequent verbal interaction with fellow employees, teachers and parents; must have a good rapport with students, staff, co-workers or parents.

PROFESSIONAL GROWTH AND DEVELOPMENT

• Attend In-Service training, workshops and conventions whenever possible to learn new techniques and operations.

SUPERVISORY RESPONSIBILITIES

• Responsible for food production and quality control for all catering events.
• Supervisors all activities of the Catering Assistants.

MISCELLANEOUS

• Other projects as assigned by the Catering Supervisor, Assistant Director or the Director.
• Driving required, may require heavy lifting, including heavily loaded trays, carts and coolers. This position has varied hours to include nights and weekends.
• Work changes rapidly and must be tolerant of temperature extremes.