What are the responsibilities and job description for the Culinary Specialist position at Atlanta Public Schools?
Culinary Specialist
School Nutrition
Support Staff - Position - Other - Other
Job Number : 4600289828
Start Date :
Open Date : 02/13/2024
Closing Date : 02/20/2024
POSITION SUMMARY
The Culinary Specialist assists the Executive Chef with analyzing and creating recipes, engaging
meal concepts, and menu development. Provides culinary-focused training to school nutrition
managers and staff to aid in meeting the needs of students. The incumbent is expected to drive to
assigned schools to provide training to Nutrition Department staff.
ESSENTIAL DUTIES
• Monitors staff and managers in food production
• Trains staff on proper use and care of kitchen equipment
• Trains staff on effective food preparation and presentation of menu items
• Participates in food purchasing activities
• Participates in culinary-based student engagement events offering demonstration of culinary techniques
• Assists in creating and planning appealing menus that meet school nutrition standards
• Tests recipes and techniques for food preparation and presentation to ensure quality control
• Assists with multi-level catering events throughout the district
• Contributes to the content of the School Nutrition Program website as it relates to menus and
wellness
• Maintains food cost control through planning, forecasting, ordering, and receiving
• Ensures sanitation and safety procedures are always followed
• Ensures that Hazard Analysis Critical Control Point (HACCP) requirements and standard operating
procedures are current and enforced
• Required to have prompt, regular attendance in person and be available to work on-site, in-person during regular business hours, and as needed
• Performs other duties as assigned by an appropriate administrator or their representative
PHYSICAL ABILITIES AND WORKING CONDITIONS
The physical abilities, working conditions and other conditions of employment listed in this
document are representative of, but are not intended to provide an exhaustive list of the
requirements for positions in this classification. In the event of an emergency or situation
requiring guidance from Federal, State, or local or school district authorities, the requirements
of this position may change temporarily or for the school year to best serve the needs of our
students.
Vision: Ability to read small print and view a computer screen for prolonged periods.
Hearing: Ability to tolerate exposure to noisy conditions
Speech: Ability to be understood in face-to-face communications, to speak with a level of proficiency and volume to be understood over a telephone or computer.
Upper Body Mobility: Ability to use hands to grasp and manipulate small objects; manipulate
fingers, twist and bend at wrist and elbow; extend arms to reach outward and upward; use hands and
arms to lift objects; turn, raise, and lower head.
Strength: Ability to lift, push, pull and/or carry objects which weigh as much as 15 or more pounds
on a frequent basis. Environmental Requirements: Ability to encounter constant work interruptions;
work cooperatively with others; work independently; work indoors.
Mental Requirements: Ability to read, write, understand, interpret and apply information at a
moderately complex level essential for successful job performance; math skills at a high school
proficiency level; judgement and the ability to process information quickly; learn quickly and
follow verbal procedures and standards; give verbal instruction; rank tasks in order of importance;
copy, compare, compile and coordinate information and records. Understand how to manage stress.
Additional Work Conditions & Physical Abilities: Will require travel to multiple sites.
Requirements :
MINIMUM REQUIREMENTS
EDUCATION:
? High School Diploma
? Associate degree preferred
CERTIFICATION/LICENSE:
? Certificate from an Accredited Culinary Arts School
? Serve Safe Certificate
? Valid Georgia driver's license and private transportation to travel between district
locations
WORK EXPERIENCE:
? Two (2) years of experience in the culinary field required
? Experience in high-volume food preparation required
? Experience in high-volume food production and versed in catering required
? K-12 food service experience preferred
KNOWLEDGE, SKILLS & ABILITIES
? Effective written and oral communication skills
? Proficient in recipe scaling and unit conversions
? Proficient computer skills with some experience with Food Management Software preferred
? Proficient in conducting training on food preparation, presentation, and kitchen equipment
? Skilled in the use of test equipment used to troubleshoot kitchen equipment Ability to manage multiple projects and effectively execute based on priority
Compensation :
Salary Grade: 126
Salary Range: FY'24 APS Salary Schedule (All Positions)
Work Year: ANNUAL
FLSA Status : NON-EXEMPT
Employment Category :
CLASSIFIED
Reports to: : EXECUTIVE CHEF
School Nutrition
Support Staff - Position - Other - Other
Job Number : 4600289828
Start Date :
Open Date : 02/13/2024
Closing Date : 02/20/2024
POSITION SUMMARY
The Culinary Specialist assists the Executive Chef with analyzing and creating recipes, engaging
meal concepts, and menu development. Provides culinary-focused training to school nutrition
managers and staff to aid in meeting the needs of students. The incumbent is expected to drive to
assigned schools to provide training to Nutrition Department staff.
ESSENTIAL DUTIES
• Monitors staff and managers in food production
• Trains staff on proper use and care of kitchen equipment
• Trains staff on effective food preparation and presentation of menu items
• Participates in food purchasing activities
• Participates in culinary-based student engagement events offering demonstration of culinary techniques
• Assists in creating and planning appealing menus that meet school nutrition standards
• Tests recipes and techniques for food preparation and presentation to ensure quality control
• Assists with multi-level catering events throughout the district
• Contributes to the content of the School Nutrition Program website as it relates to menus and
wellness
• Maintains food cost control through planning, forecasting, ordering, and receiving
• Ensures sanitation and safety procedures are always followed
• Ensures that Hazard Analysis Critical Control Point (HACCP) requirements and standard operating
procedures are current and enforced
• Required to have prompt, regular attendance in person and be available to work on-site, in-person during regular business hours, and as needed
• Performs other duties as assigned by an appropriate administrator or their representative
PHYSICAL ABILITIES AND WORKING CONDITIONS
The physical abilities, working conditions and other conditions of employment listed in this
document are representative of, but are not intended to provide an exhaustive list of the
requirements for positions in this classification. In the event of an emergency or situation
requiring guidance from Federal, State, or local or school district authorities, the requirements
of this position may change temporarily or for the school year to best serve the needs of our
students.
Vision: Ability to read small print and view a computer screen for prolonged periods.
Hearing: Ability to tolerate exposure to noisy conditions
Speech: Ability to be understood in face-to-face communications, to speak with a level of proficiency and volume to be understood over a telephone or computer.
Upper Body Mobility: Ability to use hands to grasp and manipulate small objects; manipulate
fingers, twist and bend at wrist and elbow; extend arms to reach outward and upward; use hands and
arms to lift objects; turn, raise, and lower head.
Strength: Ability to lift, push, pull and/or carry objects which weigh as much as 15 or more pounds
on a frequent basis. Environmental Requirements: Ability to encounter constant work interruptions;
work cooperatively with others; work independently; work indoors.
Mental Requirements: Ability to read, write, understand, interpret and apply information at a
moderately complex level essential for successful job performance; math skills at a high school
proficiency level; judgement and the ability to process information quickly; learn quickly and
follow verbal procedures and standards; give verbal instruction; rank tasks in order of importance;
copy, compare, compile and coordinate information and records. Understand how to manage stress.
Additional Work Conditions & Physical Abilities: Will require travel to multiple sites.
Requirements :
MINIMUM REQUIREMENTS
EDUCATION:
? High School Diploma
? Associate degree preferred
CERTIFICATION/LICENSE:
? Certificate from an Accredited Culinary Arts School
? Serve Safe Certificate
? Valid Georgia driver's license and private transportation to travel between district
locations
WORK EXPERIENCE:
? Two (2) years of experience in the culinary field required
? Experience in high-volume food preparation required
? Experience in high-volume food production and versed in catering required
? K-12 food service experience preferred
KNOWLEDGE, SKILLS & ABILITIES
? Effective written and oral communication skills
? Proficient in recipe scaling and unit conversions
? Proficient computer skills with some experience with Food Management Software preferred
? Proficient in conducting training on food preparation, presentation, and kitchen equipment
? Skilled in the use of test equipment used to troubleshoot kitchen equipment Ability to manage multiple projects and effectively execute based on priority
Compensation :
Salary Grade: 126
Salary Range: FY'24 APS Salary Schedule (All Positions)
Work Year: ANNUAL
FLSA Status : NON-EXEMPT
Employment Category :
CLASSIFIED
Reports to: : EXECUTIVE CHEF
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