CHILD NUTRITION CULINARY SPECIALIST

JOB TITLE:

Child Nutrition Culinary Specialist

REPORTS TO:

Child Nutrition Director

WORK DAYS:

12 Months; 240 Days

SALARY:

Classified Schedule CS; Level 1, 2, 3, or 4

$ 43,666-$ 96,367

LOCATION:

Central Office

FLSA Status:

EXEMPT

X

NON EXEMPT

JOB DESCRIPTION:

The essential function of the position with the organization is to assist in researching, developing, and implementing various culinary training projections that will enhance the Department of Child Nutrition. This position will also assist in the development and implementation of new recipes and menus along with other personnel that will meet local, state, and federal guidelines.

DUTIES AND RESPONSIBILITIES:

Primary Job Functions:

• Check the quality of raw or cooked food products to ensure that standards are met.
• Monitor sanitation practices to ensure that employees follow standards and regulations
• Must have knowledge of kitchen equipment, operation, and maintenance.
• Order or requisition food or other supplies needed to ensure efficient operations.
• Supervise or coordinate activities of staff member engaged in food preparation.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Determine how food should be presented and create decorative food displays.
• Instruct staff members in the preparation, cooking, garnishing, or presentation of food.
• Estimate amount and cost of required supplies such as food and ingredients to control cost.
• Collaborate with other personnel to plan and develop recipes or menus, taking into account such factor as seasonal availability of ingredients or the likely number of customers per item.
• Participate in development and conducting of training for personnel to encourage efficient performance.
• Understand regulations and ensure that cafeteria operations comply with federal, state, and local laws.
• Perform all other duties as assigned by the child nutrition director.

Performance Responsibilities:

• Visit schools to ensure that nutritious meals are prepared, served, recorded, and reported according to guidelines established by the United Stated Department of Agriculture.
• Conduct periodic in-service trainings and instruct CNP staff members in assigned areas on nutrition, food preparation, and customer service at school sites, district meetings, etc.
• Develop and monitor a culinary arts training program to progress staff members towards requirements in order to qualify for certifications through the American Culinary Federation.
• Assist in the training of new cafeteria personnel through demonstration, group participation, and course work.
• Serve as a liaison between school food service staff and other school staff to promote good interpersonal relations.
• Help secure and test standardized recipes used in schools.
• Review and monitor procedures with CNP managers on receiving, proper storage, preparation, cooling, reheating and serving of all foods.
• Enforce the district’s Hazard Analysis Critical Control Point Plan (HACCP).
• Keep daily visitation reports on schools and submit timely documentation to immediate supervisor.
• Plan and monitor food cost budgets.
• Make periodic visits to cafeterias to monitor and improve food quality.
• Assist managers in determining menu and labor costs.
• Support Director of Child Nutrition in all aspects of Child Nutrition.

General Responsibilities, Requirements, and Impacts:

• Responsible for gathering and reporting statuses and information associated with assigned projects and performing related tasks as assigned.
• Compare or inspect data against a standard.
• Use analytical or scientific software such as recipe/menu analysis software, Websmartt, and WinSnap.
• Use database user interface and query software.
• Use electronic mail software.
• Use spreadsheet software such as Microsoft Excel.
• Use judgement and decision making when considering the relative cost and benefits of potential actions in order to choose the most appropriate one.
• Engage in active learning through understanding the implications of new information for both current and future problem solving and decision-making.
• Apply deductive reasoning through ability to relate general rules to specific problems in order to produce answers that make sense.
• Apply inductive reasoning through the ability to combine pieces of information to formulate general rules or conclusions.
• Have the ability to work artistically with forms, design, and patterns while requiring self-expression in getting the work done with following a clear set of rules.
• Show problem sensitivity while having the ability to tell when something is wrong or likely to go wrong. It may not involve solving the problem but being able to identify the problem.
• Have the ability to come up with creative ways to develop, design, or create new applications, ideas, relationships, systems or products.
• Be able to identify information by categorizing, estimating, recognizing differences or similarities, and detecting change in circumstances or events.

People Responsibility:

• Follow instructions of the director.
• Conduct training of Child Nutrition employees in areas related to culinary arts.
• Show dependability by being reliable and responsible in following obligations.
• Have a tolerance of stress and self-control in difficult situations by maintain composure and avoiding aggressive behavior.

Assets Responsibility:

• Shared responsibility of achieving moderate economies and/or preventing moderate losses through the management or handling of supplies of high value or moderate amounts of money.

QUALIFICATIONS:

• High school diploma or equivalent and a combination of training, education, and experience which provides the required knowledge, skills, and abilities.
• An associate’s or bachelor’s degree in culinary arts, nutrition, or restaurant and hospitality management from a regionally accredited college or university preferred.
• Certified Executive Chef Certification or other certification through the American Culinary Federation preferred but not required.
• 2-5 years of experience in foodservice, foodservice management, culinary training, and/or recipe development required.
• Demonstrates skills in problem solving.
• Proven leadership abilities.
• Exceptional verbal and written communication skills.
• Demonstrate skills in making oral presentations.
• Possess and demonstrate high ethical standards, accountability, and integrity.
• Possess or be able to obtain a Serv-Safe Certification according to the requirements set forth by the Jefferson County Health Department.
• Experience gained in the private employment sector maybe considered.

Such alternatives to the above qualifications as the Board may require.

APPLICATION REQUIREMENTS:

• Completed Application (Teach in Alabama)
• Resume (uploaded to application)
• Three (3) returned References (HireTrue)

*PLEASE ENSURE ALL INFORMATION IS CURRENT WITHIN A 6 MONTH PERIOD*

PHYSICAL REQUIREMENTS:

Physical strength, mobility, dexterity, stamina, and acuity are required to perform job responsibilities.

REVISED:

July 2024

Please Note: All candidates must submit to a background check (https://www.cogentid.com/al/index_adeNew.htm). Employment is contingent upon candidate meeting suitability criteria as established by Alabama State Department of Education. The Birmingham Board of Education does not discriminate on the basis of age, race, color, sex, sexual orientation, religious preference, marital status, disability, national origin, or any other reason prohibited by state or federal law. Employees of the District are required to comply with the provisions of Title VII of the Civil Rights Act and Title IX of the 1972 Educational Amendments. Birmingham Board of Education is required by state law to verify the employment eligibility of newly hired employees by using the federal E-Verify program. New employees are required to provide a Social Security number, an unexpired identity document that contains a photograph, and other acceptable documents that establish employment eligibility. In addition to determining whether a new hire is authorized to work in the United States, E-Verify will confirm that the employee's name and Social Security number match.