Executive Chef

Executive Chef

This opportunity is posted both internally and externally concurrently by agreement with the BOE UPSEU Local.
Internal UPSEU members (Both BOE and City of Middletown) will be given first review and consideration in accord with the UPSEU collective bargaining agreement. 

Grant Funded Position/Temporary

Job Description

Introduction: This job description is intended to be used in conjunction with an employee’s annual performance evaluation
documents to establish and verify functional competency on an on-going basis while employed with Middletown Public
School System, (MPS)

Department: Office of Food, Nutrition and Wellness Services Reports to: Director of Food, Nutrition and Wellness Services

MISSION STATEMENT
Middletown Public Schools cultivates the brilliance in each student.

Following are the core values that reflect the values of our organization:

EMPOWERMENT: Middletown Public Schools empowers its students with the knowledge and skills to create lives
brimming with purpose, passion and fulfillment.
COMMUNITY: Middletown Public Schools harnesses the power of community by fostering an environment of mutual
understanding and appreciation .
GROWTH: Middletown Public Schools encourages a culture of growth and exploration, inspiring generations of lifelong
learners.
AUTHENTICITY: Middletown Public Schools embraces each person’s authenticity and cultivates an inclusive culture that
brings about a sense of belonging.

WORK PILLARS: Our work pillars provide us with guiding principles from

which we steer our way of work, our operational goals, and our journey toward empowerment and growth.
GROWTH: MPS is committed to providing personalized learning opportunities that are tailored to each student’s strengths,
passions, and academic needs, empowering them to thrive and reach their fullest potential.
COMMUNITY: MPS is committed to developing systems of support and partnerships that prioritize equitable access to
resources that promote physical, social, and emotional well-being among our students, employees and families.
COMMUNICATION: MPS is committed to developing systems of communication that support collaboration between the
home, school, and community; increase organizational efficiency; and prioritize accessibility.
BELONGING: MPS is committed to creating environments that encourage open and honest dialogue, promoting
connection between individuals with diverse perspectives, and cultivating a sense of belonging.

BASIC PURPOSE OF THE JOB
This position is responsible for oversight of the culinary training, recipe development, and the implementation of
innovative practices aligned with the Child Nutrition Programs. The executive Chef will oversee and direct Cafeteria staff,
contribute to the development of standard operating procedures for recipe design, support school gardens program, and
promote sustainable and locally sourced food initiatives. This is a grant funded position with a three (3) year life cycle.
There should be no expectation that this position will extend beyond three (3) years.

JOB QUALIFICATIONS
Minimum Education College degree in Culinary Arts or related Culinary field, and formal culinary training required.

Minimum Work Experience:

• 5 years of professional chef experience in a high-volume setting required.
• 5 years of supervisor experience in a food service industry required.

Required Licenses/Certifications

• Valid State Driver’s license required.
• Valid ServSafe Manager certification, or other CFPP required.
• ServSafe Instructor/Proctor certification preferred.

JOB REQUIREMENTS
Required Skills, Knowledge, and Abilities

In addition to the job specific requirements listed in this section, employee is accountable for
and expected to integrate all MPS values work Pillars into the execution of the essential
functions of their job.

Note: The statements herein are intended to describe the general
requirements for work being performed by employees in this job. They are not intended to
be construed as an exhaustive list of all requirements, responsibilities, duties and/or skills
required of all personnel so employed.

• Ability to facilitate professional learning sessions and adapt DEI content as necessary, required.
• Ability to communicate clearly and effectively with peers and leadership required. 
• Ability to self-reflect as a learner and to have a growth mindset required. 
• Knowledge of and ability to successfully utilize Google Suite and Microsoft office suite programs required. 
• Knowledge of USDA Child Nutrition Program policies required.
• Knowledge of and ability to successfully utilize various Point of Service software programs required.
• Ability to work nights, weekends and holidays required.
• Working knowledge of State and Federal budgetary process required.
• Knowledge of use and care of commercial kitchen equipment required
• Working Knowledge of Child Nutrition Program Nutrition Standards required
• Knowledge of culinary training and leadership of team members required

ESSENTIAL FUNCTIONS
Essential Functions encompass those tasks, duties, and responsibilities that are critical and fundamental to the job and
comprise the means of accomplishing the job’s purpose and objectives. They are the major functions for which the
person in the job is held accountable.

For any employee with population specific/age specific competency requirements a copy of the requirements must be
attached to this document.

1. Manages daily kitchen operations to ensure high-quality meal production and compliance with Child Nutrition
Program (CNP) regulations.
2. Implements and enforces food safety, sanitation, and HACCP guidelines to maintain a clean and efficient
kitchen environment.
3. Supervises and supports kitchen staff in executing meal preparation, production, and service.
4. Develops and conducts comprehensive training programs to enhance staff skills in scratch and speed-scratch
cooking, proper plating, and culinary techniques. Takes action to ensure that all staff are adhering to standards.
5. Coaches food service employees to improve efficiency, food presentation, and customer service. Provides
updates to Director on status of staff movements towards desired level of proficiency.
6. Develops and delivers ongoing professional development and performance evaluations for kitchen staff.
7. Creates, tests, and implements culturally diverse, nutritious, and cost-effective recipes that align with CNP meal
standards.
8. Scales recipes for large-scale school food production, ensuring consistency and efficiency in preparation. Takes
action to ensure that staff are following established protocols.
9. Maintains detailed documentation of standardized recipes and preparation methods for training and operational
consistency.
10. Develops and implements SOPs for meal production, kitchen workflow, food safety, and sanitation. Takes action
to ensure all staff are aware of and understand protocols.
11. Takes action to ensure compliance with federal, state, and local regulations governing school meal programs.
12. Monitors adherence to Healthy Food Certification, Offer vs. Serve, and other regulatory requirements. Reports
variances to Director in a timely manner.
13. Proactively collaborates with school garden and greenhouse coordinators to incorporate fresh, locally grown
ingredients into school meals.
14. Provides guidance on the processing and utilization of school-grown produce in meal preparation.
15. Supports farm-to-school initiatives by integrating locally sourced ingredients into the menu.
16. Conducts regular staff meetings and training sessions to maintain operational efficiency. Tracks attendance to
ensure staff receive required trainings.
17. Addresses and resolves personnel issues in collaboration with the Director of Food, Nutrition, and Wellness
Services.
18. Takes action to ensure all culinary and operational initiatives align with Child Nutrition Programs and district
wellness policies.
19. Collaborates with administration and stakeholders to develop long-term strategies for improving meal quality and
participation rates.
20. Engages with students, parents, and community members to foster a culture of healthy eating and food
education.
21. Collaborates with the Director to develop and maintain cost-effective food purchasing and inventory strategies.
22. Monitors food and supply costs to ensure fiscal responsibility and budget adherence.
23. Implements waste reduction strategies to maximize efficiency and sustainability.
24. Provides culinary expertise for district events, catering services, and special projects.
25. Assists with planning and executing special meal events, including themed lunches and nutrition education
activities.
26. Takes action to ensure catered events align with district nutrition and sustainability goals.
27. Performs other duties as directed.

SALARY AND BENEFITS:

• Grant Funded 
• $80,000- $100,000 Based on Experience
• Eligible for Health, Dental and Supplemental Life Insurance 

SCHEDULE:

• 10 Month Position with additional summer work required 

This opportunity is posted both internally and externally concurrently by agreement with the BOE UPSEU Local.
Internal UPSEU members (Both BOE and City of Middletown) will be given first review and consideration in accord with the UPSEU collective bargaining agreement. 

Salary : $80,000 - $100,000