What are the responsibilities and job description for the District Culinary Support Specialist position at Richland-Bean Blossom Community School Corporation?
PURPOSE: To ensure that school kitchen production methods support the creation of menus that meet the mission and vision of our program by incorporating more scratch cooking and using local products while maintaining compliance with the National School Breakfast (NSB) and Lunch Program (NSLP).
SUMMARY: Responsible for overseeing all culinary functions for the school district and assisting with a variety of culinary needs including teaching basic skills and nutrition education programs throughout the district. Adaptability and flexibility are crucial as this position will be working in multiple locations including but not limited to covering for a location manager, assisting with special events and projects, cooking, training, and providing support as needed.
QUALIFICATIONS:
Required:
- Bachelor's Degree or Associate Degree in Culinary Arts
- ServSafe Certification
- Knowledge of School Nutrition Rules and Regulations for all programs (NSB and NSLP)
- Knowledge of recipe development and scaling
- Strong communication, technology, marketing, math, and leadership skills
- Previous food service experience
Preferred:
- Previous experience with quantity food production
- Previous experience in food service management, recipe development, and culinary staff training and development
- Previous experience in PK-12 nutrition education
PERFORMANCE RESPONSIBILITIES:
- Develop and produce recipes as promoted on the menu
- Perform district quality assurance and technical assistance as needed
- Provide group or individual training opportunities as identified
- Lead and help develop the culinary skills of the Nutrition Services team
- Establish and maintain positive school and community outreach relationships regarding Nutrition Education (Farm to School, school gardens, wellness, classroom presentations).
- Plan and organize promo calendar days throughout the school year
- Assist with catering events as requested by the Operations Supervisor
- Attend required training and professional development to maintain a minimum of ten (10) hours of CEUs per school year. (Learning is essential for the growth and development of the nutrition program).
- Assume other responsibilities as assigned by the Administrative and Operations Supervisor and Nutrition Services Director.
PHYSICAL REQUIREMENTS:
- The work requires some physical exertions such as long periods of standing; recurring bending, crouching, stooping, stretching, reaching, or similar activities; and recurring lifting of moderately heavy items such as cases or pans of food. The work may require specific but common physical characteristics and abilities such as lifting up to fifty (50) pounds, above-average agility, and dexterity.
TERMS OF EMPLOYMENT:
- Part-time: 29 hours per week
- School year; 180 days per year.
EVALUATION:
- Performance of this job will be evaluated by the Nutrition Services Director