POSITION TITLE:

Culinary Manager II, School Nutrition

RESPONSIBLE TO:

Assistant Director of School Nutrition

JOB CLASSIFICATION:

Classified Position.  219-day Employee-At-Will

FLSA Status:  Exempt

Annual Position – Dependent Upon Available Funding

Education: 

• Culinary Degree: Associate degree Required; Bachelor’s degree Preferred
• Food Safety and Sanitation Certified; ServSafe Certified and Instructor/Proctor Preferred
• Completion of Orientation for Nutrition Employees within one year of hire (ONE – State Mandated class)

Experience:

• Corporate Chef Experience Preferred
• Experience with Scheduling /Organizing/Implementing catering successfully
• Varied experience in School Nutrition Programs or Food Service with progressive responsibilities successfully accomplished.
• Minimum 2 years of management level experience in Food Service

ESSENTIAL FUNCTIONS:

This person will engage with customers frequently to create innovative menus that elevate the School Nutrition Program. 

MAJOR RESPONSIBILITIES:

1. Demonstrates prompt and regular attendance.
2. Adheres to the standards of federal, state, and local regulations relating to food preparation, sanitation, and serving practices.
3. Implements and maintains HACCP procedures.
4. Demonstrates excellent interpersonal communications, public speaking, and presentation skills with all stakeholders.
5. Develops innovative recipes and menus that are cost effective and meet USDA School Nutrition Programs regulations for all school levels.
6. Develops LTO recipes and seasonal menus.
7. Develops and ensures adherence of food presentation standards for daily meal service.
8. Provides training in food preparation techniques and effective utilization of commercial kitchen equipment to café staff.
9. Schedules food tastings of existing and new recipes for customers, primarily Pre-Kindergarten through 12^th Grade students.
10. Coordinates with food vendors to develop recipe and menu concepts and attends food shows as needed.
11. Stays current of food and catering trends by identifying new culinary techniques.
12. Coordinates catering functions by creating menus, ordering supplies, and managing labor and production.
13. Seeks opportunities for potential meal service contracts.
14. Participates in staff development and attends related training courses as required.
15. Promotes the School Nutrition Program at schools, district, or community functions.
16. Performs other duties as assigned by the Director or Assistant Director of the School Nutrition Program.

PHYSICAL DEMANDS:

Standing

Walking

Stooping/Bending

Reaching

Kneeling

Pushing/pulling motion

Crouching/crawling

Climbing

Lifting – (anticipate weight of 50 lbs. maximum to be lifted)

Other activities as necessary

Skills, Knowledge, Abilities:

• Proficiency in writing standardized recipes accessible to individuals with diverse learning capabilities.
• Proven ability to manage food and labor costs.
• Basic computer skills (including Microsoft Office Suite) and ability to learn other computer software.
• Ability to successfully collaborate with school personnel and students.
• Proven leadership ability.
• Knowledge of Food Service production and commercial kitchen equipment.
• Ability to plan and manage at both the strategic and operational levels.

NONDISCRIMINATION STATEMENT:

The Board of Education of the City of Marietta does not discriminate on the basis of race, color, religion, national origin, age, disability, or gender in its employment practices, student programs and dealings with the public.