ROLE AND PURPOSE:
- Responsible for food production of all catering functions of the Food and Nutrition Services Department; and to assist in all aspects of quality control, product, recipe development and analysis.
QUALIFICATIONS:
Education/Certification:
- High school diploma or equivalent from an accredited institution
- Certification as a food service manager required.
- Chef certification and/or chef experience required.
- Advanced education in Food Service Management preferred.
Special Knowledge/Skills:
- Demonstrates above average knowledge of food production techniques with catering or merchandising
- Must have above average communications and problem solving skills
- Excellent public relation skills
- Knowledge of all areas of kitchen production
- Ability to train employees in all areas of production and delivery
- A high degree of stamina and flexibility required
- Current driver's license and ability to drive a van
- Must be willing to obtain commercial license, if necessary
- Must be able to lift twenty (20) pounds unassisted and forty (40) pounds assisted
- The employee should have normal vision, with corrective lens
Minimum Experience:
- Three successful years in commercial catering.
MAJOR RESPONSIBILITIES AND DUTIES:
INSTRUCTIONAL MANAGEMENT
- Provides on-the-job culinary training and coaching for all Food & Nutrition Service staff as needed.
SCHOOL/ORGANIZATION CLIMATE
- Takes catering orders and generates quotes in a timely manner for catering department.
- Must manage phone calls, emails, and voicemails with catering customers.
- Interpersonal skills a must.
SCHOOL/ORGANIZATIONAL IMPROVEMENT
- Works with Food & Nutrition Services staff to develop, test, and modify standardized recipes for school breakfast, lunch and catering.
- Assists in creating a marketing plan to implement new food concepts and trends.
ADMINISTRATION AND FISCAL/FACILITIES MANAGEMENT
- Plans catering menus and consults with Chef.
- Follows quality standards for the presentation and service of food.
- Follows procedures to ensure that food is prepared and served in a sanitary and safe environment.
- Follows purchasing guidelines to ensure food and supplies purchased reflect customer preferences, district needs, policies, and nutrition objectives.
- Follows standard operational procedures for receiving, storing, and inventory of food and non-food supplies based on catering needs.
- Maintains, updates, and manages distribution of the inventory for small equipment and uniforms for Food & nutrition Services.
- Maintains catering calendar.
STUDENT MANAGEMENT
SCHOOL/COMMUNITY RELATIONS
- Supports the District and Food & Nutrition Services mission, goals and core values.
- Frequent verbal interaction with fellow employees, teachers and parents; must have a good rapport with students, staff, co-workers or parents.
PROFESSIONAL GROWTH AND DEVELOPMENT
- Attend In-Service training, workshops and conventions whenever possible to learn new techniques and operations.
SUPERVISORY RESPONSIBILITIES
- Responsible for food production and quality control for all catering events.
- Supervisors all activities of the Catering Assistants.
MISCELLANEOUS
- Other projects as assigned by the Catering Supervisor, Assistant Director or the Director.
- Driving required, may require heavy lifting, including heavily loaded trays, carts and coolers. This position has varied hours to include nights and weekends.
- Work changes rapidly and must be tolerant of temperature extremes.