SUMMARY Under the direction of the Food and Nutrition Service Director of Operations, develop new menu and recipe items, provide culinary demonstrations, training and leadership for the school managers and staff, use multimedia instructional materials as necessary to meet the culinary and training needs for all food service sites.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Develop, implement and oversee formalized product testing and market research programs responding to the marketplace and to needs of students and staff. Use market research to develop new products with selected student focus groups, and conduct taste tests for approval by the students. Develop new recipes in compliance with USDA guidelines, using regional food ingredients when practical. Suggest and make recipe changes that respond to the market place and to students and staff needs, both present and anticipated.

Train food service managers, catering and hourly staff on recipe preparation, advanced food production and presentation. Conduct training needs analyses, develop tools to for presentations and select appropriate means of presentation and delivery.

Coordinate with the Director of Operations and catering staff in developing menu and recipes for catering and banquet operations.

Provide specialized training, as needed to the FNS administrative staff and Food Service School Managers,
coordinating all aspects of food standards in each area. Promote cohesiveness in our programs between menus, procurement, equipment and delivery operations.

Maximize productivity of food purchase dollars to ensure a balanced mix of USDA commodity and vendor supplied food products.

Provide culinary vision to the menu-planning process through coordination with the District dietician.

Other duties as assigned

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EXPERIENCE: A minimum of 5 years practical experience in "from scratch" cooking and/or baking in a commercial or institutional environment, preferably to include experience with USDA Child Nutrition Programs Standards and accountability. Three (3) years as a Sous Chef and/or Executive Chef. Three (3) years experience developing and implementing training in culinary arts. Training and experience in using various up-to-date, modern food preparation equipment.

EDUCATION AND TRAINING: Any combination of education, training, or experience equivalent to completion of a program in culinary arts, institutional food service management, or related field. Culinary Degree/Certificate Preferred. Equivalent experience will be considered.

CERTIFICATES, LICENSES, REGISTRATIONS: A valid Colorado Driver License. Jefferson County Food Handlers permit or able to get a permit within 30 days.

SKILLS, KNOWLEDGE, & EQUIPMENT: Must have knowledge of word processing software; spreadsheet software; internet and software. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations; to write reports, business correspondence, and procedure manuals; and effectively present information and respond to questions from staff, administrators, and customers. Bilingual skills preferred. Ability to work with mathematical concepts such as probability; statistical interference; algebra; and concepts such as fractions, percentages, ratios, and proportions to practical situations. Ability to use and work with nutrient analysis software.

DECISION MAKING: Ability to demonstrate and design process flow and procedures; identify and resolve problems in a timely manner; gather and analyze information skillfully; develop alternative solutions; work well in group problem solving solutions; and use reason when dealing with emotional topics. Ability to generate creative solutions; use feedback to modify designs; and demonstrate attention to detail. Balance team and individual responsibilities; exhibit objectivity and openness to various views; give and welcome feedback; contribute to building a positive team spirit; and put success of team above own interests.

COMMUNITY RELATIONS: Daily contact with classified staff within/outside department and professional staff within department to furnish information, resolve routine corrections/adjustments, and maintain relationships. Frequent contact with vendors and parent community groups.

SPAN OF CONTROL: Directly supervises 1- 5 employees. Positions supervised include Central Kitchen Manager. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include assisting Supervisor/Manager with the hiring by submitting a requisition form for a vacancy of a full-time manager or food service worker to the Food and Nutrition Services Human Resources staff who follows the District interviewing and selection process for advertising, bidding, conducting panel interviews, and selecting the most qualified candidate to fill a vacancy. The position recommends to department administration the candidates they believe meet the qualifications and requirements of the job. In the event of a part-time food service worker vacancy, this position ensures that the Food and Nutrition Service School Manager trains and develops substitutes to prepare them for promotion to hourly worker status. This position is responsible for evaluating and disciplining employees and may recommend terminations. This position is directly responsible for 17-18 employee evaluations.

EDUCATIONAL DELIVERY: Provide expertise using food service technology and curriculum as it relates to culinary education. Use computers and software such as Word and Excel to utilize these and other software packages to facilitate menu and recipe analysis as well as fiscal accountability.

COMPLEXITY OF WORK: Work is self directed and assigned by Director, Operations - Food and Nutrition Services. Requires ability to define problems, collect data, establish facts, and draw valid conclusions. Must be able to interpret an extensive variety of technical instructions. Must respond promptly to customer needs, service and assistance; and solicit customer feedback to improve service. Must possess strong oral and written communication skills. Must be able to balance team and individual responsibilities, recognize accomplishments of other team members, and contribute to team building. Must make self available to staff; solicit and apply customer feedback (internal and external); and look for ways to improve and promote quality. Must have strong work ethics, work with integrity and ethically; uphold organizational values, and follow policies and procedures.

The physical demands, work environment characteristics, and mental functions described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

PHYSICAL DEMANDS: While performing the duties of this job, the employee is regularly required to talk and listen. The employee frequently is required to stand; walk; sit; and use hands to finger, handle, or feel. Ability to stand for long periods, stoop, and bend. The employee is occasionally required to reach with hands and arms. The employee must frequently lift and/or move up to 25 pounds and occasionally lift 50 lbs. Specific vision abilities required by this job include close vision, distance vision, and ability to adjust focus.

MENTAL FUNCTIONS : While performing the duties of this job, the employee is regularly required to compare, analyze, communicate, copy, coordinate, instruct, compute, synthesize, evaluate, interpersonal skills, compile, and negotiate.

WORK ENVIRONMENT: The noise level in the work environment is usually moderate