Position Overview

The Executive Chef oversees recipe development and menu item preparation, guides advanced menu development and provides comprehensive equipment and culinary training to School Nutrition Services (SNS) staff, with the goal of increasing meal participation and diversifying menu offerings.

Roles and Responsibilities

The following information is intended to describe the overall nature and scope of the work being performed. This is not a comprehensive listing of all responsibilities or tasks; work may differ and other work may be assigned when deemed appropriate.

• Provides training in the culinary preparation of food items in an efficient manner, maintaining high standards of food preparation and service with an emphasis on producing appetizing meals through plate presentation and product consistency.
• Leads Training Managers in initial training all new SNS staff.
• Conducts recipe development with a focus on nutritious menu choices and efficient utilization of commodity foods, including crediting, scaling, and recipe costing.
• Assists in evaluating large equipment and small wares used in production and food distribution, including the development of product specifications.
• Develops and executes staff training in the use of kitchen equipment.
• Monitors and trains staff to ensure adherence to appropriate food safety and sanitation practices.
• Coordinates ServSafe training of program staff with the goal of achieving 100% certified staff.
• Manages Round Hill Center (RHC) test kitchen; coordinates product taste-testing at RHC and schools; coordinates regular meetings with product vendors to review new food and supply items.
• Assists in planning, organizing, and conducting workshops and in-service presentations for school meal program guidelines which include but are not limited to food preparation, presentation, production planning, food safety, sanitation, and other related topics.
• Assists in planning and opening of new food facilities and modernization of existing facilities.

Qualifications

Below are the minimum qualifications for this job. Equivalent combinations of education and experience are also acceptable.

Education
Requires completion of a two-year college, with an associate degree, in Culinary Arts or an apprenticeship program offered by a professional culinary institute or trade industry association

Experience

Requires at least five (5) years of quantity food preparation as a chef or food production supervisor, preferably in an institutional food service environment. Strong background in human relations and supervision is preferred

Licenses and Certifications
ServSafe Certification

Knowledge, Skills and Abilities

• Work independently with minimal direction
• Establish and maintain effective working relationships with those contacted in the course of work
• Communicate clearly, both orally and in writing
• Deal courteously and tactfully with those contacted in the course of work
• Prepare clear, concise, accurate, and innovative reports and records
• Operate a computer using word processing, spreadsheets, e-mail, and other business software
• Develop and implement operational and training policies and procedures
• Develop work plans and task analysis

Physical Requirements

The following provides a brief description of physical requirements for this job:

While performing the duties of this job, the employee is regularly talking, expressing or exchanging ideas by means of the spoken word. The employee must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly. The employee must possess normal cognitive abilities including the ability to learn, recall and apply certain practices and policies. Frequently sitting and/or remaining in a stationary position for long periods of time. Exerting up to 50 pounds of force occasionally and/or negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

FLSA Status: Exempt

Months/Days/Hours : 12 months/248 days/8 hours

Salary Level: Universal 12

Salary Scale: https://www.lcps.org/compensation

Salary Range: $64,442 - $121,198