Nutrition Services | Corporate Chef

PURPOSE

The Corporate Chef develops and pilots district-wide culinary innovation. This position researches student preferences and market trends, then develops, tests, and operationalizes scalable recipes and menus for all Nutrition Services programs, including secondary schools, the Nutrition Process Center (NPC) mass-production lines, catering, and special events. Partnering closely with the Menu Planner (regulatory compliance) and Cooking & Baking Supervisor (high-volume execution), the Corporate Chef ensures new items are flavorful, cost-effective, USDA-compliant, and production-ready while elevating student engagement and staff culinary skills across the district.

MINIMUM QUALIFICATION

• Associate’s or Bachelor’s degree in Culinary Arts, Culinary Management, Food Science, or related field (ACF-accredited program preferred).
• Minimum five (5) years of progressive, high-volume culinary experience (K-12, contract foodservice, airline, hotel banquet, or commissary) with demonstrated recipe R&D and cost control success.
• ServSafe Manager certification (or obtained within 60 days).
• Proven record of developing and delivering culinary training for staff.
• Strong knowledge of large-scale food-production equipment, HACCP, and USDA meal-pattern standards.
• Excellent communication, project-management, and data-analysis skills.
• Valid Indiana driver’s license and ability to travel between district sites.
  
  

Essential Functions

• Develop and coordinate quarterly “Flavor Labs” and student-tasting panels to identify emerging trends and generate new menu concepts.
• Collaborate with the Menu Planner to ensure all new recipes meet USDA meal-pattern, Smart Snacks, allergen, and cost requirements.
• Develop and translate approved concepts into standardized large-batch recipes, including yields, HACCP steps, and allergen flags for NPC and school kitchens.
• Partner with the Cooking & Baking Supervisor and Production Coordinator to pilot, scale, and document production-ready SOPs for new menu items.
• Design and deliver culinary training sessions and video tutorials to line staff and cafeteria managers on preparation, presentation, and equipment use.
• Monitor sensory scores, waste, yield variance, and food-cost targets; refine recipes and processes to optimize quality and efficiency.
• Serve as a culinary ambassador at student, parent, and community engagement events, including cafeteria pop-ups and live cooking demonstrations.
• Provide technical input on equipment selection and workflow design for current and future workflows at schools and NPC.
• Uphold ServSafe and HACCP standards, modeling best practices in sanitation and cross-contact prevention during all R&D and training activities.
• Maintain detailed R&D logs, pilot reports, and quarterly innovation dashboards for the Director of Nutrition Services.
• Perform related duties as assigned by the Director of Nutrition Services to meet the particular needs of the department and must demonstrate participation in and contributions to the goals of the district cross-functional teams.
  
  

Physical Requirements

To perform the essential functions of this job effectively and safely, employees must meet the following physical qualifications:

• Communication Skills:Ability to speak clearly and hear effectively in various environments.
• Manual Dexterity:Adeptness in the use of hands and fingers.
• Postural Endurance:Sit or stand for prolonged periods, as the job requires.
• Flexibility:Ability to bend at the waist, kneel, or crouch to perform specific duties.
• Visual Acuity:Close vision ability with the capacity to adjust focus.
• Mobility:Freedom to sit or walk at will throughout the work environment.
• Strength and Stamina:Capability to lift, carry, push, or pull up to forty (40) pounds or more.
• Outdoor Work:Tolerance of work outside in various weather conditions.
  
  

FWCS will reasonably accommodate individuals with disabilities to perform these essential functions.