Regional Chef - Beaver County Area

REGIONAL CHEF

SUMMARY: 

The Regional Chef focuses on supporting and creating high standards for all culinary training programs & ensures that standardized best practices are shared and maintained across all school districts. The Regional Chef will report, assist, and support all initiatives set by the Corporate Chef. Some of these duties include the daily execution of food service, quality assurances, cooking techniques, portion control, presentation, food cost control, menu innovation and working closely with corporate supply chain on cost efficiencies. 

RESPONSIBILITIES: 

Directly supporting and following TNG culinary standards, training, standardized recipes, new food programs and products. Be involved in the opening of new accounts, collaboration in special functions, sales presentations, customer relations & account retention and collaboration with TNG departments (IT, Purchasing, HR, and Dietetics).  

• TNG Corporate Standards On-Site Training, and District Support
  1. Nutrition 101 – (FSD Training) Train new FSD’s to develop hands on kitchen skills and BOH Management.
  2. Hourly Staff - training for new and existing accounts with follow-up throughout the school year.
• Corporate Standardized Recipes
  1. Develop, troubleshoot, maintain corporate recipes for a company wide effort in collaboration with Corporate Dietician.
• New Food Programs and Products
  1. Provide kitchen evaluation including verifying weights, cooking time, ensuring quality, production and holding.
  2. Write recipes and directives to support programs and products.
  3. Analyze costs and collaborate with Purchasing Department to secure products.
  4. Take pictures and videos to facilitate training of hourly staff and FSD’s.
  5. Present corporate programs to FSDs/RMs/Hourly Staff/Clients.
  6. Support student taste testing of new products and recipes and data collection.
• Sales, Board Presentations, Conferences
  1. Collaborate with the Sales team with preparation and presenting of food sampling.
• Communication
  1. Communicate changes or any information via briefings, meetings, and Chefs Portal.
• Travel with overnight stay to support culinary initiatives as required. 
• Perform other duties as assigned.

REQUIREMENTS

• Culinary Degree preferred or equivalent job experience, 
• Serve Safe certification.
• Advance knowledge of food, safety standards & protocols, menu planning and food costing.
• Computer skills using Microsoft Office programs plus the ability to learn new systems effectively.
• Exceptional communication, leadership, organizational and time management skills.

INDHPWest