Chef - Rutland City School Nutrition

SUMMARY: 

The objective of the School Nutrition Chef is to be the on-site culinarian representing both Whitsons and the district. They will assume the role of teacher, trainer, and resource to grow the food program at the secondary and elementary levels. The School Nutrition Chef will be motivated and will demonstrate professionalism while treating everyone in the district in a fair and professional manner.  

ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: 

• Responsible for all concept training in secondary schools and training all cooks/leads in all capacities of food preparation, recipe adherence and scaling and display/presentation of menus. 

• Design monthly menus in coordination with the General Manager. 

• Provide leadership and guidance to the team demonstrating high levels of professionalism. 

• Control all expense categories such as food and labor while providing excellent customer service. 

• Host 2 interactive display cooking promotions weekly at the high school. 

• Conduct exhibition cooking demos and promotional featured food merchandising at the middle school and elementary 3 days a week according to the predetermined schedule. 

• Outreach and relationship building with local chefs and restaurants to set up a minimum of 6 promotions per school year. 

• Implement recipe contests at middle school 2 times per year where winner’s recipe will be prepared and named in the café. 

• Attend monthly student food committee meetings and create agenda and follow-up action plans. 

• Attend monthly client meetings. 

ADDITIONAL DUTIES AND RESPONSIBILITIES: 

• Assist General Manager with ordering 

• Assist General Manager with reconciling 

• Ensure team compliance with all portioning, plate presentations and quality guidelines. 

• Ensure sanitary and attractive work area in all kitchens at all times.  Reinforce clean as you go. 

• Ensure that enough supplies are stocked in kitchens to last the entire day.   

• Menu signage is to be neat, clean, colorful and complete. 

Pay rate: $28/hour

Qualifications:

REQUIRED QUALIFICATIONS AND COMPETENCIES: 

Education: 

• Culinary degree or certification or comparable experience 

• Bachelor’s degree preferred 

Certifications: 

• ServSafe certification up to date 

Computer Skills: 

• Knowledge of Microsoft office suite 

• Ability to learn new computer programs 

• Proficient in recipe procedures and cooking techniques 

Other Qualifications, Experience and Competencies: (include ability to manage and supervise staff, if required; ability to travel or speak foreign languages, if necessary, etc.) 

• Minimum 2 years’ experience in professional kitchen required  

• Experience in school nutrition programs preferred 

• Experience managing kitchen and team required 

PHYSICAL DEMANDS OF THE JOB: 

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  

While performing the duties of this job, the team member is frequently required to: 

• Sit, walk, talk and hear 

• Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms. 

• Be standing on feet majority of the workday in addition to walking back and forth. 

• Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary. 

• Specific vision abilities required by this job include close vision and the ability to adjust focus.  

WORK ENVIRONMENT:  

• The work is performed primarily in the kitchen and on the serving line 

• Standing most of the workday is required.  

• Work requires movement in and out of storerooms, near ovens and freezers  

• Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment. 

• The noise level in the work environment is moderate to loud.  

The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position, and Whitsons reserves the right to add additional duties or modify existing duties.  

The job description does not constitute an employment agreement between the Company and employee and is subject to change by the Company as the needs of the Company and requirements of the job change.  

Salary : $28