Nutrition Center Chef

DEFINITION

Plans, organizes, and oversees the catering services program of the District Nutrition Center, including recipe development and standardization; provides culinary demonstrations and training as part of Career Path Development Program and provides a variety of assistance to Department management.

Duties may include, but are not limited to, the following:

• Oversees the preparation, delivery and set-up of all catered functions.
• Schedules, staffs, and provides timely costs analysis of catered events.
• Provides training and evaluation of assigned employees.
• Assists in training department staff in customer service, cost controls, merchandising, and culinary skills.
• Applies departmental standards of performance to each position supervised, advises subordinates of performance standards, observes and documents performance and prepares periodic and special evaluations of performance for supervisory review and approval.
• Prepares supporting documentation for and recommends employee recognition and discipline.
• Conducts testing and recipe development and standardization, ensuring the quality of all foods prepared, including taste, visual appeal, and uniformity.
• Assures that food production methods adhere to established schedules; that proper sanitary principles and safety rules and practices are observed.
• Monitors food product on hand to ensure availability of menu items for distribution.
• Consults with manager and other supervisory personnel to resolve ordering, supply, distribution, and serving problems.
• Conducts food demonstrations.
• Prepares, researches, and provides culinary food service training to district students as part of District programs for student career path development.
• Utilizes computer record keeping software to monitor and maintain records and to generate reports.
• Gives subordinates instruction in computer operation to perform regularly assigned job tasks.
• Provides a variety of on-the-job training to staff.
• Ensures compliance with federal, state, and local laws and regulations and district requirements concerning sanitation, safety, program administration and nutritional standards.
• Ensures proper utilization, care, and repair of equipment.
• Reports operational problems to the supervisor.
• Serves as a member of the department and district management team.
• Serves on assigned committees and advisory groups.
• Uses personal transportation for travel to sites where presence is required.
• Performs related duties as assigned.

Experience and Education/Training (These are the minimum experience and education/training standards that will be used to admit or reject applicants for examination, as approved on the date below.)

One year of paid experience supervising three or more employees performing commercial or institutional food preparation and service work. High school graduation or the equivalent and graduation from a Culinary Arts School.

Licenses/Certificates/Registrations

A valid "Serve Safe Card" and an appropriate, valid California driver's license and auto liability insurance. (Must be submitted upon offer of employment and maintained throughout employment in this position.)

Note:

Other sections from the original description (e.g., application process, recruitment type, benefits, examination, reasonable accommodations, fingerprinting, closing date) have been omitted to maintain a concise, job-focused format and to avoid non-essential boilerplate. Necessary eligibility content should be included as applicable in your organizational materials.