Chef Consultant- TEMP APPOINTMENT

CHILD DEVELOPMENT COUNCIL OF FRANKLIN COUNTY INC•Columbus, OH

7d•$30 - $35•Onsite

About The Position

Responsible for training staff on culinary techniques to maintain Head Start Performance Standards and CACFP regulations. This role requires a focus on scratch cooking, nutrient retention, and compliance with updated meal patterns that emphasize whole grains, lean proteins, and low-sodium, low-sugar ingredients. The training should empower food service staff to move beyond processed, convenience foods, utilizing methods like roasting, steaming, and sautéing to increase consumption of nutritious, appealing meals for young children.

Requirements

An Associate of Applied Science (AAS) in Hospitality Management-Culinary Arts, usually a 2-year program, combines technical skill development with foundational management training, typically requiring only entry-level experience.
Alternatively, a 12-month Culinary Arts Professional Certificate requires prior experience (2-3 years) and demonstrates immediate competency.
Ohio Food Protection Manager Certificate.
Culinary Arts Professional Certificate.
Must have a valid Ohio driver’s license.

Nice To Haves

CPR/First Aid card preferred.

Responsibilities

Deliver evidence-based workshops to Head Start staff, parents, and children on food education, cooking techniques, and food safety to promote wellness, using Nutrition Supplemental Curriculums approved by the Director of Nutrition Services.
Train staff in culinary techniques to ensure meals are both nutritious and compliant, emphasizing healthy cooking methods like baking, roasting, steaming, poaching, and sautéing.
Train staff to avoid overcooking vegetables and to use quick steaming to keep food crisp and preserve vitamins.
Teach methods to reduce sodium and added sugars by using herbs, spices, citrus, and aromatics instead of salt and sauces high in sodium.
Assist the food service team in developing, planning, and testing recipes for nutritional value and student appeal.
Re-train staff to use and trust standardized recipes, including converting them to fit the number of children served, which ensures nutritional consistency.
Teach staff about portion control and food waste reduction.
Train on techniques for substituting whole grains for refined grains and using healthier cooking oils.
Train staff in how to properly use and maintain all modern commercial kitchen equipment.
Ensure staff understand how to document recipes, food substitutions, and meal quantities for audits.
Train on proper food holding temperatures and, for vegetables, timing preparation to prevent overcooking under warmers.