Chef - Rutland City School Nutrition

Whitsons Culinary Group•Rutland City, VT

14h•Onsite

About The Position

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.

Requirements

Culinary degree or certification or comparable experience
ServSafe certification up to date
Knowledge of Microsoft office suite
Ability to learn new computer programs
Proficient in recipe procedures and cooking techniques
Minimum 2 years’ experience in professional kitchen required
Experience managing kitchen and team required

Nice To Haves

Bachelor’s degree preferred
Experience in school nutrition programs preferred

Responsibilities

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.
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.