CNP Culinary Manager - (Immediate Opening)

IDEA Public Schools•San Antonio, TX

5d•$63,472 - $73,310

About The Position

The CNP Culinary Manager supports the culinary vision established by the CNP Director of Nutrition and helps develop, implement, communicate, and manage recipes and menus that meet nutritional standards and operational requirements across the district. The role oversees menu recipes to ensure they are clear, accurate, and executable at the campus level, and supports cafeteria staff in preparing standardized recipes consistently. It also supports menu innovation, recipe testing, food education, and engagement efforts to increase student satisfaction and trust in school meals. The manager develops training resources and creates engaging, culturally responsive content—including videos and social media—to promote healthy lifestyles and communicate the school food program to IDEA students, families, and communities. The position is based in the Rio Grande Valley, with regular travel within the region and 30% travel outside the region. It is described as a full-time on-site/remote position.

Requirements

Completed associate degree in Nutrition, Culinary, Dietetics, Public Health, or a related field is listed as preferred.
Ability to read, write, and interpret standardized recipes accurately and clearly.
Experience developing and planning recipes and menus with consideration for regional preferences, cost efficiency, labor impact, and USDA compliance.
Knowledge of large-scale food production, including high-quantity cooking, inventory control, and production recordkeeping.
Strong attention to detail in culinary systems and ability to ensure recipes are executable and scalable.
Ability to teach culinary skills and food safety practices clearly to foodservice staff.
Ability to lead and motivate foodservice teams toward culinary excellence and consistency.
Skilled at presenting culinary and nutrition information clearly, enthusiastically, and with cultural awareness to diverse groups, in person and virtually.
Ability to develop and deliver training that improves recipe execution and kitchen performance.
Ability to create and lead engaging social media and video content promoting healthy eating and school meals.
Ability to collaborate with cafeteria teams, students, families, and cross-functional departments.
Strong recipe-scaling, portioning, and culinary math skills.
Ability to interpret USDA guidelines and apply them to compliant menu and recipe development for child nutrition programs.
Comfort using data to inform decisions, identify trends, and support continuous improvement.
Ability to work in a fast-paced environment, manage multiple priorities, and meet deadlines.
Experience supervising food preparation and supporting menu execution based on nutrition standards and student preferences.
Ability to lift and move up to 50 pounds, remain on one's feet for long periods, and travel within and outside the region.

Nice To Haves

Bachelor’s degree preferred.
Food Service Manager Certification preferred.
Bilingual fluency in English and Spanish is highly preferred.
Advanced computer skills preferred, including recipe management systems, Microsoft tools, and digital content creation and sharing applications.

Responsibilities

Test and refine recipes for yield, ingredients, procedures, USDA requirements, and IDEA standards.
Create family- and student-facing cooking demonstration videos, social media posts, and recipe spotlights featuring seasonal items, scratch-cooked meals, and cultural favorites.
Create and deliver training on recipe comprehension, culinary math, yield conversions, food safety, meal appeal, and offer-versus-serve regulations, including at district-wide training summits.
Lead culinary and nutrition sessions for students and families, in person and virtually, to reinforce healthy habits at school and at home.
Collaborate with the Nutrition Team to develop menu and recipe feedback tools, gather feedback from students and staff, and use insights to inform recipe adjustments and engagement strategies.
Manage the Recipe Correction system by tracking cafeteria manager inquiries, coordinating review of claims, completing recipe updates, and ensuring consistent communication and implementation across campuses.
Collaborate with the IDEA Farm team on seasonal Harvest of the Month recipes and promotional materials, including family-friendly versions, videos for Spanish-speaking households, and campaigns aligned with the farm calendar.
Participate in internal audits of recipe execution and portioning, and use findings to provide on-site and virtual training and coaching to kitchen staff.
Attend K–12 food shows and industry conferences to identify products, coordinate vendor samples, and incorporate new ingredients into recipe development.
Support planning and promotion of CNP events, including the Healthy Kids Here Expo, cooking demonstrations, and seasonal meal campaigns.
Travel regularly within the region and travel outside the region as required.