CNP Culinary Manager - (Immediate Opening)

IDEA Public Schools•San Antonio, TX

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 expectations across the district. The role directly manages menu recipes, ensuring they are clear, accurate, and executable at campus level, and supports cafeteria staff in preparing standardized recipes consistently. It also contributes to menu innovation, recipe testing, food education, and engagement efforts that promote student satisfaction and trust in school meals. The manager develops staff training resources and creates engaging, culturally responsive content—including cooking demonstration videos, social media posts, and recipe features—for students, families, and school communities. The position works with the Nutrition Team and IDEA Farm team, uses feedback to inform recipe and engagement improvements, and supports culinary excellence across cafeterias. The role is based in the Rio Grande Valley and includes regular travel within the region and 30% travel outside the region.

Requirements

Completed associate degree in Nutrition, Culinary, Dietetics, Public Health, or a related field; listed as preferred in the posting.
Knowledge of standardized recipes and the ability to read, write, and interpret them 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, including ensuring recipes are executable and scalable.
Ability to teach culinary skills and food safety practices to foodservice staff clearly and approachably.
Ability to lead and motivate foodservice teams toward culinary excellence and consistency.
Ability to present 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 menu and recipe development for child nutrition program compliance.
Ability to use data to inform decisions, identify trends, and support continuous improvement.
Ability to work in fast-paced environments, 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 and remain on feet for long periods.
Ability to travel within and outside the region.

Nice To Haves

Bachelor’s degree.
Food Service Manager Certification.
Bilingual fluency in English and Spanish, with the ability to tailor messaging for both audiences.
Advanced computer skills, including experience with recipe management systems, Microsoft tools, and digital content creation and sharing applications.

Responsibilities

Test and refine recipes for accuracy in yield, ingredients, procedures, USDA requirements, and IDEA standards.
Create family- and student-facing content, including cooking demonstration videos, social media posts, and recipe spotlights.
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.
Collaborate with the Nutrition Team to develop menu and recipe feedback tools, gather input, and translate findings into recipe adjustments and engagement strategies.
Manage the Recipe Correction system by tracking cafeteria manager inquiries, coordinating claim review and recipe updates, and communicating changes consistently across campuses.
Work 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 engagement 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.