Culinary Specialist

Kalamazoo Public Schools•Kalamazoo, MI

11d

About The Position

The Culinary Specialist assists the Executive Chef and Assistant Director of Dining Services/Staffing Manager with the overall success of the Food Services Department. The role leads the district kitchen’s receiving, storage, preparation, production, and distribution of food to schools in the district. The position is full-time and 12-month, with hours that may vary from 6:00 a.m. to 6:00 p.m. depending on need. The listed salary range is $57,711–$69,115.

Requirements

Associate’s degree, or five years of experience as a sous chef or chef together with a high school diploma or accredited equivalency.
SERV Safe certification or equivalent food safety and sanitation certification, or ability to obtain it within 90 days of hire.
Experience ordering food and supplies in high volumes using ordering software and online ordering sites.
Excellent computer skills and proficiency with Microsoft Excel, Word, Google, and email.
Experience managing food service employees, cooks, and drivers.
Strong knowledge of food safety and sanitation.
Effective written and oral communication skills.
Ability to work under pressure.
Reliable attendance and punctuality.
High standard of personal hygiene.

Nice To Haves

Experience in school food service, large-volume restaurant, hotel, corporate dining, healthcare food service, or another related high-volume food service operation.
Two years of culinary management experience with high production output is desirable.

Responsibilities

Plan, direct, and coordinate district kitchen employees and Head Start and off-site program activities to prepare and deliver food efficiently and on time to school serving areas.
Supervise and work with food service drivers on deliveries, route scheduling, and proper transportation to schools.
Supervise district kitchen staff and ensure daily tasks are completed.
Oversee district kitchen operations and maintain a safe, sanitary work environment.
Place district kitchen orders and oversee ordering for school distribution.
Prepare or direct the preparation of meals in accordance with corporate programs and guidelines.
Follow state, county, and district sanitation and safety requirements for receiving, storing, handling, preparing, and serving food, and for cleaning and sanitizing the kitchen and equipment.
Develop production schedules and work assignments.
Train and cross-train staff.
Communicate personnel matters and department concerns to the Assistant Director/Staffing Manager, and equipment, food-safety, or product concerns to the Executive Chef.
Ensure proper portion control and documentation of cooking, cooling, and transportation to other locations.
Check for hazards, remove hazards, report them to the Executive Chef, and complete accident reports.
Complete food service reports, including inventory, and required food service logs in a timely manner.
Attend all Back-to-School trainings and other assigned meetings and trainings.
Ensure compliance with the National School Lunch, Breakfast, and Dinner programs and the CACFP program.
Ensure program compliance with USDA, Michigan Department of Education, health department, and district regulations.
Perform other duties as assigned.