Nazareth Prep - Culinary Specialist

The Nutrition Group•Pittsburgh, PA

4d•Onsite

About The Position

The Nutrition Group is a full-service food and facilities management company founded in 1975. They operate in multiple states and pride themselves on long-term relationships with clients, customers, employees, and vendors. This role is responsible for maintaining the general operation of the kitchen(s) and its personnel, communicating with various stakeholders, and handling minor conflicts within the kitchen. The company is committed to creating a diverse and inclusive environment and is an equal opportunity employer.

Requirements

Chef or Head Cook Experience with high volume food Production.
Associate degree or at least 1 to 2 years in Food Service Management.
Excellent Personal and communication Skills.
Experience in Training kitchen staff.
Must have food certification to meet county/state/USDA standards. Serv Safe Certification.
Basic computer skills.
Ability to lift maximum of 40 pounds.

Responsibilities

Train Staff to meet and exceed expected company food standards.
Facilitate the execution of catered and after school events directly with the Director of Food and Nutrition as needed.
Fully understand and implement the TNG Food standards and concepts.
Assist with Menu Development in conjunction with USDA and State guidelines.
Assist in Maintaining Food cost and Inventory control.
Communicate with School District officials as needed.
Fill in to cover staff call offs as needed.
Maintain the highest standards of safety and cleanliness in the kitchen.
Instruct personnel and train new employees in all jobs in the kitchen.
Monitor the quantity of each food item to be prepared daily.
Conduct weekly Staff meetings at each building.
Complete paperwork related to the operation of the kitchen neatly and accurately, complying with PDE and USDA regulations.
Use the Primero Edge program.
Monitor all HACCP Temp logs for proper completion.
Monitor daily Production Records for accurate completion.
Report any type of breakdown or needed repairs in kitchen areas to the Director of Food and Nutrition in a timely manner.
Call the maintenance contact in that building to see if this is a repair that they would do or if we need to call an outside company.
Report any inferior quality food which is received and inconsistent recipe yields to the Director of Food and Nutrition.
Assist in placing orders for products needed in daily operations as well as receiving orders (food, milk, bread, produce, etc.).
Take visual inventory and organize before receiving new order.
Utilize FIFO when putting orders away.
Ensure USDA Commodities (Government Product) is dated and put away, specifying with a marker if the label is not visible or cases are opened.
Use USDA/ TNG Standardized Recipes daily to meet PDE and USDA regulations, including knowledge of serving sizes for portion control.
Read and adjust menus.
Direct the production staff and ensure work is completed in an organized and timely manner, and redirect staff if short-handed.
Maintain temperature charts daily on freezers, coolers, and dry storage areas.
Maintain HACCP Binders and have them available for Inspectors.
Check on the appearance of all working kitchen(s) daily – keeping all items properly stored, rotating of food and other products (FIFO).
Ensure the cleanliness of the kitchen meets the standards of the Health Department, the school district and Nutrition.
Adhere to all policies developed by Nutrition, Inc. and the school district.
Practice all safety techniques and ensure other staff members are aware of safety in the workplace.
Utilize the chain of command for all problems that occur in the kitchen.
Be available to work special functions as needed.
Coordinate the staff and equipment needs for any catering/ special function.
Check that all products needed for the catering have been ordered.
Assist with billing special functions as needed.
Perform any other tasks as assigned by the Director of food and nutrition.