Culinary Trainer - Student Nutrition Center

Cherry Creek Schools•CO, CO

4d•Onsite

About The Position

Assists the Executive Chef in providing culinary and kitchen efficiency training to all FNS staff, assists with recipe development and production of new/existing menu and recipe items, and assists with taste testing across the district. Develops and promotes good public relations among various community and school clientele.

Requirements

Bachelor's degree in Culinary Arts or 5 years of experience in lieu of a degree
Three (3) years of experience as a chef/sous chef
Verbal and written communications in English and a demonstrated ability to read an comprehend written and verbal instruction
Knowledge of large scale (quantity cooking) food service operations
Knowledge of State and Federal regulations on food preparation and delivery in a school district
Knowledge of food service industry standards such as product distribution, sanitation, and training methods
Proficient in the use of computers including Microsoft Office, Excel, Outlook, and K-12 software
Ability to aid in the creation and marketing of new concepts and menu items within the District and to the student body
Criminal background check and fingerprinting required for hire
Culinary certification from the American Culinary Federation or equally accredited program.
ServSafe Food certified

Nice To Haves

Five (5) years of experience as a chef/sous chef
Experience working directly with people from diverse racial, ethnic, and socioeconomic backgrounds
Racially conscious and culturally competent with the skill, will, capacity, and knowledge to commit to a culture of continuous improvement

Responsibilities

Model and implement the highest culinary and food safety standards to adhere to USDA and local health department regulations while enforcing district and department policies and procedures.
Develops and facilitates culinary trainings for small and large groups in kitchens across the district.
Develops, provides, and documents trainings for kitchen staff in reading and preparing recipes, using kitchen equipment, culinary skills, and kitchen efficiency.
Facilitates and documents student taste tests and student feedback.
Contributes ideas in menu development to increase scratch cooked and culturally diverse recipes.
Assists Executive Chef with recipe and yield testing.
Assists Executive Chef with planning and execution of family and community events.
Support Executive Chef in developing food literacy materials such as family recipes and food promotions.
Perform other related duties as assigned or requested.