DEVELOPMENT REPRESENTATIVE III - 42005563 1 (FOR INTERNAL AGENCY EMPLOYEES ONLY)

State of Florida • Tallahassee, FL

1d • $55,000

About The Position

FLORIDA DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES

FOOD, NUTRITION AND WELLNESS

INTERNAL AGENCY OPPORTUNITY--ONLY CURRENT EMPLOYEES OF THE FLORIDA DEPARTMENT OFAGRICULTURE AND CONSUMER SERVICES WILL BE CONSIDERED.

The Florida Department of Agriculture and Consumer Services valuesand supports employment of individuals with disabilities. Qualifiedindividuals with disabilities are encouraged to apply.

General: Serves as a culinary instructor and ambassador for the federal nutrition programs administered by the division.

Develops standardized recipes that utilize a wide variety of United States Department Agriculture (USDA) Foods, meet USDA meal patterns, appeal to students’ preferences and tastes, and that may be utilized in school kitchens with minimal equipment and staff. Thoroughly tests and evaluates recipes with school food service professionals and students to ensure that meals and recipes have wide appeal. Provides estimated food costs of the ingredients for each meal based on the average food costs in school food service.

Performs culinary demonstrations to educate school food service professionals, students and other stakeholders on how to create healthy meals that incorporate new flavors and great taste. Conducts hands-on culinary instruction for school food service professionals upon request, including demonstrating culinary techniques, food costing and recipe development. Educates school food service professionals on how to minimize food costs by incorporating USDA Foods. Performs culinary demonstrations at other educational programs, events and workshops as requested.

Works with school food service professionals to develop new ways to incorporate fresh produce into school meals. Provides information and demonstrations on selection, preparation, nutritional value and availability of Florida agricultural commodities to increase awareness.

Attends state, national and international travel and trade shows, association meetings and fairs. Writes informational updates or promotional material for trade and industrial publications. Maintains expertise by staying up to date with current research, trends, regulations and programs. Coordinates and collaborates with the Commissioner’s office and other divisions/offices as needed to ensure best utilization of abilities and resources.

Coordinates and collaborates with the Commissioner’s office and other divisions/offices as needed to ensure best utilization of abilities and resources. Assist the Department Chef with events throughout the year as needed. Assists with the emergency management functions of the division during periods of disaster.

Performs other related duties as assigned.

Requirements

• A high school diploma or its equivalent and eight (8) years of professional or paraprofessional experience marketing, advertising, public relations, agriculture, international affairs, hospitality management, nutrition, leisure services, business or industry development, the travel industry or in hotel or restaurant management; or
• A bachelor's degree (four (4) years) from an accredited college or university with a major course of study in marketing, business, merchandising, economics, agriculture, international affairs, hospitality management, nutrition, leisure services or communications and four (4) years of professional experience in marketing, advertising, public relations, agriculture, international affairs, hospitality management, nutrition, leisure services, business or industry development, the travel industry or in hotel or restaurant management.
• A master's degree from an accredited college or university with a major course of study in business administration can substitute for one (1) year of experience.
• Possession of a valid Driver License.
• Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
• Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
• Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
• Effective verbal and written communication, human relations and organizational skills.
• Skill in providing excellent customer service to both internal and external customers.
• Ability to plan, coordinate and assist in overseeing the work of others.
• Ability to work in a setting requiring self-motivation/cooperative decision-making and to work effectively with diverse groups of people.
• Ability to work effectively under pressure and meet strict deadlines while maintaining extreme attention to detail.
• Ability to multi-task in a fast-paced environment.
• Ability to plan, organize and work independently, as well as within a team environment.
• Ability to adapt successfully and quickly to change and deliver quality results in a timely manner.
• Ability to exercise sound judgment and discretion.
• Ability to maintain highest level of confidentiality.
• Knowledge of nutrition programs.

Responsibilities

• Serves as a culinary instructor and ambassador for the federal nutrition programs administered by the division.
• Develops standardized recipes that utilize a wide variety of United States Department Agriculture (USDA) Foods, meet USDA meal patterns, appeal to students’ preferences and tastes, and that may be utilized in school kitchens with minimal equipment and staff.
• Thoroughly tests and evaluates recipes with school food service professionals and students to ensure that meals and recipes have wide appeal.
• Provides estimated food costs of the ingredients for each meal based on the average food costs in school food service.
• Performs culinary demonstrations to educate school food service professionals, students and other stakeholders on how to create healthy meals that incorporate new flavors and great taste.
• Conducts hands-on culinary instruction for school food service professionals upon request, including demonstrating culinary techniques, food costing and recipe development.
• Educates school food service professionals on how to minimize food costs by incorporating USDA Foods.
• Performs culinary demonstrations at other educational programs, events and workshops as requested.
• Works with school food service professionals to develop new ways to incorporate fresh produce into school meals.
• Provides information and demonstrations on selection, preparation, nutritional value and availability of Florida agricultural commodities to increase awareness.
• Attends state, national and international travel and trade shows, association meetings and fairs.
• Writes informational updates or promotional material for trade and industrial publications.
• Maintains expertise by staying up to date with current research, trends, regulations and programs.
• Coordinates and collaborates with the Commissioner’s office and other divisions/offices as needed to ensure best utilization of abilities and resources.
• Assist the Department Chef with events throughout the year as needed.
• Assists with the emergency management functions of the division during periods of disaster.
• Performs other related duties as assigned.

Benefits

• Annual and Sick Leave benefits;
• Nine paid holidays and one Personal holiday each year;
• State Group Insurance coverage options, including health, life, dental, vision and other supplemental insurance options;
• Retirement plan options, including employer contributions (For more information, please visit www.myfrs.com;)
• Flexible Spending Accounts;
• Tuition waivers;

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED