DIRECTOR CULINARY OPERATIONS - K-12 FOOD SERVICE, JACKSONVILLE, FL

Compass Group•Jacksonville, FL

2d•$145,000 - $160,000•Onsite

About The Position

Chartwells K12's goal is to make sure students leave the cafeteria happier and healthier than they came in, by serving food kids love to eat and creating custom dining programs. With more than 16,000 associates in 4,500 schools, ranging from large public institutions to small charter and private schools, Chartwells K12 is built on decades of food, education and operational experience driven by top culinary, nutrition, wellness, and sustainability talent. For more information, visit www.ChartwellsK12.com. Working as the Director of Culinary Development you will be responsible for the research, testing, development, documenting, training, implementing, monitoring, evaluating and making necessary adjustments to innovative new dishes, concepts and/or food programs.

Requirements

Degree in Culinary Arts or equivalent professional experience
Minimum of five years of progressive culinary experience in high volume, complex service and catering operations
Minimum of two years of menu development
Knowledge of budgets, food and labor costs, inventory controls
Comprehensive knowledge of international cuisines and catering trends
Thorough understanding of food equipment and safety standards
Strong organizational, leadership, coaching and training skills
Excellent verbal and written communication skills
Flexible and adaptable to rapidly changing priorities and work demands
Self-starter, innovative and ability to multitask
Ability to travel extensively
Capable of representing the Company in food service industry events and public relations appearances
Strong computer skills; including MS office, recipe management and nutrition programs

Responsibilities

Serves as Department Head to provide leadership and set standards of culinary excellence
Works with Division leadership in planning, implementing and supporting new food concepts or programs at their locations
Develops and mentors senior chefs in various Company divisions and geographical regions
Creates training opportunities for chefs and managers through manufacturer and vendor resources and sharing / promoting internal best practices
Stays current with market trends and customer demands
Participates in and attends trade shows and continuing education opportunities
Plans menus for daily offerings, seasonal or limited time specials, daily and special event catering for a wide variety of locations and applications
Conducts food tastings and evaluate food presentation
Establishes food specifications
Works with food manufacturers and vendors to select best product / value for needs
Ensures that food products and handling procedures adhere to local, state and federal regulations
Contributes expertise in kitchen and servery design and / or remodeling projects
Leads culinary teams in planning, training, set-up and opening new and / or remodeled accounts
Collaborate with other departments such as Purchasing, Marketing and Business Development on special projects and Company initiatives
Direct sustainability initiatives throughout Company locations
Oversee Nutrition staff and programs
Updates senior management, supervisory managers and account management teams on industry trends and new food programs