Floater Chef and Food Delivery Driver - Summer Programs - 1 Position
About The Position
Under general supervision of the Director of Food Services, the job of the Floater Chef is for the purpose of preparing, cooking, baking, serving, delivering and supporting the school meal programs at Tahoe Truckee Unified School District (TTUSD). The role of the Floater Chef includes school site production, food delivery driving and may include summer feeding programs, catering and contracted food services. Collaborate with team members to plan, coordinate and execute all department-wide catering and special events. Assume responsibility for school site production functions; conducting on-site review of school site food production and preparation, safety and sanitation to ensure compliance with District, federal and state regulations and policies; develop recipes, including meal contribution calculations, costing, production and presentation; train and assist Sous Chefs and Substitutes; assist in preparation and establishment of menu, food utilization rules and standards; and perform other related work as may be required.
Requirements
- Must be 18 years old
- Job-related experience is required
- High School Diploma or equivalent
- TB Test (Required Upon Job Offer)
- Fingerprints/Livescan (Required Upon Job Offer)
- Letter(s) of Recommendation-Submit up to 3 (Required Upon Job Offer)
- Proof of HS Graduation (or proof of college degree) (Required Upon Job Offer)
Nice To Haves
- Resume
Responsibilities
- Preparing, cooking, baking, serving, delivering and supporting school meal programs
- School site production
- Food delivery driving
- Supporting summer feeding programs, catering and contracted food services
- Collaborating with team members to plan, coordinate and execute department-wide catering and special events
- Assuming responsibility for school site production functions
- Conducting on-site review of school site food production and preparation, safety and sanitation to ensure compliance with District, federal and state regulations and policies
- Developing recipes, including meal contribution calculations, costing, production and presentation
- Training and assisting Sous Chefs and Substitutes
- Assisting in preparation and establishment of menu, food utilization rules and standards
Benefits
- Health Benefits
- Sick Leave
- 3% Summer Stipend
- $1,000 bonus for completing all of the days in the assignment
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What This Job Offers
Job Type
Part-time
Career Level
Mid Level
Education Level
High school or GED
