School Nutrition Program Culinary Manager

PRIMARY FUNCTION : The School Nutrition Culinary Manager provides overall leadership and culinary management of both the district-wide School Nutrition program and the Satellite program as well as non-reimbursable Adult Meals and Catering. This position will coordinate menu planning, procurement, commodity management, training, and adherence to all departmental policies and procedures. Maintains and/or improves industry related knowledge, skills, and/or abilities targeting organizational and operational effectiveness. The School Nutrition Program Culinary Manager provides general supervision of performed work that plays a vital role in providing reliable and high-quality service while implementing sound financial practices and regulatory compliance. The Culinary Manager will support the development of new recipes to meet the needs of the students and enhance the menus, executing culinary promotions that create excitement and drive participation, testing new products for menu placement, and working with distributors to supply new products. The Culinary Manager projects a positive, supportive, service-oriented image of the School Nutrition Program. REPORTS TO : Executive Director School Nutrition
SALARY SCHEDULE : FS02, FS03, FS06
WORK DAYS : 190 REQUIREMENTS:

1. Education:

• Bachelor's degree, or equivalent educational experience, with an academic major or are of concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, hotel/restaurant management, or business OR
• Bachelor's degree or equivalent educational experience, in any academic major or area of concentration and a State-Recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, hotel/restaurant management, or business.

Preferred : Master's degree with a bachelor's degree, or equivalent educational experience, with an academic major or are of concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, hotel/restaurant management, or business. Experience, Skill, and Certification:

• Five years progressive culinary experience with a high-volume restaurant, hotel, caterer, hospital, or institutional foodservice operation.
• 3-6 years supervisory and/or culinary training experience preferred.
• Experience supervising more than 5 food service employees.
• Experience in institutional meal planning & preparation.
• Completion of GaDoe required O.N.E. (Orientation for Nutrition Employees) within the first 90 days of hire.
• Completion of GaDoe Manager Pathways, and Culinary Pathways within one year of hire.
• Valid ServSafe Food Manager Certification issued by the National Restaurant Association or ability to obtain certification within the first 90 days of hire.
• Valid driver's license and availability of private transportation, or the availability to get to off-site meetings.

ESSENTIAL DUTIES:

• Lead, mentor, engage, and develop the School Nutrition Teams to maximize their contribution, including recruiting, assessing, training, coaching, and managing performance.
• Establish and maintain a high level of food quality and menu satisfaction through well-developed culinary and production practices, with a focus on variety, trends, and healthy dining options.
• Create value through efficient operations, appropriate cost controls, and revenue management.
• Facilitate partnerships with instructional school leaders in planning, developing, and utilizing food services for the maximum benefit to the district and the community.
• Prepare, implement, and monitor annual operating budgets: prepare timely cost accounting reports analyzing the budget status.
• Ensure the development of menus, pricing, and operational guidelines maintain student & staff satisfaction and a positive budgetary balance.
• Work in concert with the SNP Team to coordinate the purchasing of food, non-food, and equipment for all district foodservice operations and cafeterias.
• Monitor systems in menu planning, purchasing, inventory, and recipe development.
• Participate as an integral contributor regarding cafeteria upgrades and renovations.
• Ensure that staff maintain high sanitary conditions in all cafeterias via the implementation of HAACP procedures including employee cleanliness, food handling, receiving, storage, preparation, cooling, and service.
• Provides culinary oversight to all operations of the School Nutrition Program.
• Additional Responsibilities

• Ensures a high level of Associate culinary skills and competencies through the development and training of a comprehensive multi-faceted culinary arts training program.
• Coordinates all aspects of the SNP Satellite program, including developing menus, production, packaging, and mode of transport.
• Ensures that all assigned tasks are performed with a high standard of quality.
• Supervises the implementation of the SNP/Culinary Arts Student Internship program where applicable.
• Supervises the collaboration between the SNP and SPED students where applicable.
• Must be willing to wear a full complement of District supplied uniform daily: chef Jacket, Chef Pants, Apron, Chef Hat. Must supply and wear black safety shoes during the workday.
• Perform other duties as assigned by the SNP Executive Director.

Knowledge, Skills, and Abilities

• Knowledge of laws, regulations, and policies concerning the USDA Child Nutrition Program
• Knowledge of menu development, marketing, and cost controls.
• Knowledge of the principles of nutrition, food chemistry, and scientific application in recipe development.
• Knowledge of food handling, safety, and sanitation standards and techniques in accordance with the principles of HAACP
• Knowledge of safety regulations and practices applicable to food production facilities and equipment.
• Familiarity with the safe operation of food preparation smallware and equipment.
• Ability to read, understand, and create recipes and convert recipe ingredients to yield desired quantities of food.
• Ability to train staff in food preparation.
• Ability to interpret budget data, monitor financial results, and take corrective action when necessary to ensure financial goals are met.
• Ability to develop and test recipes and/or techniques for food preparation/presentation.
• Ability to establish and maintain effective working relationships.
• Ability to work independently with little direction.
• Excellent culinary skills including recipe manipulation and adherence, food presentation, and/or implementing creative techniques.
• Ability to work as a team in a collaborative environment with all administrative and school-based staff.
• Effective computer skills with knowledge of Microsoft Office suite required; possess necessary skills to effectively operate or learn automated foodservice software systems; ability to learn other applicable software.
• Excellent communication and presentation skills.
• Excellent customer service skills,
• Ability to think creatively and innovatively.
• Ability to quickly set and prioritize goals.
• Ability to allocate product resources effectively.
• Ability to track expenses and measure return on investment [ROI].
• Knowledge of SCCPSS policies and procedures.
• Able to forecast manpower.
• Be able to identify relevant available public and private resources and services.
• Be conversant in all Federal and state nutrition regulations and local and state health requirements.
• Be familiar with all relevant safety regulations, food specifications, food preparation, USDA Wellness regulations, School Wellness programs.
• Be able to build relational trust through empathy, commitment, compassion, patience, and positivity.
• Be able to recruit, train, and motivate employees.
• The ability to use oral, written, and interpersonal communication. Be skillful in public relations and customer service.
• Be skillful in record-keeping.
• Must be able to abide by the Georgia Professional Standards Code of Ethics for Educators

TERMS OF EMPLOYMENT Incumbents will be considered "at will." Appropriate pay will be determined based on the Grade as determined by Human Resources and allowable experience. The work calendar will be 190 days.
FS02, FS03, FS06, Exempt. NON-ESSENTIAL RESPONSIBILITIES
A responsibility is considered to be "non-essential" (for the purposes of compliance with the Americans with Disabilities Act) if:

• it is shared between multiple incumbents in the job; or
• it could be performed by an employee in another job within the workgroup.

Note the responsibility number from the list in the "Duties and Responsibilities" section for those responsibilities that could be considered "non-essential" based on this definition. Certain limited aspects of General Duties and Responsibilities items referenced in Section 1 (b) and (d) might be considered "non-essential" in a specific situation. Any request for accommodation must be reviewed on an "individual case" basis. PHYSICAL AND SENSORY DEMANDS
Most jobs in the District have physical and sensory demands that can be described by one of the two categories noted below. For jobs that require more physical or sensory effort, please list the requirements in this section. The category applicable for this position is listed below. OFFICE Employees in this category are normally exposed to a typical environment. The employee has some control over the length of time sitting, standing, or ambulating. Some kneeling is required. There are occasions that require the lifting or pulling of equipment or supplies, as well as bending, stooping, or stretching. There is frequent use of computers, telephone, and other standard office equipment, which includes reading, listening, writing, or speaking. There are few exceptional physical or sensory demands. EXCEPTIONAL PHYSICAL OR SENSORY DEMANDS (Check any that apply to this job and complete the required information.)
[ X ] Heavy lifting of up to 50 pounds
[ ] Frequent climbing up to __ feet, and/or working on building roofs.
[ ] Exposure to heavy dust, dirt, chemical or paint fumes, or other airborne matter.
[ X] Exposure to extreme heat or cold, electric current, hazardous chemicals or other potential hazards.
[ X ] Other: Generally the job requires sitting, walking and standing. The job is preformed under with some temperature extremes and some hazardous conditions.
[ X ] Required to have a current reliable contact telephone number and reliable transportation.