Qualifications
- High school diploma or equivalent, with culinary training or a culinary arts degree preferred.
- Relevant experience in food preparation and cooking, preferably in large quantities within an institutional setting.
- Food Certification or equivalent certification approved by the Conference for Food Protections Standard for Accreditation of Food Protection Manager Certification Programs.
- Strong knowledge of nutritional guidelines, particularly those related to school breakfast and lunch programs.
- Working knowledge of cooking procedures, recipe adherence and scaling, and menu planning software.
- Ability to communicate effectively, both verbally and in writing, with staff, administrators, students, and parents.
- Proficiency in computer applications, including Microsoft Office (preferred) and the ability to learn Point of Sale and other relevant systems.
- Excellent organizational and time management skills.
- Ability to work cooperatively and effectively with others, fostering a positive work environment.
- Valid driver's license and reliable transportation (may be required depending on the role's scope).
- Physical ability to lift up to 50 pounds, stand for extended periods, and perform various physical tasks associated with kitchen work.
Essential skills
- Culinary: Food preparation skills, cooking techniques, creativity, recipe development, and an understanding of ingredients and flavors.
- Managerial: Team building,scheduling, performance management, training, budget management, inventory control, and cost management.
- Communication: Clear and effective communication, both verbal and written, with staff, students, and administrators.
- Organizational: Time management, task prioritization, attention to detail, ability to multi-task, and maintain a clean and organized work environment.
- Compliance: Knowledge of food safety and sanitation regulations (HACCP), and adherence to local, state, and federal guidelines related to school food service programs.
- Problem-solving: Ability to identify and resolve issues related to food production, staff performance, and operational efficiency.
Potential career path
Individuals may progress to the Head Chef role by gaining on the job experience.
