Job OverviewThe Executive Chef oversees recipe development and standardization. This position also leads a staff training program and provides equipment and culinary training to School Nutrition Services (SNS) staff. This position ensures consistent quality and operational efficiency while supporting innovation to increase meal participation and diversify menu offerings. This position leads an apprenticeship training program that develops staff members' skills and prepares them for cafeteria operations.
Roles and Responsibilities The following information is intended to describe the overall nature and scope of the work being performed. This is not a comprehensive listing of all responsibilities or tasks; work may differ and other work may be assigned when deemed appropriate.
- Trains staff in the efficient and effective preparation of culinary food items while maintaining high standards of quality, presentation, and food safety.
- Supports departmental efforts to maintain excellence in food preparation and service by ensuring product consistency, quality, and visually appealing presentation while meeting established culinary and customer service standards.
- Leads the standardization of systems and processes to ensure consistency across the division.
- Leads Training Managers in initial training all new SNS staff.
- Conducts recipe development with a focus on nutritious menu choices and efficient utilization of commodity foods, including crediting, scaling, and recipe costing.
- Assists in evaluating large equipment and small wares used in production and food distribution, including the development of product specifications as well as in planning and opening of new food facilities and modernization of existing facilities.
- Monitors and trains staff to ensure adherence to food safety, sanitation, and safety protocols, while developing and conducting training on the proper use of kitchen equipment and food preparation procedures.
- Leads and coordinates departmental safety initiatives, conducts safety training, and promotes best practices to minimize risk and enhance workplace safety.
- Coordinates ServSafe training of program staff.
- Manages Round Hill Center (RHC) test kitchen; coordinates product taste-testing at RHC and schools; coordinates regular meetings with product vendors to review new food and supply items.
- Assists in planning, organizing, and conducting workshops and in-service presentations for school meal program guidelines which include but are not limited to food preparation, presentation, production planning, food safety, sanitation, and other related topics.
- Supports the assessment and procurement of production and food distribution equipment and small wares, develops equipment and product specifications, and contributes to the planning, startup, and modernization of food service facilities to enhance operational efficiency and service quality.
Qualifications Below are the minimum qualifications for this job. Equivalent combinations of education and experience are also acceptable.
Education Completion of a two-year college, with an associate degree, in Culinary Arts or food related degree
Experience At least five (5) years of large scale food preparation experience as a chef or food production supervisor, preferably in an institutional food service environment, including experience with recipe development, standardization, and implementation to ensure consistency, quality, and efficiency in large-scale food production operations
Licenses and Certifications ServSafe Food Protection Manager Certification
Knowledge, Skills and Abilities - Knowledge of culinary techniques and food production methods, including the ability to adapt recipes, production processes, and cooking methods when equipment, ingredients, or other resources are limited while maintaining product quality, consistency, and intended outcomes
- Ability to work independently with minimal direction
- Establish and maintain effective working relationships
- Demonstrates strong oral and written communication skills
- Ability to analyze reports to make informed decisions and recommendations
- Proficiency in using computer applications, including word processing, google drive, spreadsheets, email, and other business software
Physical Requirements The following provides a brief description of physical requirements for this job:
While performing the duties of this job, the employee is regularly talking, expressing or exchanging ideas by means of the spoken word. The employee must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly. The employee must possess normal cognitive abilities including the ability to learn, recall and apply certain practices and policies. Frequently sitting and/or remaining in a stationary position for long periods of time. Exerting up to 50 pounds of force occasionally and/or negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Reports to: Assistant Director, School Nutrition Services
FLSA Status: Exempt
Months/Days/Hours: 12 months/ 254 days/8 hours
Salary Level: Universal/Scale B.2 - Level 12
Salary Scale: https://www.lcps.org/compensation
Salary Range: $78,917- $101,977
Remote Work Eligible: Partial
Union Designation: Non-Union
