Chef Consultant- TEMP APPOINTMENT

The hiring establishment is a wellness-focused educational organization dedicated to nurturing young children's health and nutrition through compliance with Head Start Performance Standards and the Child and Adult Care Food Program (CACFP) regulations. This organization emphasizes the importance of scratch cooking and nutrient retention, focusing on whole grains, lean proteins, and ingredients with low sodium and sugar content to raise the quality of meals served to children. The institution operates with a clear commitment to education and training, providing evidence-based workshops aimed at improving food service staff techniques and awareness of healthful culinary practices. The role offered is a culinary training specialist position designed specifically to enhance food service quality in programs that support child wellness and nutrition. This contract position spans two periods, from July 6, 2026, through August 7, 2026, and from September 8, 2026, to May 28, 2027, which indicates a seasonal involvement aligned with educational programming cycles. The role focuses on training culinary staff in modern cooking methods including baking, roasting, steaming, poaching, and sautéing, designed to shift food service away from processed and convenience foods. Staff will be taught how to increase nutrient retention by avoiding overcooking, learning to properly use herbs and spices instead of salt, and integrating whole grains and healthy oils into menus. This position is integral to supporting compliance with current USDA meal standards and enhancing the appeal of child nutrition programs, which are critical in early childhood development services.

In this role, the culinary trainer will work closely with food service teams to develop and test recipes that are both nutritious and appealing to children, while ensuring consistent use of standardized recipes and proper portion control to reduce waste. The incumbent will also provide training on the effective use and maintenance of commercial kitchen equipment to ensure operational efficiency and safety. Teaching staff to maintain accurate production records for food substitutions and meal quantities is another essential function, supporting audit readiness and quality assurance. The role requires a hands-on approach to teaching food safety, focusing on correct holding temperatures and preparation timings to preserve food quality. This position is pivotal for ingraining a culture of health-conscious cooking and food service excellence within the program, directly contributing to the wellness and educational outcomes of the children served.