Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $16.00 - $21.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional development opportunities
Paid holidays
Employee wellness programs
Job Description
The Howard-Suamico School District is a progressive educational institution committed to fostering an inclusive and supportive environment for students, staff, and the community. Serving a diverse population, the district prioritizes nutrition and wellness alongside academic excellence, recognizing the vital role that healthy eating habits play in students’ overall development and learning capacity. The district operates several schools, including Bay View Middle School, which is dedicated to providing quality education paired with enriching extracurricular activities and services. The nutrition program is a critical component of the district’s mission to support student health and well-being throughout the school day.
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Job Requirements
- Associate degree in a related field or culinary training certification or advanced culinary or hospitality training
- Some college or university-level coursework in institutional food service
- Minimum three years of progressively responsible experience in food preparation, menu planning and food service
- At least one year of experience in a sous chef capacity
- Valid WI driver’s license
- Current Serve Safe certification or state/county food handler’s certificate
- Ability to use computers and Google applications
- Working knowledge of K-12 food service software including application management, point of sale and back office management modules
- Ability to prepare reports and correspondence
- Strong communication skills both oral and written
- Physical ability to stand and walk frequently
- Ability to maintain a safe work environment
- Willingness to comply with safety equipment requirements including wearing sturdy non-slip shoes and gloves provided
Job Qualifications
- Associate degree in a related field, or Culinary training certification or advanced culinary or hospitality training, some college or university-level coursework in institutional food service
- At least three years of progressively responsible experience in food preparation, menu planning and food service, at least one of which was in a Sous Chef capacity
- Knowledge of sources of meats and fresh produce, ripening conditions and storage requirements
- Knowledge of methods of quantity food preparation, service and storage, including safe and proper temperature of heated foods and cost controls
- Understanding of federal, state and local laws, regulations and court decisions applicable to assigned areas of responsibility
- Understanding of federal and state regulations governing child nutrition programs such as USDA donated food usage
- Knowledge of methods and practices of sanitary food handling and storage
- Skilled in techniques of record-keeping, ordering of food and equipment and inventory maintenance
- Excellent principles and practices of sound business communication
- Ability to develop and support operation and training policies and procedures
- Ability to analyze food service operations for effectiveness and efficiency
- Ability to utilize fresh products while minimizing spoilage and waste
- Skilled in maintaining records, compiling and verifying data and preparing reports
- Ability to organize and support menu planning and recipe preparation and testing
- Proficient in operating standard kitchen machines and equipment safely and efficiently
- Excellent oral and written communication skills
- Ability to prepare clear, concise and comprehensive correspondence, reports and other written materials
- Strong organizational skills and ability to set priorities and exercise sound independent judgment within areas of responsibility
- Ability to exercise tact and diplomacy in dealing with sensitive and complex issues and situations
- Ability to establish and maintain effective working relationships with District management, administrators, staff, food producers, vendors, students, the public and others encountered in the course of work
- Proficiency in computers and peripherals
- Skilled in Google applications including sheets, documents, forms, etc
- Working knowledge of K-12 food service software including application management, point of sale and back office management modules
Job Duties
- Collaborates with the School Nutrition Coordinator for menu and recipe development using regional, organic and sustainably produced food products that are tasteful and appealing to students and adhere to USDA nutritional requirements to create standardized recipes for the department
- Provides day-to-day support and works with staff to ensure a high-performance, customer service-oriented work environment that supports achieving District objectives and service expectations
- Provides support in the food production and operations of all cafeterias and contracted elementary schools
- preparation and service of meals to students
- preparation time is adequate for all menu components
- supports serving food and cleaning kitchen facilities to ensure students practice safe food handling procedures
- Provides innovative strategies to ensure the use of fresh seasonal and sustainably grown produce, products and ingredients from local farms
- purchases, stores and tastes foods to ensure they are used in their prime
- supports foods and supplies are properly stored and rotated to ensure maximum freshness and minimize waste
- identifies and determines maturity and ripeness of produce
- analyzes and maintains food cost control and inventory records to determine improved methods for purchasing and utilization of food
- Provides mentorship and training to staff including but not limited to: on safe and sanitary food handling, safe and proper operation of the kitchen, and culinary equipment
- new standardized recipe training, ensures proper care and maintenance of equipment and appliances
- Ensures kitchen and dining areas are maintained in a clean and orderly manner
- inspects kitchen and dining areas to ensure compliance with sanitary standards and observance of proper procedures
- Establishes and ensures compliance with District sustainable practices, including intensive recycling and composting programs as well as provides oversight on all Fork Farm / Vertical farming units to ensure optimal growth and harvest
- Supports all special picnic meals across the District to ensure nutritious and kid friendly grab and go meals
- Represents the District at a variety of public events inside and outside the District
- This position may grow as further changes occur with our long range plan to transform the school nutrition landscape of scratch cooking across the HSSD District
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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