Position: Food Services Coordinator (Culinary Operations)
About: Under the leadership of the Director and Assistant Director of Food Services, this position will act as the District Executive Chef and be responsible for supervising, planning, and managing the logistics of the food service department including catering services. The role involves collaborative work with the Student Nutrition and Wellness Coordinator and District Sous Chef to plan menus for all school cafeterias, foster the expansion of the division’s scratch cooking initiative, and develop culinary curriculum to train existing employees on the implementation of this initiative.
Requirements: Bachelor’s degree in specific/related major or any major and five years of school nutrition program management, and a minimum of three (3) years of experience as a Chef. Must have considerable knowledge of school food service practices, procedures, and regulations, as well as food quality and values. Thorough knowledge of ordering, receiving, and storing food in large quantities, budgeting, and accounting practices. Experience training food service employees in food preparation, equipment use, and food presentation techniques. Ability to plan and supervise food preparation based on nutrition principles, customer acceptability, and cost control. Excellent organizational, decision-making, customer service, presentation, and communication skills. Ability to interact effectively with administrators, staff, and external entities. Must be able to plan and supervise a large group of employees, prepare technical reports, and maintain professional relationships.
Benefits: health insurance, paid time off, tuition reimbursement, professional development, membership in the Virginia Retirement System
