Company description

Seattle Public Schools, the largest K-12 school system in Washington state, has a deep commitment to every student’s journey—to ensure that each student will graduate ready for college, career and life.

Job description

Overview of Position

Under the general supervision of the Director of Culinary Services (CS), the District Chef has overall responsibility to develop and monitor food and labor budget; to plan and manage food purchasing, production, packaging, distribution and inventory control of food, supplies and equipment to facilities and local community sites; to supervise Culinary Services staff and assure compliance with health and safety regulations. The District Chef is also responsible for developing recipes and designing, scheduling and organizing culinary training for employees within the CS Department.

Essential Functions

40%

• Manages purchasing, inventory and expenditures; recommends efficiencies to keep costs within established financial guidelines; analyzes costs of materials, equipment, commodities and labor.
• Prepares necessary data for the budget; projects annual food; takes corrective action as necessary to help assure that financial goals are met.
• Creates, develops, and evaluates food and non-food products to assure quality standards, nutritional and environmentally responsible goals are consistently met.
• Develops standard recipes and techniques for food preparation and presentation, with a focus on high quality and minimized costs.
• Creates menus in accordance with applicable guidelines for Early Childhood, grades K-12, Summer School, After School, School Breakfast Program and A la carte.

30%

• Creates culinary training curriculum and provides on going culinary training, technical assistance, coaching and feedback to staff.
• Assist in the development and implementation of culinary standards for preparation of meals at sites, while supporting site supervisors to ensure culinary standards are implemented.
• Manages assigned staff, develops priorities, and assigns tasks and projects; assures that appropriate services are provided that achieve well-defined goals; develops staff skills and conducts performance evaluations; meets regularly with staff to discuss and resolve priorities, workload and technical issues; assures the effective allocation and utilization of resources.
• Provides training and professional development opportunities for all culinary staff.
• Assist in the development and implementation of culinary checklist/review process for site visits.
• Assists with recipe testing, data collection and implementation of new recipes
• Collects and acts on feedback received from parents, staff and students regarding food quality and variety.
• Coordinates implementation of assigned programs and/or projects.

20%

• Manages sanitation and food safety functions; enforces operational procedures to identify potential food safety hazards and assure food quality and safety; implements employee safety regulations and HACCP (Hazard Analysis Critical Control Point) plans.
• Directs culinary operations and assures compliance with MPS, Child Nutrition program, HACCP, and Occupational Safety and Health Administration (OSHA) procedures, policies and standards.

OTHER FUNCTIONS

Work is performed in a commercial food service and kitchen work environment; moderate physical requirements, with risk of burns and cuts; frequent lifting, carrying, and moving up to 50-pound containers of food preparation materials and equipment; may require working in a walk-in freezer. May perform other related duties consistent with the scope and intent of the position.



RELEVANT COMPETENCIES

Managing Through Processes & Systems

Designs practices, processes, and procedures necessary to get things done; simplifies complex processes; gets more out of fewer resources; creates systems that manage themselves.

• Sets clear, well-defined outcomes for desired results and tracks progress.
• Breaks down objectives into actionable steps with targeted deadlines.
• Leverages and uses resources efficiently and creatively to achieve desired outcomes.

Functional / Technical Skills

Possesses required functional and technical knowledge and skills to do his or her job at a high level of accomplishment; demonstrates active interest and ability to enhance and apply new functional skills.

• Applies appropriate technical/functional knowledge to address situations in a timely manner.
• Thinks of ways to apply new developments to improve organizational performance.
• Shares expertise and skills with others when appropriate.

Managing Relationships

Responds and relates well to people in all positions; is seen as a team player, and is cooperative; looks for common ground, and solves problems for the good of all.

• Relates well to all kinds of people inside and outside of the organization.
• Works to create win-win scenarios.
• Shares appropriate information to find common ground.
• Puts own agenda aside in order to achieve organization's goals.

Customer Focus

Commits to meeting the expectations and requirements of internal and external stake holders; acts with stakeholders I mind; values importance of providing high-quality customer service.

• Makes customer and their needs a primary focus of his/her actions
• Thinks ahead and considers the impact of actions both internally and externally.
• Develops trust, credibility and maintains strong relationships with customers.
• Goes the extra mile to satisfy customer needs and expectations.

Typical Qualifications

EXPERIENCE/EDUCATION:



A typical way to obtain the knowledge and abilities would be:



Three (3) years of work experience in large scale food preparation facilities related duties, including recipe development, culinary training; and food preparation; OR Two (2) years of experience in food preparation facilities; AND two (2) years of experience providing culinary training, recipe/menu development; Bachelor's Degree in Business Administration, Culinary Arts, Hospitality Management; OR Associates Degree in Culinary Arts or Hospitality Management; or an equivalent combination of education, training and experience as determined by Human Resources.



Any equivalent combination of education, experience and training that provides the required knowledge, skills and abilities to perform the work will be considered.

Compensation

this position is: salaried, more than $100,000

Application instructions

Deadline

no deadline