Culinary Specialist

Culinary Development and Menu Innovation
Percent of Time:  50%

• Prepares, tests, and evaluates new menu items to improve quality, variety, and participation.
• Conducts food tastings, samplings, and demonstrations with students and staff across district sites.
• Gathers and analyzes feedback from surveys, taste tests, and plate waste studies to identify trends and preferences.
• Collaborates with the Director of Food & Nutrition Services to ensure menu items meet USDA and District nutritional standards.

• Provides on-site coaching and training to food service staff to enhance culinary skills and recipe consistency.?Supports kitchen teams in preparing and executing scratch-cooked menu items.
• Models and reinforces safe food-handling and production practices.
• Assists in troubleshooting production challenges and implementing standardized recipes across the district.

• Coordinates marketing and communication efforts for featured menu items, special events, and promotions.
• Creates and maintains attractive food displays and themed presentations.
• Leads and promotes Harvest of the Month and other farm-to-school or local food initiatives.
• Serves as an ambassador for the district’s nutrition program, fostering enthusiasm and student participation.

Special Projects and Staff Development
Percent of Time:  10%

• Participates in professional development, certifications, and conferences to maintain and expand culinary and technical knowledge.
• Conducts research on emerging food trends, products, and preparation techniques.
• Assists with district-level initiatives, pilot programs, and special assignments supporting program improvement.
• Performs other duties of a comparable level or type as assigned by the Director of Food & Nutrition Services.

KNOWLEDGE, SKILLS AND ABILITIES

Technical Knowledge

• Understanding of USDA Child Nutrition Program requirements.
• Understanding of and ability to interpret and apply health, safety and nutrition standards, codes, regulations and guidelines.
• Knowledge of state and federal guidelines for food preparation and sanitation.
• Knowledge of all applicable health/safety precautions and proper use of production equipment.
• Knowledge of the application, use and proper storage of all chemicals and food items and materials.
• Knowledge of procedures of food production, preparation, baking and the serving of meals for a mass food production facility.
• Demonstrated ability to determine food quantities from determined menus.
• Maintain and improve technical knowledge and skills through certification and meetings/conferences.

Operational Skills

• Knowledge of department administrative, recordkeeping and purchasing procedures and requirements.
• Skilled in preparing and baking food items and ability to taste and evaluate all foods. 
• Ability to use and operate food production tools and equipment.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Considerable knowledge of nutrition theory and principles and how large-scale food preparations affect quality.
• Considerable knowledge of computerized recipe costing, sizing and nutrient analysis.
• Understanding of and ability to use a variety of cleaning techniques utilizing appropriate chemicals and cleaning equipment.
• Ability to read, understand, and follow instructions, recipes, and  safety procedures.

Strong mathematical skills.

• Proficient computer skills in spreadsheets, word processing, data processing,graphic design,  nutritional analysis software, and other food service related software

Administrative/Organizational Skills

• Demonstrated skills in planning, prioritizing, and organizing production and serving tasks and functions and ability to manage multiple projects concurrently.
• Ability to adjust and calculate quantities and order products and supplies needed to prepare menu items and requirements.
• Excellent planning, time and workflow management, organizing, and coordinating skills and ability to keep accurate records.
• Excellent oral and written communication skills and ability to present information to individuals and/or groups.
• Ability to prioritize and manage workload with minimal supervision while meeting strict deadlines.
• Ability to clearly communicate technical information and teach areas of expertise to team members.
• Ability to use creativity to create materials for postings, signs, fliers, and other marketing materials.

• Ability to coordinate, delegate, lead and train food service staff in areas of responsibility.
• Ability to establish and maintain effective working relationships with students, building and district personnel, and outside contractors and vendors.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists

EDUCATION/CERTIFICATION REQUIREMENTS*
High school diploma or equivalent; post-high school training in Culinary Arts, Nutrition, Hospitality Management, or related field preferred.
Valid Food Protection Manager certification (or ability to obtain within six months).
Must hold a current MN Driver’s License and have the ability to travel between district buildings

EXPERIENCE REQUIREMENTS*

• Experience in K-12 food service operations.
• Minimum of three years of food service or culinary experience.
• Experience with marketing, promotions, or student engagement initiatives preferred.

* Such alternatives to the above qualifications as the District may find appropriate and acceptable.