POSITION TITLE: INTERIM CHEF AMBASSADOR

Department: District Food Service
Reports To: Child Nutrition Director
Evaluated By: Child Nutrition Director
Ozark School District seeks top talent committed to fostering student success through a supportive, inclusive work environment. With competitive benefits and a best-in-class work culture, we prioritize innovation, collaboration, and lifelong learning. Our mission is to attract professionals who bring creativity, dedication, and a student-centered approach to their roles, supporting a diverse community and helping prepare every student for lifelong achievement. We’re focused on building a team that values excellence, making a meaningful impact on our schools and community.

POSITION DESCRIPTION:

This position is for employment during the 2025-2026 school year: ending June 30, 2026.
Salary Range: $65,000-$70,000. This position is 100 % funded by the Food and Drug Administration Grant Program for the Study of Containments in the School Meals. The Chef(s) will work in cooperation with grant partners Healthy Flavors and Wellness In the Schools to provide recipes development and culinary training for the School District Culinary Staff. The Chef will work with the School District Supervisor and grant partners to develop recipes/ menus that follow all USDA National School Lunch requirements, meet the budget guidelines for school meals and are within the culinary skill level of District staff members.

QUALIFICATIONS:

• Culinary school graduate or equivalent experience
• Current ServSafe Certificate or equivalent
• Deadline and detailed-focused
• Strong interpersonal skills (necessary for working cooperatively with school personnel, parents, and other partner organizations)
• Excellent organizational and communication skills
• Strong leadership and management skills
• Entrepreneurial Experience
• Experience with computers (basic skills in word, excel)
• Vision should be corrected to 20/20
• Good physical health, free of contagious or communicable disease
• Hearing must be adequate for communication
• Physical ability to lift and move material weighing up to 50 pounds on occasion

DEMONSTRATION OF KNOWLEDGE AND ABILITIES

• Working knowledge of industry standards of food service procedures, portion control, methods and processes of food preparation
• Ability to work effectively and cooperatively with both students and adults, both district employees and outsiders
• Ability to effectively lead local FCS staff under the direction of the FCS Manager
• Ability to calculate and perform basic mathematical functions
• Ability to follow FCS procedures and maintain accurate and timely records
• Ability to differentiate colors and shades of color
• Ability to work with all types of ingredients
• Ability to think creatively
• Ability to deal with changes in daily schedule and work under pressure
• Ability to multitask
• Ability to adapt and change plans quickly
• Ability to work with interruptions
• Ability to identify and address needs in the work place for efficient operation (Self-motivated)

• Evaluate culinary skills of School District staff by working side by side with staff and develop a training plan with the School District Supervisor to bring Nutrition staff team members skills to appropriate levels
• Implement culinary skill training through one-on-one training, small group training and larger group training.
• Produce videos in cooperation with Operations Coordinator for current and future staff training
• Evaluate kitchen equipment and small wares needed to efficiently implement menus and new recipes, provide recommendations to Child Nutrition Supervisor for purchase of items.
• Evaluate current menu and recipes for implementation of scratch cooked items.
• Recipes must be tested with students for acceptance before inclusion in menus.
• Recipes/ menus must meet USDA regulation and budget requirements.
• Identify and assist with implementation of additional revenue streams for FCS