REPORTS: UNIT LEAD PERSON

JOB DESCRIPTION: This position is responsible for training food services staff in various culinary techniques, safe and effective use and maintenance of kitchen cooking and preparation equipment. The Chef/Culinary Specialist will work with the Supervisor of Food Services to expand recipe development with fresh foods and utilize a nutritionally enhanced approach. Additionally, this position will assist with nutrient analysis of the breakfast and lunch menus to follow the USDA federal standards, assist with food preparation and sourcing of local produce and food products.
QUALIFICATIONS: High school diploma or equivalent; Culinary degree/Certification preferred with 3+ years of work experience or 5+ years of experience working in a culinary profession. Valid ServSafe Manager certification (or must be able to obtain prior to employment start date).
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to sit and talk or hear. The employee is occasionally required to stand, walk and reach with hands and arms. Must be able to hear (maximum of 40 decibels loss); see with near acuity of 20 inches or less and far acuity of 20 feet or more; ability to sit for extended periods; subject to inside environmental conditions.

Please refer the Job description for details