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Culinary Program Supervisor

2 months ago

Suffolk, Virginia, United States Suffolk Public Schools Full time

Position Type:
Food Services

Location:
Food Services Department

POSITION TITLE:
Culinary Program Supervisor

Salary:
$63,878 - $97,447

GENERAL OVERVIEW
Under the general oversight of the Director of Food and Nutrition Services, this role is designed to manage and oversee specialized programs; engage in the operations of the Production Kitchen, which includes school site production, summer feeding initiatives, CACFP, catering, and contracted services.

Key Responsibilities:

Collaborate with the Nutrition Services Supervisor to strategize, coordinate, and implement all department-wide catering and special events; take charge of school site production activities; conduct on-site evaluations of food production and preparation, ensuring safety and sanitation compliance with District, federal, and state regulations; create recipes, including meal contribution calculations, costing, production, and presentation; train and support the supervision of production staff; assist in menu preparation and the establishment of food utilization standards; and perform other related tasks as required.



ESSENTIAL DUTIES AND RESPONSIBILITIES

  • Engage in the formulation and execution of goals, objectives, policies, and procedures pertinent to the Nutrition Services Department;
  • Conduct recipe development focused on nutritious menu options and efficient use of commodity food items, including crediting, scaling, and recipe costing;
  • Assist in planning, organizing, and delivering workshops and training sessions on school meal program guidelines, covering topics such as food preparation, presentation, production planning, food safety, and sanitation;
  • Carry out product evaluations and perform calculations to ensure compliance with regulatory standards, recommending adjustments as necessary;
  • Organize, manage, and assess the work of assigned personnel; develop, implement, and monitor work plans for sections involving student and staff meals, catering, and other special feeding programs;
  • Provide training in the efficient preparation and distribution of food items, maintaining high standards of food preparation and service with an emphasis on appealing meal presentation;
  • Supervise and train staff to ensure compliance with USDA, VDOE, food safety, and sanitation regulations;
  • Collaborate with Nutrition Specialists and other department personnel to execute special student activities and menus, including program marketing initiatives;
  • Interact with students to gather feedback on meals provided;
  • Assist production staff in accurate forecasting and ordering practices;
  • Evaluate equipment and tools used in food production and distribution, including the development of product specifications;
  • Prepare reports and presentations in various formats;
  • Communicate with administrators, personnel, and external organizations to coordinate activities, resolve issues, and exchange information;
  • Assist in the planning and opening of new food facilities and the modernization of existing ones;
  • Evening and weekend work may be required;
  • Perform other related duties as assigned.

KNOWLEDGE, SKILLS, and ABILITIES

Knowledge of:

  • Relevant local, state, and federal laws, regulations, and procedures regarding the National School Lunch, School Breakfast, After School Snack, and Child and Adult Care Feeding programs;
  • Techniques in menu design, recipe development, food preparation, and production;
  • Principles and methods of organization, administration, supervision, training, and management;
  • Correct English usage, spelling, grammar, and punctuation;
  • Proper methods for preparing and cooking large quantities of food;
  • Special event planning;
  • Safety and sanitation principles and HACCP food safety systems;
  • Food facility planning functions;
  • Procurement and inventory management processes;
  • Principles of employee discipline.

Ability to:

  • Prepare and create a diverse range of cuisines, including both traditional and contemporary dishes;
  • Work independently with minimal supervision;
  • Direct the preparation of healthy and visually appealing school lunches, staff meals, and special event catering;
  • Meet deadlines and adhere to schedules;
  • Assign, supervise, and evaluate the work of subordinates;
  • Analyze and recommend improvements in production operations;
  • Establish and maintain effective working relationships with colleagues and stakeholders;
  • Communicate effectively, both verbally and in writing;
  • Interact courteously and tactfully with individuals in the course of work;
  • Prepare clear, concise, and innovative reports and records;
  • Utilize computer software for word processing, spreadsheets, email, and other business applications;
  • Develop and implement operational and training policies and procedures;
  • Create work plans and conduct task analysis;
  • Facilitate staff training sessions.

PHYSICAL DEMANDS AND WORKING CONDITIONS
The physical requirements for this position include:

Physical Demands:
Ability to sit for extended periods, stand for long durations, walk, bend, stoop, and perform repetitive hand activities. Must be able to lift and carry up to 50 pounds and operate a computer.

Working Conditions:
Indoors in office settings, schools, and kitchens; exposure to temperature variations, moderate noise, and kitchen dust and fumes. Reasonable accommodations may be made for individuals with disabilities to perform essential duties.
EDUCATION and EXPERIENCE

Education:

Requires completion of a two-year college program with an Associate's degree in Culinary Arts or an apprenticeship from a recognized culinary institute.



Experience:

Requires a minimum of five (5) years of experience in quantity food preparation as a chef or food production supervisor, preferably in an institutional food service setting. A strong background in human relations and supervision is preferred.



REQUIRED LICENSES AND/OR CERTIFICATES
Must possess and maintain a valid ServSafe Certification for instructor/proctor/examiner. If driving is required, a valid Driver's License and acceptable driving record are necessary.