Chartwells K12 is hiring a growth minded District Chef to join our Food Service leadership team in the Greene County ISD. In this role you will be responsible for the success of 16 school's daily cafe operation and all catered events for our client. Join our F&B team in this exciting culinary role to serve up happy and healthy to the 7,500 students in the district! The ideal candidate will possess a comprehensive knowledge of serving techniques, resident relations, sanitary and safe food handling and preparation procedures, merchandising and presentation, personnel administration and supervision, and special functions.

Reporting to the SR Director of Dining Service, this culinary leader is responsible for assisting overall service and assisting all preparation aspects of the dining service operation, as directed. Responsible for maintaining high standards in service, food preparation, resident relations, costs, personnel, safety, sanitation, training and special functions. Assists in the maintenance of sound inter-departmental relations and the integration of the dining service department with the community plan of operations. Manages employees within the framework of teamwork and empowerment.

Key Responsibilities:

• Full culinary management of food service operation to include inventory, ordering and receiving
• Knowledge of P&L accountability and contract-managed service experience is desirable
• Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products
• Possesses a passion for sustainability

Preferred Qualifications:

• Must have a working knowledge of HACCP
• Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control
• Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Experience with exposition cooking needed
• Knowledge of P&L accountability and contract-managed service experience is desirable
• Associates Degree preferred
• ServSafe certified is a plus

ESSENTIAL DUTIES

• Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
• Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu.
• Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.
• Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.
• Directs food apportionment policy to control costs.
• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
• Tests cooked foods by tasting and smelling them.
• Devises special dishes and develops recipes.
• Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training.
• Establishes and enforces nutrition, sanitation, safety and merchandising standards.
• Assures compliance with all sanitation, ServSafe and safety requirements.
• Resolves customer concerns.
• Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures – follows HACCP standards
• Maintains sanitation and orderliness of all equipment, supplies and utensils within work area
• Handles foods items appropriately during preparation
• Ensures proper food preparation by utilizing approved recipes and in following prescribed production standards
• Keeps display equipment clean and free of debris during meal service as assigned
• Cleans equipment, as assigned and in a timely fashion
• Cleans workstation thoroughly before leaving the area for other assignments
• Ensures corporate and OSHA safety standards are followed
• Follows principles of sanitation and safety in handling food and equipment
• Completes shift work, as assigned, in a timely and thorough manner in accordance with department standards
• Informs chef, supervisor, in a timely manner when supplies are low
• Follows and observes all company policies and procedures
• Follows company standards for attendance and punctuality
• Maintains professional appearance at all times, clean and well groomed in accordance with company standards
• Develops a positive working relationship with fellow workers and customers and avoids conflict
• Attends/Conducts C.H.A.T. and all other training sessions
• Assist other functions as needed