SUMMARY:
The objective of the School Nutrition Chef is to be the on‐site culinarian representing both
Whitsons and the district. They will assume the role of teacher, trainer and resource to grow the
food program at the secondary and elementary levels. The School Nutrition Chef will be
motivated and will demonstrate professionalism while treating everyone in the district in a fair
and professional manner
ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES:
 Responsible for all concept training in secondary schools and training all cooks/leads in
all capacities of food preparation, recipe adherence and scaling and display/presentation
of menus.
 Design monthly menus in coordination with the GM.
 Provide leadership and guidance to the team demonstrating high levels of
professionalism.
 Control all expense categories such as food and labor while providing excellent
customer service.
 Host 2 interactive display cooking promotions weekly at the high school.
 Conduct exhibition cooking demos and promotional featured food merchandising at the
middle school and elementary 3 days a week according to the predetermined schedule.
 Outreach and relationship building with local chefs and restaurants to set up a
minimum of 6 promotions per school year.
 Implement recipe contests at middle school 2 times per year where winners recipe will
be prepared and named in the café.
 Attend monthly student food committee meetings and create agenda and follow‐up
action plans.
 Attend monthly client meetings.
ADDITIONAL DUTIES AND RESPONSIBILITIES:
 Assist GM with ordering
 Assist GM with reconciling
 Ensure team compliance with all portioning, plate presentations and quality guidelines.
 Ensure sanitary and attractive work area in all kitchens at all times. Reinforce clean as
you go.
 Ensure that enough supplies are stocked in kitchens to last the entire day.
 Menu signage is to be neat, clean, colorful and complete.