SUMMARY: The Executive Chef is responsible for supervising chef productions throughout the Consolidated School District of New Britain. This position is responsible for managing, monitoring, and mentoring new chef managers and kitchen managers throughout the district and working directly with the General Manager to enhance all aspects of the Food Nutrition / Dining program. The program services a student enrollment of around 10,000 students and maintains compliance with HHFKA guidelines. The Executive Chef is also responsible for ensuring that all locations adhere to the NSLP guidelines and USDA. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Build the Capacity of Food Service - Reinforce standardization in food preparation and serving practices to ensure consistency in recipe execution for everyday service. - Lead monthly meetings with lead food service staff to reinforce kitchen fundamentals, food safety, and training on new equipment. - Strengthen the existing breakfast program by introducing more hot breakfast options that can be accomplished throughout a diverse level of location operations. - Strengthen the existing dinner program by introducing more options to further serve the afterschool programs we serve at different locations. - Offer more innovative recipes featuring emerging food trends that resonate with students. - Work with General Manager to continually improve serving line set-up, including display plates and marketing, to increase visibility of product to students. - Expand every day options for a diverse student population to ensure all students have access to options they need, including Halal, Vegan, and Plant-Based options. Improve School Meal Quality - Plan and execute a schedule of culinary promotions at all location sites, featuring resident chef. - Execute high-end presentation of featured culinary promotions that will resonate with student population and build excitement for special promotions that further introduce students to culinary options. - Further commit to featuring locally sourced and grown products, helping support the local economy and connect students to the food grown in their own community; plan and execute consistent Harvest of the Month promotions featuring locally grown and sourced products. - Partner with local restaurants to feature popular menu items from community, also helping support the local economy and further connecting students to food from their community. - Ensure local restaurant collaborations reach the elementary, middle, and high school levels to provide an equitable dining experience at all levels. - Collaborate with local farmers and vendors to create farmers’ markets and implement featured local produce into regular and promotional service. Increase Diner Satisfaction - Increase options based on student, family, and community feedback. - Meet regularly with student advisory groups and parent advisory groups to offer samplings and solicit feedback on implementing sampled products into the regular school lunch program. - Formalize a “Tasters Program” that engages student participation, introducing them to potential new menu items and allowing them to provide their feedback. - Continually assess Average Daily Participation (ADP) of each featured menu item to recognize items that resonate most with the student population and continually adjust to offer items that resonate most with the student population. - Offer frequent surveys in the cafeteria setting to allow students to offer their feedback, and adjust menu offerings based on their feedback. -Introduce afterschool parent and student culinary education programs to teach basic culinary skills, education on current school food options, and the benefits of shopping with local vendors and farmers. - Partner with local restaurants to host school and community outreach events, such as orientations and welcome back events. Streamline Operations - Support location managers by providing standardization of portions and meal mixes per each unique location, as evidenced by location ADP and operational capabilities. - Work with Food Service Manager to coach and assess each individual team member and provide appropriate skill training as needed, improving operational efficiency and quality. - Work with General Manager to continually assess line-set up to maximize efficiency and decrease wait time. Establish a Financially Viable School Meal Option -Work with General Manager to continually assess ADP and source accordingly, thereby decreasing food waste by adjusting sourcing amounts. - Work with General Manager to establish a Share Tables program following USDA guidelines to rescue unopened and unwanted food served by NSLP requirements during everyday service; work with District McKinney-Vento Act coordinator to rescue food and make available for students experiencing hardship, further contributing to a more equitable environment for access to nutrition. REQUIRED QUALIFICATIONS AND COMPETENCIES: Education: * Bachelor’s degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field. OR * Bachelor’s degree or equivalent with any academic major AND a state recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, or business. At least one year of management experience preferably in school nutrition strongly recommended. Certifications: * ServSafe Mandatory– Local food safety certification if required in jurisdiction of employment. Must be knowledgeable of all local ordinances. * School Nutrition Specialist Certification preferred. Computer Skills: * Proficiency in all Microsoft Office applications is required. * Must be able to communicate electronically through use of email and other similar computer platforms. * Able to learn new programs easily and quickly. Other Qualifications, Experience and Competencies: * Culinary background is required - Must have a passion and an interest in food * Working knowledge of cooking procedures and recipe adherence and scaling. * Must have demonstrated experience developing talent and managing multiple priorities * Must be able to use “critical thinking” skills in order to resolve problems or would result in improving program overall. * Ability to effectively communicate verbally, electronically and written with clients, parents, students and support staff. * Must possess excellent time management and organizational skills PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * While performing the duties of this job, the team member is frequently required Sit, walk, talk and hear * Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms. * Be standing on feet majority of the workday in addition to walking back and forth. * Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary. Specific vision abilities required by this job include close vision and the ability to adjust focus. Position may require extended hours including evenings and/or weekends, travel to multiple work sites and occasional out-of-district travel. Must be able to drive his/her own vehicle to other work sites. WORK ENVIRONMENT: The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The work is performed primarily in a Cafeteria /Food Service establishment. Work is primarily “hands-on” during mealtimes. Office work is completed before or after mealtimes. The noise level in the work environment is moderate to loud. The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position, and the Company reserves the right to add additional duties or modify existing duties. The job description does not constitute an employment agreement between the Company and employee and is subject to change by the Company as the needs of the Company and requirements of the job change. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled