For consideration please register and apply here: https://www.applitrack.com/admschools/onlineapp/default.aspx

　　PURPOSE STATEMENT

　　The primary role of our School Nutrition Chef is to promote a culture of health and wellness in the ADM Community School District by providing safe and nutritious foods that support the learning process. The School chef will provide support to the food service department at all assigned locations. ADM strives to hire staff that are Hungry for learning and student success, Humble in the success they have, and a person that is people-smart and understands others and their needs.

　　Job Title: School ChefSalary Range: $50,000-$55,000 and competitive benefits including vacation12 month employment agreement (260 days)Reports to: Nutrition Director

　　QUALIFICATIONS:

　　Five-years of Sous Chef experience in a large volume cooking environmentServSafe Certification or willingness to obtain immediately after hirePositive attitude and ability to promote a positive team cultureStrong written and oral communication skillsDemonstrate initiative and the ability to work without close supervisionAbility to work for extended periods of time in extreme hot/cold conditionsSuccessful experience in leading a team to achieve department goals and objectiveESSENTIAL FUNCTIONS:

　　Safety and Operations

　　Adhere to or comply with federal, state and School Board regulations and policies governing child nutrition programsOrganize and maintain records as required by federal and regulationsPerform all duties in a safe manner to avoid injury to oneself and/or othersDemonstrate knowledge of commercial food service equipment, including, but not limited to: Combi- oven, walk-in cooler/freezer, steamer, kettle, braiser/tilt skillet, charbroiler, flat top grill, outdoor grill, gas and electric cooking equipmentMonitor and retrain staff in the production, use and care of equipment and presentation techniques, as neededEnsure all Hazard Analysis Critical Control Point (HACCP) requirements and standard operating procedures are up to date and enforcedFormulate new food items that maintain integrity and complianceTest recipes and techniques for food preparation and presentation to ensure quality controlManage waste and standardize recipesProvide input on equipment and product selection used in the School Nutrition ProgramPerforms other related duties, as assigned, for the purpose of ensuring the efficient and effective functioning of the Nutrition DepartmentStrategy and Leadership

　　Assist in planning and creating appealing menus that meet school nutrition standards while considering customer base, popularity, holiday, cost and other applicable factors in planning menusPerform taste testing in all school cafeterias to encourage participation in the School Nutrition Program (SNP)Assist in implementing and maintaining the summer feeding programParticipate in staff development training programs, faculty meetings, and special events as assignedProvide culinary training to school nutrition staff in methods of food, preparation, serving, storage and sanitationDemonstrate integrity and maintain confidentialityCommunication and Community Engagement

　　Oversee special catering events and where necessary, offer culinary instruction and demonstrate techniquesFacilitate both internal and external meetings, workshops, professional development and training. (e.g. regulatory requirements, community or outside agencies, interdepartmental needs ) for process improvement, staff support, and serving as a District RepresentativeWORKING ENVIRONMENT

　　Physical Demands/Environmental Factors:

　　The usual and customary methods of performing the position functions require the following physical demands: significant lifting, carrying, pushing, pulling, climbing, reaching, driving, tanding and walkingIndoor school kitchen with industrial, professional grade equipmentApplicants should apply by Feb 12th

　　For consideration please register and apply here: https://www.applitrack.com/admschools/onlineapp/default.aspx

　　AA/EOE

　　Sous-chef, food technologist, recipe development, cook