Work in Iowa Jobs

JOB TITLE: District Chef

CLASSIFICATION: Classified – Non Union

REPORTS TO: Director- Food and Nutrition

FLSA STATUS: _ Exempt X Non-Exempt

__X__ Full Time _____ Part Time ____ Hourly __X___ Salary

BASIC FUNCTION:

The primary role of the District Chef is to promote a culture of health and wellness in the Cedar Falls Community School District by providing safe and nutritious foods that support the learning process. The District Chef will provide support to the food service department at an assigned location. The District Chef will ensure that food is prepared and served in a nutritious, appetizing, and attractive manner, using the proper principles of cookery and sanitization and working collaboratively with all members of the nutrition department and building teams.

ESSENTIAL FUNCTIONS:

• Supervision

• Plan, direct, or supervise food production kitchens throughout the district.

• Facilitate meetings, workshops, and professional training

• Recruit and hire staff, such as cooks and other kitchen workers.

• Report any issues with the kitchens to the Director

• Developed and Supervise Summer Chef Camps

• Supervise catering events

• Production

• Knowledge of federal and state regulations governing child nutrition program.

• Demonstrated knowledge of cooking techniques. Baking, grilling, broiling, braising, roasting, steaming, and boiling

• Demonstrated knowledge of commercial food service equipment, including, but not limited to: Combination oven, walk-in cooler/freezer, steamer, kettle, tilt skillet, flat top grill, pizza oven, and electric cooking equipment.

• Developed menu planning includes special diets

• Collaborate with other personnel to plan and developed recipes or menus.

• Record production on specified forms

• Order food or other supplies needed to ensure efficient operations

• Food Safety

• Acquires ServSafe certified

• Monitor sanitation practices to ensure that standards are follow in the kitchens.

• Demonstrated knowledge of HACCP and Standard Operating Procedures

• Procedure oversees the cleanliness and sanitation of the stand and equipment

• Catering

• Developed a catering program

• Meet customers to discuss special occasions

• Responsible for following the invoice handling processes for the District.

• Communicates effectively with clients, kitchen staff and other departments

• E. Performs other duties as may be assigned

QUALIFICATIONS:

In order to perform this job successfully, an individual must be able to perform each essential duty in a satisfactory manner. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Experience Required:

• Skills:

• Use of email software; basic proficiency in use of Google Sheets, nutrition software

• Planning, organizing, prioritizing

• Problem solving and decision making

• Training, coaching and motivating others

• Knowledge:

• Principles and practices of quality customer service

• Safe food handling and associated health and safety rules and practices

• Ability

• Deductive reasoning

• Oral and written communications

• Composure, good judgement and tact under pressure

• Dependability

• Initiative

• Adaptability/flexibility

• Stress tolerance

• Ability to problem solve in a fast-paced environment

  Licenses, Certifications, Bonding, and or Testing Required:

• Degree in Culinary Arts or sous chef or management experience in large volume kitchen

• ServSafe certified

• Blood Borne Pathogenes

LANGUAGE SKILL:

• Able to hear, see and effectively communicate orally with other employees, vendors and the general public.

REASONING ABILITY:

• Able to add, subtract, multiply and divide using units of American currency, weight and distance.

PHYSICAL REQUIREMENTS: The physical requirements and other working conditions listed in this section are representative, but are not intended as an exhaustive list, of physical abilities and other conditions of continued employment required of positions. The district encourages individuals with disabilities who desire accommodations of those disabilities to contact the Human Resources Department for assistance.

PHYSICAL REQUIREMENTS:

• In an eight-hour day employee may:

• Stand/Walk { } None {X} 1-4 hrs { } 4-6 hrs { } 6-8 hrs

• Sit { } None { } 1-3 hrs { } 3-5 hrs {X} 5-8 hrs

• Drive {X} None { } 1-3 hrs { } 3-5 hrs { } 5-8 hrs

• Employee may use hands for repetitive:

  {X} Single Grasping { } Pushing & Pulling {X} Fine Manipulation

• Employee may use feet for repetitive movement as in operating foot controls:

  { } Yes {X} No

• Employee may need to:

• Bend { } Frequently {X} Occasionally { } Not at all

• Squat { } Frequently {X} Occasionally { } Not at all

• Climb Stairs { } Frequently {X} Occasionally { } Not at all

• Lift { } Frequently {X} Occasionally { } Not at all

• Climb Ladder { } Frequently {X} Occasionally { } Not at all

• Kneel { } Frequently {X} Occasionally { } Not at all

• Twist { } Frequently {X} Occasionally { } Not at all

• Push/Pull { } Frequently {X} Occasionally { } Not at all

• Use both hands {X} Frequently { } Occasionally { } Not at all

• Lifting:

  { } Sedentary Work: Lift or move 10 pounds occasionally with frequent sitting and occasional standing/walking.

{ } Light Work: Lift or move 20 pounds occasionally with occasional sitting and frequent standing/walking.

{X} Medium Work: Lift or move 50 pounds occasionally, 25 pounds frequently with occasional sitting and frequent standing/walking.

{ } Medium Heavy Work: Lift or move 75 pounds occasionally, 35 pounds frequently with occasional sitting and frequent standing/walking.

{ } Heavy Work: Lift or move 100 pounds occasionally, 50 pounds frequently with occasional sitting and frequent standing/walking.

• Environmental Exposure:

  { } May be exposed to sun, rain, wind, snow {X} May be exposed to extreme heat or cold { } May be exposed to confined spaces {X} May be exposed to heights of more than 6 feet { } May be exposed to dust and dirt { } May be exposed to chemically treated fluids

• Employee Vision:

• Near Vision { } Not essential { } Minimal near vision {X} 20-40 { } 20-20

• Far Vision { } Not essential { } Minimal far vision {X} 20-40 { } 20-20

• Visual Depth { } Not essential { } Minimal depth perception{X} Moderate { } Accurate

• Visual Color Discrimination: { } Not essential { } Minimal {X} Requires discriminating red, green & white { } Accurate

• Employee Endurance Capacity Required Each Day:

  { } Not essential { } Light energy required {X} Moderate energy required { } Heavy energy required