Chef

Shelby County Schools; Memphis (TN); On-site; USD 65,000 - 90,000; Full time

Job summary

Shelby County Schools in Memphis is seeking an experienced Chef to lead the district's school nutrition program, creating nutritious, flavorful recipes and ensuring compliance with USDA and district standards.

You will train cafeteria staff, develop standardized recipes, oversee HACCP protocols, and coordinate nutrition education events to promote healthy meals across all district schools. A strong background in culinary arts is essential.

Qualifications

• Bachelor’s degree in culinary arts, Restaurant Management, or related field with four years of vocational education or experience, or eight total years.
• ServSafe certification required (if not certified, must be obtained within six months of hire).
• HAACP certification preferred.

Responsibilities

• Creates and facilitates recipes, production training for cafeteria staff, identifying new food products and recipes for school and special meal service programs.
• Develops and tests new recipes for students and staff that meet federal, state, and local guidelines.
• Develops standardized recipes that meet USDA requirements for the National School Lunch and National School Breakfast programs, At-Risk, CACFP, and Summer Food Service Programs/Seamless Summer.
• Remains current on new food trends that appeal to students and incorporates these trends into food selections.
• Creates and develops training videos to assist schools with executing recipes, conduct on-site/virtual training, and coordinate school food.
• Develops and maintains commodity food and KPIs usage.
• Participates in school nutrition education programs, health fairs, district initiatives, PTA meetings, and community events to market the meal program.
• Provides standard operating procedures of HACCP protocol for all recipes.

Skills

ServSafe certification

Education

Bachelor's degree in culinary arts or related field

Job description

Purpose and Scope

The Chef is responsible for enhancing the learning environment through an effective and efficient food service program in all District schools. This position ensures that food is prepared in a manner that is nutritious, safe, adequately flavored, and complies with district standards for quality. The position will also provide technical support to school nutrition supervisors and assist with managing the nutrition management software.

Minimum Qualifications

Graduation from an accredited college or university with a bachelor’s degree in culinary arts, Restaurant Management, or related field, plus four (4) years’ of vocational education or experience in Culinary Arts, OR equivalent combination of related education and experience for a total of eight (8) years; ServSafe certification Required (if not certified, must be obtained within six months of hire). HAACP certification is Preferred. (PROOF OF EDUCATION, TRAINING, AND/OR EXPERIENCE IS REQUIRED)

Degree Equivalency Formula:

Bachelor’s Degree = 4 years plus required years of experience.

Master’s Degree =6 years plus required years of experience.

Essential Job Functions

• Creates and facilitates recipes, production training for cafeteria staff, identifying new food products and recipes for school and special meal service programs.
• Develops and test new recipes for students and staff that meet federal, state, and local guidelines.
• Develops standardized recipes that meet USDA requirements for the National School Lunch and National School Breakfast programs, At-Risk, CACFP, and Summer Food Service Programs/Seamless Summer.
• Remains current on new food trends that appeal to students and incorporates these trends into food selections.
• Creates and develops training videos to assist schools with executing recipes, conduct on-site/virtual training, and coordinate school food.
• Develops and maintains commodity food and KPIs usage.
• Participates in school nutrition education programs, health fairs, district initiatives, PTA meetings, and community events to market the meal program.
• Provides standard operating procedures of HACCP protocol for all recipes.
• Performs other related duties as assigned within the appropriate skill and experience capabilities expected for this position.