Culinary Programs Coordinator & Chef Training Lead

Dallas Independent School District; Dallas, Northern (TX, KY); Hybrid; USD 45,000 - 65,000; Full time

Job summary

Dallas ISD is seeking a Coordinator I Chef to oversee culinary programs, pilot projects, and training for the Food & Child Nutrition Services Department. The role supports D'Cafe, catering, and school culinary teachers under the supervision of the Executive Chef.

Responsibilities include developing training materials, standardizing recipes, managing inventory in test kitchens, ensuring food safety, and delivering hands-on coaching. Requires a degree and chef certification; Spanish a plus.

Qualifications

• Bachelor's degree in Nutrition and/or Food Management and Hospitality required.
• Certified Chef and Servsafe certification required.
• 3+ years in culinary food production, recipe development, inventory or staff management.
• Strong oral and written communication skills.
• Ability to communicate in Spanish is a plus.
• Proficient with MS Office and food service software; sanitation practices understood.

Responsibilities

• Coordinate culinary programs and school pilot projects for Food & Child Nutrition Services.
• Provide culinary support to D'Cafe and catering as requested.
• Develop training materials and methods for campus staff.
• Deliver training and coaching to schools selected for pilot projects.
• Coordinate standardized recipes with Menu Team and ensure food safety.
• Oversee inventory and organization of test kitchen supplies.

Skills

Oral and written communication

Culinary and training

Multitasking and detail oriented

Interpersonal skills

Spanish language

Education

Bachelor's Degree in Nutrition and/or Food Management and Hospitality

Certified Chef

Servsafe certification

Tools

MS Office

USDA approved food and recipe software

Job description

Dallas ISD is seeking a Coordinator I Chef to oversee culinary programs, pilot projects, and training for the Food & Child Nutrition Services Department. The role supports D'Cafe, catering, and school culinary teachers under the supervision of the Executive Chef.

Responsibilities include developing training materials, standardizing recipes, managing inventory in test kitchens, ensuring food safety, and delivering hands-on coaching. Requires a degree and chef certification; Spanish a plus.