Description
Job Title: District Chef K12Department: School Nutrition ServicesReports To: Director of School NutritionFLSA Status: Non-ExemptWork Schedule: 210 Days (School Year + Select Summer/Professional Days as Assigned)Location: Millbury Public SchoolsSalary Range: $55,000 $60,000 annually (commensurate with experience)Application Instructions: Interested candidates must apply via SchoolSpringPosition Summary: The District Chef plays a pivotal role in elevating the culinary excellence, nutrition integrity, and overall appeal of meals across Millbury Public Schools. This leadership position blends hands-on culinary production with program-wide innovation, supporting scratch cooking, local sourcing, and USDA compliance. Under the direction of the School Nutrition Director, the District Chef will standardize recipes, prepare high-volume meals, support staff training, and help expand the school meal program through student engagement, staff development, and quality improvement.Key Responsibilities: Culinary Operations & Food PreparationOversee the preparation of high-quality scratch and speed-scratch foods across all schools, ensuring consistency in taste, texture, and presentation through collaboration with kitchen cook managers.Provide guidance on the proper use and maintenance of commercial kitchen equipment such as combi ovens, tilt skillets, steamers, convection ovens, mixers, slicers, and blast chillers.Work closely with cook managers to ensure each kitchen is following standardized recipes, production protocols, and food portioning procedures.Monitor daily food production and provide support, coaching, and troubleshooting as needed to maintain nutrition integrity, efficiency, and compliance with USDA guidelines.Menu Innovation & Program ExpansionCollaborate on menu planning and test recipes that align with USDA meal patterns, local sourcing, and student preferences.Create culturally inclusive, allergy-conscious, and visually appealing recipes.Support Farm-to-School initiatives and sustainable food practices.Conduct taste tests and student surveys to drive engagement and participation.Develop and document new recipes that meet CACFP and NSLP requirements.Food Safety & HACCP ComplianceEnforce rigorous food safety standards aligned with HACCP protocols and local/state health codes.Maintain and review all logs, including temperature logs, cooling logs, and sanitation checklists.Ensure safe food handling, allergen awareness, and cleaning procedures are consistently followed by all staff.Staff Training & LeadershipServe as a culinary mentor, providing on-the-job training in knife skills, cooking techniques, and food safety.Lead professional development sessions for kitchen managers and staff on culinary best practices.Promote a positive, collaborative, and respectful kitchen culture.Inventory, Ordering & Cost ControlSupport accurate ordering and receiving processes.Utilize digital tools (e.g., Health-e Pro, Mosaic, Google Suite) for production planning, inventory, and recipe management.Assist with product sourcing, order guide updates, and forecasting district-wide.Support cost efficiency and minimize waste through smart production planning and inventory control.Special Events & CateringLead preparation and service for catered events, staff luncheons, and district functions.Coordinate with stakeholders to deliver high-quality meals and maintain food safety standards during events.Other DutiesCommunicate effectively with kitchen managers, school staff, students and administration.Participate in professional development opportunities and team meetings.Input orders and inventory across sites as needed.Perform other tasks as assigned by the Director of School Nutrition.Qualifications: Required: Culinary Arts Degree or equivalent professional experience.Minimum 2 years experience in food production or culinary leadership in a high-volume environment.ServSafe Manager Certification (or ability to obtain within 60 days).ServSafe Allergen Certification (or ability to obtain within 60 days).Proficiency with kitchen equipment, knife skills, and scratch cooking techniques.Effective communication and basic computer literacy (Google Suite, email, digital recipe platforms).Preferred: Prior experience in school nutrition, CACFP, or institutional foodservice.Familiarity with USDA school meal programs and nutritional guidelines.Experience with catering and event preparation.Physical Requirements: Ability to lift up to 40-50 lbs regularly, bend, push, pull, and stand for extended periods.Regular exposure to heat, cold, steam, and commercial kitchen environments.