District Chef

Job Description

Primary Purpose:

The District Chef has responsibility for all food related activities throughout the district and is responsible for helping to create appealing menus, assist with food purchasing, train staff and create recipes.  The District Chef will report to the Food and Nutrition Services office and will promote wellness, food quality, and help to create a culinary focused program.  

Qualifications:

• High School Diploma or GED. 
• Food Manager Certificate, and Applied Associate Degree in Culinary Arts or 5 years of relevant experience.  

Special Knowledge/Skills

• Familiarity with Federal, State, and Local Guidelines related to child nutrition and food services.
• Knowledge of standard operating procedures of the Hazard Analysis and Critical Control Point (HACCP) protocol for all recipes
• Proficient computer skills.
• Bilingual in English and Spanish Preferred. 

Experience:

• Three years of supervisory experience in institutional food service operations.
• School Food Service Experience Preferred.
• Completion of a sanitation course before or during the first 3 months of employment.

Essential Job Functions

• Develop and test new recipes with students and staff that meet Federal, State, and Local Guidelines.
• Provides menu solutions to increase meal participation.
• Maintains current knowledge of new food trends that appeal to students and incorporates these trends into food items.
• Promote student engagement with taste, tests, surveys and culinary competitions.
• Assist Assistant Director with planning compliant, innovative and student centered menus as well as planning district food shows.
• Work with vendors and community partners to incorporate locally produced food into the menu. 
• Provides standard operating procedures of the Hazard Analysis and Critical Control Point (HACCP) protocol for all recipes
• Ensure that food is produced safely and is of high quality according to policies, procedures, and department requirements.
• Ensure district-wide that food items are stored in safe and hazard-free environments.
• Establish and enforce district-wide food service standards of cleanliness, health, and safety.
• Maintain serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.
• Oversight of inventory and dating of foods and supplies.
• Direct district-wide daily activities in kitchen and cafeteria.
• Ensure appropriate quantities of food and supplies are available through daily orders and inventories.
• Conduct annual physical equipment and supplies inventory.
• Recommend replacement of existing equipment to meet department needs.
• Submit work orders for kitchen equipment.
• Assist in maintaining and fixing kitchen equipment as needed.
• Test, approve, and make recommendations for all food and non food items purchased for the department.
• Identify food preparation best practices for food service staff.
• Provide instruction to all staff on objectives related to principles of food preparation and presentation.
• Supervise and train employees at campus level, promoting efficiency, morale, and teamwork.
• Assist Coordinator with staff training on recipes and culinary skills.
• Help screen, select, and train cafeteria workers and make recommendations about assignment, discipline, and retention.
• Maintain accurate reports of daily and monthly financial, production, and activity records.
• Maintain and submit accurate information for payroll reporting.
• Assist Food Service Director with completing bids for food, equipment and supplies as we;; as ordering commodities.
• Assist catering manager with district catering.
• Attend campus events such as health fairs and PTA meetings to market the meal program to stakeholders.
• Conduct annual surveys for student feedback.
• Provide leadership and support District goals for health and wellness initiatives.
• Report to work in a timely manner according to the assigned schedule.
• Maintain confidentiality of information.
• Perform other duties as assigned by the supervisor or administrator.

Professional Conduct:

• Maintain professional interactions with staff, parents, community and visitors.
• Demonstrate the ability to remain calm and withstand pressures.
• Demonstrate flexibility to change in routine and adapt quickly to changing situations.
• Demonstrates respect, courteous to peers and visitors and assists fellow workers willingly.
• Demonstrates principles of the Manor ISD People Experience.
• Must wear assigned uniform, slip-resistant shoes, and hair covering.

Supervisory Responsibilities:

Supervise and evaluate food service workers assigned to campus cafeteria.

Equipment Used:

Large and small kitchen equipment including electric slicer, mixer, pressure steamer, sharp cutting tools, ovens, dishwashers, and food and utility carts.

Working Conditions

The working conditions described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions and expectations.

Mental Demands:

Maintain emotional control under stress

Work with frequent interruptions

Physical Demands:

Lifting (15-44 pounds)

Carrying (15-44 pounds)

Sitting

Standing

Bending/Stooping

Kneeling

Pushing/Pulling

Repetitive hand motions

Keyboarding/mouse

Speaking clearly

Hearing

Environmental Factors:

Exposure to noise

Work prolonged or irregular hours

2026-05-26