Executive Chef

BASIC FUNCTION:

Plan organize and manage the Districts food service activities including the daily production distribution and service; assist the Director and manage the Department compliance with the California Department of Education and USDA laws rules and regulations related to food service; develop plan and create menus and recipes; oversee procurement protocols and recycling and compost management; supervise and evaluate the performance of assigned personnel.

REPRESENTATIVE DUTIES:

ESSENTIAL DUTIES:
Plan organize and manage the District food service activities including the daily production distribution and service; plan menus and develop recipes; plan organize and implement effective procurement recycling and compost management programs for the Department

Coordinate and participate in food service inventory cashier and sanitation functions; monitor and inspect activities to assure smooth and efficient kitchen operations and quality quantity sanitation practices and safety conditions meet established standards and requirements

Coordinate inventory personnel and quality and portion control functions to assure smooth and efficient activities and compliance with established California Department of Education and USDA nutritional standards; assure prepared food complies with quality freshness appearance and portion control standards; direct kitchen activities to meet scheduled menu requirements operating time lines and standardized recipes

Supervise the cooking assembly packaging preparation heating transport distribution and serving of entrees side dishes beverages desserts fruits vegetables and other breakfast and lunch items; plan organize and direct the set-up and stocking of food service areas

Train and evaluate the performance of assigned personnel; interview and select employees and recommend transfers reassignment termination and disciplinary actions; coordinate work assignments and review work to assure compliance with established guidelines and procedures; conduct ServSafe and other food handling trainings for other departments as necessary

Develop and implement established standards for quality control functions; coordinate and direct personnel resources and information to assure smooth and efficient food service activities and compliance with established California Department of Education and USDA laws rules and regulations related to food service and culinary standards; oversee the development and implementation of food service goals objectives standards menu specifications policies and procedures

Provide technical training and assistance to personnel concerning food service operations activities and related functions; develop training programs and curriculum for training sessions and subjects; respond to inquiries and provide detailed and technical information concerning related menus laws standards requirements practices rules regulations policies and procedures

Coordinate and direct quality and portion control programs and kitchen and food service activities of school sites and central kitchen operations; develop and maintain of procedural manuals recipes and other materials

Assure adequate food supplies to meet student nutrition needs; estimate and order appropriate amounts of food service supplies; direct and participate in the receipt storage and rotation of food items and supplies; organize and direct regular and periodic inventories; coordinate related purchasing activities with Sous Chef- Purchasing and the Director and select vendors and commodity offerings according to price effectiveness

Organize and supervise the cleaning activities to assure kitchen facilities equipment dishes and utensils are maintained in a clean and sanitary condition; inspect and review food preparation areas to assure appropriate health and safety standards are maintained

Assist with budget development and preparation for the Department; review and evaluate budgetary and financial data; assist in controlling expenditures in compliance with established limitations

Provide technical information and assistance to the Director regarding the activities needs and issues of school sites and central kitchen operations; assist in the formulation and development of policies procedures and standards; keep staff current regarding policies procedures and special promotional events; keep staff current regarding policies procedures and special promotions

Plan organize and direct activities and personnel to assure the facilities equipment and utensils school sites are maintained in a clean and sanitary condition; inspect and review food preparation and serving areas to assure appropriate health and safety standards are maintained

Oversee the development of special department programs including catering taste tests and other programs to promote nutrition and maintain interest in the food service program; maintain current knowledge of and assure culinary offerings are aligned with current industry trends

Direct the preparation and maintenance of a variety of narrative and statistical reports records and files related to personnel and assigned activities

Analyze and review budgetary and financial data; control and authorize expenditures in accordance with established limitations

Operate a computer and other office equipment as assigned; drive a vehicle to conduct work as assigned

Attend and conduct a variety of meetings as assigned; participate in the promotion of the Nutrition Services program; speak about the Program through various media outlets including blogs radio newspaper journalists and film

OTHER DUTIES:
Perform related duties as assigned

KNOWLEDGE OF:
Management of District food service operations and activities including the preparation serving distribution and selling of food items
Methods practices and procedures of quantity food preparation serving and storage functions
Methods of creating adjusting and extending recipes and proper substitutions within established nutritional and fiscal guidelines
Sanitation and safety practices related to preparing handling and serving food
General principles theories and practices of child nutrition food values food combinations economical substitutions and menu planning
Inventory practices and procedures including storage and rotation of perishable food
Food service and commodity purchasing and procurement principles practices and procedures
Quality and portion control techniques
Applicable local State and federal laws codes regulations policies and procedures
Principles and practices of supervision and training
Oral and written communication skills
Interpersonal skills using tact patience and courtesy
Operation of a computer and assigned software
Mathematic calculations

ABILITY TO:
Plan organize and direct District food service operations and activities including the preparation serving distribution and selling of food items
Break down raw ingredients of a recipe to show how ingredients in final product meet nutrient standards for meal pattern as defined by the California Department of Education
Develop recipes within established nutritional and budgetary guidelines
Coordinate oversee and participate in related inventory cashier and sanitation functions
Train and evaluate the performance of assigned personnel
Assure adequate food supplies to meet student nutrition needs
Develop and implement menus and related standards for quantity and quality of foods
Coordinate inventory functions and estimate and order appropriate amounts of food service items and supplies to meet District needs
Adapt to changes in market or product availability
Organize direct and assure accuracy of food service cashiering and accounting functions
Coordinate activities and personnel to assure food service facilities equipment and utensils are maintained in a clean and sanitary condition
Communicate effectively both orally and in writing
Interpret apply and explain laws codes rules regulations policies and procedures
Establish and maintain cooperative and effective working relationships with others
Operate a computer and assigned office equipment
Analyze situations accurately and adopt an effective course of action
Meet schedules and time lines
Work independently with little direction
Plan and organize work
Prepare comprehensive narrative and statistical reports
Direct the maintenance of a variety of reports records and files related to assigned activities

EDUCATION AND EXPERIENCE:

Any combination equivalent to: associates degree in culinary arts hospitality or related field and four years increasingly responsible experience cooking and baking from scratch menu planning food procurement or similar experience and at least five years in a supervisory role

LICENSES AND OTHER REQUIREMENTS:

Valid ServSafe Certification
Valid California drivers license

WORKING CONDITIONS:
ENVIRONMENT:
Office and kitchen environment
Subject to extreme heat from ovens and extreme cold from freezers
Driving a vehicle to conduct work

PHYSICAL DEMANDS:
Standing for extended periods of time
Hearing and speaking to exchange information
Lifting carrying pushing or pulling objects up to 50 pounds
Dexterity of hands and fingers to operate food service equipment
Reaching overhead above shoulders and horizontally
Bending at the waist kneeling or crouching
Seeing to monitor food quality and quantity

HAZARDS:
Heat from ovens
Exposure to very hot foods equipment and metal objects
Working around knives slicers or other sharp objects
Working with industrial grade machines with sharp objects
Exposure to cleaning chemicals and fumes
Exposure to slippery floors

EXAMINATION INFORMATION:
The first step in the examination process is the application screening and whether or not the candidate meets the minimum qualifications listed.
The testing process may consist of a written exam; an oral exam; a performance exam; a structured interview (SI); a qualification appraisal interview (QAI); an evaluation of training & experience/education (T&E) and/or any combination thereof.
ONLY the No Child Left Behind (NCLB) test requires and is mandated to have a passing score of 70 on each of the three parts of the test.
All other tests will have a passing score set between 50 and 99 depending of a variety of factors affecting that specific recruitment.
All candidates must pass the first examination process to be invited to the next step/test in the process.
As the testing process consists of a minimum of two examination processes; the weight of each those processes may be determined at any step in the processes.
Qualified candidates will be notified of the date time and place of the examination(s)/test(s).
Candidates will be notified of the minimum pass points/test score for each examination and/or test in the examination process.

OTHER: Proof of identification for completion of Form I-9 Employment Eligibility Verification must be submitted at the time of processing for employment.

SALARIES: All salaries as stated are based on present information and are subject to change. Appointments are made at the minimum salary shown in the posting and increases are granted at intervals based on anniversary date.

Notification of Non-Discrimination Policy
The Berkeley Unified School District is committed to fostering a positive working environment for its employees. Accordingly BUSD practices shall be free from discrimination harassment intimidation and bullying of any employee based on an employees actual race color ancestry national origin ethnic group identification age religion marital status physical or mental disability sex sexual orientation gender gender identity or gender expression; the perception of one or more of such characteristics; or association with a person or group with one or more of these actual or perceived characteristics.

The Board also prohibits retaliation against any district employee or job applicant who complains testies or in any way participates in the districts complaint procedures instituted pursuant to this policy.

The following employee has been designated to handle questions and complaints of alleged discrimination regarding Board Policy 4030:

Compliance Officer and Title IX Coordinator
2020 Bonar Street Room 116
Berkeley CA 94702
Phone:
Email: