Child Nutrition Culinary Trainer

Child Nutrition Quality Assurance Manager

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Responsible for training and coaching cooks on all aspects of their job related to food production and food safety.

Education/Certification:High school diploma or GED

Current Serv Safe Manager Certification or approved alternative

Certified Serv Safe Instructor and/or Registered Serv Safe Proctor, or ability/willingness to obtain Special Knowledge/

Skills:

Demonstrated ability to perform all food production tasks at an expert level

Comprehensive understanding of Serv Safe and Hazard Analysis and Critical Control Point (HACCP) policies

Demonstrated ability to adjust the pace and style of coaching to meet the learning needs of participants

Working knowledge of adult learning principles

Effective organizational, interpersonal, oral, and written communication skills

Ability to present and facilitate training for large groups of up to 50 people

Ability to effectively influence and guide others without formal authority

Ability to properly use, clean, and maintain all kitchen equipment

Ability to develop and test new recipes

Ability to perform basic math

Proficient in Microsoft Office applications and the internet

Experience:

Previous customer service experience

3 years of food service experience

Previous experience in training preferred

Promote participation in Frisco ISD Child Nutrition Programs by developing cafe employees' culinary skills to produce outstanding quality food.

Support CNP efforts to produce the highest quality products consistently across all locations.

Prepare and facilitate Food Handler training, Kitchen Basics, and Frisco ISD Food Safety Program training modules for all new hire cooks.

Periodically assist in training for Serv Safe Manager Certification.

Provide on-the-job training and coaching for new and existing employees.

Monitor workers engaged in preparing and portioning foods to ensure that methods of cooking and sizes of portions are in line with the most current copy of the standardized recipe.

Provide timely feedback to employees and their respective supervisors when observing behaviors not consistent with standard operating procedures.

Assist CNP coordinators to support training initiatives and develop training materials for all Child Nutrition Cafe staff.

Assist CNP coordinators in implementing new concepts and special projects, and developing, testing, and modifying standardized recipes.

Train all cafe staff in preparation of all new recipes.

Provide on-site training on equipment as necessary.

Communicate with Operations and Maintenance regarding equipment operating procedures.

Provide documented feedback to the Operations Management Team and supervisor on school findings, personnel issues, problems resolved, training performed, etc.

Assist in preparing meals for District catering events, such as School Board meetings and workshops.

Assist with cafeteria operations, including cashiering or cooking as needed.

Comply with, and ensure employees are following, the Frisco ISD and Child Nutrition Program Employee Handbooks, as well as the Child Nutrition Program Standard Operating Procedures.

Frisco ISD retains the right to adjust the responsibilities and assignments of all positions as needed to meet the needs of the District.

Frisco ISD is committed to fostering a collaborative work environment that honors and supports the social and emotional well-being of all. Employees are expected to interact in a manner that is becoming of educators and promotes high levels of productivity for the benefit of the students we serve.

Mental Demands/Physical Demands/Environmental Factors
:

Prolonged standing; frequent kneeling/squatting, bending/stooping, pushing/pulling, and twisting. Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching. Frequent moderate lifting and carrying (up to 40 pounds). Work inside in a commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water;

work around machinery with moving parts; work on slippery surfaces. Work with frequent interruptions; maintain emotional control under stress.

Tools/Equipment Used
:

Standard large and small kitchen equipment and tools including electric…