PRIMARY PURPOSE:
Supervise, coordinate and participate in activities of cooks and other kitchen personnel engaged in
preparing and cooking foods in the cafeteria. Manage cook’s helpers and various kitchen staff.
Supervisor is responsible for the overall direction, coordination, and evaluation of these units.
Manage cost controls and control expenditures for the account. Plan and create nutritious menus.
Purchase and manage inventory. Ensure that all kitchens provide appealing and nutritious food and
meet state, federal and district guidelines. This position is responsible for overseeing the culinary
function for a school account. Manage and lead a team of employees and oversee all safety and
sanitation standards at the account. Ensure that all kitchens provide nutritious, safe, eye-appealing
and properly flavored foods.
QUALIFICATIONS:
Education/Certification
Culinary degree preferred
ServSafe Certification
Knowledge of state and federal food standard guidelines that apply to the K-12 market
Experience with an ERP system (i.e., Oracle, PeopleSoft, SAP, JD Edwards).
Reporting tool experience (i.e., Business Objects, Crystal Reports).
Special Knowledge/Skills
Ability to manage multiple priorities and meet deadlines with a positive, can-do
attitude
Proven ability to work efficiently and effectively under pressure in a fast paced
environment
Manage cross cultural client and internal relationship(s)
Independent
Advanced proficiency all Microsoft Office Products, including advanced PowerPoint
skills
Senior level written and verbal communication skills
Excellent presentation skills
Experience
3-5 years of culinary management experience
Strong leadership skills
K-12 culinary experience is preferred
Desire to work with an industry leader
Knowledge of state and federal food standard guidelines that apply to the K-12 market
MAJOR RESPONSIBILITIES AND DUTIES:
Essential Functions
- Estimate food consumption and requisition or purchase foodstuffs.
- Receive and check foodstuffs and supplies for quality and quantity.
- Select and develop recipes.
- Supervise personnel involved in preparing, cooking, and serving.
- Cook and prepare foods according to recipes.
- Portions cooked foods and gives instructions as to size of portions and methods of garnishing.
- Assist in maintaining time and payroll records.
- Assist in planning menus.
Additional/Other Non-essential Functions
- Recommend and lead change improvements and financial opportunities on behalf of Client and/or Chartwells K12.
- Establish and maintain effective community relations.
- Make appropriate public appearances.
- Participate in professional and civic activities.
Accountabilities
- Maintain client relations and ensure Chartwells K12 relationships are sound.
- Achieve goals measured by KPIs.
- Serve as a team lead on initiatives, strategy, key accounts.
SUPERVISORY RESPONSIBILITIY:
Manage food service worker subordinates. Responsible for the overall direction, coordination, and
evaluation of service to client accounts. Carry out supervisory responsibilities in accordance with the
organization’s policies and applicable laws. Interview, hire and train management teams; plan, assign
and direct work; appraise performance; coordinate safety standards; set standards for food and
service, management and develop client expectations.
Level of Judgment and Decision Making
- Make decisions regarding maintaining customer satisfaction, determine proper service levels, determine action plan, and identify pitfalls/roadblocks.
- Make recommendations regarding corrective action plans/efficiencies/procedures, communicate customer expectations and issues, pricing recommendations, and present solutions to Chartwells K12 and Compass leadership.
CONTACTS:
This position has regular contact with RVPs, RDO’s and District Managers to provide information, guidance and recommendations, and supplies information to the Financial Team. As needed, provide information and guidance to the CEO, and offer guidance, strategy and account retention to the team. In addition, regular contact with sector partner leadership.
WORKING CONDITIONS:
Mental Demands/Physical Demands/Environmental Factors
Including adverse and/or potential hazard (representative of that which an Associate
encounters performing the essential functions of the job).
- The physical demands described here 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.
- While performing the duties of this job, the employee is regularly required to stand; walk; sit; use hands to finger, handle, or feel; talk or hear. The employee is frequently required to reach with hands and arms. The employee must frequently lift and/or move up to 50 pounds.
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