Address
Form of workJob Summary
UNOFFICIAL documents/ transcripts will be accepted for initial consideration. If a job offer is extended and accepted, OFFICIAL documents/ transcripts will be required upon offer of employment. For more information on required documents, please refer to the Initial/Minimum Qualifications.
Job Description / Essential Elements:
Lynwood USD
Chef Supervisor
SALARY
$34.59 - $42.03 Hourly
$5,995.00 - $7,286.00 Monthly
$71,940.00 - $87,432.00 Annually
Basic Function
The job of Chef Supervisor is done for the purpose/s of recipe development, menu planning, and operation of the catering and school nutrition programs. Assist with conducting on-site monitoring and training; ensure compliance with federal, state, and local regulations and policies; train, supervise and evaluate assigned personnel.
Under the direction of the Director of Nutrition Services.
Representative Duties
Serves as a supervisor and chef at the Central Kitchen.
Plans, organizes, oversees, coordinates and participates in food preparation activities and cooking food in large quantities.
Participate in the development and implementation of departmental goals, objectives, policies, and procedures.
Develop, test, and standardize recipes that meet nutrition standards for school nutrition programs and catering, HACCP requirements, customer preferences and fiscal requirements within a defined budget.
Lead, train, and supervise district Cooks to implement standardized recipes at their school sites.
Plan and budget school menus, in collaboration with the Nutrition Services Coordinator and/or Director of Nutrition Services, meet all applicable regulations of the school meal programs.
Plan and budget catering menus in collaboration with assigned administrator.
Plan, implement, and evaluate logistics activities including forecasting, sourcing, ordering, storing, production, transporting, and service.
Visit, observe and monitor school site kitchens to assure compliance with federal, state, and local rules and regulation in the school meal programs.
Troubleshoot problems at the kitchens dealing with food quality and quantity.
Identify and resolve site issues including personnel support, facility and equipment needs, health and safety, and other operational necessities.
Lead, train, supervise, and evaluate the performance of assigned personnel. Provide guidance for employee improvements.
Assist in planning, developing and implementing employee training programs and workshops.
Organize, coordinate and implement new programs such as food tastings, special projects/promotions and events and nutrition education.
Planning digital media campaigns and creating social media content to build community online.
Evaluate equipment and tools used in production and food distribution including the development of product specifications.
Collaborate with department personnel to develop procedures in inventory control including ordering, receiving, storage and transport for better cost control and increased operational efficiency.
Serve as a resource to Nutrition Services staff; provide technical expertise and suggestions.
Maintain current knowledge of state and federal regulations, nutritional requirements and other issues related to school food service. Attend various workshops and meetings.
Prepare a variety of reports related to Nutritional Services operations, sales and personnel.
Assist district and department staff with operations issues, needs and concerns.
Possess and operate a vehicle to conduct work.
Perform related duties as assigned.
Initial/Minimum Qualifications
EDUCATION AND EXPERIENCE:
Knowledge, Skills, Abilities and Working Conditions
SKILLS are required to perform single, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill-based competencies required to satisfactorily perform the functions of the job include: planning and managing projects; organization and time management; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen; operating standard office equipment including using a variety of software applications; and planning and managing projects.
KNOWLEDGE is required to perform basic math, including calculations using fractions, percentages, and/or ratios; read a variety of manuals, write documents following prescribed formats, and/or present information to others; and solve practical problems. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; HACCP guidelines; sanitation practices; pertinent laws, codes, policies, and/or regulations; personnel processes; budget preparation and control; standard business practices; program planning and development; concepts of grammar and punctuation; and concepts of quantity cooking and nutritional analysis.
ABILITY is required to schedule a number of activities, meetings, and/or events; gather, collate, and/or classify data; and consider a variety of factors when using equipment. Flexibility is required to work with others in a variety of circumstances; work with data utilizing defined and similar processes; and operate equipment using standardized methods. Ability is also required to work with a wide diversity of individuals; work with similar types of data; and utilize a variety of job-related equipment. Problem solving is required to identify issues and create action plans. Problem solving with data may require independent interpretation; and problem solving with equipment is moderate. Specific ability-based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; adapting to changing work priorities; building collaborative relationships; meeting deadlines and schedules; setting priorities; and training and supervising assigned personnel.
Responsibility
Responsibilities include: working under limited supervision using standardized practices and/or methods; managing a department; directing the use of budgeted funds within a work unit. Utilization of resources from other work units may be required to perform the job's functions. There is a continual opportunity to impact the organization's services.
Work Environment
The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally, the job requires 20% sitting, 60% walking, 20% standing. The job is performed under some temperature extremes and under conditions. Ability to lift up to 50 pounds.Exposure to hot and cold temperatures and environments.
Requirements / Qualifications
DUAL CERTIFICATION: LUSD PC Rules 50.200.7: Under Dual Certification, the resulting eligibility list shall consist of promotional and open competitive eligibles on one (1) merged list after granting service credit to promotional candidates. No veteran credit will be granted in an open and promotional examination (with dual certification).
EDUCATION AND EXPERIENCE:
• Associate's degree in culinary arts, dietetics, food and nutrition, hotel and restaurant management, or a related field is required.
• Three (3) years of culinary experience in charge of food production in a large food service operation, including two (2) years of supervisory experience in school food service, hospital food service, institutional food service, contract food service programs, or restaurant management.
• Any other combination of education, training, and experience, which demonstrates that the applicant is likely to possess the required skills, knowledge, or abilities, may be considered.
LICENSES AND OTHER REQUIREMENTS:
• Valid Class C Driver's license & availability of private transportation.
• Valid Manager Food-Safety Certification.
• Participate in on-going trainings and certifications as required, which includes but is not limited to at least 10 hours of annual continuing education/training on topics deemed appropriate by the United States' Food and Nutrition Services.
Applications without the supporting documents will be considered incomplete and will be disqualified. Foreign Diploma/ Degree/Transcripts must be certified and evaluated to meet the United States equivalent to be considered.
Comments and Other Information
DOCUMENT SUBMISSION OPTIONS BELOW:
Unofficial documents/ transcripts will be accepted for initial consideration. If a job offer is extended and accepted, official documents/transcripts will be required upon offer of employment, if it is not submitted. For more information on required documents, please refer to the "Initial Qualifications" section below.
OPTION 1: Upload and attach all required documentation(s)/certification(s) in its ORIGINAL form to your application upon submission OR email them to esruiz@mylusd.org or fyoung@mylusd.org by the closing date.
- OR -
OPTION 2: Submit all required documentation(s)/certification(s) in its ORIGINAL form, IN-PERSON, to the Human Resources, Classified Personnel department at 11321 Bullis Road, Lynwood, CA prior to or by the application closing date. (Copies will be made).
UNOFFICIAL documents/ transcripts will be accepted for initial consideration. If a job offer is extended and accepted, OFFICIAL documents/ transcripts will be required upon offer of employment. For more information on required documents, please refer to the Initial/Minimum Qualifications.
Job Description / Essential Elements:
Lynwood USD
Chef Supervisor
SALARY
$34.59 - $42.03 Hourly
$5,995.00 - $7,286.00 Monthly
$71,940.00 - $87,432.00 Annually
Basic Function
The job of Chef Supervisor is done for the purpose/s of recipe development, menu planning, and operation of the catering and school nutrition programs. Assist with conducting on-site monitoring and training; ensure compliance with federal, state, and local regulations and policies; train, supervise and evaluate assigned personnel.
Under the direction of the Director of Nutrition Services.
Representative Duties
Serves as a supervisor and chef at the Central Kitchen.
Plans, organizes, oversees, coordinates and participates in food preparation activities and cooking food in large quantities.
Participate in the development and implementation of departmental goals, objectives, policies, and procedures.
Develop, test, and standardize recipes that meet nutrition standards for school nutrition programs and catering, HACCP requirements, customer preferences and fiscal requirements within a defined budget.
Lead, train, and supervise district Cooks to implement standardized recipes at their school sites.
Plan and budget school menus, in collaboration with the Nutrition Services Coordinator and/or Director of Nutrition Services, meet all applicable regulations of the school meal programs.
Plan and budget catering menus in collaboration with assigned administrator.
Plan, implement, and evaluate logistics activities including forecasting, sourcing, ordering, storing, production, transporting, and service.
Visit, observe and monitor school site kitchens to assure compliance with federal, state, and local rules and regulation in the school meal programs.
Troubleshoot problems at the kitchens dealing with food quality and quantity.
Identify and resolve site issues including personnel support, facility and equipment needs, health and safety, and other operational necessities.
Lead, train, supervise, and evaluate the performance of assigned personnel. Provide guidance for employee improvements.
Assist in planning, developing and implementing employee training programs and workshops.
Organize, coordinate and implement new programs such as food tastings, special projects/promotions and events and nutrition education.
Planning digital media campaigns and creating social media content to build community online.
Evaluate equipment and tools used in production and food distribution including the development of product specifications.
Collaborate with department personnel to develop procedures in inventory control including ordering, receiving, storage and transport for better cost control and increased operational efficiency.
Serve as a resource to Nutrition Services staff; provide technical expertise and suggestions.
Maintain current knowledge of state and federal regulations, nutritional requirements and other issues related to school food service. Attend various workshops and meetings.
Prepare a variety of reports related to Nutritional Services operations, sales and personnel.
Assist district and department staff with operations issues, needs and concerns.
Possess and operate a vehicle to conduct work.
Perform related duties as assigned.
Initial/Minimum Qualifications
EDUCATION AND EXPERIENCE:
- Associate's degree in culinary arts, dietetics, food and nutrition, hotel and restaurant management, or a related field is required.
- Three (3) years of culinary experience in charge of food production in a large food service operation, including two (2) years of supervisory experience in school food service, hospital food service, institutional food service, contract food service programs, or restaurant management.
- Any other combination of education, training, and experience, which demonstrates that the applicant is likely to possess the required skills, knowledge, or abilities, may be considered.
- Valid Class C Driver's license & availability of private transportation.
- Valid Manager Food-Safety Certification.
- Participate in on-going trainings and certifications as required, which includes but is not limited to at least 10 hours of annual continuing education / training on topics deemed appropriate by the United States' Food and Nutrition Services.
Knowledge, Skills, Abilities and Working Conditions
SKILLS are required to perform single, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill-based competencies required to satisfactorily perform the functions of the job include: planning and managing projects; organization and time management; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen; operating standard office equipment including using a variety of software applications; and planning and managing projects.
KNOWLEDGE is required to perform basic math, including calculations using fractions, percentages, and/or ratios; read a variety of manuals, write documents following prescribed formats, and/or present information to others; and solve practical problems. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; HACCP guidelines; sanitation practices; pertinent laws, codes, policies, and/or regulations; personnel processes; budget preparation and control; standard business practices; program planning and development; concepts of grammar and punctuation; and concepts of quantity cooking and nutritional analysis.
ABILITY is required to schedule a number of activities, meetings, and/or events; gather, collate, and/or classify data; and consider a variety of factors when using equipment. Flexibility is required to work with others in a variety of circumstances; work with data utilizing defined and similar processes; and operate equipment using standardized methods. Ability is also required to work with a wide diversity of individuals; work with similar types of data; and utilize a variety of job-related equipment. Problem solving is required to identify issues and create action plans. Problem solving with data may require independent interpretation; and problem solving with equipment is moderate. Specific ability-based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; adapting to changing work priorities; building collaborative relationships; meeting deadlines and schedules; setting priorities; and training and supervising assigned personnel.
Responsibility
Responsibilities include: working under limited supervision using standardized practices and/or methods; managing a department; directing the use of budgeted funds within a work unit. Utilization of resources from other work units may be required to perform the job's functions. There is a continual opportunity to impact the organization's services.
Work Environment
The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally, the job requires 20% sitting, 60% walking, 20% standing. The job is performed under some temperature extremes and under conditions. Ability to lift up to 50 pounds.Exposure to hot and cold temperatures and environments.
Requirements / Qualifications
DUAL CERTIFICATION: LUSD PC Rules 50.200.7: Under Dual Certification, the resulting eligibility list shall consist of promotional and open competitive eligibles on one (1) merged list after granting service credit to promotional candidates. No veteran credit will be granted in an open and promotional examination (with dual certification).
EDUCATION AND EXPERIENCE:
• Associate's degree in culinary arts, dietetics, food and nutrition, hotel and restaurant management, or a related field is required.
• Three (3) years of culinary experience in charge of food production in a large food service operation, including two (2) years of supervisory experience in school food service, hospital food service, institutional food service, contract food service programs, or restaurant management.
• Any other combination of education, training, and experience, which demonstrates that the applicant is likely to possess the required skills, knowledge, or abilities, may be considered.
LICENSES AND OTHER REQUIREMENTS:
• Valid Class C Driver's license & availability of private transportation.
• Valid Manager Food-Safety Certification.
• Participate in on-going trainings and certifications as required, which includes but is not limited to at least 10 hours of annual continuing education/training on topics deemed appropriate by the United States' Food and Nutrition Services.
Applications without the supporting documents will be considered incomplete and will be disqualified. Foreign Diploma/ Degree/Transcripts must be certified and evaluated to meet the United States equivalent to be considered.
Comments and Other Information
DOCUMENT SUBMISSION OPTIONS BELOW:
Unofficial documents/ transcripts will be accepted for initial consideration. If a job offer is extended and accepted, official documents/transcripts will be required upon offer of employment, if it is not submitted. For more information on required documents, please refer to the "Initial Qualifications" section below.
OPTION 1: Upload and attach all required documentation(s)/certification(s) in its ORIGINAL form to your application upon submission OR email them to esruiz@mylusd.org or fyoung@mylusd.org by the closing date.
- OR -
OPTION 2: Submit all required documentation(s)/certification(s) in its ORIGINAL form, IN-PERSON, to the Human Resources, Classified Personnel department at 11321 Bullis Road, Lynwood, CA prior to or by the application closing date. (Copies will be made).
