The essential function of the position within the organization is to assist in researching, developing, and implementing various culinary training programs that will enhance the Department of Child Nutrition. This position will also assist in developing and implementing new recipes and menus in collaboration with other personnel to meet local, state, and federal guidelines.
Primary Job Functions
1. Check the quality of raw or cooked food products to ensure standards are met.
2. Monitor sanitation practices to ensure employee compliance with standards and regulations.
3. Have knowledge of kitchen equipment, operation, and maintenance.
4. Order or requisition food and supplies needed for efficient operations.
5. Supervise or coordinate activities of staff involved in food preparation.
6. Inspect supplies, equipment, and work areas to ensure conformance to standards.
7. Determine food presentation and create decorative displays.
8. Instruct staff in food preparation, cooking, garnishing, and presentation.
9. Estimate the amount and cost of supplies to control costs.
10. Collaborate with others to plan and develop recipes or menus, considering seasonal ingredient availability and customer volume.
11. Participate in training personnel to promote efficient performance.
12. Ensure cafeteria operations comply with federal, state, and local laws.
13. Perform all other duties as assigned by the child nutrition director.
See attachment for detailed job description and qualifications. The position was converted to Clerk to Culinary Specialist per board approval on 10/10/17.
The State does not discriminate based on age, race, color, sex, sexual orientation, religious preference, marital status, disability, or national origin. Employees must comply with Title VII of the Civil Rights Act and Title IX of the 1972 Educational Amendments.
Alabama school boards are required by law to verify employment eligibility through the federal E-Verify program. New employees must provide necessary documents to establish employment eligibility.
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