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- Food Services
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- 3 days ago Post Date
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Title: Chef
Department: Food Services
Reports To: Coordinator, Food Services, Full Services
This is a full-time 12-month, PFT represented position. The salary grade is 1024 which starts at $57,999 for new PFT members.
The School District of Philadelphia is committed to becoming the fastest improving District in the country and transforming the educational opportunities it offers to our city’s more than 200,000 students. The District seeks leaders who have a passion for working with schools and communities who are committed to ensuring all students achieve. Serving a population as diverse as ours requires creativity, commitment and vision. Will you join us?
Job Summary
Prepares and serves food in a nutritious, appetizing, and attractive manner using safe, efficient, and a wide variety of culinary solutions to meet customer and client needs and tastes. Promotes a culture of health and wellness in the School District of Philadelphia and works collaboratively with all members of the central office and school-based teams. Provides input to Food Services leadership on the performance of Food Services staff. Works with administrative, instructional and non-instructional staff, parents, community members, and students to promote how safe and nutritious foods support the learning process. Ensures that food preparation complies with safety, sanitation, United States Department of Agriculture (USDA), and District standards.
Essential Functions
∙ Oversees and manages food preparation, service quality, and customer satisfaction, including menu development for daily meals and special events; oversees food service operations at assigned locations, ensuring compliance with safety, sanitation, USDA, and District standards.
∙ Trains and mentors Food Service staff, promoting best practices and setting measurable performance goals; ensures compliance with District policies, labor standards, supply chain protocols, and waste management procedures; collaborates with various District departments to support operations and communicates critical issues to leadership.
∙ Develops, conducts, and coordinates culinary training sessions for school Food Service Managers and staff to ensure compliance with all federal, state, and local child nutrition food regulations.
∙ Leads initiatives such as emergency feeding and catering events; supports continuous improvement in service and products, with oversight from the Manager of Operations; makes hiring recommendations, develops leadership in subordinates, and provides ongoing feedback and support.
∙ Maintains accurate information systems and ensures data quality; stays current on industry trends and best practices; conducts product and recipe development; uses technology effectively for communication, organization, and task management; prepares required records, reports and schedules to maintain accountability.
∙ Upholds a professional code of ethics and represents the School District positively through timely, respectful communication with internal and external stakeholders.
Minimum Requirements
∙ Bachelor’s degree from an accredited college or university.
∙ Five years of full-time, paid, professional experience as an Executive Chef, Sous Chef or/Chef Manager in a school district or other institutional food service company such as a hospital, chain restaurant, or theme park which has included managing multiple staff with budget, product and customer service accountability.
∙ Acquire ServSafe Certification, accredited by the National Restaurant Association, within sixty days of obtaining the position.
The candidate must ensure that all of their relevant work experience is reflected on their resume prior to the submission of their application for District employment.
Knowledge, Skills and Abilities
Demonstrated knowledge of:
o the principles, practices and objectives of food services operations.
o culinary trends, techniques, and processes.
o cooking techniques such as baking, grilling, broiling, braising, roasting, steaming, and boiling. o local, state and federal school food service regulations.
o safe food handling and associated health and safety rules and practices.
o commercial food service equipment.
o the techniques of supervision and delegation of responsibility.
Demonstrated ability to:
o plan and direct culinary operations.
o translate standards of food and nutrition excellence into daily operations.
o apply principles of food service, sanitation and Hazard Analysis and Critical Control Point (HACCP) in daily activities.
o make sound decisions and recommendations for action.
o add, subtract, multiply and divide using units of American currency, weight and distance.
o maintain records and logs and prepare reports.
o operate a personal computer and use nutrition software.
o communicate effectively, both orally and in writing.
o establish and maintain effective working relationships.
Disclaimer
The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified.
Nondiscrimination
The School District of Philadelphia provides equal employment opportunities to all employees and applicants for employment without regard to race, color, age, creed, religion, sex, sexual orientation, ancestry, national origin, disability, pregnancy, marital status, gender identity, or genetic information. Please refer to Board Policy 348 for further information regarding the District's commitment to Nondiscrimination in Employment Practices.
