SUMMARY:

The Executive Chef  is responsible for supervising chef productions throughout the Consolidated School District of New Britain. This position is responsible for managing, monitoring, and mentoring new chef managers and kitchen managers throughout the district and working directly with the General Manager to enhance all aspects of the Food Nutrition / Dining program.  The program services a student enrollment of around 10,000 students and maintains compliance with HHFKA guidelines. The Executive Chef  is also responsible for ensuring that all locations adhere to the NSLP guidelines and USDA.

ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES:

Build the Capacity of Food Service
- Reinforce standardization in food preparation and serving practices to ensure consistency in recipe execution for everyday service.
- Lead monthly meetings with lead food service staff to reinforce kitchen fundamentals, food safety, and training on new equipment.
- Strengthen the existing breakfast program by introducing more hot breakfast options that can be accomplished throughout a diverse level of location operations.
- Strengthen the existing dinner program by introducing more options to further serve the afterschool programs we serve at different locations.
- Offer more innovative recipes featuring emerging food trends that resonate with students.
- Work with General Manager to continually improve serving line set-up, including display plates and marketing, to increase visibility of product to students.
- Expand every day options for a diverse student population to ensure all students have access to options they need, including Halal, Vegan, and Plant-Based options.

Improve School Meal Quality
- Plan and execute a schedule of culinary promotions at all location sites, featuring resident chef.
- Execute high-end presentation of featured culinary promotions that will resonate with student population and build excitement for special promotions that further introduce students to culinary options.
- Further commit to featuring locally sourced and grown products, helping support the local economy and connect students to the food grown in their own community; plan and execute consistent Harvest of the Month promotions featuring locally grown and sourced products.
- Partner with local restaurants to feature popular menu items from community, also helping support the local economy and further connecting students to food from their community.
- Ensure local restaurant collaborations reach the elementary, middle, and high school levels to provide an equitable dining experience at all levels.
- Collaborate with local farmers and vendors to create farmers’ markets and implement featured local produce into regular and promotional service.

Increase Diner Satisfaction
- Increase options based on student, family, and community feedback.
- Meet regularly with student advisory groups and parent advisory groups to offer samplings and solicit feedback on implementing sampled products into the regular school lunch program.
- Formalize a “Tasters Program” that engages student participation, introducing them to potential new menu items and allowing them to provide their feedback.
- Continually assess Average Daily Participation (ADP) of each featured menu item to recognize items that resonate most with the student population and continually adjust to offer items that resonate most with the student population.
- Offer frequent surveys in the cafeteria setting to allow students to offer their feedback, and adjust menu offerings based on their feedback.
-Introduce afterschool parent and student culinary education programs to teach basic culinary skills, education on current school food options, and the benefits of shopping with local vendors and farmers.
- Partner with local restaurants to host school and community outreach events, such as orientations and welcome back events.

Streamline Operations
- Support location managers by providing standardization of portions and meal mixes per each unique location, as evidenced by location ADP and operational capabilities.
- Work with Food Service Manager to coach and assess each individual team member and provide appropriate skill training as needed, improving operational efficiency and quality.
- Work with General Manager to continually assess line-set up to maximize efficiency and decrease wait time.

Establish a Financially Viable School Meal Option
-Work with General Manager to continually assess ADP and source accordingly, thereby decreasing food waste by adjusting sourcing amounts.
- Work with General Manager to establish a Share Tables program following USDA guidelines to rescue unopened and unwanted food served by NSLP requirements during everyday service; work with District McKinney-Vento Act coordinator to rescue food and make available for students experiencing hardship, further contributing to a more equitable environment for access to nutrition.