| Location | Garland, TX |
Job
Title:
Food
Service
Culinary
Supervisor
Exemption
Status/Test:
Exempt
Reports
to:
Assistant
Director,
Nutrition
and
Date
Revised:
August
2026
Menu
Operations
Dept.
/School:
Student
Nutrition
Services
Pay
Grade:
101
Primary
Purpose:
To
increase
participation
in
school
meals
by
training
and
coaching
department
staff
on
topics
such
as
quantity
food
production,
food
presentation,
and
food
safety;
developing
K-12-compliant
recipes
that
increase
student
acceptance
of
school
meals;
promoting
a
positive,
service-oriented
image
of
school
meals
and
Student
Nutrition
Services
through
culinary
training,
demonstrations,
and
promotional
videos;
facilitating
engagement
opportunities
with
all
stakeholders;
and
supporting
the
goals
and
efforts
of
Student
Nutrition
Services
by
accurately
and
efficiently
completing
assigned
duties
in
a
timely
manner.
Qualifications:
Education/Certification :
Associates
Degree
in
Culinary
Arts
or
related
field
Professional
culinary
certification,
preferred
Serve
Safe
certification,
preferred
Valid
driver's
license
Experience:
A
minimum
of
three
(3)
years
in
the
food
service
industry
Experience
in
institutional
food
service
preferred
Training
experience
preferred
Special
Knowledge/Skills:
Demonstrated
knowledge
in
quantity
food
production,
food
service
management,
quality
assurance,
menu
planning,
catering,
marketing
and
promotions
Knowledge
of
or
the
ability
to
learn
school
food
service
regulations
and
operations
Demonstrated
knowledge
in
project
planning
and
collaborating
with
a
team
to
implement
projects
Demonstrate
outstanding
interpersonal
skills
in
communication
both
verbal
and
written
form,
training
and
presentation
at
all
levels
Demonstrated
ability
to
adjust
pace
and
style
of
coaching
to
meet
the
learning
needs
of
participants
Demonstrated
computer
skills
in
Microsoft
Office
Applications,
Graphic
Design
software
(Adobe
Photoshop,
Canva
or
similar),
and
Social
Media
Applications
Demonstrated
organizational
skills
with
ability
to
work
with
detailed
records
Demonstrated
ability
to
evaluate
and
simplify
workflow
in
a
high
volume,
fast
paced
environment
Demonstrated
ability
to
properly
use,
clean,
and
maintain
all
kitchen
equipment
Demonstrated
ability
to
develop
and
cost
recipes,
figure
recipe
yields
and
conversions.
Demonstrated
ability
to
develop
menus
and
execute
food
preparation
for
special
events.
Demonstrated
ability
to
adjust
and
reorganize
school
menus
based
on
inventory
or
product
availability.
Major
Responsibilities
and
Duties:
1.
Prepares
and
facilitates
training
in
kitchen
basics,
food
safety
and
work
simplification
to
all
new
hires.
2.
Provides
culinary
training
and
coaching
for
all
current
Student
Nutrition
Services
staff
and
managers
in
their
kitchens.
3.
Complete
periodic
and
regular
inspections
of
kitchens
to
observe
food
preparation,
food
presentation,
food
quality,
menu
execution,
and
portioning
to
ensure
adherence
to
standardized
recipes.
4.
Provides
documented
feedback
to
the
Operations
Team
and
direct
supervisor
on
school
findings,
problems,
condition
of
equipment,
training
performed,
etc.
5.
Works
with
the
Menu
Coordinator
to
develop,
test,
and
modify
standardized
recipes
for
school
meals
insuring
compliance
with
all
USDA
&
TDA
regulations.
6.
Trains
all
staff
in
preparation
of
all
new
recipes
and
culinary
methods
and
techniques.
7.
Develops
and
revises
culinary
training
presentations,
resources
and
tools.
8.
Oversee
special
events
for
department,
including
planning,
purchasing
and
execution
of
menu.
9.
Supports
Student
Nutrition
Services
efforts
to
produce
the
highest
quality
products
consistently
across
all
locations.
10.
Works
with
the
Operations
Team
to
revise
and
update
Student
Nutrition
operational
standards.
11.
Works
with
the
Operations
Team
to
implement
new
concepts
and
special
projects.
12.
Create
training
and
promotional
materials
in
a
professional
manner
for
department
use.
13.
Plan,
schedule
and
facilitate
engagement
opportunities
such
as
focus
groups,
advisory
councils,
student
product
testing
and
cooking
demonstrations.
14.
Collaborate
with
Menu
Software
Technician
to
produce
cooking
demonstration
and
promotional
videos
for
department
media.
15.
Assists
with
testing
and
evaluating
new
products
as
needed
for
bid
evaluation
and
menu
planning.
16.
Other
duties
as
assigned
by
supervisor
Supervisory
Responsibilities
None
Mental
Demands/Physical
Demands/Environmental
Factors
Tools/Equipment
Used:
Standard
office
equipment,
including
personal
computer
and
peripherals;
all
kitchen
equipment
and
knives
Posture:
Prolonged
sitting;
occasional
bending/stooping,
pushing/pulling,
and
twisting
Motion:
Repetitive
hand
motions;
frequent
keyboarding
and
use
of
mouse;
occasional
reaching
Lifting:
Daily
light
lifting
and
carrying
(under
40
pounds)
Environment:
May
work
prolonged
or
irregular
hours;
occasional
districtwide
travel
Mental
Demands:
Work
with
frequent
interruptions;
maintain
emotional
control
under
stress
This
document
describes
the
general
purpose
and
responsibilities
assigned
to
this
job.
It
is
not
an
exhaustive
list
of
all
responsibilities
and
duties
that
may
be
assigned
or
skills
that
may
be
required.
Reviewed
by
Date
Received
by
Date