Program Experience Chef Position Available In St. Louis, Missouri

PROGRAM EXPERIENCE CHEF

CHESTERFIELD, MO

POSITION TITLE

Program Experience Chef

FLSA STATUS

Exempt

REPORTS TO

Director of Culinary Innovation Position Summary:

This Program Experience Chef is designed to enhance student engagement, drive participation, and support culinary excellence across a regional group of districts through rotating chef experiences, operational support, and collaboration with school nutrition teams. Demonstrate and promote behavior that is consistent with Opaa!’s Core Values of 1.) “Act in the Best Interest of the students, schools and communities we serve, 2.) Be honest in everything we do, 3.) Have a passion to serve others, and 4.) Commit to continuous improvement”.

Key Responsibilities:

Provide on-site chef experiences at middle and high schools on rotation across assigned districts.
Support elementary buildings during rotation downtime through planning, training, and event preparation.
Create and execute pop-up sampling stations to gather real-time feedback on new recipes.
Design and implement pop-up action stations to boost interest and variety in school meals.
Increase student engagement and drive revenue through interactive culinary programming.
Document and share in-the-moment feedback with Culinary and Operations teams to guide menu innovation.
Support kitchen teams in proper use of equipment to improve food quality and consistency.
Provide input on equipment selection and layout for remodels or new kitchen builds to ensure efficiency and cost-effectiveness.
Participate in bid preparation by showcasing food and representing culinary capabilities at meetings.
Collaborate on catering menus, pricing, and service execution.
Assist in training or retraining district staff as needed to ensure standards are met and exceeded.
Work in advance on upcoming rebid opportunities to ensure kitchens are set up for success. • Attend all meetings as required by Opaa! Food Management. • All other duties as assigned by Opaa! Food Management.

Marginal Functions:

No marginal functions identified.

Physical/Visual Activities or Demands:

Physical/visual activities or demands that are commonly associated with the performance of the function of this job. 1. While performing the duties of this job, the employee is frequently require to stand, walk, sit, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear and reach with hands and arms. 2. The employee must exert over 60 pounds of force occasionally and/or be able to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds. 3. Specific vision abilities required by this job include concentrated attention, depth perception, ability to bring objects into sharp focus, color vision.

Working Conditions:

Working conditions commonly associated with the performance of the functions of this job. Inside and outside working conditions.
Frequent travel is required. Overnight travel may be required as dictated by the location of the client.

When visiting kitchens:

Frequently works around moving mechanical parts and is frequently exposed to wet and/or humid conditions and extreme heat.
Occasionally exposed to toxic or caustic chemicals and extreme cold.
Noise level is usually loud.

POSITION QUALIFICATION REQUIREMENTS

Education:

High School Diploma or College Degree Experience:

Experience is consistent with the minimum USDA Professional Standards and Guidelines
Minimum 1 year in customer service/hospitality role – service oriented.
Culinary or foodservice background with experience in school nutrition, hospitality, or high-volume food operations.
Strong interpersonal skills with the ability to engage students, staff, and district partners.
Experience planning and executing live culinary events or demos.
Knowledge of commercial kitchen equipment and layout best practices.
Willingness to travel regionally and adapt to different school environments.
Working knowledge of all kitchen functions and equipment.
Good working knowledge of and able to operate computers and automated systems.
Proficient in the use of Microsoft Office Suite, including, but not limited to, Word, Excel, and Outlook.
Must be able to read and comprehend instructions, correspondence, and memos.
Must be able to communicate effectively, orally and in writing. Able to write simple correspondence and memos.
Able to add, subtract, multiple and divide in all units of measure. Able to adjust recipes according to production needs.
Able to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Able to identify and resolve food service and customer relationship issues.
Minimum 1-year supervisory experience, preferred. Machines, Tools, Equipment and Work Aids that may be representative but not all inclusive of those commonly associated with this position: Dishwasher, Steamer/Kettle, Mixer, Oven, Stove, Fryers, Slicer, Thermometers, Gauges, Knives, Box Cutters, Meal Counting Software, Desktop PCs, Calculator, Telephone, Fax, Scanner, Copier, Printer. License(s)/Certification(s) required: Serve Safe Certification, SNA Level 1 Certification, as required. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees may be required to follow other job-related instructions and to perform other job-related duties as requested, subject to all applicable state and federal laws. Certain job functions described herein may be subject to possible modification in accordance with applicable state and federal laws. “Commonly associated” is not intended to mean always or only. There are different experiences that suggest other ways or circumstances where reasonable changes or accommodations are appropriate. All activities, Demands, Conditions, and Requirements are linked to Essential Job Functions unless marked with an asterisk, which denotes linkage only to marginal function(s). Opaa! Food Management Job Description Sign-Off By signing below, I acknowledge that I have received, read and understand the above job description. I agree to adhere to the requirements and expectations of the job. I understand that Opaa! Food Management, Inc. retains the right to change the job description as it deems necessary. Furthermore, I acknowledge that if I choose to not follow the job description as listed above, I will be subject to disciplinary