FNS Culinary Trainer and Program Specialist

FNS Culinary Trainer and Program Specialist Mesquite, TX Job Details Full-time 21 hours ago Qualifications Employee onboarding Computer operation Food safety management Quality assurance within food and beverage industry Logistics management Event coordination ServSafe 5 years Food Safety Manager Certification Culinary arts instruction Regulatory compliance Safety standards in production Training material drafting Mid-level Sanitation procedures Culinary Arts Supervising experience HACCP Continuous improvement Quality control Kitchen staff training Mentoring Instructor-led training (training delivery method) Organizational skills Video production Logistics inventory management Knife skills Technical skills instruction ServSafe Food Manager Certification Nutrition education Advanced knife skills Onboarding process management Equipment inventory management Associate's degree Project leadership Procurement management Technical Proficiency Kitchen equipment maintenance Regulatory compliance management Stakeholder relationship building Health and safety training programs Staff development

Full Job Description JobID:

3083

Position Type:

Auxiliary -

Food Service Date Posted:

4/7/2026

Location:

Food Service Auxiliary Compensation Plan Salary Range:

Mesquite ISD -

Compensation Plans Shift Type:

Full-Time Wage/Hour Status:

Non-Exempt Reports To :

Coordinator – FNS Development & Special Programs

EMPLOYMENT BEGINS

As soon as possible

PRIMARY PURPOSE

The FNS Culinary Trainer & Program Specialist is responsible for the rigorous testing and evaluation of menu items within the National School Breakfast and Lunch Programs to ensure culinary excellence and regulatory compliance. This role spearheads departmental culinary training, empowering staff to master kitchen equipment and refine professional cooking techniques. Additionally, the Specialist manages high-impact departmental projects and provides expert on-site culinary support across various school locations.

QUALIFICATIONS

Education/Certification:

Associate's or Bachelor's degree in Culinary Arts preferred, or a minimum of 5 years of equivalent professional experience. Valid Food Protection Manager or ServSafe Manager Certification required.

SPECIAL KNOWLEDGE/SKILLS

Possess culinary expertise by mastering food production tasks, including advanced knife skills and raw product handling. Have a deep commitment to quality control and high standards in food preparation, presentation, and sanitation. Proven ability to design and deliver engaging training sessions for both small groups and large audiences. Exceptional interpersonal skills with the ability to build positive relationships with faculty, staff, and the public. Proficiency in kitchen equipment maintenance, HACCP food safety protocols, and city health department regulations. Competency in computer operations, specifically regarding inventory management software and digital training tools. Strong multi-tasking and organizational abilities, with the resilience to handle frequent interruptions and strict deadlines.

EXPERIENCE

Demonstrate experience in institutional settings, with a proven track record in high-volume production and large-quantity meal preparation. Ability to train and mentor entry level staff while providing continuous training to existing staff on culinary techniques.

MAJOR RESPONSIBILITIES AND DUTIES

Hands-on Coaching:

Provide on-site, technical training to FNS specialists and managers, focusing on safety, efficiency, and skill mastery. Partner with the Marketing Specialist to produce high-quality instructional videos and training materials. Facilitate orientations for Kitchen Safety Technicians (KST) and evaluates KST checklists at school locations. Participate in New Hire Academy by instructing new hires on how to properly sanitize kitchen equipment and handle food correctly. a commitment to continuous improvement by completing at least ten (10) hours of professional development annually.

Recipe Standardization:

Conduct recipe testing and collaborate with the Dietitian to ensure all menu items meet USDA and TDA guidelines.

Inventory & Logistics:

Manage the procurement and fulfillment of culinary equipment and small wares; perform monthly physical audits at the FNS warehouse. Ability to obtain accreditation as a ServSafe Proctor. Independently lead major projects from the planning phase through execution and long-term maintenance.

Student Engagement:

Organize outreach events, including product sampling and nutrition education, to gather student feedback and increase program participation. Lead the Student Chef Showdown annually. Serve as the primary liaison between FNS and Career and Technology Education (CTE).

Special Events:

Coordinate and cater high-profile events, such as divisional meetings and end-of-year celebrations. Perform other duties as assigned.

SUPERVISORY RESPONSIBILITIES

At the discretion of the FNS Director, this role may assume supervisory duties over specific campuses, overseeing staff such as Managers-in-Training (MITs), Kitchen Sanitation Technicians (KST), Specialists, and Substitutes.

WORKING CONDITIONS

Mental Demands:

Requires high emotional control under stress and precision when working with financial/inventory data. Working for long periods of time with numbers. Meeting deadlines with severe time constraints and interact with public and other workers.

Physical demands/environmental factors:

Walking and standing constantly. Bending or twisting at the neck and trunk while preforming the duties of this job. Occasionally reaching with hands and arms and stooping, kneeling, crouching and crawling. Reaching with hands and arms and frequently repeating the same hand, arm or finger motion. Occasionally lifting and/or moving up to 35 pounds such as milk crates, frozen foods, canned goods, etc. Walking on slippery surfaces. Frequently loud work environment. Seeing close work such as typed or handwritten materials. Greater than average risk of getting a minor injury such as cut or burn while performing the duties of this job. The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities, duties, and skills that may be required.