Chef - Culinary Trainer

Chef - Culinary Trainer Rockwood R-6 School District Warehouse/Food Service - Wildwood, Missouri Open in Google Maps This job is also posted in Rockwood R-6

School District Job Details Job ID:

5632654

Application Deadline:

Posted until filled

Posted:

Today Starting Date:

Immediately Job Description

POSITION TITLE

Chef-Culinary Trainer STATUS:

40 hours per week, 12-months

FLSA STATUS

s Exempt Non-Exempt

REPORTS TO

Director of Child Nutrition Services

HUMAN RESOURCES

x Approved Not Approved $56,135.00 per year 12 month calendar with standard benefits. Benefits include medical, dental and vision insurance, paid sick, vacation and holidays. This position works 8 hours per day and 40 hours per week, 260 days per year The scheduled work hours for this position are TBD Start date: July 1st 2026 This institution is an equal opportunity provider.

INTERNAL APPLICANTS MUST ATTACH THEIR INTERNAL TRANSFER APPLICATION BY THE INTERNAL CLOSING DATE TO BE CONSIDERED FOR AN INTERVIEW.

Internal closing date is April 15, 2026.

POSITION SUMMARY

: Under the general supervision of the Director of Child Nutrition Services, the Chef-Culinary Trainer is a hands-on culinary expert responsible for elevating the district's school meal program. This position is focused on developing, testing, and standardizing innovative, whole-food-based recipes that meet all nutritional requirements while maximizing student appeal. The Chef-Culinary Trainer will provide advanced culinary training to staff, lead customer engagement initiatives, and collaborate with site managers to improve kitchen efficiency, inventory control, and waste reduction across all Child Nutrition Services operations.

ESSENTIAL FUNCTIONS

Culinary Development and Standardization Develop, test, and implement high-quality, whole-food recipes that utilize fresh, scratch-based ingredients, adhering strictly to USDA Child Nutrition Program regulations Standardize all new and existing recipes (including product specifications, production methods, and portion control) to ensure consistent quality, taste, and presentation districtwide Lead efforts to incorporate locally sourced and seasonal ingredients into the menu cycle Oversee greenhouse plantings, cultivation planning, and harvesting schedules to maximize the use of district-grown produce in meal preparation Calculate and monitor recipe costs and labor components to ensure fiscal responsibility and cost-effective production Culinary Training and Program Oversight Design and deliver hands-on culinary skill training sessions for Child Nutrition Services staff on advanced food preparation techniques, cooking methods, batch cooking, and professional food presentation Train staff in proper recipe interpretation, completion of production records, food safety, and sanitary food handling procedures Teach the ServSafe Sanitation Course and maintain certification to instruct this class Assist the dietitian/supervisor in monitoring Child Nutrition sites for compliance with USDA, state (DESE), and district policies and procedures Marketing, Engagement, and Operations Plan, market, and execute engaging display cooking demonstrations and tasting/sampling events with staff and students to introduce new menu items and promote the Child Nutrition program Collaborate with school managers and staff to assess kitchen operations, identify bottlenecks, and implement strategies to improve efficiency and reduce food waste Assist with accurate and effective inventory control procedures and systems across the district Provide technical assistance for kitchen equipment as necessary Assist in performing annual performance evaluations of school managers and provide coaching/counseling as requested Assist schools when the manager or employees are absent, stepping in to perform food preparation and service duties as needed

ESSENTIAL SKILLS AND ABILITIES

Ability to communicate complex written and verbal instructions effectively to a diverse staff and clientele (students, parents, staff) Ability to safely bend, twist, and lift up to 40 pounds of supplies and equipment in a kitchen environment Ability to stand for long periods of time and work within kitchen environments that include temperature extremes Exceptional organizational skills to effectively plan menus, schedule training, assign duties, and manage multiple projects concurrently Knowledgeable in quantity food service preparation, modern culinary techniques, and scratch cooking with whole foods Strong analytical skills to calculate and manage labor, food costs, and inventory Strong computer skills, with proficiency in Microsoft Office products, including Excel, Google, and inventory/POS software

BASIC REQUIREMENTS

Associate's degree in Culinary Arts, Hospitality Management, or a related field is preferred Minimum of five (5) years of professional culinary experience in a high-volume food service operation, including supervisory and formal training experience Current ServSafe certification by the NRA and certification to teach the ServSafe class, or must obtain certification to teach the class within three (3) months of hire A genuine interest in and motivation to serve children through a quality school nutrition program Must have a valid driver's license

EQUIPMENT USED

Within assigned school kitchen, must be able to work with a variety of temperatures, some extreme (hot and cold) While performing duties of this job, the employee is regularly required to sit, talk, hear, walk, stand, reach, lift, squat, twist, and bend

WORK ENVIRONMENT

All standard commercial kitchen equipment (knives, ovens, combi ovens, steamers, slicers, food processors, POS systems, etc.) Computer, printer, fax, and phone

Position Type:

Full-Time Salary:

$56,135

Per Year Job Categories:

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