JOB TITLE: School Nutrition Culinary Coach
GRADE LEVEL: 120
TERMS OF EMPLOYMENT: 260 days; 8 hours
FLSA STATUS: Non-exempt
WORK LOCATION: School Nutrition Services
IMMEDIATE SUPERVISOR: Director, School Nutrition Services

SUMMARY
Under the direction of the Director of School Nutrition Services, the School Nutrition
Culinary Specialist serves as the division’s technical culinary expert responsible for
recipe standardization, menu development, produce evaluation, and targeted skill
advancement across all school kitchens to strengthen operational excellence and
elevate the student dining experience. This position provides hands-on coaching to
cafeteria teams to enhance food quality, presentation, safety, and customer service
while fostering a culture of continuous improvement and innovation. Central to this role
is driving menu innovation by introducing culturally responsive menu offerings. Through
daily site visits, the Culinary Specialist will ensure these innovative menus inspire
student participation, celebrate diversity, and support local agriculture.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Design and facilitate dynamic in-person and virtual training sessions for cafeteria
managers, food service assistants, and substitutes; instruction will focus on
advanced culinary fundamentals, food safety, customer engagement, large-
volume recipe scaling, yield conversion, and strict adherence to United States
Department of Agriculture (USDA) nutritional requirements.
Establishes strict, measurable quality benchmarks for food presentation, taste,
and yield, passing findings directly to Area Supervisors to enforce.
Develop and maintain training materials, handbooks, and standard operating procedures (SOPs).
Observe kitchen operations and provide constructive coaching aligned with School Nutrition Services standards and United States Department of Agriculture guidelines.
Documents and communicates site observations, training outcomes, and equipment needs to the Director and Area Supervisors to support continuous improvement.
Captures photos of food presentation and serving lines for menu guidance, staff training, and approved social media sharing that highlights program excellence.
Collaborate with Area Supervisors and Cafeteria Managers to identify training needs and design targeted learning programs.
Support kitchens during high-volume periods, staff shortages, or emergencies to maintain efficient operations.
Assist with the development, testing, and standardization of recipes for all meal programs.
Lead student taste tests and promotional events to encourage meal participation.
Participate in selecting new food products and equipment that promote innovation and efficiency.
Conduct kitchen inspections and time studies focused on food quality, sanitation, and service excellence.
Ensure compliance with all federal, state, and local school nutrition regulations.
Serve as a role model of professionalism, teamwork, and positive leadership.
Perform other related duties as assigned.
Serve as the department’s procurement liaison by collaborating with vendors and
brokers to evaluate new products, assess quality standards, and develop
technical culinary specifications for food bids.

EDUCATION AND EXPERIENCE

High school diploma or GED required.
SERVSafe® Certification or equivalent food safety credential required.
Minimum of three (3) years of experience in institutional or large-scale food service.
Demonstrated experience training or mentoring adults in food service or culinary environments preferred.
Associate’s degree in Culinary Arts, Hospitality Management, Nutrition, or an equivalent combination of education and experience preferred.
Experience as a Cafeteria Manager or Culinary Trainer in K-12 or institutional food service preferred.

ADDITIONAL REQUIREMENTS

Comprehensive understanding of USDA Child Nutrition Program regulations and compliance requirements.

Must possess a valid driver’s license and provide a reliable personal vehicle for frequent travel between school sites to conduct on-site culinary coaching and kitchen evaluations
Skilled in leading engaging presentations and workshops for small and large audiences of over 100 stakeholders.
Proficient in Google Workspace, Microsoft Office, menu planning software, and cloud-based platforms.
Familiarity with digital design and presentation tools (e.g., Adobe Express, PowerPoint) preferred.
Effective organizational and time-management skills with attention to detail and follow-through.
Demonstrates professionalism, empathy, and effective communication in all interactions.
Bilingual fluency (Spanish/English) preferred.

PHYSICAL DEMANDS
The physical demands of this role involve a high level of endurance and mobility. The candidate
must be able to stand and walk for extended periods, ranging from occasional to frequent use,
while regularly stooping, bending, and reaching. Strength is essential for the frequent lifting of
10-pound items and the occasional lifting of up to 50 pounds. Success in this role requires fine
motor dexterity for repetitive motions and knife work, along with the physical coordination to
push and pull heavy carts. Using all five senses to assess the palatability, quality, and safety of
food products is imperative.

WORK ENVIRONMENT
The work environment is dynamic, split between a standard office and a high-volume
institutional kitchen. Significant temperature fluctuations, moving between the extreme heat of
cooking lines and the freezing cold of walk-in units. The atmosphere includes exposure to noise,
vibrations, and continuous blowers. Daily tasks require using computer screens, operating a
motor vehicle for site visits, and strict adherence to hairnet and single-use glove requirements.