Chef, Coordinator I -2026-27 SY

Chef, Coordinator I -2026-27 SY JobID: 2383 Position Type: Child Nutrition Services/Coordinator Chef Date Posted: 7/16/2026 Location: FOOD SERVICE ADMINISTRATION Additional Information: Show/Hide Beaumont Independent School District Job Description JOB TITLE: Chef, Coordinator I CLASSIFICATION: Exempt REPORTS TO: Director Food Services PAY GRADE: ADM 1 /235 Days LOCATION: Administration, Food Services DATE REVISED: 5/1/2023 PRIMARY PURPOSE: Coordinate culinary programs for the Child Nutrition Department. Provide culinary support to the all cafe QUALIFICATIONS: Education/Certification: Associate’s degree from an accredited Culinary Arts School or a Bachelor of Science degree in Hospitality Management, Food Science, Nutrition, or related fields, is required. Certified Executive Chef (CEC) preferred Servsafe Certification Three years experience, preferably in culinary food production, recipe development, inventory management, employee management and supervising kitchen staff and managing menu production. Experience in large-scale food preparation Possess excellent oral and written communication skills. Ability to communicate efficiently Possess outstanding culinary and training skills Computer skills, especially Menu Planning/ Nutrient Analysis Software, and other business software. USDA approved food and recipe development knowledge Ability to multitask, prioritize, detail oriented and goal driven, willing to learn and assume responsibilities Demonstrate comprehensive understanding of food sanitation practices Excellent organizational, management and interpersonal skills Operate a computer using Microsoft Office, e-mail, Menu Planning/ Nutrient Analysis Software, and other business software MAJOR RESPONSIBILITIES AND DUTIES: Create from scratch menus and recipes utilizing the co-op foods to improve palatability and food acceptance across the Beaumont ISD. Coordinate various projects with district student culinary programs and school culinary teachers Develop culinary skills training material and institutional cooking methods to create and deliver a comprehensive training program for campus staff Provide culinary training and ongoing coaching to schools Deliver food handler training for department staff as needed for the Training Team Coordinate with Menu Team to develop, test and modify standardized recipes for schools Coordinate the organization and inventory of food and supplies where recipe testing is conducted Create "signature" chef inspired recipes for school menus and programs Coordinate vendor food samples and food inventory of student taste testing samples Coordinate with Supervisors regarding food preparation for campus kitchens, Catering and other functions as needed Ensure food safety in school kitchens, test kitchens and central kitchen Coordinate performance measures for evaluating food acceptability and customer satisfaction Perform all other tasks and duties as assigned All federally funded incumbents of this position must comply with time and effort reporting requirements through personnel activity reports or periodic certification, as appropriate Follow food trends and adapt recipes for school lunch utilizing products we can purchase while following USDA guidelines. Responsible for the standards of quality, flavor, taste, and sensory profiles for all foods served Ability to identify ways to centralize production, distribution, or other processes to improve nutrition and quality of student meals while meeting budgetary restraints. Develop and introduce new menu items with food presentation and service procedures Frequently visit school campuses to assess and offer guidance in meal preparation techniques and presentation. Provide techniques for preparing and cooking foods and complex recipes in large quantities. Create and participate in the training and development of the Dysphagia and Allergen Free diets that are centrally produced. Coordinate culinary programs and school pilot projects for the Food & Child Nu…