] Office of Human Resources - Montgomery County Public Schools

OFFICE OF HUMAN RESOURCES AND DEVELOPMENT → CLASSIFICATION → EXECUTIVE CHEF

Sorted by job title: A - C | D - H | I - Q | R - Z

Executive Chef

MONTGOMERY COUNTY PUBLIC SCHOOLS CLASS DESCRIPTION
OFFICIAL TITLE: Food Services Supervisor II CODE: 0747 SQ/OQ: Not Applicable
WORKING TITLE: Executive Chef GRADE: H MONTHS: 12
SUMMARY DESCRIPTION OF CLASSIFICATION: Under direction of the Director of the Division of Food and Nutrition Services (DFNS), supports the goals and objectives of the division and provides technical and supervisory expertise to the staff. This position has the responsibility for large-scale food preparation and packaging for distribution to school sites, testing vendor products, recipe development, recipe maintenance within the USDA approved nutrient analysis software, and assurance of recipe compliance and acceptability with the USDA nutritional regulations and guidelines for meals served through the Child Nutrition Programs. Directs the daily operation of central food production through establishing operating and quality control standards and improvements in a safe work environment for all staff. Establishes an effective communication plan and training program that meets the standards set by regulatory organizations. Reviews and updates HACCP procedures. Promotes and supports workplace diversity initiatives. Delegates authority, prioritizes, and assigns responsibilities to Central Production Facility (CPF) staff.
MINIMUM QUALIFICATION STANDARDS
KNOWLEDGE, SKILLS, AND ABILITIES: Thorough knowledge of federal, state, and local guidelines related to food service, nutrition, food technology with the ability to provide oversight schedules in a large quantity cook-chill and assembly facility required. Thorough knowledge of large quantity food production, management, recipe / concept development and proper sanitation practices. Knowledge of and ability to apply work simplification techniques to achieve high productivity. Excellent verbal and written communication skills. Knowledge and skills in data analysis. Ability to quickly learn the CPF equipment layout and design. Ability to develop and maintain a professional, trusting, and positive work relationship with all staff and vendors. Ability to maintain an energetic work environment and, through mentoring and coaching of the CPF staff, develop and maintain high functioning teams. Highly skilled in organizing a high-profile facility with a demonstrated ability to manage the work and staff collaboratively and effectively in stressful work situations with time demands. Demonstrates ability to use standard office equipment, USDA approved nutrient analysis software, and other software, MS Office Suite, efficiently and effectively.
EDUCATION, TRAINING, AND EXPERIENCE: Bachelor's degree from an accredited college or university with a degree in food service management, institutional management, culinary arts, or a related field with appropriate courses in dietetics, sanitation, nutrition, or food service management. Three or more years of experience in large quantity food service production. Other combinations of applicable education, training, and experience which provide knowledge, abilities, and skills necessary to perform effectively in the position may be considered.
CERTIFICATE AND LICENSE REQUIREMENTS: Registered Dietitian status desirable. Certifications from the American Culinary Federation desirable. ServSafe certificate required.
PHYSICAL DEMANDS: (Special requirements such as lifting heavy objects and frequent climbing.) Ability to perform work requiring sustained moderate physical effort, movement (including lifting) of objects weighing 40-60 pounds, operation of commercial food service equipment, continuous standing, long periods of walking, frequent bending, and exposure to extreme variations in temperature.
SPECIAL REQUIREMENTS: (Frequent overtime or night work required, etc.) Use of personal car required. Evening and weekend work may be required.
OVERTIME ELIGIBLE: No

EXAMPLES OF DUTIES AND RESPONSIBILITIES:

Supervises managers and conducts evaluations of the CPF employees.

Provides positive and constructive feedback and performance evaluations to employees in order to reward, coach, and motivate through the MCPS Professional Growth System.

Understands and applies the six leadership standards that have been established for the Montgomery County Association of Administrators and Principals (MCAAP/MCBOA), and the Core Competencies for the Supporting Services (SEIU) Professional Growth System (SSPGS).

Ensures licenses and certifications are current for all employees.

Promotes and supports workplace diversity initiatives.

Conveys information that may be somewhat complex to others who may have limited knowledge in the subject in question and/or limited English proficiency.

Ensures employees have the appropriate equipment, inventory, and resources to perform their jobs and meet goals and deadlines.
Collaborates with the CPF managers on a routine basis to discuss product quality, production, staffing, and overall operations.

Facilitates routine meetings with CPF managers and CPF employees.

Functions as leader in recipe and concept development including methods, timetable, and cost to support DFNS.

Assesses, improves, corrects and monitors food services operations to meet nutritional, sanitation, and financial objectives of the program and to comply with federal / state regulations.

Establishes production, packaging, and distribution procedures and recommends appropriate supplies and equipment.

Teaches / trains employees in recipe / concept development, proper sanitation procedures, operation of equipment, record keeping, and other duties.

Creates and manages production schedule.

Participates in menu planning and testing of new products with DFNS staff, MCPS students, staff, and parents.

Evaluates for acceptance or rejection of products.

Recommends the selection of food for appropriate quality, taste, texture, price, acceptability, and appearance to be used in the food service programs.

Establishes procedures for introduction on new products and systems; conducts cost effective studies.

Analyzes and utilizes data to maintain an efficient and cost-effective production facility.

Works collaboratively with purchasing and warehouse staff to ensure compliance with HACCP guidelines for food handling from purchasing, warehouse receiving service.

Recommends equipment for large volume food production, packaging and distribution.

Collaborates in the area of menu and meal preparation for the following programs: Child and Adult Care Food Programs, Summer Food Service Program, Maryland Meals for Achievement, Head Start and Pre-Kindergarten programs.

Collaborates with supervisors and staff in developing training programs based on a needs assessment of the CPF employees.

Addresses employees with personal and professional needs, as well as customer concerns; treats others with respect and dignity; and expresses empathy and compassion when dealing with the needs, concerns, and problems of others.

Performs related duties consistent with the scope and intent of the position.
Class Established: 7/78
Date(s) Revised: 4/87, 5/91, 8/93, 1/08, 4/11, 11/14, 4/18
Last Reviewed: 2/11

This description may be changed at any time.