Culinary Training Supervisor

Culinary Training Supervisor (Chef) - School Nutrition Services (Food Services Fund) - School Year

JobID: 7595

• Position Type:
  Certified Professional/Professional (Non-Campus)
• Date Posted:
  12/9/2025
• Location:
  School Nutrition Service

Spring Branch Independent School District
Job Description
Culinary Training Supervisor (Chef), School Nutrition Services (Food Services Fund)

Job Title:

Culinary Training Supervisor (Chef) – School Nutrition Services (Food Services Fund)

Reports To:

Dietitian /Menu Planner

Classification:

Professional

Wage/Hour Status:

Exempt

Days:

230

Salary:

See Compensation Plan for Administrative/Professional Pay Plan, Pay Grade 102

Contract:

None

Date Revised:

12/5/2025

Primary Purpose:

This position plays a key role in advancing the department's transition toward hybrid-scratch cooking by modeling culinary excellence, elevating food quality, and supporting continuous staff development. All efforts must align with USDA regulations and K–12 school nutrition program standards to ensure compliance and consistency. This position leads hands-on culinary training and coaching for department staff in all areas of school food operations, including scratch-based food preparation, kitchen techniques, food presentation, and safety.

Qualifications/Skills:

Education/Certification:

• Associate or Bachelor's degree in Culinary Arts or a related field preferred
• Culinary diploma or certificate from an accredited culinary program with relevant experience will be considered
• Certification from a municipal health department and/or ServeSafe strongly preferred.
• Experience in training development preferred

Experience

• Three years experience in a high-volume food service operation
• Three years' experience K-12 School Nutrition programs preferred.

Special Knowledge/Skills:

• Ability to support and deliver high-quality customer experiences aligned with SBISD School Nutrition Services brand and service standards.
• Ability to comprehend and implement all state and federal school nutrition programs including but not limited to the School Breakfast Program and National School Lunch Program.
• Bilingual (English/Spanish) skills preferred to support effective communication, build team trust, and enhance training impact across a diverse workforce
• Strong interpersonal skills with the ability to lead outward-facing training efforts and create a dynamic, supportive learning environment.
• Ability to develop ideas, create goals, and market school food.
• Strong knowledge of recipe development, standardization, and testing.
• Understanding of food service operations, including management, quality assurance, menu planning, high volume and culinary research and development.
• Strong attention to detail and ability to manage concurrent projects required.
• Demonstrate ability to tailor leadership, coaching approach and pacing to meet the diverse learning needs of staff
• Strong attention to detail with capacity to manage concurrent projects under tight deadlines.
• Familiarity with kitchen equipment operation, cleaning, and maintenance.
• Strong ability to develop and cost recipes, calculate yields, and perform ingredient and portion conversions.
• Ability to work independently and in a team environment.
• Ability to adapt quickly to change and consistently deliver high-quality results within required timelines
• Ability to maintain confidentiality, sound judgment, and discretion.

Major Duties and
Responsibilities:

Operations:

• Oversee Guthrie Center SNS operations to support the production and service of meals that meet USDA program requirements.
• Collaborate with district programs to involve students and stakeholders in recipe development and testing, highlighting student-driven menu innovations.
• To develop recipes that increase student acceptance of school meals.
• Develop, test, and modify standardized recipes for school meals ensuring compliance with all USDA & TDA regulations.
• Collaborate with Marketing and Nutrition Specialist to produce cooking demonstration and promotional videos for department media.
• Conduct regular site visits to assess food preparation, quality, presentation, and adherence to standardized recipes.
• Ability to create engaging culinary training experiences aligned with USDA regulations and district standards.
• Assist in testing and evaluating new products and contributing to research and development initiatives to enhance menu offerings and operational efficiency
• Assist in planning menus that meet Texas Department of Agriculture and USDA program requirements, including but not limited to using district approved computer software programs.
• Assist in creating training and promotional materials in a professional manner for department use.
• Assist in reviewing menus acceptance and suggests products that meet student acceptability.
• Evaluate new products and continually seek innovative ways to improve processes and procedures.
• Plan schedules and work assignments; train, supervise and evaluate staff according to established procedures.
• Monitor and enforce the safety standards of the department, administer training programs, report accidents, and complete the required documentation.
• Maintain commitment to the department's mission, model expectations and support team goals
• Ensure compliance with sanitation and safety standards in all phases of kitchen operations.
• Provide program support and communicate effectively with teachers, parents, administrators in all matters
• Maintain and respond to all district and department communications in a timely manner.
• Assure compliance in the required system of accountability as per the district and department handbook.
• Promote student and staff stakeholder experience and satisfaction by marketing and serving meals in an attractive manner.
• Enforce district and department policies and procedures

Support:

• Must meet required annual Professional Standards for School Nutrition Professionals
• Attend workshops, training, and seminars to keep abreast of current research and information.
• Provide training on menu items and recipes.

Other:

• Perform other duties as assigned.

Supervisory
Responsibilities:

None

Equipment Used:

Computer

Working Conditions:

Mental Demands:

• Maintain emotional control under stress.
• Work with frequent interruptions.
• This position requires regular in-person interaction with the public.

Physical Demands:

• Repetitive hand motions.
• Prolonged use of the computer.
• Frequent sitting, stooping, bending, pushing and pulling.
• Must routinely lift and/or move up to 40 lbs.
• Ability to work flexible hours required to meet departmental needs and functions; may include early mornings, evenings, holidays and summer months.
• Some travel to trainings and conferences.
• Moving small stacks of textbooks, boxes, equipment and other campus equipment.

Application Procedure:

Spring Branch Independent School District is an Equal Opportunity Employer in compliance with Title IX and the Americans with Disabilities Act (ADA) of 1990 and does not discriminate on the basis of race, color, national origin, religion, gender, age, veteran status or disability.

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required. By applying for this position, I acknowledge that I have read and understand the job description listed above.