Culinary and Program Support Specialist

Position Summary:

The Culinary and Program Support Specialist enhances student engagement, supports culinary excellence, and provides program support across assigned districts. This role combines hands-on culinary experiences with district program support, including CACFP application management and compliance guidance. Demonstrate and promote behavior consistent with Opaa!’s Core Values. Demonstrate and promote behavior that is consistent with Opaa!’s Core Values of 1.) “Act in the Best Interest of the students, schools and communities we serve, 2.) Be honest in everything we do, 3.) Have a passion to serve others, and 4.) Commit to continuous improvement”.

Key Responsibilities:

1. Provide on-site chef experiences at middle and high schools on rotation across assigned districts.
2. Support elementary buildings during rotation downtime through planning, training, and event preparation.
3. Create and execute pop-up sampling stations to gather real-time feedback on new recipes.
4. Design and implement pop-up action stations to boost interest and variety in school meals.
5. Increase student engagement and drive revenue through interactive culinary programming.
6. Document and share in-the-moment feedback with Culinary and Operations teams to guide menu innovation.
7. Support kitchen teams in proper use of equipment to improve food quality and consistency.
8. Provide input on equipment selection and layout for remodels or new kitchen builds to ensure efficiency and cost-effectiveness.
9. Participate in bid preparation by showcasing food and representing culinary capabilities at meetings.
10. Collaborate on catering menus, pricing, and service execution.
11. Assist in training or retraining district staff as needed to ensure standards are met and exceeded.
12. Work in advance on upcoming rebid opportunities to ensure kitchens are set up for success.
13. Support Junior Chef programs and participate in NAC meetings to enhance student engagement, leadership development, and program alignment.
14. Manage and assist with CACFP applications and related documentation for assigned districts.
15. Attend all meetings as required by Opaa! Food Management.
16. All other duties as assigned by Opaa! Food Management.

POSITION QUALIFICATION REQUIREMENTS

Education: High School Diploma or College Degree

Experience:

• Experience is consistent with the minimum USDA Professional Standards and Guidelines
• Minimum 3 years in customer service/hospitality role – service oriented.
• Culinary or foodservice background with experience in school nutrition, hospitality, or high-volume food operations.
• Strong interpersonal skills with the ability to engage students, staff, and district partners.
• Experience planning and executing live culinary events or demos.
• Knowledge of commercial kitchen equipment and layout best practices.
• Willingness to travel regionally and adapt to different school environments up to 75%.
• Working knowledge of all kitchen functions and equipment.
• Good working knowledge of and able to operate computers and automated systems.
• Proficient in the use of Microsoft Office Suite, including, but not limited to, Word, Excel, and Outlook.
• Must be able to read and comprehend instructions, correspondence, and memos.
• Must be able to communicate effectively, orally and in writing. Able to write simple correspondence and memos.
• Able to add, subtract, multiple and divide in all units of measure. Able to adjust recipes according to production needs.
• Able to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Able to identify and resolve food service and customer relationship issues.
• Minimum 1-year supervisory experience, preferred.

License(s)/Certification(s) required: Serve Safe Certification, SNA Level 1 Certification, as required.

Marginal Functions: No marginal functions identified.

Physical/Visual Activities or Demands: Physical/visual activities or demands that are commonly associated with the performance of the function of this job.

While performing the duties of this job, the employee is frequently require to stand, walk, sit, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear and reach with hands and arms.

The employee must exert over 60 pounds of force occasionally and/or be able to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds.

Specific vision abilities required by this job include concentrated attention, depth perception, ability to bring objects into sharp focus, color vision.

Working Conditions: Working conditions commonly