California School Food Operations Specialist at Chef Ann Foundation
About the Employer
Founded in 2009, the Chef Ann Foundation (CAF) believes that all children should have equal access to fresh, healthy, delicious food providing them the foundation to thrive and meet their true potential. We ensure that school food professionals have the resources, funding and support they need to provide cook-from-scratch meals that support the health of children and our planet. To date, we’ve reached over 14,100 schools and over 3.4 million children in all 50 states.
Job Summary
Job Summary
Full Time, Remote, located in California This position requires some local and national travel. The candidate must be a resident of the state of California with a current, valid driver's license. Access to a personal vehicle for local travel is preferred. Car rentals may be allowed if cost-effective and approved by a direct supervisor. Candidates needing to rent vehicles for travel must be at least 25 years old. The Chef Ann Foundation (CAF) is looking for a School Food Operations Specialist (CA) to assist in key areas within our programs. This is a full-time position working on our School Food Operations team and in partnership with our Programs team, school food contractors, and school district partners. This position will report directly to one of CAF’s Sr. School Food Operations Specialists (CA). The ideal candidate will have at least four (4) years’ experience working in a scratch-cook school food operation (in a hands-on capacity), an understanding of what schools need to serve healthier food in a scratch-cook environment, and a passion for supporting districts nationwide in cooking more food from scratch. The ideal candidate will provide support to school districts in CAF’s five key areas of school food operations: food, finance, facilities, human resources, and marketing. This position will primarily work on CA Healthy School Food Pathway. • Healthy School Food Pathway (HSFP) is a work-based learning experience that aims to prepare individuals for job opportunities in healthy, scratch-cook school food programs. The HSFP program focuses on supporting workforce readiness and professional growth for new, incumbent, and displaced school food operators.
Requirements / Qualifications
• Four (4) years of college, or equivalent advanced training to qualify for a Bachelor’s Degree with a relevant major: Culinary, Nutrition, Food Service • Minimum of four (4) years’ experience in school food service with preference for those operating in a scratch-cook operation • ServSafe Manager Certificate; must acquire within 90 days of initial employment • Knowledge of NSLP regulations and proactive about staying informed on new regulations • A strong writer and editor, with the ability to create and edit content for school food operators • Able to create and run impactful training programs for school food operators • Very organized and able to meet targeted outcomes • Understands and is able to develop fiscal budgets and modeling for school food programs • Understands menu planning and K-12 recipe/menu software as it relates to ingredient-based, cook-from-scratch meal programs • Knowledge of K-12 procurement including RFPs, purchasing cooperatives, and inventory management
Required Documents • Resume • Cover Letter
Requirements / Qualifications
• Four (4) years of college, or equivalent advanced training to qualify for a Bachelor’s Degree with a relevant major: Culinary, Nutrition, Food Service • Minimum of four (4) years’ experience in school food service with preference for those operating in a scratch-cook operation • ServSafe Manager Certificate; must acquire within 90 days of initial employment • Knowledge of NSLP regulations and proactive about staying informed on new regulations • A strong writer and editor, with the ability to create and edit content for school food operators • Able to create and run impactful training programs for school food operators • Very organized and able to meet targeted outcomes • Understands and is able to develop fiscal budgets and modeling for school food programs • Understands menu planning and K-12 recipe/menu software as it relates to ingredient-based, cook-from-scratch meal programs • Knowledge of K-12 procurement including RFPs, purchasing cooperatives, and inventory management
Required Documents • Resume • Cover Letter