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Under the direction of the Director of Food & Nutrition Services, assume supervisory responsibility for recipe development, menu planning, and operation of the school meal and catering programs. Conduct on-site monitoring and training; ensure compliance with federal, state, and local regulations and policies; train, supervise and evaluate assigned personnel. EDUCATION: Associate or Bachelor’s Degree from an accredited college or university is required. A degree in culinary arts, dietetics, food and nutrition, hotel and restaurant management, institutional, business or public administration, or a related field is desirable. EXPERIENCE: Required - Three (3) years of recent experience as a Chef de Cuisine, Executive Chef, Executive Sous Chef or chef in charge of food production in a food service operation. Or Two (2) years of recent administrative or supervisory experience in school food service, hospital food service, institutional food service, contract food service programs, or restaurant management. Multi-unit supervisory experience is desirable.