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Under general direction, the purpose of the position is to perform district-based duties associated with the culinary and food testing for the food service program. Employees in this classification function at a high level of food production, serving and customer service capacity. The Culinary/Catering Representative will assist in the planning, ordering, and delivery of products for catered events or food taste tests as assigned. The food safety and sanitation procedures are required for all food-based preparation and serving events. Performs related work as directed.

EXAMPLES OF ESSENTIAL FUNCTIONS
Responds to internal and external customers in a timely, accurate, courteous and empathetic manner representing OCPS in a positive light.
The Culinary/Catering Representative represents the best practices in food service to showcase new, high quality products. Sets an exemplary example when preparing and serving food. Attends manager cluster meetings and training meetings to demonstrate or prepare food; shares information learned in taste testing and culinary assignments.
Professional culinary uniform is provided and required for all professional events such as catering or demonstrating products. Hair and shoes will follow the OCPS Food and Nutrition Services Standard Operating Procedures.
The culinary team representative will prepare products to the exact specifications of FNS standards and procedures. All manufacturer preparation methods will be tested according to the manufacturer directions. The team member will make recommendations for improving the preparation and serving to customers after the tests.
Executes event logistics to include planning, ordering, preparing food, set up, service and breakdown of catering events. The catering events should mirror hotel type catering set up and presentation. Food styling for catered events should lead to eye appeal and excellence in food display.
Uses creativity to develop catering recipes to use on electronic menus sent to clients.
Develops recipes to be prepared in the school-based kitchens to include various portion sizes using the USDA Food Buying guide, and then translates recipes to be widely comprehended by school-based staff following all food safety guidelines.
Utilizes foodservice software to create pre-cost values assisting the Nutrition Team to develop NSLP menus to fit within budget.
Coordinates various taste testing and food preparation at schools; develops, pilots, and evaluates products and equipment for food preparation and serving; revising current and new standards.
Writes the recipe that will be successfully prepared in the school based kitchens with specifications that meet school regulations.
Follow food safety and sanitation regulations set by the Florida Department of Health and National Restaurant Association. ServSafe certification required within 6 months of start date.
Conducts assessment of food quality and researches the causes and outcomes for the improvement of customer service. Reviews results of the evaluation of product quality and makes suggestions for improvement in quality and/or efficient.
Is confident and highly skilled in the kitchen with all equipment such as combi-ovens, convections ovens, tilt skillet, conveyor belt ovens, large mixers, slicers, and knives.
Experience in manipulating recipes to change the flavor or nutrient profile of products. Skilled in following recipes in large quantities.
Researches best practices in food service and catering from trade journals and other resources.
Responds to inquiries from employees and the outside public relative to food service and products.
Prepares recipes for use in OCPS schools including information relative to work schedules and production records.
Culinary/Catering Representative will need to travel throughout the county to conduct OCPS official business. Operates mobile vehicles (food truck, food buses, hot/cold vehicle, and golf carts) for catering events, fundraisers, and to increase participation in the NSLP, School Breakfast, and Supper Program.
Operates a computer to enter, retrieve, review, or modify data; utilizes word processing, database, food service software and other software programs.
Maintain post-cost spreadsheet to evaluate kitchen production effectiveness to prevent any discrepancies or excess waste/unutilized food in NSLP, School Breakfast, and Supper programs.
Responsible for keeping up to date on current technology, as job appropriate, being used by OCPS. With the support of the district, attends training to ensure skill level in various technologies is at the level required to perform in current position.
Responsible for timely and accurate information they maintain as part of their job responsibilities.
Catering events may occur outside of the normal work hours and on Saturday or Sunday to support school based or district events. Must be able to work a flexible schedule to support these events.
Serve as back up to Event Coordinator for assistance with invoicing and purchasing, and customer communications.
Assists in the school food operation when schools are short in staff or in emergencies such as power or equipment outage.
Communication with schools-based staff and customers to perform/arrange event day logistics.
Knowledge of USDA menu plan and regulations for Elementary, Middle, and High School serving sizes and component requirements.
The list of essential functions, as outlined herein, is intended to be representative of the tasks performed within this classification. It is not necessarily descriptive of any one position in the class. The omission of an essential function does not preclude management from assigning duties not listed herein if such functions are a logical assignment to the position.
MARGINAL FUNCTIONS
While the following tasks are necessary for the work of the unit, they are not an essential part of the purpose of this position and may also be performed by other unit members.
Assists manager and event coordinator in administrative functions pertaining marketing, menus, recipes, reports, food cost and food ordering.
Provides assistance in training and supervision of kitchen staff
Communicates with FNS Maintenance for routine catering vehicle maintenance, safety inspections, and health inspections.
Performs related duties as directed.
MINIMUM TRAINING AND EXPERIENCE
High school diploma required; college degree preferred. Two (2) years culinary or hospitality management certification or comparable training and two (2) years of successful experience in training, managing, or performing in a leadership role in a food service related position required; or any equivalent combination of related education, training and experience which provides the required knowledge, skills and abilities to perform the essential job functions. Must possess a valid ServSafe certificate or obtain within the first six (6) months in the trainer position. Must possess a valid Florida Driver’s license and transportation for frequent site visits. Must be able to work a flexible schedule to include early morning, nights and weekends. Strong math skills (multiply, divide, addition, subtraction and fractions) required to calculate recipe conversions and costing.
Effective January 1, 2015, all new hires to this position must successfully complete the Industrial Physical Capability Screening (IPCS); previous incumbents holding this position without a break in service and/or break in position are not required to have this screening.
PERFORMANCE APTITUDES
Data Utilization: Requires the ability to evaluate, audit, deduce, and/or assess data and/or information using established criteria. Includes exercise of discretion in determining actual or probable consequences, and in referencing such evaluation to identify and select alternatives.
Human Interaction: Requires the ability to apply principles of persuasion and/or influence.
Equipment, Machinery, Tools, and Materials Utilization: Requires the ability to operate, maneuver and/or control the actions of equipment, machinery, tools, and/or materials used in performing essential functions.
Verbal Aptitude: Requires the ability to utilize a wide variety of reference, descriptive, advisory and/or design data and information.
Mathematical Aptitude: Requires the ability to perform addition, subtraction, multiplication and division; ability to calculate decimals and percentages; may include ability to perform mathematical operations with fractions; may include ability to compute discount, interest, profit and loss, ratio and proportion; may include ability to calculate surface areas, volumes, weights, and measures.
Functional Reasoning: Requires the ability to apply principles of influence systems, such as motivation, incentive, and leadership. Ability to exercise independent judgment to apply facts and principles for developing approaches and techniques to problem resolution.
Situational Reasoning: Requires the ability to exercise the judgment, decisiveness and creativity required in situations involving the evaluation of information against sensory, judgmental, or subjective criteria, as opposed to that which is clearly measurable or verifiable.
ADA COMPLIANCE
Physical Ability: Tasks involve the regular and, at times, sustained performance of moderately physically demanding work, typically involving some combination of climbing and balancing, stooping, kneeling, crouching, and crawling, and that may involve the lifting, carrying, pushing, and/or pulling of moderately heavy objects and materials (20-50 pounds).
Sensory Requirements: Some tasks require visual perception and discrimination. Some tasks require oral communications ability.
Environmental Factors: Tasks are regularly performed without exposure to adverse environmental conditions, such as dirt, dust, pollen, odors, wetness, humidity, rain, fumes, temperature and noise extremes, machinery, vibrations, electric currents, traffic hazards, animals/wildlife, toxic/poisonous agents, violence, disease, or pathogenic substances.
The Orange County School District will provide reasonable accommodations to qualified individuals with disabilities to allow them to perform the essential functions of the job when such individuals request an accommodation.
10/20/2017