Culinary Trainer

Position Type:Food and Nutritional Services - Professional/Culinary Trainer Date Posted:5/20/2026Location:Campus To Be DeterminedClosing Date:Until FilledPay Grade: 824 (Actual salary based on experience)Work Days: 226Primary Purpose: Support districtwide nutrition services by enhancing food quality, consistency, and innovation through staff training and culinary leadership. The Culinary Trainer develops and standardizes recipes, provides hands-on training in food preparation and presentation, and collaborates with the nutrition services team to ensure high-quality, student-approved meals that meet USDA nutrition guidelines, food safety standards, and district service expectationsQualifications:Education/Certification:Bachelor's degree in Culinary Arts, Hospitality Management, or a related field (required)Valid Texas Driver's License and acceptable driving record (required)State Sanitation Certification (preferred)Special Knowledge/Skills:Knowledge of, or the ability to learn, school nutrition program regulations and USDA guidelinesDemonstrate ability to perform all food production tasks at an expert levelAbility to train, coach, and motivate a diverse workforce to meet quality, safety, and consistency standardsKnowledge of recipe development, standardized recipes, costing, and yield calculationsStrong organizational, interpersonal, oral, and written communicationAbility to demonstrate a friendly, positive, supportive, service-oriented attitudeAbility to work collaboratively with menu planning, marketing, and operations teamsEffective planning and organizational skillsProficiency in menu planning and nutrition software applicationsExperience:Minimum of three years of professional or institutional food service experience (preferred)Minimum of two years of experience in culinary training, supervision, or leadership roles (preferred)Major Responsibilities and Duties:Develop, implement, and lead a districtwide culinary training program for all FANS staffProvide hands-on and virtual training in food production, food safety, kitchen equipment, and food presentationCoach staff and managers on proper culinary techniques, portioning, and plating standardsCollaborate with the nutrition team to develop, test, and standardize recipesEnsure new recipes meet USDA, TDA, and district nutritional guidelines while increasing student appealVisit campuses regularly to assess food quality, presentation, and compliance with standard operating proceduresProvide constructive feedback and support for staff to maintain consistency across campusesCollaborate with the nutrition team to create promotional materials and highlight innovative culinary practicesEngage students through taste tests, food demonstrations, and nutrition education eventsMaintain sanitation, safety, and security of all food per departmental guidelines and Health Department requirementsMaintain current knowledge of food service trends, regulations, proper use of kitchen equipment, and safety standards through continuing education and professional developmentFollow and enforce all safety rules and proceduresDemonstrate professional, ethical, and responsible behaviorAttend and actively participate in meetings as scheduled by the Food Service Director or supervisorSupport departmental administrative functions, including budgeting, purchasing, and planning related to operational and strategic initiativesAttend professional development training and maintain continuing education requirementsFollow all Plano ISD, regulations, policies, and administrative directivesPerform other duties as assigned by administration and/or supervisorEquipment Used:Commercial kitchen equipment, including mixers, slicers, ovens, steamers, dishwashers, tilt skillets, and food processors; computer and standard office softwareWorking Conditions:Mental Demands:Reading; ability to communicate effectively (verbal and written); maintain emotional control under stress; work with frequent interruptionsPhysical Demands:Frequent districtwide and/or statewide travel; occasional extended and irregular work hours; frequent standing, stooping, bending, kneeling, pushing and pulling; prolonged use of computer and repetitive hand motions; occasional lifting up to 50 poundsEnvironmental Factors:Employees are subject to moderate exposure to extreme temperatures, including heat and cold, as well as high humidity, dampness, or chilling conditions. Work may involve intermittent loud noise and occasional exposure to fumes, smoke, or gases, including cleaning solvents and degreasing agents. Tasks include contact with grease and oils, operating or working near machinery with moving parts, and being around moving objects. Frequent use of hands in water during food preparation and cleaning is requiredSM0513626