Putney Central School is seeking a chef who loves kids!

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1 Putney Central School is seeking a chef who loves kids! The PCS Farm to School Nutrition Program is seeking candidates for the following: 1. Director of School Nutrition and Education/Lead Chef 2. Assistant Director of School Nutrition and Education (This position has been filled.) Putney Central School (PCS) seeks a Director/Lead Chef and Assistant Director of School Nutrition and Education. PCS is a PreK 8 school of 170 students, located in Putney, Vermont on a beautiful 175 acre campus, which includes a large school garden and 162 acre school forest. These new positions will be supported by the School Board s very active Farm to School Committee. PCS Farm to School Vision Our entire school community will be well fed everyday. In collaboration with our larger community we strive toward sustainable living, thinking and learning. By June 2016, at least 5% of produce used in the kitchen will be from the PCS school garden with an increase to at least 10% in following years. By June, 2016, at least 30% of our produce, dairy, and meat will come from local producers, and increase the percentage of local produce, dairy, and meat each year. We will maintain our fiscal responsibilities to the people of Putney. We believe all our students should have access to healthy foods, are committed to experiential learning and educational praxis, believe that all children should take part in growing and preparing healthy local food as an integral part of nutrition education, sustainability education, and education in general. These two positions are responsible for promoting the vision of Putney Central School s Farm to School program while meeting the requirements of the National School Lunch Program, the School Breakfast Program, the Fresh Fruit and Vegetable Program and the Afterschool Snack Program. Candidates will implement all aspects of these programs in collaboration with each other, with other educators, the Farm to School Committee, the school s wellness committee (PHACT), local farmers and producers, and the Putney Food Shelf s Family Food Program. Our goal is to pair food and cooking education so that students learn about nutrition, seasonality, the value of eating healthy food and the greater concept of sustainability. We re looking for individuals who think outside the box, are knowledgeable about the local food economy and global sustainability, aren t afraid of hard work and, have professional food service experience,

2 and are excited about using food service as a vehicle to introduce children to delicious, healthy, locally grown foods. PCS Director of School Nutrition and Education/Lead Chef This position will oversee all aspects of the Putney Central School Child Nutrition Program (CNP) operation. The job functions include program administration, planning, directing, assessing, implementing, and evaluating the program in order to meet the nutritional and educational needs of children, as they relate to the CNP. The school nutrition professional shall partner with the PCS School Nutrition Assistant Director and others in the school district and community to solicit support for the development of a sound nutrition assistance food program using the goals of the farm to school committee while following federal, state, and local guidelines. The CNP is to provide an environment that supports healthy food habits while maintaining program integrity, customer satisfaction, and fiscal responsibility. PCS School Nutrition Assistant Director This position will assist the Director of PCS CNP with all aspects of the Putney Central School Child Nutrition Program (CNP) operation. Specific duties for both positions include but are not limited to: Preparing and serving breakfast, lunch, Fresh Fruit and Vegetable snack program, after school meals, and Family Food Bags To maintain the integrity of the school nutrition program and to ensure that the program is implemented in a compliant manner and ethical fashion. Understanding and performing tasks related to fulfilling the requirements of the above programs Monitoring and following the food service budget Strategic menu planning and ordering focusing on consolidation and efficiency in line with Farm to School program goals Securing procurement bids Accomodate students special dietary needs Coordinating with local farmer and value added producers to plan, purchase, receive, and incorporate local foods into menus Processing produce from school garden and local producers Active membership and frequent meetings with the school s Farm to School committee Interacting positively with children both in the kitchen and in classroom kitchen connections Working with teachers and staff to coordinate and implement school wide monthly taste tests using the cooking cart Collaborating with staff and students on special cooking projects

3 Proactive cleaning and maintenance of kitchen equipment including milk machine, refrigerators, freezers, ovens, holding boxes, steamers, cook tops, etc. Cleaning up kitchen daily and sanitizing surfaces Assisting in training new staff and substitutes when required Keeping and submitting in a timely manner all paperwork, including detailed computer records of meals and purchases for state and federal reporting Qualifications: Ability to develop systems and processes to achieve efficient operations Have extraordinary interpersonal and communication skills, be creative problem solvers, have strong organizational skills, excellent time management skills, and be self motivated Have a strong sense of ethics and accountability Function as a team player, contribute in a positive and helpful manner Proficiency with technology and reporting Enjoy working with children and creating great food as defined by farm to school committee Job Requirements: Individuals who are ServSafe certified and who have professional development around food safety, culinary skills, dietary guidelines, farm to school, and local purchasing preferred. Candidates with demonstrated experience and professional development from the School Nutrition Association of Vermont and/or the AOE Child Nutrition Program will be considered first. Associate degree or equivalent, preferred. Must have a valid driver s license and be able to pass a background check. Citizenship, residency or work VISA in United States required. Application must include: cover letter, resume, and two references. Salary and benefits based on experience. It would be beneficial if the ideal candidate was available to attend a August training in St. Johnsbury, Vermont. Equal Opportunity Employer Windham Southeast Supervisory Union is committed to maintaining a work and learning environment free from discrimination on the basis of race, color, religion, national origin, pregnancy, gender identity, sexual orientation, marital/civil union status, ancestry, place of birth, age, citizenship status, veteran status, political affiliation, genetic information or disability, as defined and required by state and federal laws. Additionally, we prohibit retaliation against individuals who oppose such discrimination and harassment or who participate in an equal opportunity investigation.

4 Federal Requirements Operate a non profit food service program and use program income for program purposes. Serve meals that meet meal pattern requirements. Provide meals free or reduced price to all children who are eligible. Price each type of meal as a unit. Make no discrimination against any child for any reason. Claim reimbursement only for meals meeting requirements and only for one meal per program per child each day. Submit claims for reimbursement in accordance with procedures set up with Child Nutrition Programs.. Maintain proper sanitation and health standards. Accept and use federally donated USDA foods in as large quantities as can efficiently be utilized. Maintain full and accurate records of school foodservice programs. Food Service Responsibilities (Further Clarified) Approve applications for free/reduced price meals. Create, update and maintain master lists of eligible students. Complete annual process for verification of free and reduced price meal applications. Prepare and submit monthly claims for reimbursement. Prepare and serve meals that meet the meal pattern guidelines and nutrition standards. Compete meal productions records. Purchase foods and non food items. Receive and check in deliveries. Complete and maintain inventories for food handling procedures. Sell meals/collect money for prepayment of meals. Take point of service meal count/serve as cashier on the food service line. Count money at the end of the day/make and record bank deposits. Record/consolidate the number of meals served by type and eligibility category daily. Process, approve, request payment of bills and invoices. Develop and manage food service evaluations. Initiate marketing and nutrition education activities. Manage food service equipment maintenance, repair and replacement schedules. Applicants should submit a cover letter, resume, and three letters of reference to: Herve Pelletier, Principal, Putney Central School* Contact: hpelletier@wsesu.org *Please submit all materials electronically. Persons from under represented groups, recent grads from recognized post secondary culinary arts programs are urged to apply.

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