WESTSIDE COMMUNITY SCHOOLS 

909 South 76 th ST 

Omaha, NE 68114 

 

Nutrition Services Office

 

POSITION:  Head Catering Chef - Nutrition Services/Access 66 Catering

Primary Location: Westside Community Schools/Westside High School
Department: Nutrition Services / Access 66 Catering
Reports to:  Director of Nutrition Services

Shift Type: Full-Time 12 Month

Job Summary:

The position will work with the Westside High School Nutrition team and assist the Director of Nutrition Services and Westside Nutritional Leadership and Services staff to ensure adherence to USDA regulations for the National School Lunch, Breakfast(NSLP)/School Breakfast Program(SBP), Child and Adult Care Food Program(CACFP) and Summer Feeding Programs(SFSP) in Westside Community Schools and for all contracted locations. The Head Catering Chef is responsible for overseeing the culinary operations of the school district’s catering services. This role involves planning, preparing, and executing high-quality, nutritious meals for special events, staff meetings, and other district functions. The chef will ensure that all meals meet federal and state nutrition guidelines, follow safety and sanitation standards, and align with the school district's commitment to providing healthy, delicious food options for students, staff, and guests. This role is essential to creating a welcoming and memorable experience at school district events while upholding high standards of nutrition, safety, and service quality. 

 

Key Responsibilities:

1. Menu Development & Meal Planning
• Ensure all menu items are in compliance with all programs applicable, NSLP, SBP, CACFP, etc.  Position to work with the district nutrition specialist, Director of Nutrition Services, and the menu planning team to ensure compliance.
• Design creative, nutritious, and visually appealing menus for district events, ensuring that meal offerings meet dietary requirements and accommodate food allergies.
• Regularly update menus to reflect seasonal ingredients and align with student and staff feedback.
• Ensure all recipes are cost-effective, scalable, and easy to replicate for high-volume catering events.
2. Culinary Preparation & Execution
• Oversee the preparation and cooking of all catering meals, ensuring consistency in quality, flavor, and presentation.
• Train and supervise kitchen staff on culinary techniques, portion control, and presentation standards for catered meals.
• Coordinate with event organizers to understand specific catering needs and event details, adjusting menus and preparation plans as necessary.
3. Inventory & Supply Management
• Monitor food and kitchen supplies inventory; order ingredients and materials needed for upcoming events while adhering to budgetary constraints.
• Partner with vendors to source high-quality ingredients at competitive prices, while prioritizing local, seasonal, and sustainable options whenever possible.
• Manage waste reduction practices in the kitchen, ensuring minimal food waste and optimal use of ingredients.
4. Health, Safety, & Compliance
• Maintain the highest standards of cleanliness and organization in the kitchen, ensuring that all health and safety regulations are strictly followed.
• Conduct regular inspections to ensure compliance with district, state, and federal food safety standards.
• Document and report all food safety procedures, kitchen incidents, and health and sanitation audits as required by the district.
5. Team Leadership & Staff Development
• Lead, mentor, and support kitchen staff, including hiring, scheduling, training, and performance evaluations.
• Foster a positive, collaborative work environment that promotes growth and development within the culinary team.
• Provide ongoing training in areas such as food safety, cooking techniques, nutrition, and customer service.
6. Budget & Cost Management
• Develop and manage catering budgets for district events, monitoring expenditures and ensuring cost-effectiveness.
• Maintain accurate records of catering costs, invoices, and inventory to assist with financial reporting and analysis.
• Work closely with the district’s finance department to ensure all catering services are billed and documented appropriately.

Qualifications:

• Education: Culinary degree or equivalent certification in culinary arts, food management or like and appropriate certification or degree  is required. Equivalent experience accepted.
• Experience: Minimum of 6 years of experience in culinary roles, with at least 3 years in a lead chef or catering position; experience in a school district or institutional setting is preferred.
• Certifications: Must possess a current food safety certification (e.g., ServSafe Manager) and be knowledgeable about state and federal nutrition guidelines.  If currently not up-to-date, must attain certification within the first 90 days of employment.
• Skills:

• Strong culinary and presentation skills, with expertise in menu planning, food preparation, and kitchen management.
• Excellent communication and interpersonal skills for effective collaboration with district staff, vendors, and the culinary team, and externally with students, community partners and parents.
• Proficient in budgeting, inventory management, and cost control within a food service environment.
• Ability to manage and lead a team effectively, fostering a supportive and high-performance work environment.
• Detail-oriented and deadline-driven, with the ability to multitask
• Ability to work independently and with diverse groups
• Motivated to take on challenges and solve problems
• Individual ownership
• Ability to professionally and productively take and give training and direction 
• Knowledge and ability of cleaning kitchen and preparation of food 
• Proficiency in Microsoft Office and Google products and other software as needed
• Multilingual
• Knowledge and understanding of the Federal School Breakfast and Lunch Program requirements and regulations including: 
• Offer vs. Serve 
• Qualifications for a reimbursable meal 
• Knowledge of portion sizes and proper kitchen procedures 
• Experience working with special diets
• Experience with applications, reimbursement processes, etc., with the USDA and NDE NS programs. 

 

• Physical Requirements:

 

• Ability to stand for extended periods, lift up to 50 pounds, and work in a fast-paced kitchen environment.
• While the majority of scheduling will be days, Monday thru Friday, must be able to work flexible hours, including early mornings, evenings, and occasional weekends, as required by event schedules.

Note: Background checks are required in the hiring process.

This management contract is not under the Local 226 SEIU negotiated agreement. 

 

Will train interested and qualified parties.

 

APPLICATION PROCEDURE:  Apply Online at www.westside66.org

 

Westside Community Schools is an EEO Employer