Farm to School Chef/Culinary Instructor (Intermittent)

The Office of Child Nutrition is seeking an intermittent* Farm to School Chef/Culinary Instructor. We are seeking an experienced culinary professional that will develop culinary-focused professional development for Child Nutrition food service staff and use the Department's Mobile Teaching Kitchen for "train the trainer" events, teaching school nutrition staff culinary techniques, methods and menus featuring harvest of the Month foods. The Instructor will also develop professional development trainings virtually and in person around general food safety and culinary techniques for using fresh produce, beans, legumes and whole cuts of meats. The Instructor will work with the Department's Communications team to develop seven food skills training videos for front-line food service staff.

• This position is a temporary intermittent position for $40/hour for up to 1,000 hours per fiscal year (July 1 to June 30), and this opportunity will conclude on September 30, 2026.The position will have year-round responsibilities.

Job Duties

Reporting to the Farm to School Assistant Administrator at the Ohio Department of Education and Workforce (the Department), the culinary instructor will develop lesson plans, provide training and technical assistance on cooking skills and techniques based on the statewide Harvest of the Month campaign to groups of food service professionals employed primarily at schools and childcare centers across the state of Ohio. Developed training materials will focus heavily on the use of seasonally available, local products in Ohio schools, childcare centers, and communities. The Instructors job duties include:

• Develop a minimum of 24 culinary lesson plans related to specific food products or recipes provided by the Department.

• Lesson plans must cover the technical and non-technical skills of using local foods as well as applicable food safety principles, and should include detailed Standard Operating Procedures (SOP's) for future instructors.

• Provide in person instruction at a minimum of 24 "Train the Trainer" events across the state where the Instructor will implement the developed lesson plans providing hands-on instruction to food service professionals on the food safety and culinary techniques required to prepare the provided recipes.

• Coordinate and lead a minimum of twelve in-person food demonstration events using the Department's mobile kitchen.

• One event must be specific to providers of Family Day Care Homes which may involve weekend hours.

• The Department does not have a professional kitchen for use.

• Administer pre and post test surveys to "Train the Trainer" attendees.

• Work with the Department's Office of Communications and Outreach to create a coordinated series of at least seven instructional videos featuring any of the culinary techniques used in Harvest of the Month recipes.

• Provide instructional guidance to school age students participating in the Department's youth menu contest(s).

• Provide technical assistance to sponsoring organizations of the National School Lunch Program, Child and Adult Care Food Program, and the Summer Food Service Program on food service practices, menu planning, and culinary techniques for using fresh produce, beans, legumes and whole cuts of meats.

• Develop and conduct a minimum of three professional development trainings for Office of Nutrition staff on culinary techniques, skills, and food service operations.

• Develop and maintain the Project budget.

Minimum Qualifications

• Culinary Degree or relevant experience required. Bachelor's degree preferred.
• A minimum of 3 years of culinary industry experience required.
• Experience teaching adult learners is preferred.
• Experience working in the child nutrition program setting preferred.
• Current Ohio Department of Health Manager Certification in Food Protection.
• Must possess and maintain a current and valid driver's license and self-report convictions.