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About the Role
The CNP Culinary Manager supports the development, implementation, and management of recipes and menus that meet high nutritional standards and operational excellence. This role directly manages recipes, ensuring clarity, accuracy, and campus-level executability. The manager will also lead creative efforts to promote healthy lifestyles through impactful communication, training resources, and engaging multimedia content.
Responsibilities
- Test and refine new recipes, ensuring accuracy in yield, ingredients, procedures, and compliance with USDA requirements and IDEA standards.
- Lead the creation of family- and student-facing content such as cooking demonstration videos, social media posts, and recipe spotlights.
- Create and execute training programs focused on recipe comprehension, culinary math, yield conversions, food safety, meal appeal, and “offer versus serve” regulations.
- Lead engaging culinary and nutrition sessions for students and families, both in-person and virtually.
- Collaborate with the Nutrition Team to design and implement menu and recipe feedback tools, gather insights, and translate feedback into recipe adjustments and engagement strategies.
- Manage the Recipe Correction system by tracking inquiries, coordinating updates, and ensuring consistent communication and implementation across campuses.
- Collaborate with the IDEA Farm team to develop seasonal “Harvest of the Month” recipes and promotional materials.
- Participate in internal audits to verify accurate recipe execution and portioning, and deliver training and coaching to kitchen staff.
- Attend K–12 food shows and industry conferences to identify innovative products and integrate new ingredients into future recipe development.
- Support the planning and promotion of CNP-led events such as the Healthy Kids Here Expo, cooking demos, and seasonal meal campaigns.
Requirements
- Ability to read, write, and interpret standardized recipes with accuracy and clarity.
- Experience in developing and planning recipes and menus with consideration for regional preferences, cost efficiency, labor impact, and USDA compliance.
- Demonstrated knowledge of large-scale food production, including high quantity cooking, inventory control, and production recordkeeping.
- Strong attention to detail in culinary systems, ensuring recipes are executable and scalable.
- Proven ability to teach culinary skills and food safety practices to foodservice staff in a clear and approachable manner.
- Ability to lead and motivate foodservice teams in the pursuit of culinary excellence and consistency.
- Skilled in presenting culinary and nutrition information to diverse groups—both in person and virtually—with clarity, enthusiasm, and cultural awareness.
- Ability to develop and deliver training that improve recipe execution and kitchen performance.
- Comfortable creating and leading engaging content for social media and video platforms to promote healthy eating and tell the story of school meals.
- Ability to collaborate effectively with cafeteria teams, students, families, and cross-functional departments.
- Strong skills in recipe scaling, portioning, and applying culinary math.
- Ability to interpret USDA guidelines and apply them to menu and recipe development for compliance across child nutrition programs.
- Comfortable using data to inform decisions, identify trends, and support continuous improvement.
- Advanced computer skills preferred, including recipe management systems, Microsoft tools, and digital content creation and sharing applications.
- Comfortable working in fast-paced environments, managing multiple priorities, and meeting deadlines.
- Experience in supervising food preparation and supporting menu execution based on nutrition standards and student preferences.
- Ability to lift and move up to 50lbs.
- Ability to be on feet for long periods of time.
- Ability to travel within and outside of region.
Skills
- Culinary & Operations Knowledge
- Training & Communication Skills
- Analytical & Mathematical Skills
- Professional & Technical Competencies
- Bilingual fluency in English and Spanish highly preferred
Location
- Rio Grande Valley
Work Type
- Full-time
- On-site/Remote
Experience Level
- Commensurate with relevant experience and qualifications
Education Level
- Associate’s Degree in Nutrition, Culinary, Dietetics, Public Health, or related field, preferred.
- Bachelors Degree preferred
- Food Service Manager Certification
Salary/Compensations
- $63,472 - $73,310
- Eligible for performance pay based on organizational performance and goal attainment.
Benefits
- Medical, dental, and vision plans
- Disability
- Life insurance
- Parenting benefits
- Flexible spending account options
- Generous vacation time
- Referral bonuses
- Professional development
- 403(b) plan
- Relocation stipend may be offered
About the Company
- At IDEA the Staff Experience Team uses our Core Values to promote human connection and a culture of integrity, respect, and belonging for all Team and Family members.
Equal Opportunity
- IDEA may offer a relocation stipend to defray the cost of moving for this role, if applicable.