The Culinary Center (CC) necessitates some distinct employee requirements compared to typical school kitchens. The work environment, equipment, and schedule are large-scale and more industrial than the previous Regional Production Kitchens (PKs) that were housed in high schools and middle schools. As such, the FSD has assessed job descriptions and made relevant updates to reflect new roles and responsibilities in the CC.

As part of the transition to the new facility, FSD offices have relocated from the BVSD Education Center to the CC. Bringing the FSD office, warehouse, production team, and management under one roof will enhance communication and efficiency.

Training for the Culinary Center

In addition to all the spreadsheets, process documents, recipe updating, vendor agreements, HACCP processes, floor plans, inventory movement charts, etc., there will be specific hands-on training for the team to learn how to operate the CC equipment for the menu production.

The Manager/Executive Chef for the CC will spend time learning the details of operating the new TUCS and Urschel brand equipment (which includes the sous vide line being installed in the CC and several other new pieces of equipment). In summer 2020, Cooper and her team will develop and conduct an 8-day training/production program for the CC production staff on the equipment, system requirements, recipes, and day-to-day production schedule.