Culinary Consultant Services

The vendor is required to provide culinary consultant services to provide expertise and on-site chef services to assist in the initiation of a cook-chill operation.
- Provide support for the implementation of its child nutrition program “reset” to enhance the current meal program, while assisting the food service department with its strategic plan to revert the school child nutrition program back to scratch cooking.
- The school child nutrition department oversees child nutrition programs at sixty-five plus (65+) locations.
- These sites vary with full and satellite kitchens.
- Programs include the school breakfast program, national school lunch program, seamless summer, and child and adult care food programs.
- School serves 21,000 breakfasts, 28,500 lunches, 3,000 suppers, and 9,000 summer meals daily at eighty-eight (88) school locations, with 83% of the enrolled student population considered economically disadvantaged.
- The 65 schools within the district, only 37 have full-service kitchens on-site.
- The central commissary supports the additional 28 school locations as well as non-school and charters school
- The school wellness policy requires the district build capacity to provide fresh, wholesome meal options, using locally sourced ingredients that meet the needs of our diverse student population.
- The current central commissary lacks appropriate storage and cooking facilities to meet this objective
- Food service staffing levels are below industry standards, and skilled culinary staff is minimal.
- With the culinary consultant’s guidance and selected chefs, the year-one chef will develop a successful culinary plan to initiate the beginnings of the school cook-chill program.
- This will include new recipes from scratch, maximizing the use of state proteins and produce, training school cooks on recipe-building, safe food handling of raw materials, cooking in large kettles and volumes, chilling, packing, and distribution.
- Contract Period/Term: 1 year
- Questions/Inquires Deadline: April 04, 2025