Description

Job Description

The Specialist of Assessment plays a vital role in supporting the Chef Ann Foundation’s (CAF) mission by evaluating school district food operations and recommending actionable interventions to advance sustainable scratch cooking. Embedded across CAF’s core programs—including Get Schools Cooking, the Healthy School Food Pathway, Scratch Cooking Assessments & Learning Evaluation, and Specialized Programming—this role provides critical assessment, strategic planning, and technical assistance centered on five key operational pillars: food, finance, facilities, human resources, and marketing. Additionally, the Specialist leads data analysis for assessment reports, transforming complex operational data into clear, actionable recommendations and comprehensive reports that guide districts toward long-term operational success.

Key Responsibilities

On-Site & Virtual District Support

Deliver Technical Assistance: Provide both in-person and virtual guidance to school districts to support the transition toward increased scratch cooking, tailored to the five key operational areas.
On-Site Findings to Strategy: Synthesize direct observations into clear, actionable recommendations articulated within formal assessment reports.
Conduct On-Site Assessments: Perform on-site evaluations to observe and analyze district operations across the Chef Ann Foundation’s (CAF) five key pillars: Food, Facilities, Finance, Human Resources, and Marketing.

Data Analysis, Reporting & Deliverables

Report Drafting & Content Quality: Support all phases of assessment and report preparation—including drafting content, managing intake inquiries, and reviewing report commentary to refine district feedback.
Scratch Cooking & Tool Review: Support the operations team in reviewing scratch cooking analysis tools, guiding operators, and developing supporting documentation and handouts.
Lead Assessment Data Analysis: Analyze operational and assessment data to identify trends, build spreadsheets, support data collection, and translate findings into practical recommendations.
Content Development, Training & Marketing Collaboration
Marketing Collaboration: Partner with the Marketing Team to design clear, engaging promotional and communication materials for program initiatives.
Public Presentations & Webinars: Create and deliver presentations for conferences, webinars, and public speaking opportunities focused on school food operations.
Develop Educational Resources: Translate culinary, procurement, and grant compliance guidelines into engaging online courses, webinars, visual job aids, and downloadable toolkits for school food service workers.
Program Administration & Cohort Management
Stakeholder & Funder Engagement: Participate in strategic meetings with funders and key stakeholders to address operational details and program outcomes.
Grant Cycle Execution: Collaborate with the Programs team on Get School Cooking (and other Custom District Support Programs) to manage application cycles, onboarding, participant selection, scheduling, and event logistics.
Cohort & Milestone Management: Track program milestones, update operational documentation, and consolidate data for internal dashboards and external grant reporting.

Operational Standardization & Continuous Improvement

Industry Alignment: Stay updated on emerging trends, policy shifts, and regulations within the school food landscape, integrating new insights into report commentary, template updates, and technical assistance.
Administrative & Formatting Execution: Perform essential clerical support, including template editing, document formatting, and PDF file generation.
Template & System Maintenance: Create, refine, and maintain standardized templates for reports, debriefs, and strategic planning to ensure professional consistency and administrative efficiency.

Other duties as assigned within the scope of this position 

Requirements

• Bachelor’s degree, or Associate’s degree + 2 years of K-12 kitchen leadership experience, or
  High School diploma/GED + 4 years of K-12 kitchen leadership experience.
• A minimum of 5 years of experience in K-12 program management, with preference for those operating in a scratch-cook operation.
• 2+ years of experience in understanding and the ability to develop fiscal budgets and modeling for school food programs.
• 2+ years of experience in understanding staffing models and analyzing staff productivity using Meals per Labor Hour metrics.
• Technology Skill Level:
  • Proficient Level: Asana or PM Software
    • Google WorkSpace
    • Zoom-Virtual Meetings
  • Basic Level: Salesforce or other CRM
• Food Manager’s Certification (may obtain after hire)
• Must possess and maintain a current, valid driver's license in their state of residence
• Ability to work virtually and travel up to 20% annually.

Preferred Education, Formal Training, and Experience:

• Bachelor’s Degree in Culinary, Nutrition, Food Service.
• Vocational or technical training in Culinary Arts
• Demonstrated experience in understanding menu planning and K-12 recipe/menu software as it relates to ingredient-based, cook-from-scratch meal programs.
• Demonstrated experience and knowledge of K-12 procurement, including RFPs, purchasing cooperatives, and inventory management.

Essential Traits

• A passion for food systems and a strong interest in childhood wellness; demonstrated commitment to school food reform;
• Ability to learn and engage with learning technology programs;
• Ability to balance and prioritize competing timelines/deliverables;
• Excellent verbal and written communication skills;
• Ability to work independently as well as collaboratively;
• Exceptional attention to detail and organizational skills;
• Flexible mindset and innovative thinker;
• Willingness to engage in continuous learning and training.