DIVISION: Operations

OFFICE: Food and Nutrition Services (FNS)

TEAM: Operations

REPORTS TO: Assistant Director of Culinary Programs, Food and Nutrition Services

ACADEMIC/NON-ACADEMIC: Non-Academic

POSITION OVERVIEW:

The Culinary Manager resides in the Food and Nutrition Services Department (FNS) within the Operations Division of the Boston Public Schools, reporting to FNS’s Assistant Director of Culinary Programs.  The Culinary Manager is responsible for assuring that school site staff has the knowledge and skills to execute school meals in line with the recipes, menus, and department service standards.  The Culinary Manager is a critical operations team member for creativity and best implementation, with an eye to continuous improvement in efficiencies, expense management, waste reduction, maximizing staff time, and optimal communication.  

The Culinary Manager will share responsibility for developing a high level of staff expertise for procedures and policies that govern the department’s operations for consistency across all sites.

RESPONSIBILITIES:

Manage the department’s culinary execution with increasing onsite cooking at all school sites through staff coaching in preparation and service during school year, summer and afterschool programs; recipe development and testing; recommendations.

• Provide staff training to move school kitchen teams from heat-and-serve into onsite cooking; provide ongoing staff instruction/coaching/demonstrations in food preparation and service.
• Enable site staff to effectively understand and utilize technology for ordering, receiving, storage, preparation, and service. 
• Train and support both school-based and central office staff for best application of both front-of-house functions and back-of-house functions to improve culinary outcomes.  
• Collaboratively work with school-based managers and staff to implement continuous improvement, assure accountability and encourage team approach in coordination with Field Coordinators as appropriate.
• Team up with the Training Manager in development and presentation of culinary training information.
• Develop and test menu items and meals; conduct menu sampling in-dining room experiences with students to inform new and current menu items.  Collaborate with the Nutrition Manager on evolution of menus and recipe development for school year, summer meals, afterschool programs. 
• Ensure proper implementation of new menu items 
• Reinforce service model and training to provide for student menu choice 
• Facilitate communication and knowledge sharing
• Support and assist with innovation and plan development   

QUALIFICATIONS - REQUIRED:

• Bachelor’s degree or equivalent in culinary experience 
• 5 or more years progressively responsible professional experience in food preparation management in a multiple service environment, including with “scratch” cooking 
• Knowledge of and experience with culturally appropriate menu choices
• Excellent analytical and problem-solving skills; ability to teach these skills to others and work with individuals with varying levels of computer skills and data literacy
• Excellent oral and written communication skills, particularly in working with staff for which English may be a second language
• Demonstrated ability to manage projects and work cross-functionally
• Strong organizational and time-management skills, with ability to prioritize competing demands
• Commitment to continuous improvement in an increasingly complex and competitive environment.
• Proficiency with Microsoft Office products and business management software; facile with technology, generally
• Possesses food safety certification and valid driver’s license

QUALIFICATIONS - PREFERRED:

• Familiarity with Boston and Boston Public Schools.
• Bilingual skills in Spanish
• Experience with large, complex organization(s) in a union environment
• Demonstrated ability to raise the standards and performance for organizations

Terms: Managerial, C41

The Boston Public Schools, in accordance with its nondiscrimination policies, does not discriminate in its programs, facilities, employment, or educational opportunities on the basis of race, color, age, criminal record (inquiries only), disability, homelessness, sex/gender, gender identity, religion, national origin, ancestry, sexual orientation, genetics or military status and does not tolerate any form of retaliation, or bias-based intimidation, threat or harassment that demeans individuals’ dignity or interferes with their ability to learn or work.