Assistant Director Of Culinary Programs

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00062913-SY2122

Title Assistant Director of Culinary Programs (SY21-22)

Description

Reports To: Deputy Director, Food and Nutrition Services

POSITION OVERVIEW:

The Assistant Director of Culinary Programs provides culinary leadership as Food and Nutrition Services transitions increasingly to a full-prep/quick-scratch model, with value placed on appealing, fresh, nutritious and culturally-diverse food. This position reports to the Deputy Director and has responsibility for the Nutrition Manager and Chef Trainers. The position is responsible for the development, planning and execution of menus and recipes for all food service sites. The incumbent will create procurement protocols that align with the FNS Menu and Nutrition Guidelines and in coordination with the Procurement and Contracts Manager. The position is responsible for department branding/marketing, the Culinary Programs management, and development, and strategic planning related to culinary and product management. The position will also be the culinary subject matter expert for FNS.

RESPONSIBILITIES:

Oversees Culinary Management

• Assures food preparation __ from procurement to service __ aligns with department goals, and is conducted in collaboration with Operations
• Develops menus with Nutrition Manager Provides guidance for recipe development
• Assures the consistent interpretation and compliance with Federal, State rules and regulations

Fosters Team Relationships and FNS Development

• Directly supervises the Nutrition Manager and Chef Trainers, supporting their professional development
• Works cross functionally with Operations Manager and Operations to ensure all kitchens meet required codes
• Oversees roll-out of department technology to optimize processes, including supply chain management, production, and point of sale
• Prepares budget inputs, projects annual food, labor and other costs and monitors financial results; takes corrective action as necessary to assure financial goals

Collaborates to Enhance Distribution

• Works with the Logistics and Transportation Manager to ensure supplies, ingredients and materials, including packaging is available to produce meals are accessible in a timely manner to all sites.

Establishes and Builds FNS Brand and Marketing Programs

• Establish brand statements and marketing strategies. Develop and implement communication programs that engage/target students, school staff, parents and the community. Work in collaboration with BPS Communications. This responsibility is conducted with support from and collaboration with the Nutrition Coordinator, who reports to the Nutrition Manager
• Performs other duties as assigned.

Qualifications - Required:

• Bachelor’s degree in Business Administration, Culinary Arts or Hotel and Restaurant Management
• Minimum five (5) years of experience in large-scale food preparation facilities; OR an equivalent combination of education, training and experience
• Experience working with bargaining units
• Budget management experience, including techniques and practices for efficient and cost effect resource management
• Excellent skills in: computer and data analytics, verbal and written communication, quantitative and qualitative based decision making
• Knowledge of principles and practices of public sector administrative management, including cost accounting, budgeting, purchasing, contract management and employee supervision.
• Methods and procedures for institutional food preparation and inventory control.
• Principles of record keeping and records management.
• Customer service, marketing, and customer support.
• Excellent problem analysis and problem solving skills.
• Interpret and apply Federal, State and local rules and regulations.
• Manage staff, delegating tasks and authority, and coaching to improve staff performance.
• Excellent written and verbal communication skills
• Strong interpersonal and organizational skills, with ability to develop and maintain relationships with internal and external partners
• Ability to exercise excellent judgement, manage multiple tasks and priorities

CERTIFICATION REQUIREMENTS
Certified Food Manager is required.

PHYSICAL DEMANDS AND WORKING ENVIRONMENT

Work is performed in a standard office environment which requires occasionally lifting such articles as file boxes or heavier materials with help from others and/or lifting and carrying light objects frequently. A job in this category may require walking or standing to a significant degree or may involve sitting most of the time with long periods of computer work and heavy phone usage. Some work may be performed in a commercial food service work environment, with risk of burns and cuts.

Terms: Managerial, D61.

City of Boston Residency is Required.

A valid driver’s license is required.

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.

Shift Type: Central Office

Salary Range: D61 ($112,300)

Salary Code: 1.0 FTE

Job Category Coord-Manager (D) (S00212)

External Job Application: Central Office

Internal Job Application: Central Office

Location: Central Office - Food & Nutrition Services

Posting Status: Active

Minimum Qualifications: Screening Bachelor's Degree

Job Type: Full-time

Pay: $39,085.00 - $94,354.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off

Schedule:

• 8 hour shift
• Monday to Friday

Ability to commute/relocate:

• Boston, MA 02125: Reliably commute or planning to relocate before starting work (Preferred)

Work Location: One location