Regional Kitchen Planner

1 week ago

Houston, Texas, United States Hawaii State Department of Education Full time

We are seeking a dynamic and experienced Regional Kitchen Planner to lead the planning, organization, and implementation of the Hawaii State Department of Education's regional kitchen initiatives. This role requires a strategic thinker with a strong background in food service management, project planning, and operational development. The ideal candidate will be a proactive problem-solver with excellent communication and collaboration skills.
Responsibilities: Strategic Planning & Development: Establish comprehensive work plans, including sequencing, scheduling, and prioritization, for the establishment and operational framework of regional kitchens.
Assist with the conception and foundation for the operation of the regional kitchens.
Develop recommendations regarding organizational structure, staffing requirements, and position responsibilities.
Create a robust operational framework for the regional kitchen(s).
Adapt the operational framework model for assigned district(s) based on the established framework.

Project Management & Implementation: Oversee all project components, ensuring timely and effective completion.
Collaborate directly with the School Food Services Branch Administrator, the Facilities and Operations Assistant Superintendent, and their designees from other branches (e.g., FDB, ASB) to manage the implementation schedule.
Serve as a consultant for the School Food Services Branch Administrator, incorporating operational changes and updates to the Department's School Food Program operations.
Ensure the timely completion and opening of regional kitchen(s).

Operational Oversight & Coordination: Analyze, troubleshoot, and effectively oversee the operational framework of the regional kitchens.
Coordinate the staffing process for the regional kitchen(s), ensuring necessary personnel are hired, trained, and equipped to support operations.
Identify the necessary resources needed for the operations of the regional kitchens.
Formulate and track budget needed for the regional kitchen(s).
May coordinate and manage the development of vendor solicitations (e.g., requests for proposals, invitations for bids, etc.), contracts, and final offers.
Perform contract administration and management, if necessary, which may include setting milestones and deadlines and keeping projects on schedule.

Communication & Representation: May represent senior leadership in meetings with legislative bodies, boards, commissions, stakeholders, and other government agencies.
Develop presentations and reports, project-related materials, and communications.

Education: Bachelor's degree in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field. Substitution for Education: Excess large-scale food and beverage management experience may substitute for the degree requirement above on a year-for-year basis.
Experience: Minimum five (5) years of experience in a large-scale food production environment with at least two (2) years in a supervisory role.
License: Required: Possession of a valid license to operate a motor vehicle in the State of Hawaii. Preferred: Valid food handlers training level certificate from the Hawaii Department of Health, American National Standards Institute accredited organization or equivalent.
Knowledge/Skills/Abilities: Strong project management and organizational skills.
Excellent analytical and problem-solving abilities.
Effective communication and interpersonal skills.
Ability to collaborate with diverse stakeholders.
Knowledge of principles and practices of institutional food service management.
Ability to create and deliver presentations.
Seniority level Mid-Senior level
Employment type Full-time
Job function Management and Manufacturing
Industries Primary and Secondary Education

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