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Culinary Manager

2 months ago

Beckley, West Virginia, United States West Virginia Department of Education Full time

Job Summary:

The West Virginia Department of Education is seeking a highly skilled and experienced Culinary Manager to oversee the food service operations at Maxwell Hill Elementary. As a key member of the school's administration team, the successful candidate will be responsible for ensuring the provision of healthy and nutritious meals to students, while maintaining high standards of food safety and quality.

Key Responsibilities:

  • Menu Planning and Preparation: Develop and implement weekly menus that meet the dietary needs of students, while ensuring compliance with state and federal regulations.
  • Food Service Operations: Supervise and coordinate the preparation and serving of meals, including the management of food inventory, equipment, and supplies.
  • Staff Supervision: Lead and train a team of kitchen staff, including cooks, servers, and other support personnel, to ensure efficient and effective food service operations.
  • Food Safety and Quality: Maintain high standards of food safety and quality, including regular inspections and monitoring of temperature readings, to ensure the health and well-being of students.
  • Compliance and Reporting: Ensure compliance with state and federal regulations, including the West Virginia State Department of Education Child Nutrition Program Policy 4321.1, and submit regular reports to the Child Nutrition Director.
  • Collaboration and Communication: Work closely with the school administration, teachers, and other stakeholders to ensure seamless food service operations and to address any concerns or issues that may arise.

Requirements:

  • Education and Experience: Bachelor's degree in a related field, such as culinary arts, nutrition, or food service management, and at least 3 years of experience in a similar role.
  • Skills and Qualifications: Strong leadership and communication skills, with the ability to work effectively with diverse groups of people. Proven ability to manage food service operations, including menu planning, food safety, and staff supervision. Knowledge of state and federal regulations governing food service operations.