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Regional Kitchen Planning Manager
1 week ago
Job Summary
The Hawaii State Department of Education seeks a dynamic and experienced Regional Kitchen Planner to lead the planning, organization, and implementation of regional kitchen initiatives. This role requires a strategic thinker with a strong background in food service management, project planning, and operational development.
Responsibilities:
- Establish comprehensive work plans for the establishment and operational framework of regional kitchens.
- Assist with the conception and foundation for the operation of regional kitchens.
- Develop recommendations regarding organizational structure, staffing requirements, and position responsibilities.
- Create a robust operational framework for regional kitchen(s).
- Adapt the operational framework model for assigned district(s) based on the established framework.
Project Management & Implementation:
- Oversight all project components, ensuring timely and effective completion.
- Collaborate directly with senior leadership to manage the implementation schedule.
- Serve as a consultant for operational changes and updates to the Department's School Food Program operations.
- Ensure timely completion and opening of regional kitchen(s).
Operational Oversight & Coordination:
- Analyze, troubleshoot, and oversee the operational framework of regional kitchens.
- Coordinate the staffing process for regional kitchen(s), ensuring necessary personnel are hired, trained, and equipped to support operations.
- Identify necessary resources needed for regional kitchen operations.
- Formulate and track budget needed for regional kitchen(s). May coordinate vendor solicitations, contracts, and final offers.
- Perform contract administration and management if necessary.
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 on a year-for-year basis.
Experience: Minimum five years of experience in a large-scale food production environment with at least two years in a supervisory role. Possession of a valid license to operate a motor vehicle in the State of Hawaii is required. Valid food handlers training level certificate from a reputable organization is preferred.
