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Food Service Operations Manager

2 months ago

Boston, Massachusetts, United States Boston Public Schools Full time
Position: Culinary Manager at Boston Public Schools

Overview of the District and Department:

Boston Public Schools (BPS), founded in 1647, is the oldest public school district in the United States. Serving approximately 49,000 students from over 114 nations, BPS employs nearly 8,000 staff members and operates with an annual budget of $973 million, making it the largest school district in Massachusetts and a vibrant representation of diversity.

Role Summary:

The Culinary Manager is a pivotal position within the Food and Nutrition Services Department (FNS) at Boston Public Schools, reporting directly to the Assistant Director of Culinary Programs. This role encompasses a variety of culinary initiatives, including the development of menus, staff training, student engagement, program implementation, and oversight of meal services. The Culinary Manager is responsible for ensuring that school personnel are equipped with the essential knowledge and skills to serve meals that align with established recipes, menus, and service standards.

In this capacity, the Culinary Manager will work collaboratively to enhance staff expertise regarding operational procedures and policies, ensuring consistency across all school locations.

Key Responsibilities:

  • Oversee culinary operations, transitioning school kitchens from pre-prepared meals to on-site cooking.
  • Lead recipe development, testing, and staff training to elevate culinary capabilities.
  • Provide continuous guidance and support in food preparation and technology application.
  • Engage with staff at all levels to drive continuous improvement initiatives.
  • Facilitate menu creation and sampling with active student participation.
  • Support food literacy initiatives and hands-on learning experiences.
  • Manage production and catering services.
  • Perform additional duties as assigned.

Essential Competencies:

  • Relationship Management: Cultivating rapport, promoting teamwork, and collaboratively solving problems.
  • Innovative Thinking: Generating new ideas, making connections, and pursuing creative solutions.
  • Results Orientation: Demonstrating determination, resilience, and a commitment to achieving goals.
  • Commitment to Personal Growth: Seeking self-improvement and valuing constructive feedback.
  • Process and Systems Management: Designing effective procedures and optimizing resource use.
  • Technical Proficiency: Showcasing expertise and a willingness to learn new skills.

Required Qualifications:

  • Bachelor's degree or equivalent culinary experience.
  • Minimum of 5 years in large-scale food service management.
  • Understanding of culturally relevant menu options.
  • Strong analytical, problem-solving, and communication abilities.
  • Experience in project management and cross-departmental collaboration.
  • Excellent organizational and time-management skills, with a focus on continuous improvement.
  • Proficiency in Microsoft Office and business management applications.
  • Food safety certification and a valid driver's license.

Preferred Qualifications:

  • Familiarity with Boston and its public school system.
  • Bilingual skills in Spanish or Haitian Creole.
  • Experience in school food services.
  • Background in unionized environments and large organizations.
  • Demonstrated success in enhancing organizational standards and performance.

Employment Terms: Managerial, C41.