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Chief of Culinary and Nutritional Services

2 months ago

Newark, New Jersey, United States Frontier Management (OR) Full time

FRONTIER MANAGEMENT (OR)

HUMAN RESOURCES DEPARTMENT

POSITION TITLE:
Chief of Culinary and Nutritional Services

INTRODUCTION:
The organization is seeking a qualified individual to assume the role of Chief of Culinary and Nutritional Services. This position is pivotal in overseeing the comprehensive management of the Culinary Department, ensuring that all aspects of the Nutrition Program are effectively planned, directed, and evaluated to fulfill the dietary and educational needs of our clientele.

ROLE SUMMARY:
The Chief of Culinary and Nutritional Services will be accountable for ensuring compliance with applicable federal, state, and local regulations while fostering partnerships within the organization and the community to create a nutrition program that aligns with customer satisfaction and organizational values. The role demands strategic vision and high-quality implementation of the program.

QUALIFICATIONS:
1. A Master's degree in Management, Nutrition, Public Health, or a related field is required.
2. Certification in food safety (e.g., ServSafe) is mandatory.
3. A minimum of five (5) years of experience managing large-scale food service operations, with a focus on food preparation in substantial quantities.
4. Proven leadership with integrity and transparency.
5. Strong financial management skills, including budget preparation and analysis.
6. Exceptional organizational skills, with the ability to plan, delegate, and develop programs.
7. Excellent communication abilities, both verbal and written.
8. Proficient in Microsoft Office Suite (Outlook, Word, Excel, Access, PowerPoint).

KEY RESPONSIBILITIES:
1. Lead the implementation of a comprehensive food service program that prioritizes customer satisfaction and nutritional quality.
2. Ensure the financial integrity of the program.
3. Oversee the maintenance of departmental records and documentation.
4. Establish measurable goals and objectives for the program.
5. Develop and manage the annual budget for the culinary services.
6. Create and refine job descriptions for food service staff, outlining necessary qualifications.
7. Advise on policy development related to food and nutrition, presenting recommendations as needed.
8. Utilize problem-solving techniques to facilitate organizational improvements.
9. Participate in labor negotiations and provide recommendations for labor agreements.
10. Supervise the recruitment, hiring, and training processes for food service personnel.
11. Manage the recruitment and retention of a qualified food service management team.
12. Leverage technology to enhance operational efficiency.
13. Engage in strategic planning and execution.
14. Implement preventive maintenance plans for equipment.
15. Develop procurement and inventory control systems that are cost-effective.
16. Establish purchasing guidelines that align with nutritional objectives and compliance standards.
17. Prepare requests for proposals and review service contracts.
18. Stay informed on industry trends to develop cost-effective, nutritionally sound menus.
19. Oversee the implementation of safety and sanitation protocols to mitigate food-related risks.
20. Integrate safety requirements into food service operations.
21. Maintain compliance with regulatory standards and policies.
22. Contribute to the design and renovation of food service facilities.
23. Collaborate with various stakeholders to enhance program understanding and support.
24. Perform additional duties as assigned by management.

KNOWLEDGE AND SKILLS:
1. Understanding of Child Nutrition Programs and food safety regulations.
2. Knowledge of personnel management and labor relations.
3. Ability to communicate effectively with diverse audiences.
4. Skills in assessing program needs and developing long-term goals.
5. Proficiency in financial management principles related to budgeting.
6. Capability to develop menu planning guidelines that meet nutritional standards.
7. Expertise in food procurement systems that align with program needs.
8. Familiarity with food service equipment and kitchen design principles.
9. Strong interpersonal skills and the ability to foster effective relationships.
10. Knowledge of dietary requirements for children with special needs.
11. Ability to apply marketing strategies to promote the culinary program.

REPORTING STRUCTURE:
This position reports to the School Business Administrator.

COMPENSATION:
Salary is competitive and commensurate with experience, with a range reflective of industry standards.

APPLICATION PROCESS:
Interested candidates are encouraged to submit their applications electronically.

FRONTIER MANAGEMENT (OR) IS AN EQUAL OPPORTUNITY/AFFIRMATIVE ACTION EMPLOYER