REPORTS TO: Deputy Director, Food and Nutrition Services
ACADEMIC/NON-ACADEMIC: Non-academic

POSITION OVERVIEW:

The Assistant Director of Culinary Programs provides culinary leadership to assure that students are offered appealing, fresh, nutritious, culturally diverse and well-prepared food that supports environmental sustainability. This position reports to the Deputy Director and has responsibility for the Nutrition Manager and Culinary Managers. The incumbent works in coordination and partnership with FNS Operations. The position is responsible for the development, planning and execution of menus and recipes for all sites. It leads FNS initiatives for sustainability programs that include waste reduction and packaging to improve FNS environmental impacts, in collaboration with BPS Facilities Management. The incumbent will create procurement protocols that align with the FNS Menu and Nutrition Guidelines and in coordination with the Procurement and Contracts Manager. The position is responsible for food presentation and merchandising, and the incumbent collaborates on branding/marketing. It is expected that the incumbent will develop relevant grant opportunities. The position will also be the culinary subject matter expert for FNS.

RESPONSIBILITIES:

Leads Culinary Programs

• Assures food preparation __ from procurement to service __ aligns with department goals, and conducted in collaboration with Operations and Culinary team.
• Develops and evolves menus to reflect student input, new products, recipe development, in collaboration with Nutrition Manager and Culinary Managers
• Fosters team relationship and staff professional development
• Assures the consistent interpretation and compliance with Federal, State rules and regulations and City of Boston codes.
• Participates in budget preparation, delivers work within budget guidelines.
• Collaborates with the Logistics and Transportation Manager and Procurement and Contract Manager to ensure supplies, ingredients, and materials, including packaging is available to produce meals are accessible in a timely manner to all sites

Leads sustainability programs

• Develops and oversees waste reduction programs in coordination with Operations team
• Champions environmentally friendly food packaging and serving
• Is liaison with BPS Facilities Management for school district sustainability initiatives

Assures appealing meal presentation for students

• Establishes standards for meal presentation
• Implements merchandising programs at point of service

QUALIFICATIONS - REQUIRED :

• Bachelor's degree in Business Administration, Culinary Arts or Hotel and Restaurant Management, or equivalent
• Minimum five (5) years of experience in large-scale food preparation facilities; OR an equivalent combination of education, training and experience
• Budget management experience
• Excellent skills in: computer and data analytics, verbal and written communication, quantitative and qualitative based decision making
• Methods and procedures for institutional food preparation and inventory control.
• Customer service, marketing, and customer support.
• Excellent problem analysis and problem-solving skills
• Interpret and apply Federal, State and local rules and regulations.
• Manage staff, delegating tasks and authority, and coaching to improve staff performance.
• Strong interpersonal and organizational skills, with ability to develop and maintain relationships with internal and external partners
• Ability to exercise excellent judgment, manage multiple tasks and priorities

CERTIFICATION REQUIREMENTS
Food Safety Certification for Managers is required.

PHYSICAL DEMANDS AND WORKING ENVIRONMENT
Work is performed in a standard office environment which requires occasionally lifting such articles as file boxes or heavier materials with help from others and/or lifting and carrying light objects frequently. A job in this category may require walking or standing to a significant degree or may involve sitting most of the time with long periods of computer work and heavy phone usage. Some work may be performed in a commercial food service work environment, with risk of burns and cuts.

UNION/MANAGERIAL/RESIDENCY REQUIRED: Managerial, D61. A valid driver's license is required.

The Boston Public Schools, in accordance with its nondiscrimination policies, does not discriminate in its programs, facilities, employment, or educational opportunities on the basis of race, color, age, criminal record (inquiries only), disability, homelessness, sex/gender, gender identity, religion, national origin, ancestry, sexual orientation, genetics or military status and does not tolerate any form of retaliation, or bias-based intimidation, threat or harassment that demeans individuals' dignity or interferes with their ability to learn or work.