Reports to: Assistant Director of Culinary Programs, Food and Nutrition Services District & Department Overview: Founded in 1647, Boston Public Schools (BPS) is the oldest public school district in the country. With approximately 49,000 students from over 114 different countries, nearly 8,000 employees, and an annual budget of $973 million, the BPS is the largest district in Massachusetts and one of the most diverse as well. Currently BPS has 125 schools with two different food service delivery models. The majority of schools have full service kitchens with a full time cafeteria manager and subordinate staff. The remaining schools and programs are satellite sites receiving meals from an outside vendor, contracted by BPS. The district serves approximately 17,000 breakfasts, 25,000 lunches, and 2,100 after school meals per day . During the summer months BPS serves roughly 22,000 meals at sites all over the city. BPS has been approved for the Community Eligibility Provision (CEP); which enables the district to provide free meals to all Boston students. General Description: The Culinary Manager resides in the Food and Nutrition Services Department (FNS) within the Operations Division of the Boston Public Schools, reporting to FNS's Assistant Director of Culinary Programs. Culinary Managers support all culinary programming in the department as assigned, from menu development and training to student engagement, program and initiative rollout and meal service in a variety of formats. Culinary Managers are responsible for assuring that school site staff has the knowledge and skills to execute school meals in line with the recipes, menus, and department service standards. Culinary Managers are critical operations team members for creativity and best practice implementation, with an eye to continuous improvement in efficiencies, expense management, waste reduction, maximizing staff time, and optimal communication. The Culinary Manager will share responsibility for developing a high level of staff expertise for procedures and policies that govern the department's operations for consistency across all sites. Required Competencies: Managing Relationships: Leads, responds and relates well to people in all positions; is seen as a team player and is cooperative; looks for common ground and solves problems for the good of all. Creativity: Generates many new and unique ideas; makes connections among previously unrelated notions; is unafraid to use unorthodox methods; is seen as original and value-added in brainstorming settings. Drive for Results: Pursues everything with energy, drive, and a need to finish; does not give up before finishing, even in the face of resistance or setbacks; steadfastly pushes self and others for results. Personal Learning and Development: Is personally committed to and actively works to continuously improve themselves; recognizes the need to change personal, interpersonal, and managerial behavior; actively seeks feedback. Managing Through Processes and Systems: Designs practices, processes, and procedures necessary to get things done; simplifies complex processes; gets more out of fewer resources; creates systems that manage themselves. Functional and Technical Skills: Possesses required functional and technical knowledge and skills to do his or her job at a high level of accomplishment; demonstrates active interest and ability to enhance and apply new functional skills. Responsibilities: Manage the department's culinary execution with increasing onsite cooking at all school sites through staff coaching in preparation and service during school year, summer and afterschool programs . Recipe development and testing. Provide staff training to move school kitchen teams from heat-and-serve into onsite cooking and to increase overall scratch cooked meals served and culinary skills in the kitchens. Provide ongoing staff instruction, coaching and demonstrations in food preparation and service. Enable site staff to effectively understand and utilize technology for ordering, receiving, storage, preparation, and service. Train and support both school-based and central office staff for best application of both front-of-house functions and back-of-house functions to improve culinary outcomes. Collaboratively work with school-based managers and staff to implement continuous improvement, assure accountability and encourage team approach in coordination with Field Coordinators as appropriate. Collaborate with the Training Manager in the development and presentation of culinary training information. Develop and test menu items and meals. Conduct menu sampling in-dining room experiences with students to inform new and current menu items. Collaborate with the Nutrition Manager on evolution of menus and recipe development for school year, summer meals, afterschool programs. Ensure proper implementation of new menu items Facilitate communication and knowledge sharing Support and assist with innovation and plan development Coordinate student engagement opportunities to support food literacy and experiential learning, such as Jr. Chef Competitions Oversee consolidated production to increase in-house made meals Manage catering and concessions Additional duties as assigned Qualifications - Required: Bachelor's degree or equivalent in culinary experience. 5 or more years of progressive experience with large scale food preparation management in multi-unit settings, including scratch cooking. Knowledge of and experience with culturally appropriate menu choices. Excellent analytical and problem-solving skills; ability to teach these skills to others and work with individuals with varying levels of computer skills and data literacy. Excellent oral and written communication skills, particularly in working with staff for which English may be a second language. Demonstrated ability to manage projects and work cross-functionally. Strong organizational and time-management skills, with ability to prioritize competing demands. Commitment to continuous improvement in an increasingly complex and competitive environment. Proficiency with Microsoft Office products and business management software; facile with technology, generally. Possesses food safety certification and valid driver's license. Qualifications - Preferred: Familiarity with Boston and Boston Public Schools. Bilingual skills in Spanish or Haitian Creole Background in school food Experience with large, complex organization(s) in a union environment Demonstrated ability to raise the standards and performance for organizations Terms: Managerial, C41. 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. " />

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Culinary Manager SY23-24

Job Description

Primary Location Central Office - Food & Nutrition Services

Salary Range C42($96,773) / 1.0 FTE

Shift Type Central Office

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