Assistant Director Food Services and Stores

Perkins School for the Blind•Watertown, MA

22d•Onsite

About The Position

The Assistant Director of Food Services and Stores oversees the kitchens and storeroom, a central distribution warehouse serving students and staff on Perkins’ Watertown campus. The role focuses on quality service and fiscal responsibility in ordering and distributing products. It oversees food preparation, kitchen production, picking, storage, receiving, dispatching, security, maintenance, sanitation, and administrative functions, as well as training, evaluating, and recognizing staff. The Assistant Director ensures equipment in the storeroom and kitchens is maintained and assists the Director with planning and distributing labor and materials, supervising operations, and arranging substitutions as needed to prepare meals in three main campus kitchens and dining areas. The role is prepared to step in for the Director and kitchen staff when they are absent. The position manages daily storeroom and kitchen operations, inventory, purchasing, receiving, storage, and delivery practices. In collaboration with the Director, it works with the school Nutritionist on food inventory suited to students’ dietary needs and restrictions, coordinates timely cottage orders with supervisory staff, and manages food-service support for catering functions. The Assistant Director supervises storeroom and kitchen employees, supports hiring and performance management with the Director, maintains equipment, and coordinates with internal support teams and outside vendors.

Requirements

High school diploma required.
At least five years of experience in warehouse or multi-unit food service operations.
At least two years of supervisory experience.
ServSafe certification; the employer will support certification acquisition for the right candidate.
Valid driver’s license.
Ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to supervise multi-kitchen operations in association with the Director of Food Services.
Ability to train employees and develop internal labor pipelines.
Strong customer service skills.
Outstanding organizational, multitasking, and problem-solving skills.
Ability to research best practices and update policies.
Ability to lift 50 pounds in a school kitchen and warehouse environment.

Nice To Haves

Associate or bachelor’s degree preferred in logistics, supply chain management, hospitality, or business.
Experience with Workday Procurement, SchoolDude (now Brightly) applications, and Google.
Ability to learn a variety of software applications as needed.
Life or work experience in lieu of formal education is welcomed.

Responsibilities

Oversee daily operations of the Perkins School for the Blind storeroom and kitchens.
Manage storeroom inventory and cycling, and develop and execute produce and protein platform purchasing with guidance from the Director.
Ensure proper receiving and storage procedures.
Maintain timely deliveries, equipment maintenance schedules, and professional staff behaviors and culture.
Follow Perkins Food Service Standards and applicable OSHA, state, and federal public health regulations.
Identify and create opportunities to improve ordering, distribution, inventory management, delivery of goods, kitchen preparation, and production.
Collaborate with the Director and school Nutritionist to develop and update food inventory that accommodates policies and procedures for special diets, allergies, and other food restrictions.
Work with cottage supervisory staff to ensure orders are placed according to predetermined parts, scheduled, and delivered on time.
Collaborate with the Director to manage goods ordering and the setup, delivery, and maintenance of catering functions within Food Services and Stores’ purview.
Assist the Director with planning and distributing labor and materials, supervision, and substitutions for meal preparation in three main campus kitchens and dining areas; step in during the Director’s or kitchen staff’s absence as needed.
Oversee, train, evaluate, and recognize staff; directly supervise employees in the storeroom and kitchen areas.
In conjunction with the Director, participate in interviewing, hiring, training, work planning and assignment, performance appraisal, employee rewards and discipline, and resolving complaints and problems.
Ensure equipment is maintained properly and report maintenance needs to the Director.
Interface with internal support teams and outside vendors.
Perform other related duties and tasks as assigned.