Central Kitchen Lead (SY25-26)

Boston Public Schools•Boston, MA

About The Position

The Central Kitchen Lead is responsible for the management and overall operations of the Central Production Facility, including producing and packaging of fresh, nutritious meals. This includes: planning, ordering, and receiving of products, ensuring all products are produced in the most cost-effective manner within quality control standards, oversight of all subordinate associates, and adherence to all sanitation standards and procedures as dictated by local, state, and federal authorities and quality control standards.

Requirements

Culinary Arts degree, or equivalent advanced training pertinent to the position requirements, such as hospitality, accounting, communications, business, education, purchasing, transportation, or nutrition.
5 years of experience in managing large scale institutional food production
Strong computer skills
Excellent communication skills, both verbal and written.
Experience with HACCP.
Ability to understand and control inventory levels.
Strong organizational and time management skills.
Excellent oral and written communication skills, particularly in working with staff for which English may be a second language.
Valid driver’s license
Current authorization to work in the United States - Candidates must have such authorization by their first day of employment.
Pass a CORI/SORI criminal background check.
Certifications Required within 90 days of hire: Food Safety for Managers Certification Allergen Awareness Certification

Nice To Haves

Bilingual skills in Spanish or Haitian Creole
Background in school food
Experience with large, complex organization(s) in a union environment

Responsibilities

Plans, supervises, monitors, evaluates and oversees the food production operation of the Culinary Center for school sites, in creating delicious, nutritious meals.
Oversight and use of high-volume cooking and packaging machinery, including but not limited to, combi ovens, roll-in ovens, steam kettles, tray sealers and flow wrappers.
Create and maintain food production schedules that reflect and adhere to realistic timeline needs while simultaneously working to respect product nature.
Meets with the production team daily to review menus and service plans, and ensures products are produced according to specifications and quality standards.
Is responsible for computer based management of orders, receiving, recipes, inventory and production records using K-12 Nutrition Software.
In collaboration with the Logistics team, ensures foods and supplies are properly stored and rotated to ensure maximum freshness and minimize waste.
Directs and assigns work, supervises staff and communicates with BPS Food and Nutrition Services, Culinary Manager and the Assistant Director of Strategic Initiatives regarding staff performance and needs.
Is fastidious about facility sanitation; creates and maintains a strict cleaning schedule for all areas of facility and machinery; immediately addresses deviations, and assists in the training and development of production personnel in these key areas.
Provides instruction and training to staff on safe and sanitary food handling and the safe and proper operation of kitchen and culinary equipment; ensures proper care and maintenance of equipment and appliances; coordinates the repair of broken unsafe equipment.
Provides training, development, and coaching for all Central Production personnel.
Conducts performance appraisals and assists in developing goals and monitoring and reporting results.
Develops, monitors and reports on operating costs within functional area; manages budget and controls expenses in an accurate and effective manner.
Other duties as assigned.