Culinary Program Manager

Boys & Girls Clubs of Boston•Dorchester Center, MA

4d•Onsite

About The Position

ABOUT BOYS & GIRLS CLUBS OF BOSTON Since 1893, Boys & Girls Clubs of Boston have played an essential role in opening doors and creating opportunities for young people across this city. For every youth in Boston and Chelsea, Boys & Girls Clubs of Boston are a life-changing force for opportunity and empowerment that enables future talent to reach their full individual potential as productive citizens and leaders, inspired to make a difference in the Greater Boston community. By reaching 22 of 23 communities throughout Boston and Chelsea, no other youth serving organization engages more young people and families. Learn more at www.bgcb.org and join us in transforming our members, our communities, our city! POSITION OVERVIEW The Culinary Program Manager (CM) is responsible for overseeing the Club's food programs, including operations of the Child and Adult Care Food Program (CACFP) and the Summer Food Service Program (SFSP). The individual in this role will also be responsible for catering for various Club events as well as menu development, inventory management, cost oversight, and related ordering. The Boys & Girls Clubs of Boston counts health promotion among its top priorities, requiring the CM to prioritize fresh, healthy, kid-friendly food, while remaining within the standard reimbursement rate. Dinner and an after-school snack are served daily during the school year; breakfast and lunch are served during summer. This position reports to the Executive and Development Assistant and has a dotted reporting line to the Director of Healthy Lifestyles.

Requirements

High School diploma or GED
at least 1-3 years’ experience in a similar role or setting
1-2 years of supervisory experience
Experience supervising staff or providing leadership opportunities for team members.
ServSafe certified or willingness to obtain upon hiring
CPR/First Aid certified or willingness to obtain upon hiring.
Knowledge of allergen precautions and providing accommodations for dietary restrictions (e.g., vegetarian, gluten-free, or religious preferences).
Organized, reliable and demonstrated knowledge of kitchen operations, ordering/inventory management and food preparation.
Experience with maintaining detailed records and reporting, including inventory, temperature logs, and production records.
Experience managing vendor relationships and placing food supply orders.
Passion and enthusiasm for fresh, healthy food, health promotion and culinary education with youth.
Strong communication skills and a willingness to work as a part of a team.
Experience and desire to work with children.
Flexibility to work Club hours especially as seasons and service needs change (afternoon/evening during the school year and morning/early afternoon during the summer).

Nice To Haves

Culinary certification/degree
Experience preparing food for federal meal programs such as CACFP, SFSP, or NSLP
Valid driver’s license

Responsibilities

Oversees the operations of the CACFP and SFSP at the Club.
Prepares and serves approximately 225-250 meals daily during the school year (more in the summer) for 6–18-year-old Club members in compliance with USDA, the Department of Elementary and Secondary Education (DESE), and the local board of health regulations.
Manages kitchen operations, including inventory rotation, proper storage of food and cleaning supplies, waste reduction, and adherence to all safety and sanitation standards.
Ensures the timely and safe preparation and service of all meals and snacks, and maintains kitchen equipment, storage areas, and food preparation spaces are in clean and working order.
Ensures all meals meet BGCB nutrition standards: Serves a variety of fruits and vegetables with different preparations. Prioritizes whole grains over refined/enriched grains. Chooses products low in sodium, fat, and sugar. Opts for fresh, whole food ingredients over processed foods when possible. Serves reduced-fat dairy whenever feasible. Avoids pork and shellfish at all times.
Provides alternative meal and snack options for vegetarians, vegans, religious accommodations, and other dietary restrictions (e.g., lactose intolerance, gluten-free, or food allergies) and ensures precautionary measures are taken in the cafeteria and during food prep to avoid cross-contact of allergens.
Maintains up-to-date records, including daily and monthly reporting for the Department of Elementary and Secondary Education, temperature logs, order records, inventories, and production records.
Maintains relationships with vendors, including SYSCO, Costa, Rosa Dairy, Thurston, and BJs.
Places weekly culinary/food supply orders.
Supervises and evaluates the Kitchen Assistant.
Creates opportunities to incorporate cooking and nutrition education throughout the Club experience.
Provides learning and leadership opportunities for Teen Associates.
Participates in various meetings, including staff meetings and Culinary Department team meetings.
Participates in site monitoring visits and site audits several times annually.
Participates in various evaluation efforts throughout each program year.
Participates in media opportunities as requested.
Other duties as assigned by the supervisor.