Director of Food Services and Stores

Perkins School for the Blind•Watertown, MA

1d•Onsite

About The Position

Perkins is seeking a dynamic and operationally savvy Director of Food Services and Stores to lead its campus culinary and inventory operations. This pivotal leadership role will coordinate the food service program, campus-wide catering, and non-perishable product management for all Perkins programs and departments. The ideal candidate is a champion of food safety, an efficient budget manager, and an empathetic leader capable of supervising a diverse team across multi-unit kitchen operations.

Requirements

Associate’s degree or equivalent from a two-year college or culinary school.
A minimum of five (5) years of related experience in food service or culinary arts, with proven supervisory experience/training in multi-unit kitchen operations (or an equivalent combination of education and experience).
Active ServSafe Certification is required.
Must have the ability to train/review ServSafe material and be certified to teach ServSafe courses.
Exceptional written and verbal communication
Proficient in database software, inventory management, order processing systems, etc

Responsibilities

Identify and implement rigorous standards for food ordering, production, serving, and disposal.
Ensure all kitchens operate daily in accordance with Perkins Standards, OSHA, and state/federal public health regulations.
Collaborate closely with the school’s Nutritionist to develop and update inclusive, nutritious menu items for meals and snacks for students, clients, and staff.
Work with food preparation and residential cottage supervisory staff to ensure planned menus are standardized and followed as directed.
Estimate and track food, beverage, and supply costs.
Ensure the department operates within budget and leads the preparation of the annual departmental budget.
Partner with Support Services to create performance metrics for operational efficiency.
Analyze outcomes, generate monthly reports, and develop strategic plans based on findings.
Provide overall leadership for the Food Services and Stores team, directly managing the Assistant Director, Storeroom Manager, Food Service Cooks, and Storeroom Operators.
Oversee interviewing, hiring, training, work assignment, performance appraisals, rewards, and conflict/complaint resolution.
Train food service staff in proper procedures and promote a culture of continuous improvement and safety.
Perform other duties as assigned