Specialist, Operations

Chef Ann Foundation•Boulder, CO

1d•$66,027 - $89,215•Remote

About The Position

The Specialist of Operations provides technical expertise and program support to help school districts strengthen food service operations and expand sustainable, scratch-cooked meal programs. The role supports districts through technical assistance, training, and program implementation, collaborating with internal teams, school food professionals, and external partners. It provides onsite and virtual assistance across five areas of school food operations: food, finance, facilities, human resources, and marketing. The position reports to the Senior Specialist of Operations and is limited service until August 2027. The Specialist contributes to district assessments, operational guidance, training, partner relationships, program implementation, and professional development. The role also helps ensure districts progress through program milestones, supports CAF initiatives, communicates program results, and stays informed about trends and regulations affecting school food operations. This is a full-time, remote position based anywhere in the contiguous United States. The position requires 30%–50% travel, locally and nationally, including travel between schools. A driver’s license and driving may be required unless readily available alternative transportation is available in the territory. The anticipated start date is January 4, 2027. Compensation ranges from $66,027 to $89,215 per year, commensurate with experience and credentials. The Chef Ann Foundation is a national organization founded in 2009 that works to ensure children have access to fresh, healthy, delicious food and supports school food professionals in providing cook-from-scratch meals that benefit children and the planet. The Foundation reports reaching more than 19,000 schools and 5.9 million children across all 50 states. It is an equal-opportunity workplace that supports and celebrates differences.

Requirements

Four years of college or equivalent advanced training qualifying for a bachelor’s degree, with a relevant major such as Culinary, Nutrition, or Food Service.
At least four years of experience in school food service; experience operating a scratch-cook operation is preferred.
At least two years of culinary experience, or an equivalent combination of formal culinary training and professional kitchen experience.
Ability to travel locally and nationally 30%–50%.
Food Manager Certificate, to be acquired within 90 days of initial employment.
Strong proficiency in Microsoft Office and G Suite platforms, especially on Mac OS.
Ability to work virtually within the contiguous United States.
Strong writing and editing skills, including the ability to create and edit content for school food operators.
Ability to create and run impactful training programs for school food operators.
Knowledge of National School Lunch Program regulations and willingness to stay informed about new regulations.
Passion for food systems, strong interest in childhood wellness, and demonstrated commitment to school food reform.
Ability to learn and engage with learning technology programs.
Ability to balance and prioritize competing timelines and deliverables.
Excellent verbal and written communication skills, including editing.
Ability to work independently and collaboratively.
Exceptional attention to detail and organizational skills.
Flexible mindset and innovative thinking.
Willingness to engage in continuous learning and training.

Nice To Haves

Experience developing fiscal budgets and financial models for school food programs.
Experience with menu planning and K–12 recipe/menu software for ingredient-based, cook-from-scratch meal programs.
Knowledge of K–12 procurement, including RFPs, purchasing cooperatives, and inventory management.
Experience with Salesforce, Zoom, and Adobe.
School food service experience operating in a scratch-cook operation.

Responsibilities

Provide technical and operational guidance on USDA regulations, procurement, and school food operations.
Provide onsite and virtual technical assistance to districts supporting scratch-cooked meal programs and sustainable practices across food, finance, facilities, human resources, and marketing.
Review district operational content and provide feedback and recommendations to guide technical assistance.
Attend meetings with funders and stakeholders as needed to answer operational questions.
Support food service directors with educational components across programs and grant-funded initiatives focused on scratch cooking and sustainable practices.
Assist in developing district assessment reports to inform technical assistance and operational improvements.
Provide onsite training, including scratch cooking, recipe development, and local procurement.
Develop and maintain relationships with prospective, new, and existing partner districts.
Represent CAF in trade-based channels, conferences, and collaboratives.
Collaborate with the Operations team to complete implementation activities with partner districts.
Ensure districts remain engaged and progress through key program milestones.
Lead and/or participate in virtual learning sessions and other CAF professional development programs.
Coordinate schedules, travel, and district outreach strategy with the Operations team.
Work with districts and the CAF Marketing Team to highlight program results in local communities and nationally.
Develop and deliver presentations for webinars, conferences, and other public-speaking opportunities focused on school food operations.
Support effective implementation of CAF initiatives in alignment with organizational standards and high-quality, results-driven programming.
Stay current on trends, developments, and regulations influencing school food operations nationwide and incorporate relevant knowledge into programming.
Perform other duties as assigned within the scope of the position.