Assistant Food Service Director

Applitrack; Unterseen; Vor Ort; CHF 48.000 - 56.000; Vollzeit

Zusammenfassung

Berlin Public Schools is seeking an Assistant Food Services Director to lead district-wide nutrition operations with a focus on Farm to School initiatives, scratch cooking, local sourcing, and student engagement. You will collaborate with the Food Services Director, administrators, and partners to ensure compliance and elevate meals.

The role emphasizes menu development, staff training in ServSafe, and cost-control strategies while maintaining quality and nutrition standards for students and

Qualifikationen

• A degree in Nutrition, Culinary Arts, Food Service Management, or related field required.
• Minimum 3 years of progressive experience in school nutrition, institutional food service, or culinary management.
• Knowledge of USDA Child Nutrition Programs (NSLP, SBP, FFVP, etc.).
• Strong understanding of Farm to School programming, local food procurement, and sustainable food systems.
• Culinary skills with ability to train and inspire staff.
• Excellent organizational, communication, and leadership skills.
• ServSafe certification (or ability to obtain within 6 months).

Aufgaben

• Assist in daily management of nutrition services across the district, ensuring compliance with USDA, state, and local regulations.
• Support menu planning, dietary modifications, procurement, and production processes with emphasis on nutritious, cost-effective, and student-friendly meals.
• Coordinate staff training in ServSafe, food safety, culinary skills, and customer service.
• Monitor kitchen operations for efficiency, quality, and adherence to standardized recipes.
• Take on responsibilities and management of the district in the absence of the FSD.
• Develop and expand Farm to School initiatives, including procurement of local and regional foods for school meals.
• Build partnerships with local farms, distributors, and community organizations to increase access to fresh, seasonal products.
• Promote agricultural literacy through taste tests, cafeteria promotions, school gardens, and classroom connections.
• Track and report on Farm to School activities, ensuring alignment with district wellness policies.
• Lead recipe development and testing to incorporate fresh, minimally processed, and culturally diverse foods into menus.
• Train staff in culinary techniques that improve flavor, quality, and presentation of school meals.
• Introduce innovative meal concepts, food stations, and student engagement strategies to enhance participation.
• Collaborate wellness teams to ensure menus meet nutritional standards and student preferences.
• Assist in budget development, financial monitoring, and cost-control strategies.
• Support procurement activities, including bid preparation and vendor relations.
• Maintain accurate production records, inventory, and compliance documentation.
• Contribute to grant writing and reporting related to Farm to School and nutrition initiatives.
• Manage Catering requests and events.

Kenntnisse

Leadership

Staff training

Menu planning

Budgeting

USDA NSLP knowledge

Farm to School

Culinary skills

Communication

ServSafe

Ausbildung

Degree in Nutrition/Culinary Arts/Food Service Management

Jobbeschreibung

BERLIN PUBLIC SCHOOLS

Our Mission: We create learning experiences that promote a sense of purpose, ignite passion, and foster a sense of pride.

Position Summary

The Assistant Food Services Director supports the overall leadership of the district's School Nutrition Program by assisting in the planning, coordination, and management of food service operations across all schools. This role focuses on advancing Farm to School initiatives and culinary program enhancements that promote scratch cooking, local sourcing, and student engagement with healthy, appealing meals. The Assistant Director collaborates with the Food Services Director, school administrators, and community partners to ensure compliance with federal, state, and local regulations while elevating the dining experience for students and staff.

Key Responsibilities

Operational Support

• Assist in the daily management of nutrition services across the district, ensuring compliance with USDA, state, and local regulations.
• Support menu planning, dietary modifications, procurement, and production processes with emphasis on nutritious, cost-effective, and student-friendly meals.
• Coordinate staff training in ServSafe, food safety, culinary skills, and customer service.
• Monitor kitchen operations for efficiency, quality, and adherence to standardized recipes.
• Take on responsibilities and management of the district in the absence of the FSD

Farm to School Leadership

• Develop and expand Farm to School initiatives, including procurement of local and regional foods for school meals.
• Build partnerships with local farms, distributors, and community organizations to increase access to fresh, seasonal products.
• Promote agricultural literacy through taste tests, cafeteria promotions, school gardens, and classroom connections.
• Track and report on Farm to School activities, ensuring alignment with district wellness policies

Culinary Enhancement & Menu Innovation

• Lead recipe development and testing to incorporate fresh, minimally processed, and culturally diverse foods into menus.
• Train staff in culinary techniques that improve flavor, quality, and presentation of school meals.
• Introduce innovative meal concepts, food stations, and student engagement strategies to enhance participation.
• Collaborate wellness teams to ensure menus meet nutritional standards and student preferences.
• Assist in budget development, financial monitoring, and cost-control strategies.
• Support procurement activities, including bid preparation and vendor relations.
• Maintain accurate production records, inventory, and compliance documentation.
• Contribute to grant writing and reporting related to Farm to School and nutrition initiatives.
• Manage Catering requests and events.

Qualifications

• A degree in Nutrition, Culinary Arts, Food Service Management, or related field required.
• Minimum 3 years of progressive experience in school nutrition, institutional food service, or culinary management.
• Knowledge of USDA Child Nutrition Programs (NSLP, SBP, FFVP, etc.).
• Strong understanding of Farm to School programming, local food procurement, and sustainable food systems.
• Culinary skills with ability to train and inspire staff.
• Excellent organizational, communication, and leadership skills.
• ServSafe certification (or ability to obtain within 6 months).
• Ability to lift 40lbs
• Commitment to equity, diversity, and inclusion in school meals.

Reports to

• Food Services Director/ Director of Finance and Operations

Terms of Employment

• This is a 10-month, unaffiliated position.
• Monday-Friday 7 hours per day.
• 6:00am - 1:00pm.
• The position will work the student school year plus 2 weeks before the school year starts and 2 weeks after the school year ends.
• Salary range $58,000-68,000 depending on education and experience.This position is benefit eligible including health insurance, life insurance, paid sick and personal time, and retirement options.

Equal Opportunity Employer