Deputy Director, School Nutrition & Operations

Boston Public Schools

Boston (MA)

Vor Ort

USD 138.000 - 169.000

Vollzeit

Vor 3 Tagen
Sei unter den ersten Bewerbenden

Eine vollständige Bewerbung in einer Minute

Maßgeschneiderter Lebenslauf und Anschreiben – versandbereit.

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Zusammenfassung

Boston Public Schools seeks a Deputy Director of Food & Nutrition Services to oversee kitchen operations, logistics, and program compliance across the district’s central kitchen, schools, and satellite sites.

The role ensures meals meet NSLP/SBP/CACFP/SFSP requirements, maintains food safety standards, and partners with HR, finance, and facilities to optimize resources and service delivery. Strong leadership and regulatory knowledge are essential.

Qualifikationen

  • High School Diploma or GED.
  • 7+ years of progressive experience in K-12 nutrition; supervisory or management experience.
  • Experience administering NSLP, SBP, CACFP, SFSP.

Aufgaben

  • Lead and coordinate daily food service operations across school kitchens, satellite sites, and central kitchen.
  • Oversee staff, ensure compliance with menus, recipes, portions, and service standards.
  • Monitor food safety, HACCP practices, and sanitation across all sites.
  • Coordinate with HR, logistics, procurement, finance, and facilities to support meal service.
  • Prepare and manage staffing coverage, training, and performance evaluations.
  • Lead program compliance efforts and prepare for state/federal reviews and audits.

Kenntnisse

Leadership
Staff supervision
Nutrition knowledge
Data interpretation
Food safety

Ausbildung

Masters
Doctorate
Bachelors degree
ServSafe certification
RD/RDN SNS

Tools

POS systems
Inventory management
Kitchen equipment planning

Jobbeschreibung

Boston Public Schools seeks a Deputy Director of Food & Nutrition Services to oversee kitchen operations, logistics, and program compliance across the district’s central kitchen, schools, and satellite sites.

The role ensures meals meet NSLP/SBP/CACFP/SFSP requirements, maintains food safety standards, and partners with HR, finance, and facilities to optimize resources and service delivery. Strong leadership and regulatory knowledge are essential.

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