Verified Job
Teacher / Tutor
Regional Kitchen Planner
Teacher / Tutor
#475774
Remote / WFH
Job Description
Establishes comprehensive work plans, including sequencing, scheduling, and prioritization, while overseeing all project components. This role will assist with the conception and foundation for the operation of regional kitchen(s).
Develops recommendations regarding the organizational structure and position responsibilities, and creates an operational framework for the regional kitchen(s). Additionally, this individual will adapt the operational framework model for assigned district(s) based on the established framework for the regional kitchen(s).
Collaborates directly with the School Food Services Branch Administrator, the Facilities and Operations Assistant Superintendent, and their designees from other branches (e.g., FOB, ASB) to ensure effective management of the implementation schedule. This includes serving as a consultant for the School Food Services Branch Administrator, incorporating operational changes and updates into current operations, and ensuring the timely completion of the regional kitchen(s). Additionally, the role will be pivotal in coordinating the staffing process for the regional kitchen(s), ensuring that necessary personnel are hired, trained, and equipped to support operations.
May represent senior leadership in meetings with legislative bodies, boards, commissions, stakeholders, and other government agencies. May develop presentation and reports, project-related materials and communications.
Preferred Qualifications: Bachelor's degree in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field. Excess large-scale food and beverage management experience may substitute for the degree requirement above on a year-for-year basis.
Preferred Experience: Minimum five years of experience in a large-scale food production environment with at least two years in a supervisory role.
Preferred License: Valid food handlers training level certificate from the Hawaii Dept of Health, American National Standards Institute accredited organization or equivalent.
Develops recommendations regarding the organizational structure and position responsibilities, and creates an operational framework for the regional kitchen(s). Additionally, this individual will adapt the operational framework model for assigned district(s) based on the established framework for the regional kitchen(s).
Collaborates directly with the School Food Services Branch Administrator, the Facilities and Operations Assistant Superintendent, and their designees from other branches (e.g., FOB, ASB) to ensure effective management of the implementation schedule. This includes serving as a consultant for the School Food Services Branch Administrator, incorporating operational changes and updates into current operations, and ensuring the timely completion of the regional kitchen(s). Additionally, the role will be pivotal in coordinating the staffing process for the regional kitchen(s), ensuring that necessary personnel are hired, trained, and equipped to support operations.
May represent senior leadership in meetings with legislative bodies, boards, commissions, stakeholders, and other government agencies. May develop presentation and reports, project-related materials and communications.
Preferred Qualifications: Bachelor's degree in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field. Excess large-scale food and beverage management experience may substitute for the degree requirement above on a year-for-year basis.
Preferred Experience: Minimum five years of experience in a large-scale food production environment with at least two years in a supervisory role.
Preferred License: Valid food handlers training level certificate from the Hawaii Dept of Health, American National Standards Institute accredited organization or equivalent.
