Required

• Any combination of education and experience equivalent to a bachelor's degree in food service management, marketing, training, project management, nutrition, or a related field.
• Three (3) years of progressively more responsible experience in food service management, training, instructing, or classroom teaching, one (1) year of which shall have included developing and implementing employee training programs.
• Some experience in a lead or supervisory capacity.
• ServSafe Manager Certification required within six (6) months of hire.
• Knowledge of federal, state, and county policies, procedures, and regulations governing school food programs.
• Knowledge of institutional food service procedures, practices, and equipment.
• Knowledge of safety regulations and procedures.
• Knowledge of personnel and administrative policies and procedures.
• Knowledge of marketing theories, techniques, practices, and strategies.
• Proficiency in the use of technology.
• Ability to design, develop, and implement training procedures, programs, methods, and techniques.
• Ability to create effective marketing strategies and promotions utilizing a variety of tools and formats to include print, digital media, web-based platforms, social media, etc.
• Ability to effectively articulate the theories and practices of food services work to a diverse workforce.
• Ability to maintain accurate records and write reports relating to training evaluations.
• Ability to motivate and instruct adult learners.
• Ability to provide training and present information to large groups.
• Ability to plan and organize work.
• Ability to establish and maintain effective working relationships.
• Ability to communicate effectively, both orally and in writing.

Preferred

• Master's Degree in food service management, marketing, training, project management, nutrition, or a related field.
• Experience in K-12 food service programs
• Experience in project management