REPORTS TO: CHILD NUTRITION DIRECTOR AND CULINARY COORDINATOR ANTICIPATED START DATE: JANUARY 2024 forwardACCOUNTABILITY OBJECTIVE:The position of the Coordinator of Culinary Operations, Initiatives, and Quality Assurance will work the department of Child Nutrition, Assistant Director of Culinary Operations, and among Nutrition staff while continuously developing and maintaining culturally sensitive quality driven sustainable food systems and menu items utilizing unprocessed commodities and seasonal ingredients to be implemented throughout the district in order to further increase meal acceptance, accessibility, favorable student health, and positive academic outcomes. Programs include but not limited to USDA: School Breakfast, Lunch, Snack, Head Start, Summer Meals, Fresh Fruit and Vegetable Program, Supper, and off site catering such as meal boxes and vending.PRINCIPAL RESPONSIBILITIES:1. Develop and test menu items and meal systems accommodating student’s fresh culturally sensitive “real food” preferences and “palate” opportunities for healthy foods.2. Ensure maximum utilization of school based preparation, serving, and distribution equipment including recommendations, design, specifications and coordination of installation according the menu progression.3. Model and develop procedures for ordering, receiving, storage, inventory, preparation, access/serving and secondary distribution to be implemented system wide according to USDAChild Nutrition and Worcester Public School program criteria/menu systems.4. Collaboratively work with and among school based managers, cooks, bakers, helpers, and distribution staff to implement continuous improvement procedures for onsite and remote meal components and programs.5. Implement, maintain, and monitor kitchen/culinary/service related: integrated pest control, hazard commination, health/safety protocols and procedures, PPE, safety data sheets, product labels.6. Create and maintain an encouraging “team” approach and foundation with the organization during all phases of system changes.7. Responsible for assuring equal educational opportunity to all individuals regardless of race, color, gender, age, marital status, religion, gender identity, national origin, sexual orientation, homelessness, or disability.8. Performance of other job-related duties as assigned.REQUIRED QUALIFICATIONS OR EQUIVALENT COMBINATION OF EXPERIENCE:1. Graduate of a Nutrition Program or Culinary Institution: Bachelor Degree or Higher. Associates degree or higher with multiple years of progressive and applicable experience. 2. Food preparation management within an organization/kitchen with no less than 15 meal locations and 80 employees.3. At least 5 years of progressively responsible experience in large scale multi entrée from-scratch cooking and baking in a commercial or institutional environment.4. Knowledge and experience cooking with a variety of ethnic recipes/ingredients.5. Ability to work collaboratively with ethnically diverse staff and skill levels.PREFERRED QUALIFICATIONS:1. Experience working with a basic and advanced kitchen preparation/serving/deliveryequipment.TRAVEL: This position is required to travel to district sites within Worcester. A valid driver’s license andreliable vehicle is required. Mileage is reimbursed upon completion of travel reimbursementforms.WORK DAY: 6:00 AM to 2:00 PM: Flexible depending on system need and system scheduleWORK YEAR: Full year, 52 weeksSALARY: commensurate with qualifications/experienceTO APPLY: Any person interested in this position must submit a resume, cover letter, licensure, and answer all questions on-line at https://worcesterschools.org/about/employment-opportunities This deadline does not preclude further advertisement or recruitment.