Overview: Founded in 1647, Boston Public Schools (BPS) is the oldest public school district in the country. With approximately 57, 000 students from over 114 different countries, nearly 8,000 employees, and an annual budget of $973 million, the BPS is the largest district in Massachusetts and one of the most diverse as well. Currently BPS has 124 schools with two different food service delivery models. Forty six (46) schools have full service kitchens with a full time cafeteria manager and subordinate staff. The remaining schools and programs are satellite sites receiving meals from an outside vendor, contracted by BPS. The district serves approximately 23,500 breakfasts’ daily and 35,600 lunches. After school meals vary over the course of the year, but average between 7 -8,000 per day. During the summer months BPS serves roughly 22,000 combined meals in varying city sites. BPS has been approved for the Community Eligibility Provision (CEP); which enables the district to provide free meals to all Boston students. General Description: Supervises a multi-site territory of assigned schools and non-school sites to ensure the operation of compliant federally funded school foodservice programs with implementation of all Food and Nutrition Services standard operating procedures (SOPs). Responsible for the oversight of all aspects of all school food service programs; including, but not limited to National School Lunch Program (NSLP), After School Meal Program (CACFP) and Summer Food Service Program and Fresh Fruit and Vegetable Program (FFVP).. Serve as technical expert for Food and Nutrition Services Department in one or more subject matter areas as assigned: (i.e., Staff Development and Training; Regulatory Compliance; Food Safety and HACCP; Special Projects; Efficient Work Methods). This individual should be a self-starter with the ability to prioritize and execute multiple tasks and projects and provide exemplary customer service to all stakeholders. Required Competencies: Managing Relationships. Responds and relates well to people in all positions; is seen as a team player and is cooperative; looks for common ground and solves problems for the good of all. Creativity. Generates many new and unique ideas; makes connections among previously unrelated notions; is unafraid to use unorthodox methods; is seen as original and value-added in brainstorming settings. Drive for Results. Pursues everything with energy, drive, and a need to finish; does not give up before finishing, even in the face of resistance or setbacks; steadfastly pushes self and others for results. Personal Learning and Development. Is personally committed to and actively works to continuously improve him or her; recognizes the need to change personal and interpersonal behavior; actively seeks feedback. Managing Through Processes and Systems. Designs practices, processes, and procedures necessary to get things done; simplifies complex processes; gets more out of fewer resources; creates systems that manage themselves. Functional and Technical Skills. Possesses required functional and technical knowledge and skills to do his or her job at a high level of accomplishment; demonstrates active interest and ability to enhance and apply new functional skills. Responsibilities: Supervises and coaches all field staff at in assigned school and program locations to ensure program meal accountability and operational quality at each location Conducts an annual site operational performance and compliance audit of each assigned school kitchen or program location and develops performance improvement goals for each site. Conducts on-site operational performance monitoring of assigned school kitchens according to a needs-based action plan for each site. Manages accountability by ensuring edit checks are accurate and complete for timely submission of monthly claims. Monitors supply and labor costs by management through use of site-based Profit & Loss statement. Collaborates with the central office team in the development of standard operating procedures (SOPs), operational benchmarks and site monitoring tools. Monitor department’s defined key performance indicators (KPIs) for each site and work collaboratively with manager to set goals for improvement (KPIs may include participation, Meal Per Labor Hour (MPLH) formula, food cost, labor cost, food safety inspection results, etc.). Oversee implementation of site-based activities designed to support the department’s annual program goals and objectives within territory of assigned schools (i.e. coach-managers on strategies and processes to increase student meal participation and monitor results) participation. Participate in management team initiatives to identify and implement strategies to increase revenue and control program costs Use department designed survey tools to collect information on quality and acceptability of current food products, food serving and display materials, cleaning supplies, kitchen utensils, and cooking and serving equipment. Participate in product testing, piloting and recommending items to be purchased based on objective evaluation criteria and site needs. Employee written and oral communication to support effective team work, reduce inter-personal conflict and engage in collaborative problem solving with management team, site staff, building administration and other departments. Implements department designed communication tools and processes to enhance problem solving and enhance stakeholder support for meal program operation at each site. Identifies training and staff development needs for employees at each assigned site. Provides orientation and training to managers, assistants and appropriate personnel on regulatory and standard operating procedures as per department’s annual plan and standardized training materials. Topics may include nutrition, meal pattern, civil rights, meal accountability (counting), cash handling, food safety, customer relations and conflict resolution. Analyzes food, supply, equipment and other requirements and makes recommendations to purchase or service. Follows established guidelines as developed by the department to increase student participation. Assists in the development and implementation of new programs that increase participation and revenue. Monitors financial impact of actions. Establishes and maintains effective, harmonious working relationships with students and school personnel; provides written reports on observations and problems. Works as a team player and imparts leadership skill to subordinate employees. Conduct annual or seasonal performance evaluation on Cafeteria Managers, Satellite Attendants, and Summer Food Service Program personnel in accordance with current union contract and department personnel policy. Work cooperatively with state, federal, and city auditors on program reviews and any corrective action requirements. Resolves conflict to create a harmonious working environment among employees within the same bargaining unit. Works cooperatively with other department managers and collaboratively with principals and headmasters to ensure compliance with program regulations throughout their school and district. Assists in personnel selection for all programs in accordance with current union contract. Pilots and evaluates new or potential foods or equipment. Conducts appropriate training workshops. Prepares required state and federal reports for internal program compliance. Corresponds as needed with administering agency (DESE) Works with outside agencies in conduction outreach within the community. Ensures all site-monitoring requirements are met. Works with financial management to ensure claim information is submitted in a timely fashion Assists in defining needs and designing budget for grant opportunities Performs other related duties as requested by supervisor or designee. Qualifications - Required: Minimum of a Bachelor’s Degree from an accredited college or university with a major in one or more of the following areas: Food and Nutrition, Dietetics, Institutional Food Service or Hospitality Management, or a related area Food safety and sanitation certificate required. Preferred advanced degree or specialized training in nutrition, dietetics, foodservice systems, business, supervision and management, culinary arts, food safety, or adult education. Credentialing by School Nutrition Associations as a School Nutrition Specialist is preferred. Minimum of 3 years of work experience in institutional food service management setting preferably in federal school nutrition programs Minimum of 5 year managerial/supervisory experience in institutional food service preparation, preferably a school nutrition program. Experience in designing and delivering training programs for adults; conducting food safety inspections; developing employee work schedules; implementing work simplification methods; program marketing and nutrition education; monitoring compliance with federal regulations; menu planning and production forecasting to comply with CN meal requirements. Knowledge and skill in quantity food production and service to coach staff in implementing best practice methods. Knowledge of federal Child Nutrition regulations related to production, service and counting of school meals. Knowledge of food service equipment appropriate for each site’s production and service needs. Ability to apply principles of food safety and HACCP to reduce risk of food borne illness. Ability to speak and write effectively to communicate with a variety of audiences. Ability to apply basic principles of financial management to prepare and interpret site financial reports. Ability to work cooperatively with others to achieve a common goal. Apply principles of adult education to effectively train staff. Ability to supervise and evaluate staff to ensure compliance with program regulations and adherence to standard operating procedures. Ability to effectively use technology to collect and manage program data, prepare reports, develop training and marketing materials, and communicate with a variety of stakeholders. Ability to apply principles of conflict resolution, problem solving, and time management. Mastery of Microsoft Office suite (Excel, Power Point, Word) Demonstrated ability to advise and negotiate comfortably with individuals at all levels of the organization Ability to prioritize competing demands Successful experience working in a team-oriented environment Experience working with financial systems, preferably PeopleSoft Must possess a valid driver’s license and have daily availability of an automobile for travel to assigned schools. Terms: BASAS 4B Flexible hours required for oversight of all programs. " /> Having Trouble Logging In? 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Recipient's Name Recipient's Email Your Name Your Email Send me a copy Field Coordinator Food & Nutrition Services [BASAS 4B] (SY24-25) Job Description Primary Location Central Office - Food & Nutrition Services Salary Range 1.0 FTE Shift Type Central Office Job Contact Information Name Title Phone Email