Culinary Program Manager

About the role

Since 1893, Boys & Girls Clubs of Boston have played an essential role in opening doors and creating opportunities for young people across this city. For every youth in Boston and Chelsea, Boys & Girls Clubs of Boston are a life-changing force for opportunity and empowerment that enables future talent to reach their full individual potential as productive citizens and leaders, inspired to make a difference in the Greater Boston community.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Oversees the operations of the Child and Adult Care Food Program (CACFP) and Summer Food Service Program (SFSP).
• Serves approximately 225-250 meals daily during the school year (more in the summer) for 6–18-year-old Club members in compliance with USDA, DESE, and local board of health regulations.
• Manages kitchen operations, including inventory rotation, proper storage of food and cleaning supplies, waste reduction, and adherence to all safety and sanitation standards.
• Maintains up-to-date records, including daily and monthly reporting for the Department of Elementary and Secondary Education, temperature logs, order records, inventories, and production records.
• Maintains relationships with vendors, including SYSCO, Costa, Rosa Dairy, Thurston, and BJs.
• Places weekly culinary/food supply orders.
• Supervises and evaluates the Kitchen Assistant.
• Creates opportunities to incorporate cooking and nutrition education throughout the Club experience.
• Provides learning and leadership opportunities for Teen Associates.
• Participates in various meetings, including staff meetings and Culinary Department team meetings.
• Participates in site monitoring visits and site audits several times annually.
• Participates in various evaluation efforts throughout each program year.
• Participates in media opportunities as requested.

Qualifications

• High School diploma or GED, at least 1-3 years’ experience in a similar role or setting, and 1-2 years of supervisory experience.
• Experience supervising staff or providing leadership opportunities for team members.
• ServSafe certified or willing to obtain upon hiring.
• CPR/First Aid certified or willing to obtain upon hiring.
• Knowledge of allergen precautions and providing accommodations for dietary restrictions (e.g., vegetarian, gluten-free, or religious preferences).
• Organized, reliable, and demonstrated knowledge of kitchen operations, ordering/inventory management, and food preparation.
• Experience with maintaining detailed records and reporting, including inventory, temperature logs, and production records.
• Experience managing vendor relationships and placing food supply orders.
• Passion and enthusiasm for fresh, healthy food, health promotion, and culinary education with youth.
• Strong communication skills and a willingness to work as a part of a team.
• Experience and desire to work with children.
• Flexibility to work Club hours especially as seasons and service needs change (afternoon/evening during the school year and morning/early afternoon during the summer).