Required Education, Experience, Certifications, Licensure and Credentials: (Where appropriate, education and/or experience may be substituted)
Minimum Required Education: Bachelor’s or Associate Degree in food service management, dietetics, or related field. Commensurate experience may be utilized to meet this credentialing criteria.
Minimum Required Experience: Minimum of 3 to 5 years of progressive culinary/kitchen management experience, depending upon formal degree and training.
Required License/Certification/Registration: ServSafe certification within 90 days of hire.
Travel outside of office: 30% travel in the communities we serve
Required Valid Driver’s License: Valid Wisconsin driver’s license
Required Auto Insurance: vehicle liability insurance in accordance with Agency policy
Knowledge – Skills – Abilities:
- Proven leadership skills in food procurement, preferable for a school setting
- Knowledge of Health Department Regulations and applicable governmental regulations and requirements governing school food service operations.
- Experience of working with a variety of distribution pathways
- Excellent interpersonal skills and ability to manage highly stressful conditions.
- Excellent organizational skills, ability to initiate tasks and complete them in a timely manner.
- Knowledge of menu design, food preparation, and related kitchen arts and practices.
- Skill in using computer systems to manage bid responses and financial performance.
- Strong communication, collaboration, and networking skills to initiate and sustain quality relationships with individuals and organizations, including negotiation skills.
- Effective problem-solving skills, including ability to present creative and innovative solutions.
- Confident in working with individuals of diverse backgrounds, experience, and abilities and ability to build and maintain relationships
- Skill in educating and inspiring others, especially around customer service, culinary techniques, and production
- Focuses on results and desired outcomes and how to best achieve them.
- Access to a reliable personal vehicle
Physical Requirements, Visual Acuity, and Work Conditions:
Physical Requirements: Stand and/or walk for up to 8 hours per day. Twisting, turning, reaching, squatting, bending, and pushing and pulling throughout day. Lift up to 25 pounds by self and 50 pounds with another person. Ability to operate office equipment such as computer, copy machines, cell phone, etc.
Visual Acuity: The worker is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; transcribing; viewing a computer terminal.
Working Conditions: Must be able to withstand noise levels typical to food service and production environments. The worker is subject to both indoor and outdoor environmental conditions: Activities could occur outside when loading, unloading, or making deliveries. Exposure to temperature variations (heat/cold). Exposure to bright lights.