VP of Culinary

Summary of Position:

The Vice President of Culinary will play a pivotal role in shaping the culinary vision and strategy of our organization. This position is responsible for overseeing all culinary operations, ensuring that our food offerings meet the highest standards of quality, creativity, and sustainability. The VP will lead a team of chefs and culinary professionals, fostering an environment of innovation and excellence. Additionally, this role will involve collaborating with other departments to align culinary initiatives with overall business goals. Ultimately, the VP of Culinary will drive the success of our culinary programs, enhancing our brand reputation and customer satisfaction.

Responsibilities:

• Develop and implement a comprehensive culinary strategy that aligns with the company's vision and goals.

• Lead, mentor, and manage a diverse team of culinary professionals, fostering a culture of creativity and collaboration.
• Lead, mentor, and manage a diverse team of culinary professionals, fostering a culture of creativity and collaboration.
• Lead, mentor, and manage a diverse team of culinary professionals, fostering a culture of creativity and collaboration.
• Partner with Nutrition team to provide feedback on menu's and promotions as well as plan menus according to established guidelines.

• Ensures kitchen locations comply with all federal, state, and local health and sanitation regulations and procedures.
• Other duties as assigned.

Qualifications:

• B.A or B.S in Culinary Arts, Food Services/Management, or related field.
• Master's degree or MBA preferred.
• A minimum of 10 years of experience in culinary leadership roles, with a proven track record of success.
• Previous experience working in a K-12 School Food Service environment preferred.
• Prior experience working with high volume production & catering, multi-site food service operations.
• Knowledge of P&L accountability and contract-managed services.
• Strong understanding with inventory and purchasing control.
• Focus on food quality, sanitation/safety, production, food cost controls, and final presentation.
• Proficient with Microsoft Office including Word, Excel, and Power Point.

Physical Demands & Work Environment

Ability to speak, read, write and understand English and/or dominate language at the school.

Be able to work in a standing position for long periods of time (up to 5 hours).

Be physically able to lift, reach, bend and stoop frequently lift up to 35 pounds.

We are an Equal Opportunity Employer (Gender/Minority/Veterans/Disabled) and participate with the federal E-Verify Employment Eligibility Program.