JOB SUMMARY

The Program Manager, Culinary Production, Nutrition Services is responsible for overseeing daily culinary production and café operations within the Nutrition Services Department. This role provides in-the-moment operational authority over the catering production floor, café and Starbucks operations, and all hot line, cold prep, bakery, and batching functions. The Manager ensures production pacing, sequencing, timelines, and quality standards are executed consistently in accordance with district policies, food safety regulations, and established culinary standards

MAJOR DUTIES & RESPONSIBILITIES

List most important duties first
1. Overseas daily culinary production across catering, café, and beverage operations to ensure accuracy,
quality, and timeliness.
2. Provides in-the-moment decision-making authority for kitchen execution, staffing adjustments, production sequencing, and service pacing.
3. Assists with monitoring food safety, sanitation, and cleanliness standards in compliance with health
regulations and HACCP guidelines.
4. Assists staff with implementation of new products, recipes, processes, and catered events.
5. Direct and oversee Culinary Leads for hot lines, cold prep, bakery, batching, and café stations to ensure standards are enforced.
6. Provides exceptional customer service to students, parents, team members, administrators, and other key stakeholders.
7. Assists with documentation related to deliveries, service logs, incident reports, and operational records
as required by district policy.

MAJOR DUTIES & RESPONSIBILITIES CONTINUED

8. Monitors production accuracy, waste, and corrective actions to maintain operational efficiency.
9. Communicates operational needs, delays, or service issues to internal stakeholders and escalates nonroutine issues as required
10. Responsible for maintaining accurate inventory levels through proper counting, receiving, storage, and
rotation, and for investigating and resolving inventory variances.
11. Other duties as assigned.

EDUCATION

Bachelor's Degree: Culinary Arts, Culinary Management, Hospitality Management, Foodservice Management,
Food Science, Nutrition/Dietetics, Business Administration, Operations Management

WORK EXPERIENCE

At least 3 to 5 years of experience working in the culinary field. Experience in a large-scale, institutional, or
public-sector food service environment is preferred.

SKILL AND/OR REQUIRED LICENSING/CERTIFICATION

Software
Microsoft Office

Certifications/Licensure
City of Houston Food Handler Certification

Equipment
Office equipment (e.g., computer, copier)
Vehicles Operations

LEADERSHIP RESPONSIBILITIES

-Manages. Accomplishes the majority of work objectives through the management of direct reports. Provides day-to-day directions to staff; may become directly involved, as required, to meet schedules and resolve problems. Responsible for assigning work, meeting completion dates, interpreting and ensuring application of policies and procedures. Receives assignments in the form of objectives, with goals and the process by which to meet goals. Provides input to hiring, performance and budget.

WORK COMPLEXITY/INDEPENDENT JUDGMENT

-Work is substantially complex, varied and regularly requires the selection and application of technical and detailed guidelines. Independent judgment is required to identify, select, and apply the most appropriate methods as well as interpret precedent. Position regularly makes recommendations to management on areas of significance to the department. Supervision received typically consists of providing directions on the more complex projects and new job duties and priorities.

BUDGET AUTHORITY

-Analyzes and interprets data and figures.

PROBLEM SOLVING

-Decisions are made on both routine and non-routine matters with some latitude but are still subject to approval. Job is occasionally expected to recommend new solutions to problems and improve existing methods or generate new ideas.

IMPACT OF DECISIONS

-Decisions have moderate impact to the facility/department or division, causing increased satisfaction or dissatisfaction; producing efficiencies or delays; promoting or inhibiting personal intellectual or professional development; and/or contributing to financial gain or expense. Errors may be serious, usually not subject to direct verification or check, causing losses such as improper cost calculations, overpayment or improper utilization of labor, materials, or equipment. Effects are usually confined to the organization itself and is short term.

COMMUNICATION/INTERACTIONS

-Information sharing - gives and receives information such as options, technical direction, instructions, and reporting results. Interactions are mostly with customers, own supervisor, and coworkers in own and other departments.

CUSTOMER RELATIONSHIPS

-Follows through with customer inquiries, requests, and complaints. Forwards difficult and non-routine inquiries or requests to appropriate level for resolution.

WORKING/ENVIRONMENTAL CONDITIONS

-Work involves some exposure to moderate risk of accident and requires following basic safety precautions.
-Ability to carry and/or lift to 44 pounds.