Raleigh, North Carolina30+ days ago
Master’s degree from a regionally accredited college or university in hospitality management, culinary arts, business, nutrition, or related field; Seven years of related food service experience; Five years of leadership experience with direct responsibility for multi-unit or high-volume food service operation(s), preferably with child nutrition programs; Five years of experience related to budget/profit and loss (P&L) management; Three years of leadership experience that includes the strategic oversight of a K12 school nutrition program or other large food service operation; Equivalent combination of applicable education, training, and experience which provide the knowledge, skills, and abilities necessary to perform effectively in the position may be considered in place of the above qualifications. Experience in management of child nutrition programs; Professional designation as a Registered Dietitian or Nutritionist; Experience selecting and managing the utilization of United States Department of Agriculture Foods (commodities); Experience developing and leading teams with both culinary and non-culinary backgrounds to achieve results; Experience managing warehousing and distribution operations; Chef certification with successful concept creation and menu placement experience.