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 .. Provides in-the-moment decision-making authority for kitchen execution, staffing adjustments, production sequencing, and service pacing .. Assists with monitoring food safety, sanitation, and cleanliness standards in compliance with health regulations and HACCP guidelines .. Assists staff with implementation of new products, recipes, processes, and catered events .. Direct and oversee Culinary Leads for hot lines, cold prep, bakery, batching, and café stations to ensure standards are enforced .. Provides exceptional customer service to students, parents, team members, administrators, and other key stakeholders .. 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 .. 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 .1. 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.