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Job Title: Executive Director, Culinary & Wellness  and Requisition ID number: 103918

Close Date: 11:59 PM on  

Organizational Unit:  Culinary & Wellness Services (CWS) (10000079) 

Site:  Nutrition Center (0782) 

FTE:  1.000; this is based on full-time equivalency with 1.0 being full time

Union:  Non-Represented(44) 

Functional Area:  Administrative 

Salary Range:  $149,292 - $186,615

Benefits:  Dental insurance | Health insurance | Vision insurance | Paid time off | HSA & FSA | Retirement plan

A resume and Cover Letter are mandatory to apply for any position.

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SUMMARY
The Executive Director, Culinary & Wellness Services, provides visionary leadership, strategic direction, and administrative oversight of the district’s food service and aligned student wellness programs. This role is responsible for enhancing food services, culinary education, select student wellness and nutrition initiatives across the District, and ensuring compliance with state and federal guidelines. The individual in this position utilizes leadership skills to ensure that the business operations of District Culinary & Wellness Services—including the Nutrition Center, schools, and logistical supports—run cost-effectively and are customer-focused.

ESSENTIAL FUNCTIONS
Essential functions, as defined under the Americans with Disabilities Act, include representative duties, knowledge, and skills outlined below. This list is illustrative, not exhaustive. Regular attendance and punctuality are essential but may not be explicitly listed. Duties may include, but are not limited to, the following:
• Provides visionary leadership that aligns Culinary & Wellness Services with the district’s strategic goals.
• Oversees and guides the Culinary & Wellness Services Department, including the Nutrition Center, distribution team, school and community food service operations, select student wellness programs, and Child Nutrition Programs.
• Directs nutrition and menu planning, assists in developing cost-effective and nutritional menus within the department's nutrition and menu guidelines
• Administers regulatory guidelines, monitors industry trends and standards.
• Serves as the department’s main strategic planner by developing and implementing long-term goals and objectives for Culinary & Wellness Services to align with the district’s mission and vision.
• Manages and directs resources within the Culinary & Wellness Services Department to appropriately achieve departmental goals and objectives.
• Develops and manages the annual department budget, ensuring alignment with financial constraints, applicable regulations, and district goals.
• Monitors revenue and expenditures to maintain fiscal responsibility while maximizing efficiency of resources, while maintaining high standards of services
• Analyzes financial reports and adjusts operations to optimize funding utilization, including leveraging grants and external funding sources.
• Holds staff accountable for ensuring meals served to students meet or exceed USDA guidelines, provide quality food and services, collaborate with stakeholders, maintain fiscal responsibility, and contribute to student health and well-being.
• Ensures compliance with all regulations and laws to maintain district compliance during USDA, OSHA, MDE, and other agency audits.
• Designs and implements employee training and development programs to increase knowledge and skill in scratch food preparation, sanitation, customer service, OSHA regulations, food products and supplies, equipment repair and installation, and related topics.
• Fosters internal and external partnerships to enhance food service programs and support community engagement.
• Maintains current knowledge of industry trends, nutrition standards, and best practices through continuous professional learning both within the school community and the broader hospitality industry
• Interprets and implements School Board policies within Culinary & Wellness programming.
• Lead the district wellness policy as required within the USDA regulations

MINIMUM QUALIFICATIONS
To successfully perform the job, the incumbent must be able to perform each essential duty satisfactorily. Requirements listed are representative of the knowledge and skills.

Education and Experience:
• Bachelor’s degree in Food and Nutrition, Food Service Management, Dietetics, Nutrition Education, Business Management, or a closely related field, and at least five (5) years of experience managing school nutrition programs; or
• Bachelor’s degree (or equivalent educational experience) in any field, and School Nutrition Association (SNA) Level 4 Certification; or
• High school diploma or GED, and ten (10) or more years of experience managing school nutrition programs; or
• An equivalent combination of education, training, and/or experience, as determined by Human Resources.

Preferred Qualifications:
• Advanced degree, such as a Master’s degree.
• Registered and licensed dietitian credentials or culinary degree
• Five (5) years’ experience in a large and complex foodservice operation, and specifically experience with a central kitchen.
• Food Safety Training that includes eight (8) hours of food safety training for all new food service directors (within 30 days of hire), eight (8) hours of food safety training every five (5) years, and annual continuing education.
• School Nutrition Association Level 3 Certification.

Licenses and Certification:
• A Minnesota Driver's License may be required.
Note: Must maintain all required licenses and certifications in active status without suspension or revocation.

KNOWLEDGE, SKILLS, AND ABILITIES
Knowledge of:
• School nutrition, culinary services, and wellness program best practices.
• Federal, state, and local regulations governing school food service operations (e.g., USDA, OSHA, MDE).
• Budgeting, financial management, and resource allocation for large-scale food service programs.
• Current trends, standards, and innovations in nutrition, wellness, and student health programs.

Skill in:
• Leading and managing large, complex teams and departmental operations.
• Strategic planning and program development to align Culinary & Wellness with district goals.
• Designing and implementing staff training, professional development, and performance accountability systems.
• Analyzing financial and operational data to inform decision-making and optimize resources.
• Building collaborative partnerships with internal and external stakeholders to advance programs.

Ability to:
• Develop and execute long-term strategic plans for Culinary & Wellness programs aligned with district goals.
• Ensure compliance with all applicable regulations, standards, and audit requirements.
• Adapt to evolving program needs, manage multiple priorities, and meet deadlines in a fast-paced environment.
• Foster a culture of excellence, equity, and continuous improvement within staff and programs.
• Communicate effectively with diverse stakeholder groups, including staff, students, families, and the community.

PHYSICAL AND MENTAL REQUIREMENTS
The physical demands listed represent those required to perform the job’s essential functions. Reasonable accommodations may be provided for individuals with disabilities.  The work is medium work, which requires exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move an object. Requires standing or sitting for sustained periods of time; walking or moving from one work site to another; manual dexterity to pick, pinch, type, or otherwise work primarily with fingers; mental acuity including the ability to make rational decisions through sound logic and deductive processes; hearing to receive detailed information and to make the discrimination in sound; and the ability to express ideas and have close visual acuity.

Additionally, the following physical abilities are required:
• Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to position. Occurs to a considerable degree and requires substantial use of the upper extremities and back muscles.
• Reaching: Extending hand(s) and arm(s) in any direction.
• Repetitive Motion: Substantial movements (motions) of the wrist, hands, and/or fingers.

WORKING ENVIRONMENT
Work is performed in a variety of settings, including a warehouse, commercial kitchen, and general office environment, and requires the ability to manage frequent interruptions while meeting multiple deadlines.

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Final candidates may be invited to interview with a committee. Final appointment to this position will be contingent upon passing a criminal background check.

COMMITMENT TO DIVERSITY:
Diversity is one of Minneapolis Public Schools core values and is essential to our goal of putting children first and making them college-ready.  Diversity of our workforce provides us with a competitive advantage and allows us to better understand, communicate with and educate our diverse student body. Minneapolis Public Schools will not deny anyone the opportunity for training or employment because of race, color, creed, religion, national origin, gender or gender identity, marital status, status with regard to public assistance, disability, sexual orientation, age, family care leave status, or veteran status.

Minneapolis Public Schools strongly encourages diverse candidates to apply.

Posting Notes: | 12:01 AM On | Culinary & Wellness Services (CWS) (10000079) | Nutrition Center (0782) | Administrative