<p>Job Title: Training Manager</p> <p>FTE: 1.0</p> <p>Job Code: 1 FTE</p> <p>PC#: 00063153</p> <p>Division: Operations</p> <p>Office: Food and Nutrition Services (FNS)</p> <p>Team: Operations, Logistics and Transportation, Human Resources and Culinary and Product Reports to: Assistant Director of Human Resources, FNS</p> <p>Academic/Non-Academic: Non-Academic</p> <p>POSITION OVERVIEW:</p> <p>The Training Manager resides in Food and Nutrition Services, reporting to the Assistant Director of Human Resources. The Training Manager creates and oversees training programs related to food service management and operations, including professional development for over 30 central office administrators and over 500 cafeteria and warehouse staff. The Training Manager serves in a mid-level role within FNS, ensuring that FNS staff develop the necessary skills and competencies to help the department achieve the following strategic goals:</p> <ul> <li>Prepare and serve healthy, scratch-cooked, locally sourced, culturally relevant meals that provide students a welcoming dining experience </li><li>Operate a financially stable program aligned with our aspirations </li><li>Manage a team where employees have opportunities and feel valued. </li></ul> <p>RESPONSIBILITIES:</p> <p>Develop Training Curricula</p> <ul> <li>Gather data on training needs and skill gaps </li><li>Identify the most effective ways to meet these needs </li><li>Plan workshops and develop presentation materials </li><li>Create agendas for professional development component of monthly cafeteria manager meetings </li><li>Take a lead role in planning the content and logistics of annual back-to-school training week in August/September </li><li>Develop structures and materials to help cafeteria managers more effectively provide job-embedded training and 1:1 support to staff at their schools. </li><li>Research and communicate revisions to state and federal policy to understand implications for district policy </li><li>Develop and facilitate new employee orientation for all new hires </li><li>Collaborate with the Culinary Training Manager and Human Resources to support onboarding and professional development plans. </li></ul> <p>Implement training programs</p> <ul> <li>Provide direct training and facilitate workshops as needed </li><li>Design and maintain training curricula and materials, including printed, digital, and video-based content. </li><li>Provide coaching and support to build the capacity of other department staff to become more effective trainers </li><li>Collaborate with outside vendors and training providers to help them understand the needs of our staff and tailor their presentations or workshops for maximum impact ? Develop methods to systematically collect feedback from learners, including both satisfaction with the training experience and measurement of learning goals achieved. ? Evaluate organizational performance to ensure training is meeting business needs and improving performance </li><li>Maintain training records and ensure compliance with regulatory training requirements </li></ul> <p>Oversee Staff Certification Process</p> <ul> <li>Use training management software to track status of food safety certifications for all employees required to maintain these </li><li>Ensure employee certifications are kept up to date and take appropriate action to support employees who do not pass required tests. </li></ul> <p>Manages Training Budget</p> <ul> <li>Ensures that training milestones and goals are met within the approved training budget. ? Prepares and implements training budget. </li><li>Performs other duties as assigned. </li></ul> <p>QUALIFICATIONS - REQUIRED:</p> <ul> <li>Bachelor's degree in a related area </li><li>At least five years of experience as a teacher or trainer </li><li>Experience working with adult learners </li><li>Demonstrated ability to differentiate instruction to meet the needs of learners with varying skill levels and diverse linguistic backgrounds </li><li>Excellent public speaking and presentation skills </li><li>Experience facilitating interactive and hands-on learning workshops for both small and large groups </li><li>Critical thinker with innovative problem solving skills </li><li>Extremely organized and detail-oriented. </li><li>Proficient with Microsoft Office Suite or related software. </li></ul> <p>QUALIFICATIONS - PREFERRED:</p> <ul> <li>Master's degree </li><li>Experience in food service </li><li>Bilingual proficiency in Spanish, Haitian Creole, or another language spoken by BPS staff </li><li>Familiarity with Boston and Boston Public Schools </li></ul> <p>TERMS: Managerial, C42</p> <p>The Boston Public Schools, in accordance with its nondiscrimination policies, does not discriminate on the basis of race, color, age, criminal record, physical or mental disability, pregnancy or pregnancy-related conditions, homelessness, sex/gender, gender identity, religion, national origin, ancestry, sexual orientation, genetics, natural or protective hairstyle, military status, immigration status, English language proficiency, or any other factor prohibited by law in its programs and activities. BPS does not tolerate any form of retaliation, or bias-based intimidation, threat or harassment that demeans individuals' dignity or interferes with their ability to work or learn. If you require an accommodation pursuant to the ADA for the application process, please contact the Accommodations Unit at</p> <p>accommodations@bostonpublicschools.org.</p>