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Directors/Supervisors
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Food Service or Child Nutrition.
TULARE CITY SCHOOL DISTRICT
COORDINATOR OF FOOD SERVICES & NUTRITION Closing Date: June 30, 2008 Job Description: Tulare City School District is accepting applications for: Coordinator of Food Services & Nutrition (8 hrs, 220 days). B.A./B.S. degree in Dietary Food Services or Nutrition with Business background or related field preferred. Salary range $53,652.88 - $60,170.72 plus benefits. Submit applications at 600 N. Cherry. Effective Start Date July 1, 2008. Training as soon as possible. POSITION OPEN UNTIL FILLED. Job Responsibility: ● Plan, organize and direct the Districts food service and nutrition programs; also develops and implements District-wide policies and procedures to assure compliance with federal, State, and local laws and regulations;
● Supervise the Food Service Director and guide the over-all operation of the Districts Food Service and Nutrition programs;
● Assist in the development and preparation of the annual budget for Food and Nutrition and authorizes expenditures in accordance with established guidelines;
● Review, interpret, implement, monitor and supervise regulations, policies, and procedures of the National School Lunch Program and Summer Food Service Program;
● Develop, monitor, and supervise the free and reduced-price meals program in accordance with current policies and regulations as required by the State Department of Education and assists by problem solving and maintaining records;
● Researches, assembles, and analyzes information for federal and State reports; gathers required supporting documents; prepares detailed reports;
● Assists the teaching staff with nutrition resources to integrate nutrition in the classroom;
● Assists the Food Service Director with the planning, development, and supervision activities of the central kitchen, school cafeterias, snack bars, and contracts for food services;
● Assists in developing and conducting orientation, training, and instruction seminars for new personnel in the nutrition service operations; assists with supervision and evaluation of food service staff and the operation of the food warehouse facility and delivery routes;
● Provides standards for quantity, quality, and nutrition of food prepared and served;
● Directs the selection of foods and supplies, and coordinates and checks for proper storage and efficient use; inspects food for quality;
● Assists with the selection of qualified vendors; reviews bid comparisons and preparation of specifications for food, supplies, and equipment;
● Coordinates with the Food Service Director and oversees the menu planning to ensure adequate nutrition and dietary balance needs are met;
● Prepares bids and specifications for food, supplies and equipment; compares bids for quality, price, and service and recommends award;
● Develops and recommends food price schedules;
● Prepares written and oral reports and maintains records;
● Communicates with school administrators, district personnel, parents and outside organizations; resolves issues and conflicts and exchanges information;
● Operates a variety of office equipment including a computer and related software; operates a variety of kitchen equipment as necessary; operates District vehicles.
Job Requirement: EMPLOYMENT STANDARDS:
● Ability to meet physical requirements necessary to safely and effectively perform required duties;
● Ability to follow oral and written directions;
● Ability to get along with co-workers and deal with the general public tactfully, courteously and professionally;
Contact: TULARE CITY SCHOOL DISTRICT
Personnel Department
600 N Cherry St.
Tulare, CA 93274
(559) 685-7200 Phone
(559) 685-7287 Fax
showarth@tcsd.k12.ca.us
Saddleback Valley Unified School District
Director of Food Services Closing Date: May 30, 2008 Job Description: Under the general direction of the Assistant Superintendent, Business Services, plan, organize, and direct a comprehensive food service program on a district-wide basis. Job Responsibility: Plan and direct food service programs in compliance with accepted economic principles and District policies; verify adherence to appropriate federal, state, and local laws and regulations; establish standards and administer the food service program in accordance with good nutritional, health, safety, and budget requirements.
Job Requirement: Five years of administrative or supervisory experience in a school setting or Food Service Industry that has provided the applicant with the knowledge and abilities listed above. A bachelors degree with a specialization in nutrition or related field from an accredited college or university. Masters degree preferred. Knowledge of principles, methods, and strategies relative to the management of a comprehensive food service program; legal mandates and guidelines pertaining to a food service program, including the requirements of the National School Breakfast/Lunch Program; marketing strategies of foods that are nutritionally balanced and attractive; principles of management, supervision and training; safe and sanitary working methods and ServSafe procedures. Possession of a valid California Driver's License. Possession of a valid ServSafe Certificate. Contact: Submit District Application form, available at www.svusd.k12.ca.us, resume and three letters of recommendation to Jennifer Huff, Asst. Superintendent. Questions, contact Mary Ann Talavera, Personnel Tech, 949 580-3235
Fullerton School District
Supervisor of Food Service Operations Closing Date: May 30, 2008 Job Description: One 8-hour supervisory position available. The resulting eligibility list will be used for one year to fill additional vacancies that may occur. Under general direction of the Director of Food Services, using highly significant levels of food services and decision-making skills, coordinates and supervises the planning, scheduling, preparation and distribution of meals at the District Nutrition Center. Job Responsibility: Analyzes inventory and records to plan well balanced, cost effective and attractive menus; supervises the ordering, storage and inventory of food supplies; supervises the food production, distribution and service systems; inspects food product for quality, attractiveness and acceptability; maintains and prepares records for district management, the Health Department and state and federal agencies; schedules food preparation and distribution staff; evaluates subordinate employees performance; conducts employee in-service training programs; prepares displays for classroom nutritional education program; meets with vendors to review products and recommends products to supervisor; supervises university level laboratory and intern students assigned to the Nutrition Center for field experience; discusses and provides solutions to individual school problems; schedules preventative maintenance and makes arrangements for unscheduled repairs; plans special menus and events as required; collects and accounts for all cafeteria receipts from the schools; performs other related duties as needed. Job Requirement: Education: Equivalent to graduation from high school and continued course work in Food Service operation/management.
Experience: Equivalent to a minimum of four (4) years progressively responsible experience in school or institutional food services including two (2) years in a supervisory capacity.
Knowledge of: The use and care of manual and mechanical food processing; food service organization and management; procedures involved in ordering, receiving and storing food service supplies; health and safety rules and regulations that pertain to the operation of a school food service; methods of preparing and serving food.
Ability to: Prepare reports and keep records and make simple arithmetical computations; instruct and effectively supervise assigned subordinate personnel; follow planned menus and standardized recipes; maintain insurability to drive a District vehicle.
License: Possession of a California Drivers License.
Contact: The application may be downloaded from the job posting on Edjoin.org. Use Fullerton as the search. Download from the link that says "Click here to apply (offsite)". Resumes are ONLY accepted with a completed application. Applications may be submitted by mail or in person. Send to FULLERTON SCHOOL DISTRICT, Classified Personnel, 1401 W. Valencia Dr. Fullerton, CA 92833
Hemet Unified School District
Director, Nutrition Services Closing Date: May 12, 2008 Job Description: Under the direction of the Assistant Superintendent, Business Services, plan, organize, control and direct the operations of District Food and Nutrition Services related functions; coordinate and implement program standards and procedures and assure compliance with applicable State and federal regulations; assure a safe and efficient work environment and economically sound operations; train and supervise the performance of assigned personnel. Job Responsibility: Plan, organize, control and direct District-wide food service operations; develop and implement goals, objectives, policies, procedures and prospective legislation related to District food service programs and local and state health laws.
Serve as the District's authorized representative to establish procedures, standards and records necessary to comply with local, State and federal laws and regulations related to child nutrition programs.
Operate a computer and assigned software programs; operate other office equipment as assigned; operate a vehicle to conduct work.
Attend and conduct a variety of meetings as assigned.
Perform related duties as assigned.
Train and supervise the performance of assigned personnel; interview and select employees and recommend transfers, reassignment, termination and disciplinary actions; coordinate and conduct in-services and food service training programs; assist in establishing annual calendars and job descriptions.
Provide technical expertise, information and assistance to the Assistant Superintendent-Business Services, Superintendent and Board regarding food service operations; assist in the formulation and development of programs to assure an economical, safe and efficient work environment; advise the Assistant Superintendent of unusual trends or problems and recommend appropriate corrective action.
Plan, organize and implement long and short-term nutrition education programs and training activities designed to enhance student health and food service programs and services; establish standards for quality of food and menu development to meet the dietary guidelines for children.
Organize and monitor the purchasing, ordering, receiving, distribution and storage of food and related supplies and equipment to school sites including the Food Production Center and catering activities; prepare product recommendations; write specifications for the purchase of items such as food, supplies and equipment; oversee and approve food, supply and equipment requisitions; monitor inventory levels.
Direct the preparation and maintenance of a variety of narrative and statistical reports, records and files related to food service activities and personnel; submit report to appropriate departments and agencies to assure State and federal expense reimbursements; compose memoranda, procedure manuals, handbooks and related materials.
Communicate with other administrators, personnel, vendors, students, parents and outside organizations to coordinate food service activities; coordinate public relations; prepare newsletters and menus; collaborate with Human Resources to resolve issues and conflicts and exchange information.
Develop and prepare the annual preliminary budget for the Department; analyze and review budgetary and financial data; control and authorize expenditures in accordance with established limitations.
Plan for the construction of new kitchen facilities and remodeling of existing kitchen facilities; prepare equipment and material specifications.
Job Requirement: Knowledge of
Planning, organization and operation of a large food service program.
Food service and commodity purchasing and procurement principles, practices and procedures.
Applicable laws, codes, regulations, policies and procedures.
Interpersonal skills using tact, patience and courtesy.
Operation of a computer and assigned software.
Type and sources of supplies, materials and equipment utilized in a school district food service operation.
Menu analysis and development techniques.
Nutritional requirements of school-aged children.
Budget preparation and control.
Oral and written communication skills.
Health and safety regulations.
Inventory methods and practices.
Principles and practices of administration, supervision and training.
Ability to
Perform all of the essential duties of the position.
Plan, organize, control and direct the operations of District Food and Nutrition Services related functions.
Operate a computer and assigned office equipment.
Analyze situations accurately and adopt an effective course of action.
Meet schedules and time lines.
Work independently with little direction.
Plan and organize work.
Prepare comprehensive narrative and statistical reports.
Direct the maintenance of a variety of reports and files related to assigned activities.
Maintain consistent, punctual and regular attendance.
Hear and speak to exchange information and make presentations.
Move hands and fingers to operate a computer keyboard.
Coordinate and implement program standards and procedures and assure compliance with applicable State and federal regulations.
See to read a variety of materials.
Assure a safe and efficient work environment and economically sound operations.
Train and supervise the performance of assigned personnel.
Purchase quantity items and services economically, efficiently and in accordance with established policies, procedures and guidelines.
Communicate effectively both orally and in writing.
Interpret, apply and explain rules, regulations, policies and procedures.
Establish and maintain cooperative and effective working relationships with others.
Observe health and safety regulations.
EMPLOYMENT STANDARDS
Education
Any combination equivalent to: bachelor's degree in nutrition, dietetics, business administration or related field.
Experience
Five (5) years increasingly responsible supervisory experience in charge of menu planning, food purchasing, preparation and serving in a public institution, commercial establishment or related field is required.
Licenses/Certificates
Valid California Class C driver's license is required.
ServSafe Certification is required.
Registration with American Dietetic Association preferred.
Contact: Audrey Nickerson
c/o Hemet USD
1791 West Acacia Avenue
Hemet, CA 92545
951-765-5100 x2230
anickers@hemetusd.k12.ca.us
See Hemet Unified School District website for further information, requirements, and application procedure: www.hemetusd.k12.ca.us
SBCUSD
Nutrition Services Supervisor Closing Date: May 9, 2008 Job Description: San Bernardino City School District is accepting applications for: Nutrition Services Supervisor (8 hrs, 228 days). B.A./B.S. degree with a major in dietetics, foods and nutrition, food service systems management or a closely related field of nutrition. Salary range $68,089.92 to $82,764.00 annually. Submit applications at 777 North F Street San Bernardino Ca. 92410 Human Resources 1-909-381-1234. Application will need to be submitted by May 9, 2008 by 4:00pm
Job Responsibility: Duties may include, but are not limited to the following: On an assignment basis, serves as the supervisor of a major work unit within the Nutrition Center division or the Field and Nutrition Education Services division of the Nutrition Services Department. Implements approved programs in nutrition education, marketing, cost control, employee training, student/community involvement, quality control and food preparation. Assigns, trains, and supervises the work of food service and support personnel, participating in employee selection, making modifications to assignments, setting priorities and training personnel. Applies departmental standards of performance to each position supervised, advises subordinates of performance standards, observes and documents performance and prepares periodic and special evaluations of performance for supervisorial review and approval. Prepares supporting documentation for and recommends employee recognition and discipline. Recommends modifications of work procedures and schedules to meet special needs and conditions. Makes oral and written directives. Monitors payroll-related record keeping, ensuring the proper reporting of time worked and absences. Advises subordinate supervisors on matters related to employee supervision, recognition and discipline and serves as the reviewer of documentation. Assigns available substitute workers to work locations and assignments in accordance with established priorities. Monitors, reviews, corrects and submits records and reports prepared by subordinate staff, extracting information for reports and other management information purposes and ensuring timeliness of submission. Analyzes and compares food orders from school units with available historical data, identifies questionable orders and takes appropriate action to reconcile potential discrepancies. Monitors food product on hand to ensure availability of menu items for distribution. Consults with manager and other supervisory personnel to resolve ordering, supply, distribution and serving problems. Utilizes automated record keeping software and computer terminals to monitor and maintain records and to generate reports. Travels to school sites to monitor food product, storage and distribution methods, staff utilization, sanitation practices, record keeping and internal cash controls, and operational methodologies, and to conduct regularly scheduled audits and inspections. Provides basic instruction to subordinates in the use of a computer to perform regularly assigned job tasks. Provides on-the-job training to staff of the assigned unit. Requests the assignment of specialized food technician to modify operations within a unit and to perform extended staff training duties. Nutrition Services Supervisor Analyzes operations for food and labor costs, recommending the implementation of improvements in service, equipment, food preparation, personnel assignments and facilities. Ensures compliance with federal, state, and local laws and regulations and district requirements concerning such matters as sanitation, safety, program administration and nutritional standards. Ensures proper utilization, care and repair of equipment. Reports operational problems to the Nutrition Program Manager. Serves as a member of the Nutrition Services Department and San Bernardino City Unified School District management team. Serves on assigned committees and advisory groups. Uses personal vehicle for incidental district travel. Performs related duties as assigned. Job Requirement: Knowledge of: Nutrition and nutrition education. Applicable provisions of federal, state, and local laws and regulations. Program evaluation methods. Advanced concepts of work simplification, safety, sanitation and work scheduling as applicable to food services. Large quantity food preparation, distribution and serving materials, methods and equipment technology. Report writing and record keeping. Business mathematics applicable to the work. Interpersonal relations. Principles and practices of supervision and training. Ability to: Plan, assign, schedule, train, review, and evaluate the work of subordinate staff. Cross train in other positions in the classification. Learn and apply procedures, guidelines, rules, applicable laws, and regulations. Prepare written reports, directives, recommendations, work procedures, and related material. Utilize office computers and software to perform duties. Compile, analyze, and interpret data. Perform mathematical calculations applicable to the work. Analyze situations carefully and adopt effective courses of action. Communicate orally and make oral presentations. Perform the administrative tasks involved in supervision. Interact with others with courtesy and respect; understand and follow oral and written instructions, work rules, regulations and procedures; provide effective management; accept supervision and constructive criticism; and appear for work on time. 2 Nutrition Services Supervisor Experience and Education/Training (These are the minimum experience and education/training standards which will be used to admit or reject applicants for examination, as approved on December 19, 2001.) Three years of supervisory experience in institutional or commercial large quantity food preparation, food service, or a closely related field. AND A Bachelor's degree with a major in dietetics, foods and nutrition, food service systems management or a closely related field of nutrition. Licenses/Certificates/Registrations* An appropriate, valid California driver's license and auto liability insurance.** SERVSAFE Certification.** SPECIAL REQUIREMENTS Personal transportation for job-related travel. A valid Food Handlers Card no later than three months after employment. *Employees in this classification are responsible for renewing the documents listed to ensure their validity throughout employment in this classification. **Submitted upon offer of employment. Contact: 777 North F Street San Bernardino Ca. 92410
Human Resources 1-909-381-1234
www.sbcusd.k12.ca.us
San Bernardino City Unified School District
Nutrition Services Supervisor Closing Date: May 9, 2008 Job Description: DEFINITION
To plan, implement and supervise the food and nutrition services programs and personnel in an assigned number of district schools and other sites; to plan, implement and supervise food preparation activities and personnel in the food production and distribution units of the Nutrition Center; and to participate in the work of the assigned unit.
SUPERVISION RECEIVED AND EXERCISED
Receives direction from a Nutrition Program Manager.
Exercises supervision over assigned supervisory and lead food service staff and lead food production staff. Job Responsibility: EXAMPLES OF DUTIES - Duties may include, but are not limited to the following:
On an assignment basis, serves as the supervisor of a major work unit within the Nutrition Center division or the Field and Nutrition Education Services division of the Nutrition Services Department. Implements approved programs in nutrition education, marketing, cost control, employee training, student/community involvement, quality control and food preparation. Assigns, trains, and supervises the work of food service and support personnel, participating in employee selection, making modifications to assignments, setting priorities and training personnel. Applies departmental standards of performance to each position supervised, advises subordinates of performance standards, observes and documents performance and prepares periodic and special evaluations of performance for supervisorial review and approval. Prepares supporting documentation for and recommends employee recognition and discipline. Recommends modifications of work procedures and schedules to meet special needs and conditions. Makes oral and written directives. Monitors payroll-related record keeping, ensuring the proper reporting of time worked and absences. Advises subordinate supervisors on matters related to employee supervision, recognition and discipline and serves as the reviewer of documentation. Assigns available substitute workers to work locations and assignments in accordance with established priorities. Monitors, reviews, corrects and submits records and reports prepared by subordinate staff, extracting information for reports and other management information purposes and ensuring timeliness of submission. Analyzes and compares food orders from school units with available historical data, identifies questionable orders and takes appropriate action to reconcile potential discrepancies. Monitors food product on hand to ensure availability of menu items for distribution. Consults with manager and other supervisory personnel to resolve ordering, supply, distribution and serving problems. Utilizes automated record keeping software and computer terminals to monitor and maintain records and to generate reports. Travels to school sites to monitor food product, storage and distribution methods, staff utilization, sanitation practices, record keeping and internal cash controls, and operational methodologies, and to conduct regularly scheduled audits and inspections. Provides basic instruction to subordinates in the use of a computer to perform regularly assigned job tasks. Provides on-the-job training to staff of the assigned unit. Requests the assignment of specialized food technician to modify operations within a unit and to perform extended staff training duties.
Nutrition Services Supervisor
Analyzes operations for food and labor costs, recommending the implementation of improvements in service, equipment, food preparation, personnel assignments and facilities. Ensures compliance with federal, state, and local laws and regulations and district requirements concerning such matters as sanitation, safety, program administration and nutritional standards. Ensures proper utilization, care and repair of equipment. Reports operational problems to the Nutrition Program Manager. Serves as a member of the Nutrition Services Department and San Bernardino City Unified School District management team. Serves on assigned committees and advisory groups. Uses personal vehicle for incidental district travel. Performs related duties as assigned. Job Requirement: QUALIFICATIONS
Knowledge of:
Nutrition and nutrition education.
Applicable provisions of federal, state, and local laws and regulations.
Program evaluation methods.
Advanced concepts of work simplification, safety, sanitation and work scheduling as applicable to food services.
Large quantity food preparation, distribution and serving materials, methods and equipment technology.
Report writing and record keeping.
Business mathematics applicable to the work.
Interpersonal relations.
Principles and practices of supervision and training.
Ability to:
Plan, assign, schedule, train, review, and evaluate the work of subordinate staff.
Cross train in other positions in the classification.
Learn and apply procedures, guidelines, rules, applicable laws, and regulations.
Prepare written reports, directives, recommendations, work procedures, and related material.
Utilize office computers and software to perform duties.
Compile, analyze, and interpret data.
Perform mathematical calculations applicable to the work.
Analyze situations carefully and adopt effective courses of action.
Communicate orally and make oral presentations.
Perform the administrative tasks involved in supervision.
Interact with others with courtesy and respect; understand and follow oral and written instructions, work rules, regulations and procedures; provide effective management; accept supervision and constructive criticism; and appear for work on time.
2
Nutrition Services Supervisor
Experience and Education/Training (These are the minimum experience and education/training standards which will be used to admit or reject applicants for examination, as approved on December 19, 2001.)
Three years of supervisory experience in institutional or commercial large quantity food preparation, food service, or a closely related field.
AND
A Bachelor's degree with a major in dietetics, foods and nutrition, food service systems management or a closely related field of nutrition.
Licenses/Certificates/Registrations*
An appropriate, valid California driver's license and auto liability insurance.**
SERVSAFE Certification.**
SPECIAL REQUIREMENTS
Personal transportation for job-related travel.
A valid Food Handlers Card no later than three months after employment.
*Employees in this classification are responsible for renewing the documents listed to ensure their validity throughout employment in this classification.
**Submitted upon offer of employment. Contact: 777 North F Street
San Bernardino Ca. 92410
Human Resources
1-909-381-1234
Snowline JUSD
FOOD SERVICES MANAGER Closing Date: May 9, 2008 Job Description: PRIMARY FUNCTIONS: Under the general direction of the Food Service Director, assists in planning, coordinating and supervising the preparation, assembly, packaging, delivery and serving of food at a central kitchen and various satellite serving kitchens; assists in with training, supervising and evaluation of assigned staff; supervises the preparation of breakfast, lunch and other food related tasks; performs other related duties as required and/or assigned.
SALARY RANGE 10 (Classified Managers Schedule) $3,292-$4,115/month
WORK SCHEDULE/SITE: 8.0 hrs/day, 5 days/week, 11 months/year @ Serrano High School, Phelan
Job Responsibility: TYPICAL DUTIES AND RESPONSIBILITIES: Duties may include, but are not limited to the following:
Implements schedules and methods for food preparation. Supervises in the preparation, cooking, and service of food for students and staff of the district.
Supervises, trains, and evaluates assigned staff. Participates in personnel selection. Trains cafeteria staff in food preparation procedures, customer service, cashiering, sanitation, safety, work simplification and work related activities. Provides documentation for progressive disciplinary action when necessary.
Observes work activities and enforces standards of quality control, portion control, sanitation, safety, work simplification, inventory control, and cash handling and enforces the use of standardized recipes and price schedules in the operation of the cafeteria.
Plans and supervises the ordering, receipt, inventory, storage, preparation and packaging of food products for the cafeteria.
Submits requests for supplies, equipment and materials. Initiates requests for equipment repairs and/or replacement.
Maintains varied manual and automated records including food ordered, prepared and used, menu production work sheets and transport sheets, sales and cash receipts, and employee work hours.
Monitors and controls expenditures and implements security measures to prevent vandalism and theft.
Performs related duties as assigned.
Job Requirement: MINIMUM QUALIFICATIONS - EDUCATION AND EXPERIENCE: Any combination of experience and training that would likely provide the required knowledge and skill is qualifying. A typical way to obtain the required knowledge and skill would be: Four years of paid experience in school district food preparation, packaging and distribution, including two years in a supervisory capacity; equivalent to the completion of the twelfth grade supplemented by course work and training in the supervision of food preparation, safety, sanitation or other related areas.
KNOWLEDGE OF: Basic requirements of the National School Breakfast and Lunch Programs; principles of employee supervision, training, evaluation and documentation; procedures, methods, techniques, equipment, and terminology used in the preparation, cooking, baking of large quantities of food and baked goods; standards of sanitation, safety and work simplification applicable to school food service; inventory, record keeping, ordering and costing techniques.
ABILITY TO: Plan, assign, schedule, review and evaluate the activities and work performed by assigned personnel; apply applicable federal, state, local, and district laws and regulations; make arithmetic calculations with speed and accuracy; prepare complete and accurate reports; learn the district computerized system and point of sale system to perform routine data entry and report functions; analyze situations carefully and adopt effective courses of action; communicate effectively and professionally, both orally and in writing; understand and implement oral and written directions and/or department procedures and programs; establish and maintain cooperative working relationships with those contacted in the course of work; the ability to deal with students, parents, administration, and vendors in a tactful, courteous, professional manner.
PHYSICAL DEMANDS: The physical requirements indicated below are examples of the physical aspects that persons within this classification must perform in carrying out essential job functions: Will frequently lift, carry, push, pull or otherwise move objects weighing up to fifty pounds; may sit or stand for extended periods of time; may be required to work for long periods of time in refrigerator/freezer units; must be capable of perceiving the nature of sound; must possess visual acuity and depth perception; must be able to provide oral information, both in person and over the telephone and other communication devices; must possess the manual dexterity to operate business-related equipment and to handle and work with various materials and objects; must be capable of bending at the waist, kneeling, crouching, reaching above shoulder level and bending arms at the elbow and waist.
LICENSES, CERTIFICATES AND CONDITIONS OF EMPLOYMENT: An approved and accredited food safety certificate is required. Possession of a valid California Motor Vehicle Operators License
Contact: APPLICATION REQUIRED-NO EXCEPTION
MAY APPLY at www.snowline.k12.ca.us
or www.edjoin.org
Applications will be screened and only the best qualified candidates will be invited for testing/interviews, as determined by the school district.
Santa Clarita Valley School Food Services Agency
Area Supervisor (Food Operations Supervisor) Closing Date: May 9, 2008 Job Description: 10 month Position - 8 hours per day
$3097.02 - $3998.63 per month
Excellent Benefits Job Responsibility: Provides leadership over production employrees, cafeterias and site-based staff, purchasing of food products and supplies, inventory control, budget administration, nutritiion, menu management, meal distribution, and area supervision. Job Requirement: The position requires in-depth knowledge of the practices, tecniques, and equipment used with food service at school sites. Requires in-depth knowledge of work organization ina a school site cafeteria/kitchen and supervisory practices. Requires working knowledge of nutrition and dietary principles. Requires sufficient writing skills to prepare reports and detailed work and safety/sanitation instructions. Reequires in-depth knowledge of pertinent Federal, State, and local laws, codes and regulations nutrition for school aged children, food handling storage, sanitation, and safety. Requires well-developed knowledge of English grammar to prepare professional reports and correspondence. Requires sufficient math skills to prepare budgets and analyze costs. Requires knowledge of and skill at using computers, office productivity, and special applications for food service and nutrition. Requires well-developed human relations skill to train others, conduct in-service type meetings, resolve conflict, build an effective team and review performance. Contact: Rebecca Goldberg
25210 Anza Drive
Valencia, CA 91355
Phone (661) 295-1574 x 111
Fax(661) 295-0981
e-mail - beckers @scvsfsa.org
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