Directors/SupervisorsFood Service Director - Summit Food Service Management - an A'viands Company
Child Nutrition Operations Manager - Fairfield-Suisun Unified School District
Director of Student Nutrition and Record Retention - Morgan Hill Unified School District
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Summit Food Service Management - an A'viands CompanyFood Service Director
Closing Date: June 30, 2015
Job Description: Summit Food Service Management, an A'viands company, is seeking an experienced and highly motivated Food Service Director to lead all aspects of the food service operation for a large multi-site K-12 school district with a population of more than 10,000 students located in the North and West Central Region of New Mexico.
- Supervises food storage, production and service programs.
- Maintains inventory system for food and supplies.
- Ensures food preparation for optimal nutrition and economic handling of food as well as efficient usage of time.
- Plans menus, purchases food and supplies, and assigns duties for special meals or special occasions.
- Checks food for flavor, temperature, and appearance on a regular basis.
- Confers with District Manager or other departments regarding the technical and administrative aspects of dining service. Coordinates food service activities with other disciplines.
- Maintains ongoing communication with Dietitian/Clinical Support staff to keep informed of customer nutritional concerns.
- Interviews applicants for employment; evaluates employees on a regular basis according to prescribed guidelines; terminates employees according to standard procedures as required.
- Provides orientation and job specific training to employees.
- Plans, conducts, and oversees continuous employee training, competencies and reviews.
- Prepares work schedules, vacation schedules, etc. Maintains records of tardiness and absenteeism.
- Maintains facility specific staffing patterns to include: appropriate levels, replacement procedures, and assignments appropriate to qualifications.
- Prepares departmental budget on an annual basis in conjunction with District Manager. Maintains department within facility specific budget.
- Attends department head, safety, infection control, quality assurance, and other facility or corporate meetings as directed.
- Makes frequent inspections of all work, storage, and servicing areas to determine that regulations and directions governing Foodservice activities are followed including compliance with safety and sanitation.
- Plans and/or conducts and retains records of monthly staff meetings, employee training and/or in services.
- Keeps administration and District Manger informed of department activities, needs, and problems.
- Reviews department performance and institutes changes in techniques or procedures to improve services, simplify work flow, assure compliance with regulatory requirements, and promote more efficient operation of the Foodservice Department.
- Other duties as assigned.
- Bachelor's degree, or equivalent educational experience, with academic major or concentration in food and nutrition, food service management, dietetics, family and consumer sciences, or a NM State-recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, nutrition education, culinary arts, business, or a related field is required.
- Master's degree, or willingness to work toward master's degree, preferred.
- At least one year of management experience, preferably in school nutrition, strongly preferred.
- At least 3 credit hours at the university level in food service management plus at least 3 credit hours in nutritional sciences is strongly preferred.
- Minimum 2 years' experience coordinating food service operations.
- Must be willing to participate in at least 15 hours of annual continuing education/training. Includes topics such as:Demonstrated ability to teach others is required.
- Administrative practices (including training in application, certification, verification, meal counting, and meal claiming procedures).
- The identification of reimbursable meals at the point of service.
- Nutrition, health and safety standards.
- Any other appropriate topics as determined by Food & Nutritional Service (FNS).
- Demonstrated ability to relate well to individuals and groups with widely varying backgrounds, perspectives, education, and skills is required.
- Excellent work record, superior communication, cooperation, and organizational skills required.
- Demonstrated experience in supervising large staff required.
Contact: For further consideration, please complete an online application through talentReef using the following: http://bit.ly/1cErxRW
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Fairfield-Suisun Unified School DistrictChild Nutrition Operations Manager
Closing Date: June 15, 2015
Job Description: PRIMARY FUNCTION:
Provides leadership and supervision for the organization, planning and operation of the district's food service program.
DIRECTLY RESPONSIBLE TO: Director of Child Nutrition
RELATIONSHIP TO STUDENT ACHIEVEMENT:
Provides healthy and well-balanced meals for students.
Job Responsibility: ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:
- Supervises the operation of District cafeteria sites to assure compliance with State and Federal nutritional and service requirements and District standards, policies, procedures and menu plans.
- Reviews and evaluates the performance of assigned food service staff; assists in the recruitment, selection and training of all site staff; assists with employee discipline and promotion.
- Regularly visits schools to ensure proper food preparation and quality, service and storage and correct use of kitchen equipment; recommends methods to improve operating efficiency and effectiveness.
- Performs required site monitoring to ensure compliance with program regulations; Safety and Sanitation, Meal Pattern Requirements, Hazard Analysis Critical Control Points, Meal Counting and Claiming, and Wellness Policies.
- Comprehensive understanding of all laws and regulations in Child Nutrition Programs.
- Plans and oversees catering and special events; communicates with contact person, orders food and supplies and recruits staff as needed; sets up and makes all necessary arrangements for delivery and service.
- Assists in developing methods, products, or procedures for the purpose of improving customer participation, satisfaction and service; conducts student taste tests and nutrition education in the classroom as assigned.
- Supervises the ordering and delivery of food to the sites to meet menu compliance; effectively communicates with vendors for timely deliveries and problem solving.
- Assists in developing and conducting employee orientation and training programs, safety meetings, and in-services and training point of service computer software at kitchen sites.
- Ensures that appropriate warehouse inventory levels are maintained and coordinates the delivery of supplies from the warehouse to school sites.
- Provides Free and Reduced Meal Application processing and support throughout the school year.
- Attends meetings, conferences, workshops as assigned by Director of Child Nutrition.
- Performs other related duties as assigned by the Director of Child Nutrition.
Job Requirement: SUPERVISION EXCERCISED AND RECEIVED:
- EXCERCISED. Food service staff as assigned.
- RECEIVED. Director of Child Nutrition.
- BS or BA degree in nutrition, dietetics and food management desired.
- At least two years of recent experience in school food service management or related area.
- Experience in managing and supervising food personnel.
- Knowledge of sanitation and safety requirements pertaining to food establishments.
- Current Food Safety and Sanitation Certificate.
- Ability to keep accurate records.
- Ability to operate a computer, related software and standard office equipment.
- Ability to work cooperatively with others.
- Effective oral and written communication skills.
PHYSICAL ACTIVITY REQUIREMENTS
Work Positions (Percentage of Time):
Body Movement (Frequency):
Very Frequent (4)
Lifting (lbs.): 25
Pushing and/or Pulling Loads: 1
Reaching Overhead: 1
Kneeling or Squatting: 1
Climbing Stairs: 1
Climbing Ladders: 1
Classified Management Salary Schedule: Lane 3
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Morgan Hill Unified School DistrictDirector of Student Nutrition and Record Retention
Closing Date: May 22, 2015
Job Description: Under the direction of the Assistant Superintendent, Business Services or designee, plan, organize, control and direct the operations and activities of District-wide nutrition service programs and school cafeterias including policy and procedure development, nutrition, sanitation, purchasing, safety, meal service and accounting functions; manage district warehouse functions including District-wide fixed assets inventory; coordinate records retention systems District-wide; and coordinate assigned activities with other District functions and outside agencies, assisting the Assistant Superintendent, Business Services, as directed; train and supervise the performance of assigned staff.
- Plan, organize, control and direct the operations and activities of District-wide nutrition service programs and school cafeterias including policy and procedure development, nutrition, sanitation, purchasing, safety, meal service and accounting functions; monitor and visit sites for compliance with applicable laws, codes, rules and regulations.
- Direct the implementation of the National School Lunch Program, National School Breakfast Program, Summer Food Service Program, Snack Program and a la carte food service according to federal, State and local laws, rules and regulations.
- Management oversight of the warehouse operations and activities for the Central and Nutrition Services warehouses; ensure accurate fixed asset inventory; assure effective and efficient workflow, timely acquisition and distribution of materials, equipment, food products, and supplies.
- Train, supervise and evaluate the performance of assigned staff; interview and select employees and recommend transfers, reassignment, termination and disciplinary actions.
- Develop and maintain high standards of food preparation and service with an emphasis on customer appeal, customer service, food safety, nutrition standards, meal program requirements and financial position; work with other school administrators to provide customized meal service within the framework and needs of each site.
- Direct the preparation and maintenance of a variety of records, reports and other documents related to nutrition services, purchasing and warehouse operations, personnel, finances, sales and inventory; develop and meet departmental goals and plans based on the District strategic plan; report on progress to the Assistant Superintendent, Business Services; develop marketing plans including promotions, special events and foods to increase participation in meal programs.
- Provide information to parents and the community on program and nutrition issues; communicate with administrators, District personnel and others to coordinate activities, exchange information and resolve issues.
- Plan, develop, prepare and evaluate menus for a variety of school nutrition programs; develop recipes for various programs, testing ingredients, procedures and products; train staff on preparation and service of successful products; plan and oversee special events catering.
- Analyze and determine need for types and quantities of food, supplies and equipment; meet with manufacturers, brokers and vendors; direct and coordinate the procurement of food, supplies and equipment; prepare specifications and review bids for purchase of food, supplies and equipment; recommend awards to the Board.
- Develop and prepare the annual preliminary budget for the Nutrition Services, Records Retention and Warehouse Departments; analyze and review budgetary and financial data; control and authorize expenditures in accordance with established limitations.
- Assure sound fiscal management practices; evaluate financial forecasts and analyze food and labor costs to assure efficient and cost-effective operations; recommend meal prices to the Board and determine supplemental sales prices using cost data and income and expense projections.
- Determine standards for efficient and sanitary practices in food preparation and service; direct the inspection of food served for quality standards; plan for proper storage and economical use of food and supplies.
- Plan, organize and implement long and short-term programs and activities designed to develop assigned programs and services; administer the Nutrition Services, Records Retention and Central Warehouse employee training programs.
- Operate a computer and assigned software programs; operate other office equipment as assigned; monitor and maintain food service software programs and hardware in cooperation with technology department and support from software companies; drive a vehicle to various sites to conduct site observations and monitor operations.
- Performs related duties as assigned.
Job Requirement: EDUCATION AND EXPERIENCE:
- Associate Degree from an accredited college with coursework emphasis in Business Administration, Cafeteria Management, Food Service or related field required; Bachelor's Degree preferred from an accredited college or university with emphasis in foods and nutrition, institutional management or a related field.
- Minimum of two years supervisory experience. Multi-unit administrative or supervisory school food service experience is desirable.
- Possession of a valid California driver's license and a driving record which meets the requirements of the District's insurance carrier.
- ServSafe Food Safety Program for Managers Certification
Contact: Jazmine Contreras
15600 Concord Circle
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