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Long Term Substitute -Food Service Production and Inventory Managing Supervisor - San Bruno Park School District


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San Bruno Park School District

Long Term Substitute -Food Service Production and Inventory Managing Supervisor
Closing Date:  February 05, 2015

Job Description:  Under the direction of the Chief Business Officer, the Food Service Production, and Inventory Manager supervises and directs all phases of the Food Service Department including menu development, inventory management, and the compliance with the school nutrition program.

Job Responsibility:  
  • Develops programs to improve service and participation.
  • Works with CBO, Accounting Supervisor, and Accounting Clerk to prepare annual food services budget.
  • Prepares monthly menu and weekly food production sheets following the school lunch pattern and nutritional requirements.
  • Manages School Nutrition Program commodities, Department of Defense and vendor products and relationships.
  • Orders all food, supplies, and cafeteria equipment.
  • Reviews all cafeteria vendor invoices for the SNP Accounting Clerk to process.
  • Maintains inventory of all cafeteria food and supplies.
  • Visits site cafeteria operations observing and making recommendations/corrections related to food production and inventory management.
  • Reviews all California Department of Education, Nutrition Services Division Management Bulletins and implements program requirements and changes
  • Develops and maintains a positive professional relationship with California Department of Education, Nutrition Services Division Personnel.
  • Trains and supervises food service staff in the appropriate distribution, storage, preparation and service of food and other inventory products.
  • Provides input to the CBO for the evaluation of food services staff.
  • Reviews, tracks, and analyzes production and participation records.
  • Makes decisions related to inventory management based on production records.
  • Represents the district at co-op, local, state and other School Nutrition Program meetings

OTHER ASSIGNED FUNCTIONS:
  • Serves as substitute kitchen operator at all levels as needed.
  • Performs other related duties as assigned.
  • Performs such non-related duties as may be required to meet the immediate needs of the District.


Job Requirement:  A minimum of six months of paid experience in food preparation and kitchen maintenance. Minimum of six months experience in food and cafeteria supply ordering and commodity management. Basic computer skills including Microsoft Excel, Word and Outlook with the ability to develop menus and ordering records. Experience in quality and quantity of food preparation. Education equivalent to the completion of the twelfth grade or greater with additional course work or training in food service management. Current ServSafe Certification.

Knowledge of:
  • School Nutrition Program operations, inventory, and production management
  • Federal and state regulations and guidelines applicable to school food services
  • Policies, rules, and regulations pertaining to assigned area
  • Commodities and inventory purchasing and management
  • Nutritional and dietary needs of growing children
  • National school lunch patterns and meal components
  • Basic quantity food preparation
  • Basic kitchen utensils and equipment
  • Food sanitation and safety principals and practices
  • Safe kitchen practices
  • Methods, tools, equipment, and attachments used in cafeteria work
  • Modern cleaning methods, materials and equipment related to the cafeteria
  • Appropriate health and safety regulations and safety precautions and procedures

Ability to:
  • Prepare foods
  • Operate food service equipment
  • Manage the inventory and production of the food services department
  • Analyze situations accurately and adopt effective courses of action
  • Work efficiently with frequent interruptions
  • Create various documents using Microsoft Excel and Word, organize calendar and tasks using -Microsoft Outlook and learn other computer programs quickly
  • Perform in situations requiring tact and good judgment
  • Maintain cooperative working relationships with those contact in the course of work, including administrators, teachers, students, co-workers, other District personnel, the public, State officials, vendors, and other school nutrition professionals
  • Understand, carry out, and give oral and written instructions
  • Schedule work in order to meet assigned deadlines
  • Proficiently operate standard and specialized department equipment

Physical Working Conditions:
Physical demands include:
  • Lifting, Lowering and Carrying over 20 lbs up to 10 times a day.
  • Lifting, Lowering and Carrying under 20 lbs up to 20 times a day.
  • Lifting over head 5-10 lbs up to 30 times a day.
  • Pushing and Pulling over 20 lbs up to 20 times a day.
  • Pushing and Pulling under 20 lbs up to 5 times a day.
  • Ability to stand and walk up to 7.5 hours per day.
  • Constant and Frequent Twisting and Turning
  • Ability to sit and operate computer up to 7.5 hours per day

Visual Requirement:
  • Ability to see to read and implement directives and to assure accuracy and efficiency of computer operations, reporting and other daily documentation
  • Dexterity of hands and fingers to operate computers and other office and kitchen equipment.
  • Ability to speak and hear to assure proper daily communication with students, parents and staff in person and via telephone.
Chemical Exposures
  • Frequent exposures to solvents, cleaning compounds and polish fumes


Contact:  Cheryl Peruchetti
San Bruno Park School District
500 Acacia Avenue
San Bruno, CA 94066
(650) 624-3102


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