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Job Opportunities


Director of Child Nutrition Services - Stanislaus Union School District
Director, Nutrition Services - Community Action Commission of Santa Barbara County
Director of Nutrition Services - Castro Valley Unified Scjool District
Director of Food Services - Livingston Union School District

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For additional job listings try using the search words Food Service or Child Nutrition.

Stanislaus Union School District

Director of Child Nutrition Services
Closing Date:  September 30, 2016



Under direction of the Chief Business Official and/or Superintendent/Designee to plan, organize and direct the food service activities of the Stanislaus Union School District. Supervise Food Service personnel to assure compliance with District, State and Federal requirements regarding nutrition, sanitation, safety and record keeping; train and evaluate the performance of staff.

  • The physical requirements indicated below are examples of the physical aspects that this position classification must perform in carrying out essential job functions.
  • Persons performing service in this position classification will exert 40-50 pounds of force frequently to life, carry, push, pull or otherwise move objects.
  • This type of work involves sitting most of the time, but may involve walking or standing for brief periods.
  • Perceiving the nature of sound near and far visual acuity, depth perception, providing oral information, the manual dexterity to operate business related equipment, and handle and work with various materials and objects are important aspects of this job.
  • Physical, mental and emotional stamina to endure long hours, often under stressful conditions.
  • Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of the job.

License Requirement:

A valid California Motor Vehicle Operator's License, and adequate
insurance coverage on your vehicle.

Conditions of Employment:

Insurability by the district's liability carrier.

Employment is contingent upon fingerprint and background clearance, and proof of a recent negative tuberculosis test result.

Job Responsibility:  Responsible for the National School Lunch and School Breakfast Program, the After School
Snack Program/CACFP, the Seamless Summer Food Service Program and other programs
available through the US Department of Agriculture.

Essential Duties:
  • Personnel in this classification may perform any combination of the essential functions shown below. This position description is not intended to be an exhaustive list of all duties, knowledge or abilities associated with this classification, but are intended to accurately reflect the principle job elements.
  • Conduct on-site visitations on a regular basis to coordinate and review food service operations, analyze effectiveness.
  • Confers with school administrators on operational policies, matters concerning time schedules, student behavior and increase student use of Cafeterias.
  • Act as a liaison between District staff, school sites, users, and staff to assist in the implementation, operations and ongoing and annual maintenance of food service equipment and procedures and correction of integrity problems.
  • Prepares menus and monthly menu production sheets to meet USDA requirements.
  • Ensures production records are completed accurately each day.
  • Plans, implements and evaluates improved procedures in cooking and food handling.
  • Studies food equipment markets and orders food and equipment replacements to the best advantage.
  • Develops and revises the District's Child Nutrition Program procurement plan (as needed) and ensures the plan is consistent with Federal, State and local procurement
    regulations and policies.
  • Develops and submits product bid specifications for all foods and supplies to
    prospective vendors.
  • Knowledge of food systems management, including the purchasing, receiving, storage, preparation and service of meals to students.
  • Assigns and instructs employees in duties, and evaluates employee performance.
  • Conducts employee meetings for purposes of discussing operating policies.
  • Plans in-service training programs and regular staff meetings.
  • Test and evaluate food products, equipment and recipes. Prepares reports of findings and recommendations.
  • Prepares oral reports, written reports and state reports.
  • Sees that health and sanitation aspects of cafeteria operation are adequately care for.
  • Confers with governmental representatives on subsidies, audit and health matters.
  • Processes and audits FRPM application records.
  • May directly manage and/or supervise food preparation on a permanent or substitution basis when the need arises.
  • Maintain accurate records and reports.
  • Maintains inventory management and control systems.
  • Develops, implements and monitors budget and internal controls to ensure financial accountability and program integrity.
  • Develop and maintain a comprehensive marketing plan for Child Nutrition Services
  • Train Child Nutrition staff to carry out marketing activities with students and staff at
    school sites.
  • Plan and coordinate catering operations.
  • Develops social marketing plans to involve students, parents, school personnel and community partners in the District's Child Nutrition Program.
  • Organizes Child Nutrition initiatives and prepares appropriate newsletters, news releases, and brochures to inform, involve and engage the community.
  • Attend meetings, workshops and seminars as necessary to provide input, maintain skills and knowledge base.
  • Apply District policies, procedures, regulations, State and Federal Law as applicable.
  • Perform other duties as assigned.

  • Meal production planning and scheduling.
  • Quality food preparation and food merchandising.
  • Nutritional and operational requirements of the National School Lunch and Breakfast Programs and related Federal and State regulations, including the evaluation and processing of applications for FRPM.
  • Use and care of institutional kitchen equipment and utensils
  • Principles and practices of supervision and training.
  • Procedures used in ordering, receiving, storing and inventorying food supplies.
  • Point of Sale program used in Food Service.
  • Work with a framework of multiple and complex regulations.
  • Plan well-balanced, nutritional and appetizing menus within a fixed budget.
  • Train staff in the preparation of food in large quantities, following standard recipes.
  • Understand and follow oral and written direction.
  • Set long-range and short-term goals and objectives; establish priorities.
  • Communicate effectively, orally and in writing.
  • Manage multiple efforts simultaneously.
  • Work cooperatively with other departments, school sites, outside agencies and organizations.



High School Diploma or GED required, supplemented by special courses in domestic science, food preparation, dietary control, food management and purchasing, SNA Certificate in School Nutrition preferred.

Must possess a current driver's license.

Serve Safe Food Service Certification or equivalent.


Any combination of experience and training that would likely provide the required knowledge
and skill is qualifying. A typical way to obtain the knowledge and skill would be:

Five years of supervisory experience in school food service, hospital food service,
instructional or contract food service programs or restaurant management, including
some responsibility for financial operations.

Contact:  Please click the following link to apply:

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Community Action Commission of Santa Barbara County

Director, Nutrition Services
Closing Date:  September 14, 2016

Job Description:  This position is full-time with benefits working in Santa Barbara area with countywide travel required. The Community Action Commission (CAC) of Santa Barbara County is one of the largest non-profit social services agency in Santa Barbara County dedicated to helping people and changing lives in the low-income community. Our programs include preschools, youth and family programs, energy conversation, and nutrition services. The Nutrition Services Program, through its two commercial kitchens, serves over 2,000 nutritious meals daily for children, youth and seniors throughout the county. CAC offers a competitive compensation package.

Job Responsibility:  CAC is seeking candidates with food service management experience in hospital, school restaurant, hospitality or other relevant industries, which includes; budgeting, fiscal controls, purchasing, operational oversight and staff supervision. Ideal candidates will also have experience in developing and managing revenue generating food service contracts.

Job Requirement:  The position requires a Bachelor's degree and five years related experience or equivalent combination of education and experience. The Director will oversee program operations, budgets and policies, and monitor program activities while staying abreast of developments in the industry and implementing best practices.

Contact:  Call agency recruiter, Dianna Reveles at (805) 964-8857 x 116 to request application or go to to download an Employment Application

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Castro Valley Unified Scjool District

Director of Nutrition Services
Closing Date:  August 26, 2016

Job Description:  The purpose of a Director of Child Nutrition Services is to direct nutrition and warehouse programs and services; provide information and serve as a resource to others; achieve defined objectives by planning, evaluating, developing, implementing, and maintaining services in compliance with established guidelines; and serve as a member of the leadership team.

This job reports to the Assistant Superintendent of Business Services.

Job Responsibility:  Job description at the following link:

Job Requirement:  Please view job description.

We are a Merit District, please use EDJOIN link to apply.

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Livingston Union School District

Director of Food Services
Closing Date:  August 26, 2016

Job Description:  This is a full time management position to plan, ensure state and federal compliance; organize and direct overall operations and activities of District Food Services programs and school cafeterias including nutrition, sanitation, cost control, purchasing and accounting functions; and to train, supervise and evaluate all cafeteria personnel.

Salary range: $53,935 to $66,293 plus $14,185 towards health benefits.

Job Responsibility:  
  • Plan, organize and direct District Food Services programs and cafeteria operations.
  • Assure and monitor compliance with federal national school lunch and breakfast program regulations.
  • Assure compliance with State and District laws, regulations and policies; establish efficient and economic operating procedures for District cafeterias through participation in regional and state workshops, meetings, and seminars.
  • Supervise, train, and evaluate all cafeteria staff.
  • Plan, develop, prepare and evaluate menus for a variety of school food programs; determine need for types and quantities of food, supplies and equipment.
  • Plan and administer a comprehensive system to provide employee training and encourage professional growth.
  • Develop the annual departmental budget and assure sound fiscal management practices; evaluate financial forecasts and analyze food and labor costs to assure efficient and cost-effective operations.
  • 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.
  • Direct the preparation and maintenance of a variety of records, reports, lunch applications, and other documents related to food services operations, personnel, finances, sales and inventory.
  • Assure purchasing activities comply with applicable Federal, State and District statutes, regulations and policies; prepare specifications and review bids for purchase of food and equipment.
  • Research available products and interview sales representatives to establish and maintain sources of supply and guarantee best quality for lowest prices.
  • Represent the Food Service program at inter-District, area and regional meetings, seminars and conferences.
  • Confer with school principals, District administrators and others in regard to cafeteria operations; prepare and present oral and written reports.
  • Prepares, serves and sells food to students and faculty, and makes change, as needed.
  • Support ASB & Boosters after hours when required.
  • Recommend changes in cafeteria policy & procedures when needed.
  • Required: 12 hours of annual continuing education/training, in addition to the food safety training required in the first year of employment.
  • Performs other related duties as assigned.

Job Requirement:  Bachelor's degree or equivalent educational experience, with academic major in specific areas* or BA in any academic major, and State-recognized certificate for school nutrition directors; or BA degree in any academic major, and at least 2 years of relevant school nutrition programs experience. or Associate's degree or equivalent educational experience with academic major in specific areas,* and at least 2 years of relevant school nutrition programs experience.
*Specific majors/areas of concentration: food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field.

Knowledge and Skills:
  • District food service programs, operations and activities. National School Lunch and Breakfast program regulations. Meal production planning and scheduling.
  • Principles and methods of quantity food service preparation, serving and storage.
  • Principles and practices of administration, discipline, supervision, evaluation and training of food services staff.
  • Methods, principles and practices of budgeting, accounting and purchasing. Nutrition and menu planning.
  • Knowledge of sanitation and safety practices related to preparing, handling, and serving food. Commercial kitchen equipment, utensils and measurements.
  • Applicable sections of State Education Code and other applicable laws. Financial and operational record-keeping techniques.
  • Oral and written communication skills.
  • Correct English usage, grammar, spelling, punctuation and vocabulary. Interpersonal skills using tact, patience and courtesy.

  • Plan, organize and direct District Food Services programs and operations. Evaluate food products, supplies and equipment.
  • Direct the preparation and maintenance of departmental records and a variety of Federal, State, and District reports.
  • Develop the annual budget and analyze financial statements, reports and related documents. Assure compliance with health and sanitation requirements.
  • Plan nutritious and appetizing menus economically.
  • Read, interpret, apply and explain rules, regulations, policies and procedures. Estimate food quantities needed and order quantities for economical food service. Select, train, supervise and evaluate personnel.
  • Analyze situations accurately and adopt an effective course of action. Communicate effectively both orally and in writing.
  • Meet schedules and time lines.
  • Work independently with little direction.
  • Establish and maintain cooperative and effective working relationships with staff.
  • Ability to complete and pass a district-approved weight endurance physical.

Special Requirements:
Willing to wear appropriate clothing and hair net and comply with strict personal hygiene standards.

Contact:  Livingston Union School District
922 B Street
Livingston, CA 95334
(209) 394-5400
District Website:

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California School Nutrition Association
PO Box 11376, Burbank, California 91510
Phone: (818) 842-3040 | Fax: (818) 843-7423
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