Directors/SupervisorsDirector of Nutrition Services - Hemet Unified School District
Director of Food Services - Roseville City School District
Nutrition Services Operations Manager - Rowland Unified School District
CENTRAL KITCHEN SUPERVISOR - Rialto Unified School District
Director of Child Nutrition Services - Stanislaus Union School District
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Hemet Unified School DistrictDirector of Nutrition Services
Closing Date: October 31, 2016
Job Description: SUMMARY
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.
WORKING CONDITIONS WHICH MAY OCCUR
- Work inside protected from weather more than 7 hrs/day.
- Speech Intelligibility in Quiet
- Oral Comprehension
- Information Ordering
- Category Flexibility
- Fluency of Ideas
- Auditory Understanding
- Speed of Closure
- Time Sharing
- Oral Expression
- Speech Recognition
- Problem Sensitivity
- Inductive Reasoning
- Written Comprehension
- Deductive Reasoning
- Selective Attention
- Written Expression
Reasonable accommodations may be made to enable a person with a disability to perform the essential functions of the job.
Job Responsibility: REPRESENTATIVE DUTIES
- 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.
- 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.
- 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.
Job Requirement: EMPLOYMENT STANDARDS
- Any combination equivalent to: bachelor's degree in nutrition, dietetics, business administration or related field.
- 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.
- Valid California Class C driver's license is required.
- ServSafe Certification is required.
- Registration with American Dietetic Association preferred.
Contact: Please click the following link to apply:
Job posting is open until filled.
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Roseville City School DistrictDirector of Food Services
Closing Date: October 31, 2016
Job Description: The job of Director of Food Services is done for the purpose/s of directing food and nutrition programs and services; providing information and serving as a resource to others; achieving defined objectives by planning, evaluating, developing, implementing and maintaining services in compliance with established guidelines; and serving as a member of the leadership team.
Job Responsibility: Responsibilities include: working independently under broad organizational guidelines to achieve unit objectives; managing a department; Utilization of significant resources from other work units is routinely required to perform the job's functions. There is a continual opportunity to impact the organization's services.
Job Requirement: BA/BS, or equivalent educational experience with academic major in specific areas; BA/BS with School Nutrition Directors certificate; BA/BS with at least 5 years of experience in management of school nutrition programs.
Contact: Can apply at www.rcsdk8.org via the Employment tab on the home page or www.edjoin.org.
Lori Orr (email@example.com) or Deana Carrillo (firstname.lastname@example.org)
Application/required documents must be submitted through EdJoin.
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Rowland Unified School DistrictNutrition Services Operations Manager
Closing Date: October 14, 2016
Job Description: Rowland Unified School District is seeking an outstanding manager to assume the responsibilities of Nutrition Services Operations Manager.
Job Responsibility: Under the direction of the Director of Nutrition Services, assists in planning, organizing, coordinating and supervising activities related to District-wide food service programs and operations; develops and analyzes menus; implements and adheres to USDA and state standards in menu offerings; assures compliance with quality control in serving kitchens; directs and participates in the preparation of a variety of reports; monitors, trains, and evaluates the performance of assigned food service personnel;ensures the work of the site managers is carried out in the manager's absence.
Job Requirement: EDUCATION: A Bachelor's degree from an accredited college or university with a major in institution management, dietetics, food and nutrition, hotel and restaurant management, business or public administration or other related field is required.
EXPERIENCE: Three years of recent full-time experience, including two year of administrative or supervisory experience in large quantity institutional food preparation, distribution and/or service is required.
LICENSE/CERTIFICATION/TRAINING REQUIREMENTS: A valid, Class C, California Driver License and use of a private automobile are required and must be maintained during employment. A valid, Food Protection Manager certificate approved by the State of California. Certification as a Registered Dietitian (RD) or School Nutrition Specialist (SNS) is desirable.
Contact: Applications for this position will be accepted on-line only. For those without computer access, terminals are available in the Personnel Commission Office at the Rowland USD District Office, 1830 S. Nogales St., Rowland Heights, CA 91748 For a more detailed job description, including benefits/leave information, please log on to: www.rowlandschools.org.
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Rialto Unified School DistrictCENTRAL KITCHEN SUPERVISOR
Closing Date: October 07, 2016
Job Description: CENTRAL KITCHEN SUPERVISOR
Under direction, to plan, organize, coordinate and supervise the functions and activities of a central food processing facility; to review, audit and evaluate the performance of the central food processing personnel; and to do other related work as required.
- Plan, organize, schedule and supervise the preparation, cooking, baking and packaging of foods.
- Supervise the transportation of foods to school and other serving facilities.
- Monitor the food service distribution process to ensure that delivered foods are of high quality and in an appropriate serving condition.
- Participate, as necessary, in the preparation of foods and baked goods, and in resolving unusual or unforeseen problems.
- Work from prepared menus and predetermined recipes to ensure adherence to quality control standards.
- Maintain portion control standards.
- Instruct, demonstrate and train nutrition service personnel in the food preparation, packaging and delivery processes.
- Supervise and coordinate the cleaning of the food preparation equipment and facility to ensure that the food preparation center is maintained in an orderly, clean, safe and sanitary condition.
- Determine foodstuff, supply and material needs, and request and maintain an appropriate inventory.
- Review, inspect and supervise the delivery and storage of foodstuffs, supplies and materials to ensure against shortage and damage.
- Maintain a variety of files and records, including equipment servicing schedules, inventory control and personnel related records.
- Prepare periodic foods service center activity and production reports, personnel time reports and other related reports.
- Monitor, observe, review and evaluate the performance of food service personnel.
- Procedures, methods, techniques, equipment and terminology used in the preparation, cooking, baking and serving of large quantities of foods and baked goods;
- Basic requirements of the National School Breakfast and lunch programs;
- Methods, techniques and strategies of organization, supervision and employee evaluation;
- Safe working methods and procedures.
- Effectively and efficiently prepare, package and deliver large quantities of foods and baked goods;
- Operate a variety of equipment utilized in a food processing facility;
- Organize, schedule, coordinate and supervise the work of others;
- Analyze and determine foodstuffs, supplies and materials requirements;
- Demonstrate proper and appropriate food preparation, packaging and service methods and techniques;
- Maintain simple records and files, and prepare clear and concise management and cost accounting reports;
- Understand and carry out oral and written directions;
- Establish and maintain cooperative working relationships.
The physical requirements indicated below are examples of the physical aspects that this position classification must perform in carrying out essential job functions.
- will frequently exert 25 to 50 pounds of force frequently to lift, carry, push, pull or otherwise move objects
- will walk or stand for extended periods of time; will occasionally be required to ascend and descend stairs and ramps
- must be capable of perceiving the nature of sound
- must possess visual acuity and depth perception
- must be capable of bending at the waist, kneeling and crouching
- must be capable of providing oral information, both in person and over the telephone
- must possess the manual dexterity to operate a computer keyboard and other business-related equipment and to handle and work with various objects and materials
Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of the job.
EXPERIENCE AND EDUCATION
Experience: Three years of quantity food preparation, service and kitchen maintenance functions in a school food service facility, including one year in a lead or supervisory capacity.
Education: Verification of a High School diploma, a GED certificate, or a higher degree; supplemented by training or course work in food preparation, safety, sanitation or other related areas.
Licenses: Possession of a valid California Motor Vehicle Operator's License.
Certificates: An approved and accredited Food Safety Certificate is required at time of employment and must be renewed every five years.
Condition of Employment: Insurability by the District's liability insurance carrier may be required.
Job Responsibility: All applications (outside and in-house) along with the required attachments must be submitted through EDJOIN.org, no later than 4:00 PM on the closing date. Paper applications and required attachments will not be accepted.
Job Requirement: Documents
All of the following documents are required for this position:
Letter of Introduction
Letter(s) of Recommendation (Two (2) Letters of Recommendation, signed and dated within the last two years. NO electronic signatures.)
Proof of HS Graduation (Verification of High School Diploma, GED Certificate or higher degree.)
ServSafe Certificate (Valid - ServSafe/Food Manager Certification)
Contact: Nazira Villegas
(909) 820-7700 x2421
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Stanislaus Union School DistrictDirector of Child Nutrition Services
Closing Date: September 30, 2016
Job Description: STANISLAUS UNION SCHOOL DISTRICT
DIRECTOR OF CHILD NUTRITION
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.
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.
- 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
- 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
- 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.
Job Requirement: REQUIRED QUALIFICATIONS
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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