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Job Opportunities

Directors/Supervisors

Food 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 Company

Food 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.

Job Responsibility:  
  • 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.


Job Requirement:  
  • 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 District

Child 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:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Comprehensive understanding of all laws and regulations in Child Nutrition Programs.
  6. 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.
  7. 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.
  8. Supervises the ordering and delivery of food to the sites to meet menu compliance; effectively communicates with vendors for timely deliveries and problem solving.
  9. 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.
  10. Ensures that appropriate warehouse inventory levels are maintained and coordinates the delivery of supplies from the warehouse to school sites.
  11. Provides Free and Reduced Meal Application processing and support throughout the school year.
  12. Attends meetings, conferences, workshops as assigned by Director of Child Nutrition.
  13. Performs other related duties as assigned by the Director of Child Nutrition.


Job Requirement:  SUPERVISION EXCERCISED AND RECEIVED:
  1. EXCERCISED. Food service staff as assigned.
  2. RECEIVED. Director of Child Nutrition.

MINIMUM QUALIFICATIONS:
  1. BS or BA degree in nutrition, dietetics and food management desired.
  2. At least two years of recent experience in school food service management or related area.
  3. Experience in managing and supervising food personnel.
  4. Knowledge of sanitation and safety requirements pertaining to food establishments.
  5. Current Food Safety and Sanitation Certificate.
  6. Ability to keep accurate records.
  7. Ability to operate a computer, related software and standard office equipment.
  8. Ability to work cooperatively with others.
  9. Effective oral and written communication skills.

PHYSICAL ACTIVITY REQUIREMENTS

Work Positions (Percentage of Time):
Standing: 30
Walking: 40
Sitting: 30

Body Movement (Frequency):

None (0)
Limited (1)
Occasional (2)
Frequent (3)
Very Frequent (4)

Lifting (lbs.): 25
Lifting: 1
Bending: 1
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

Contact:  EdJoin

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Morgan Hill Unified School District

Director 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.

Job Responsibility:  
  • 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.

OCCUPATIONAL CERTIFICATES/LICENSES:
  • 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
408-201-6018

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