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Nutrition Services Director - Cafeteria Services

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Cafeteria Services

Nutrition Services Director
Closing Date:  April 15, 2015

Job Description:  Nutrition Services Director

Under the direction of the Assistant Superintendent of Business Services, plan, coordinate and direct the district Food Service Program to ensure nutritious and appealing student meals, increase student participation and satisfaction, and assure cost effectiveness and compliance with district, state and federal requirements regarding nutrition, sanitation, safety and record keeping; assign, train, supervise and evaluate the performance of assigned personnel. Maintain equipment and inventory and assist in planning, remodeling and equipping district food service facilities. Direct and supervise master menu development.

Azusa USD | 4000 | BP 4119.11 Personnel

Sexual Harassment
The Governing Board prohibits sexual harassment of district employees and job applicants. The Board also prohibits retaliatory behavior or action against district employees or other persons who complain, testify or otherwise participate in the complaint process established pursuant to this policy and administrative regulation.
(cf. 0410 - Nondiscrimination in District Programs and Activities)
(cf. 4030 - Nondiscrimination in Employment)

The Superintendent or designee shall take all actions necessary to ensure the prevention, investigation, and correction of sexual harassment, including but not limited to:
  1. Providing training to employees in accordance with law and administrative regulation
  2. Publicizing and disseminating the district's sexual harassment policy to staff
    (cf. 4112.9/4212.9/4312.9 - Employee Notifications)
  3. Ensuring prompt, thorough, and fair investigation of complaints
  4. Taking timely and appropriate corrective/remedial action(s), which may require interim separation of the complainant and the alleged harasser and subsequent monitoring of developments

All complaints and allegations of sexual harassment shall be kept confidential to the extent necessary to carry out the investigation or to take other subsequent necessary actions. (5 CCR 4964)

Any district employee or job applicant who feels that he/she has been sexually harassed or who has knowledge of any incident of sexual harassment by or against another employee, a job applicant or a student, shall immediately report the incident to his/her supervisor, the principal, district administrator or Superintendent.

A supervisor, principal or other district administrator who receives a harassment complaint shall promptly notify the Superintendent or designee.

Complaints of sexual harassment shall be filed in accordance with AR 4031 - Complaints Concerning Discrimination in Employment. An employee may bypass his/her supervisor in filing a complaint where the supervisor is the subject of the complaint.

(cf. 4031 - Complaints Concerning Discrimination in Employment)

Any district employee who engages or participates in sexual harassment or who aids, abets, incites, compels, or coerces another to commit sexual harassment against a district employee, job applicant, or student is in violation of this policy and is subject to disciplinary action, up to and including dismissal.

(cf. 4117.4 - Dismissal)
(cf. 4118 - Suspension/Disciplinary Action)
(cf. 4218 - Dismissal/Suspension/Disciplinary Action)


adopted: October 5, 2010 Azusa, California

  • Organize and supervise district food services operations to include the preparation and transport of food in large quantities for on and off-site serving in accordance with prepared menus.
  • Evaluate existing policies and procedures for nutritional value, dietary balance, taste appeal and efficiency and implement or modify procedures to increase operational effectiveness.
  • Consult with school principals and food service supervisors to establish or revise operational policies and procedures.
  • Confer with Fiscal Services, Purchasing, Warehouse, Maintenance and Operations, and Personnel Department representatives to coordinate functions with Food Service Operations.
  • Plan, schedule and coordinate special events which use cafeteria facilities.
  • Organize and direct meal and recipe planning.
  • Plan and evaluate breakfast and lunch menus following established guidelines and patterns.
  • Enhance nutritional value and dietary balance of student meals to meet and/or exceed federal regulations.
  • Test new products, menus and recipes.
  • Establish and maintain sanitation, quality, and nutritional standards.
  • Ensure that food items are properly stored, cooked, distributed and served in a safe, sanitary and timely manner and ensure compliance with appropriate health and safety codes.
  • Assist in the development and administration of an annual operating budget for food services to include subsidy and other income projections.
  • Assist in developing and maintaining food services department budget.
  • Maintain ledgers related to income and expenditures for food service programs.
  • Control, authorize, limit and monitor food services expenditures.
  • Analyze the financial and operating statements of Food Services.
  • Recommend price and portion schedules for meals and other food services operations.
  • Supervise daily banking of monies received from breakfast and lunch sales.
  • Compute costs of labor, supplies and food.
  • Supervise the purchasing of food, supplies and equipment.
  • Estimate and order proper quantities of foods, supplies and other equipment needed for efficient food services operations.
  • Direct the development of food and equipment specifications, procurement requirements, and the testing of new food service products, supplies, and equipment to increase fresh and locally sourced foods that enhance the nutritional value, dietary balance and taste appeal of food offerings.
  • Prepare specifications for the purchase of food supplies and equipment.
  • Review bids, make purchases and recommendations as appropriate.
  • Assist in the selection of new equipment.
  • Submit work orders to assure the maintenance of food service equipment.
  • Schedule repairs of equipment through district or outside sources.
  • Ensure that food services department work sites are maintained and operated in a safe and sanitary manner for proper preparation and service of food according to district master menus.
  • Direct the training, supervision, and management of meal preparation and service personnel.
  • Participate in the selection, assignment, training and evaluation of food service personnel.
  • Administer discipline and handle grievances in conjunction with established district policy.
  • Conduct training of Food Service Supervisors to develop work schedules and production standards, prepare quality meals and understand and use record keeping and ordering systems in accordance with district direction.
  • Establish appropriate staffing levels and capital equipment replacement.
  • Conduct employee meetings to discuss and explain operating policies.
  • Attend a variety of meetings to maintain current knowledge of nutritional requirements, legal codes and related requirements.
  • Conduct and facilitate meetings.
  • Meet with and may address a variety of groups, including employees, school administrators, officials of public agencies, parent groups, and community organizations to disseminate information regarding the district's food service program.
  • Attend workshops, training sessions and conferences pertaining to food services.
  • Prepare and present reports to District administration, the Board of Education and other interested parties.
  • Review time sheets, financial statements, operating reports, inventory and cost control records.
  • Review, maintain, and prepare necessary state and Federal records and reports such as inventories, nutrition sheets, food counts, food consumption logs, time sheets and production reports.
  • Analyze legislation related to food services and coordinate the response to proposed legislation with District administration.
  • Implement market research techniques to measure student demand for products.
  • Develop application process and procedures under the free and reduced meal program to maximize the number of applicants procured and to enhance operational efficiency.
  • Audit and verify free and reduced-price meal application records.
  • Train personnel to take and approve applications according to Federal regulations.
  • Operate district vehicles.
  • Perform other related duties as assigned.

Knowledge of
  • Planning, organization and direction of a large scale Food and Nutrition Department.
  • Nutritional food values to plan and arrange menus providing a balanced diet for children of various ages.
  • Menu planning to meet the nutritional requirements of school-age children.
  • Food production including preparation, service, and storage.
  • Food pricing, portion control, methods of computing food quantities and qualities, and merchandising.
  • Proper procedures, methods and equipment used in ordering, preparing, cooking, transporting and distributing large quantities of food.
  • Safe and proper use of equipment, machines and utensils used in large quantity food preparation operations including computerized lunch program software.
  • Sanitation and safety practices related to cooking and serving food.
  • Applicable state and Federal laws, regulations, codes, policies, and procedures related to child nutrition programs.
  • Basic principles of contract law, public purchasing, cost analysis, and accounting.
  • Analysis and interpretation of financial and operational data to recommend more effective and efficient practices.
  • Budget preparation and control.
  • Proper recordkeeping and inventory reporting methods.
  • Principles and practices of administration, supervision and training.
  • Principles of public relations.
  • Kitchen planning and large food service equipment.

Ability to
  • Plan, organize, and administer the food services operations and/or Food and Nutrition program of the district.
  • Develop and implement policies and procedures to enhance food services operations.
  • Direct and coordinate the timely and efficient preparation and distribution of large quantities of prepared meals and other food items to other locations.
  • Assure compliance with Federal, state, and local laws and regulations.
  • Supervise a central kitchen facility preparing and delivering meals for other sites.
  • Plan appetizing and nutritional menus.
  • Provide leadership in nutrition education and food service.
  • Interview and select employees and recommend termination and disciplinary actions.
  • Train, supervise, coordinate and formally evaluate the work of subordinate personnel.
  • Direct a large number of employees through subordinate supervisors.
  • 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 those contacted in the performance of required duties.
  • Analyze situations accurately and adopt an effective course of action.
  • Demonstrate use of good judgment in decision-making processes.
  • Stay current on regulations regarding school district food service operations.
  • Evaluate the effectiveness of programs and personnel objectively.
  • Plan for and accurately estimate the appropriate amounts of food and other resources needed for food services operations.
  • Meet schedules and time lines.
  • Understand and carry out both verbal and written instructions in an independent manner.
  • Remain calm under stress.
  • Prepare and administer a departmental budget.
  • Maintain monetary transactions accurately.
  • Perform mathematical computations accurately to maintain records, complete reports or update budgets.
  • Direct the maintenance of a variety of reports and files related to assigned operations and activities.
  • Operate standard cafeteria equipment and appliances.
  • Send and receive emails and research information through the Internet.
  • Work independently with little direction and provide work direction to others.
  • Read, interpret, apply, and explain rules, regulations, policies, and procedures.
  • Use interpersonal techniques with tact, patience and courtesy.
  • Work collaboratively in a team environment.
  • Prioritize workload and conflicting demands.
  • Promote workplace diversity and a positive work environment.
  • Understand, be sensitive to and respect the diverse academic, socio-economic, ethnic, religious, and cultural backgrounds, disabilities and sexual orientation of students, faculty, and staff.
  • Maintain consistent, punctual and regular attendance.

  • High School Diploma or equivalent
  • Associate Degree or equivalent from an accredited college or university with emphasis in foods, nutrition or related field

  • Three years of experience at a supervisory level in food service or a related field

  • Food Handler Safety Certificate is required
  • Class C Driver's License is required
  • ServSafe Certificate is required

  • Typical office environment
  • May travel to other district sites

  • Near visual acuity
  • Speech intelligibility in quiet
  • Sound localization
  • Ability to exert and lift up to 30 pounds of force to lift, push, pull, carry or otherwise move objects

Reasonable accommodation may be made to enable a person with disability to perform the essential functions of the job.

  • Oral comprehension
  • Information ordering
  • Auditory understanding
  • Oral expression
  • Speech recognition
  • Problem sensitivity
  • Written comprehension
  • Written expression

Contact:  Classified Management application; 3 letters of recommendation. Proof of college degree or equivalent with emphasis in foods, nutrition or related field. CA driver's license if hired.

Submit 3 letters of recommendation with application. Apply @ or at the Azusa Unified School District @ 546 S. Citrus Ave. Azusa or call (626) 858-6172 if you have any questions.

Nancy Barroga email:
Jodie Trinh email:

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