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Directors/Supervisors

Nutrition Services Director - Community Action Commission of Santa Barbara County
Assistant Director, Child Nutrition - Fairfield-Suisun Unified School District
Director, Food Services - Fontana Unified School District


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

Community Action Commission of Santa Barbara County

Nutrition Services Director
Closing Date:  January 15, 2015

Job Description:  Plans, organizes, coordinates and directs the activities of the Nutrition Services program including, but not limited to: Senior Nutrition, Child Care Food Program within Head Start and Summer Food program. Oversees program operations, monitors budgets, and determines policies regarding services, participant involvement and program requirements. Develops and researches and organizes expanded revenue generating services as appropriate, e.g. contract food services and special events catering.

Job Responsibility:  
  1. Confers and consults with individuals, groups, community organizations, and governmental agencies to determine needs.
  2. Establishes and maintains effective working relationships with other agencies and organizations in community to ensure effective delivery of program services.
  3. Determines program policies, defines scope of services and administration procedures, and ensures compliance with appropriate rules, regulations and guidelines.
  4. Plans menus and food utilization based on anticipated number served, nutritional value, palatability, popularity, and costs within specified contractual guidelines.
  5. Develops, implements and oversees a system for the purchase and inventory of food, supplies and equipment that is consistent with agency purchasing policy and procedure.
  6. Monitors food preparation and methods, size of portions, and garnishing and presentation of food to ensure food is prepared and presented in an acceptable manner.
  7. Monitors budget, payroll records, and reviews financial transactions to ensure expenditures are authorized and budgeted.
  8. Investigates and resolves complaints regarding food quality, service, or delivery.
  9. Reviews menus and analyzes costs to determine labor and overhead costs, and assigns prices to menu items.
  10. Establishes and enforces nutrition standards based on accepted industry standards.
  11. Keeps records required by government agencies.
  12. Oversees assignments of food preparation staff to ensure economical use and preparation of food and timely distribution/delivery.
  13. Monitors sanitation and safety practices, ensuring compliance with Agency policy, health standards and contractual obligations and provides on-going training as appropriate in these areas.
  14. Coordinates, plans, directs, and oversees fundraising, grant development activities and marketing/public relations activities related to program.
  15. Participates in program and Agency activities and events to promote the Agency and serve Agency clients.
  16. Speaks to community groups and governmental agencies to explain and interpret Agency purpose, programs, and policies.
  17. Participates in program and Agency activities and events to promote the Agency and serve Agency clients.


Job Requirement:  Bachelor's degree (B. A.) from four-year college or university; five years related experience; or equivalent combination of education and experience. Related experience may include institutional food service; or general program/project management involving budgeting, fiscal controls, operational oversight and staff supervision.

Desired Skills & Experience
  • Food service management
  • Menu planning/pricing
  • Budget development/management and cost analysis
  • Purchasing within the food service industry
  • Staff management/development
  • Collaborative skills for working with diverse community based groups and government agencies
  • Presentation skills
  • Entrepreneurial skills with ability to develop/manage revenue generating food service contracts
  • Ability to manage compliance issues, whether health and safety or contractual requirements from federal/state/local entities


Contact:  Dianna Reveles, HR Manager
805 964-8857 ext 116

Fax: 805 683-4276

Apply by calling (805) 964-8857 x 116 or go to www.cacsb.com to download an application. Please provide a cover letter with salary requirements.

This position is a countywide position overseeing operations throughout Santa Barbara County and will be based in Santa Barbara, CA.

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Fairfield-Suisun Unified School District

Assistant Director, Child Nutrition
Closing Date:  January 05, 2015

Job Description:  PRIMARY FUNCTION:

Provides leadership and supervision for the organization, planning and operation of the district's food services program.

Job Responsibility:  ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:
  1. Supervises and evaluates the work of personnel as assigned including Food Service Managers and office staff.
  2. Regularly visits schools to perform site reviews, observe and analyze operations, make suggestions, merchandise the program, and monitor to insure compliance requirements are being met.
  3. Meets with administrators and food service managers regarding aspects of food service programs.
  4. Understanding of all laws and regulations in Child Nutrition Programs.
  5. Assists in developing methods, products, or procedures for the purpose of improving customer participation and satisfaction.
  6. Participates in menu planning, recipe development.
  7. Supervises implementation of menus and recipes.
  8. Reviews and analyzes data on meals served, food consumed, food costs, supply and labor costs and submits reports and recommendations as necessary.
  9. Reviews managers' ordering procedures; determines adequacy of quality, quantity and cost of food ordered.
  10. Assists in recruiting, testing, and interviewing applicants and participates in the hiring process for food service positions.
  11. Assists in developing and conducting employee orientation and training programs.
  12. Oversees and assists in catering functions.
  13. Assists with training of the point of service and nutritional analysis computer programs.
  14. Ensures that appropriate warehouse quantities of inventory are maintained and inventory requirements are maintained.
  15. Monitors free and reduced application process and conducts the annual Verification process.
  16. Serves in the absence of the Director of Food Services.


Job Requirement:  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.


Contact:  Go to the following email address for complete details and to apply:
www.edjoin.org/

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Fontana Unified School District

Director, Food Services
Closing Date:  January 02, 2015

Job Description:  Plan, organize, supervise and direct the District's food services and wellness programs, including, but not limited to, short and long range planning, fostering internal and external relationships, purchasing, fiscal control, personnel, menu planning and vendor relations.

Job Responsibility:  Duties may include, but are not limited to the following:
  • Provide leadership for the overall operation of the District's food services program.
  • Oversee District-wide wellness efforts, including convening a district-wide Wellness Committee, engaging related community partners, and developing and implementing a school-based approach to wellness.
  • Provide leadership and guidance regarding the development and implementation of goals, objectives, policies and procedures that support the advancement of the District's mission to provide delicious, healthy and regionally procured food for all students in a customer-friendly atmosphere.
  • Ensure applicable Board Policies and District practices align with local, state and federal program requirements.
  • Coordinate the employment, assignment, training and evaluation of department personnel.
  • Establish the standards for customer service for the school food and nutrition program.
  • In accordance with state and federal standards, develop District standards for food preparation and for cafeteria and kitchen cleanliness and supervises the training of department employees in accordance with these standards.
  • Develops and regularly evaluates a marketing plan to attract students, parents, teachers, administrators, support staff, and community to the school food and nutrition program.
  • Communicates program information to encourage and secure support for the school food and nutrition program from the Board of Education, administrators, faculty, students, parents, and community.
  • Evaluates the daily operations of the school cafeterias to ensure proper program implementation.
  • Prepare and/or approve the menus for reimbursable meal programs to ensure proper dietary balance and nutritional quality.
  • Supervise warehousing and distribution of food and non-food supplies.
  • As necessary, assist architects and District facility personnel in the design of school cafeterias and kitchens and the selection and procurement of cafeteria and kitchen equipment.
  • Oversees the implementation of the collective bargaining agreement for classified employees as they relate to personnel supervised.
  • Develop and manage the approved department budget and resources to ensure proper expenditure of funds, that an adequate fund balance and cash flow are maintained and proper fiscal and inventory control of food and equipment.
  • Annually develops the department's purchasing calendar for food, non-food items and equipment and works with the Director of Purchasing to implement the calendar.
  • Works collaboratively with appropriate departments to ensure a proactive preventive maintenance program for food service equipment and vehicles.
  • Use technology to maintain operational efficiencies in the school cafeterias and the Food Services office.
  • Prepare regular and special fiscal and other reports pertaining to Food Services operations.
  • Stay abreast of the trends in school food service by attending, representing the District at and participating in county, state and national food service meetings.
  • Perform related duties consistent with the scope and intent of the position.


Job Requirement:  Experience:
  • Making sound recommendations for both departmental and organization implementation
  • Preparing technical and assessment documents
  • Supervising clerical and technical staff and managing teams
  • Managing and executing large-scale, organization-wide projects and initiatives
  • Supporting a strategic planning process

Knowledge of:
  • Principles and practices of administration, supervision and training
  • Procedures and equipment used in preparation and serving food
  • Food values and nutrition, including proper combinations and substitutions
  • Food sanitation principles and control of microbiological and physical contaminations
  • Preparation of reimbursable meals based on the rules and regulations of the USDA's National School Lunch and Breakfast Programs
  • Technology uses in the daily operations of the school food services program. This working knowledge to include, but not limited to, Microsoft Excel, Microsoft Word, point-of-service software, just-in-time inventory programs, etc.
  • Principles of financial accounting as they relate to school food service programs

Ability to:
  • Train and supervise personnel
  • Organize and audit large scale food service activities
  • Develop specifications for foods, supplies and equipment
  • Analyze and interpret financial and operational data and identify and correct areas of inefficiency
  • Establish and maintain cooperative and effective relationships with principals, certificated and classified staff and employees

Physical Requirements:
  • Working at a desk and in meetings of various configurations
  • Standing and walking for extended periods of time
  • Reading printed matter and computer screens
  • Ability to communicate so others will be able to clearly understand a normal conversation
  • Talking, hearing and understanding speech at a reasonable volume
  • Bending, twisting, stooping, reaching and kneeling
  • Ability to lift and carry 10 pounds

MINIMUM QUALIFICATIONS
  • Minimum of four (4) years of successful management experience as an Assistant Director or Director of a school, community college, college, university or institutional food service program, including two (2) years of supervisorial experience.
  • Minimum of a Bachelor's degree from an accredited college or university in dietetics, food service, business or related field.

DESIRED QUALIFICATIONS
  • Certification as a Registered Dietician or Registered Nutritionist.
  • Master's degree from an accredited college or university.

NECESSARY MATERIALS
License(s) Required
Possession of a valid and appropriate California Driver's License or ability to obtain within one (1) month of employment

Contact:  Classified Human Resources
(909) 357-7600 Ext. 29050
To visit our employment information, go to:
www.fusd.net/departments/hr/employment.stm

All applications must be submitted via Edjoin.org by the closing deadline of 5:00 PM, January 2, 2015. Resumes will not be accepted in lieu of applications.

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California School Nutrition Association
210 N. Glenoaks Boulevard, Suite C, Burbank, California 91502
Phone: (818) 842-3040 | Fax: (818) 843-7423
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