ManagersNutrition Services Manager - Long Beach Unified School District
Child Nutrition and Wellness Coordinator - Carpinteria Unified School District
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Long Beach Unified School DistrictNutrition Services Manager
Closing Date: June 03, 2016
Job Description: Under general direction, plan, organize and direct the daily activities and operations of approximately twenty school cafeteria operations; plan, participate in and coordinate food and commodity procurement, preparation, delivery and service support operations; train, supervise and evaluate the performance of assigned staff; perform related duties as assigned.
Job Responsibility: The classification specification does not describe all duties performed by all incumbents within the class. This summary provides examples of typical tasks performed in this classification.
- Plan and coordinate activities and operations necessary for planning, procurement, scheduling of menus, large volume production, delivery, and service of food to food service program recipients. E
- Plan, organize and direct the preparation, delivery and service of menu components and assure food quality and food safety standards are maintained, supporting recipes and directions are followed, food usage is documented and equipment is properly used and maintained. E
- Train, supervise and evaluate the performance of assigned staff; interview and recommend selection of employees; recommend transfers, reassignment, termination and disciplinary actions. E
- Assure maintenance of safety and sanitary conditions in the use, preparation, handling, and storage of such things as food, supplies, equipment, utensils, and work areas. E
- Direct the preparation of and prepare and maintain a variety of records and reports related to food service activities including inventory, requisitions, menu planning and daily reports; compose correspondence and memoranda as necessary. E
- Coordinate services and staff to provide specialized dietary needs, special program needs, satellite service support or modified temporary meal service. E
- Develop and recommend policies, rules, regulations, schedules, and procedures for food service operations including menu development or substitutions, recipes, food preparation and service, cleaning, personnel and staffing, in-service or on-the-job training, food order and commodity processing and safety. E
- Drive a vehicle to site cafeterias to observe site operations and assure standards of quality and sanitation, applicable laws, health regulations and time lines are met; analyze data relating to site operations and recommend improvements; follow up and correct health inspection report deficiencies. E
- Communicate with administrators, site staff and suppliers regarding program needs, menus, equipment, use of commodities, government standards, general concerns, and related matters. E
- Develop and update contracts, bid specifications, standards, policies and procedures. E
- Participate in or conduct the analysis and development of operational activities relative to the departmental budget, including income and expenditures estimates, and staffing patterns and costs. E
- Participate in or perform necessary research and planning for facility construction or modification, relocation or installation of equipment. E
- Test food products and establish procedures for the use of such things as ease of preparation, usefulness, acceptability by user population, reliability of supplier and supplies. E
- Evaluate and recommend new and replacement foods and commodity items. E
- Plan, organize, and conduct educational or training programs related to nutrition, consumer economics and food for employees, children, parents or civic groups. E
- Operate a variety of office equipment including a computer and assigned software. E
- Attend a variety of meetings, conferences and workshops related to assigned activities.
Note: At the end of some of the duty statements there is an italicized "E" which identifies essential duties required of the classification. This is strictly for use in compliance with the Americans with Disabilities Act.
- Principles and practices of large scale nutrition service management, food preparation, and program administration.
- Methods of storing, heating, and serving food.
- Food values and nutrition.
- Administrative practices and budgetary processes and principles.
- Financial record keeping and cost control procedures.
- Principles and practices of administration, supervision and training.
- Menu planning to satisfy nutritional and budgetary goals.
- Material and equipment needs for various size cafeterias or kitchen operations.
- Appropriate safety and sanitation precautions and procedures.
- Interpersonal skills using tact, patience and courtesy.
- Analyze, plan, organize and direct the work of others engaged in the production of high quality foods, in large quantities.
- Train, supervise and evaluate assigned staff.
- Prepare and test new recipes, food or commodity products, or related supplies or equipment.
- Review, analyze, and modify work schedules, procedures and methods.
- Plan balanced menus and follow standardized recipes.
- Coordinate and organize people and other resources to meet production requirements.
- Operate and use modern commercial kitchen equipment and utensils.
- Prepare clear, concise and accurate reports, memos and required documents.
- Maintain a variety of records related to assigned activities including income, expenditure and cost control records.
- Interpret, apply and explain regulations relating to the Child Nutrition program.
- Plan and conduct in-service training programs for nutrition service employees.
- Speak clearly and effectively before individuals and groups.
- Remain current in technical developments in institutional food service and child nutrition, evaluate them and make recommendations for change.
- Establish and maintain effective working relations with others.
- Recognize and correct safety and sanitation hazards.
Job Requirement: Education and Training:
Bachelor's degree in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field. .
Two years of experience at a supervisory or management level in an institutional food service organization.
Additional supervisory or managerial food service experience in a large institutional setting may be substituted for up to two years of the required education.
Any other combination of training and experience that could likely provide the desired skills, knowledge or abilities may be considered.
Valid California Class C driver's license.
An applicant for this class will be required to obtain, at his/her own expense, and submit his/her motor vehicle driving record at the time of appointment. The record must meet and be maintained at the district's safe driving record standard. Failure to meet this requirement will result in the disqualification of the applicant regardless of any other standing.
Incumbents must obtain a valid Food Safety Manager certificate issued by an authorized agency within completion of probationary period and maintain certification throughout employment in this classification.
Contact: Susan Follmuth
Human Resources Technician
4400 Ladoga Avenue
Lakewood CA 90706
562-435-5708 ext. 7441
Please submit an online application through:
Applications will be accepted from May 23 - June 3, 2016.
For any questions please contact Susan Follmuth at 562-435-5708 ext. 7441 or email@example.com
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Carpinteria Unified School DistrictChild Nutrition and Wellness Coordinator
Closing Date: June 03, 2016
Job Description: Plan, organize, and coordinate the food service program throughout the District, including nutrition, sanitation, cost control, wellness program and related purchasing and accounting functions. Provide training and supervision for all the food service department staff in the District and perform related duties and responsibilities.
- Coordinate the District-wide school food service program in conformance with federal, state and local laws.
- Ensure nutrition, sanitation, cost control, purchasing and accounting functions are in compliance with all regulations, local and state health ordinances and school policies.
- Recommend, train, supervise and evaluate the performance of assigned personnel; recommend transfers, reassignment, termination and disciplinary actions; provide training; demonstrate appropriate cooking, baking, serving and cleaning methods and techniques as needed. Operate and maintain commercial kitchen equipment and utensils; train others in the proper use of equipment as needed.
- Assure sound fiscal management practices; evaluate financial forecasts and analyzes food and labor costs to assure efficient and cost-effective operations; recommend methods to increase revenues and to prevent financial losses.
- Develop and recommend changes in food service policies and procedures to district administrators, including application processing under the free and reduced price meal program.
- Prepare and administer the food services department budget including subsidy and other income projections and control expenditures. Analyze and review budgetary and financial data; control and authorize expenditures in accordance with established limitations.
- Coordinate the preparation and maintenance of a variety of records, reports and other documents related to food services operations, personnel, finances, sales and inventory; prepare and review payroll reports, time sheets and other documents for payroll processing.
- Operate and drive vehicle in support of essential duties; observe legal and defensive driving practices.
- Develop and implement standards for the operation of an efficient sanitary and high quality food service program.
- Order USDA donated food when available and assures its proper use in accordance with government regulations.
- Work with vendors regarding new products and services and/or problems involving their products or delivery service.
- Research available products and communicate with vendors and sales representatives to establish and maintain sources of supply and assure high quality and cost effective purchases; coordinate the procurement of food, supplies and equipment including effective warehousing and distribution; prepare specifications and review bids for purchase of food, supplies and equipment
- Develop and test menus and recipes, plan menus with menu production worksheets that provide nutritional and appetizing foods and recommendations prices for all operations.
- Plan and coordinate district-wide wellness committee meetings.
- Conduct workshops to cafeteria staff, to provide on-going training (i.e. safety and sanitation, accident prevention, proper food handling) for food service department.
- Attends and represents the School District at a variety of meetings for the purpose of maintaining current knowledge about nutritional requirements, legal codes and related requirements.
- Meet with students, teachers, parents, vendors, employee and community groups on school food service program matters. Communicate with administrators, District personnel and others to coordinate activities; exchange information and resolve issues; communicate with parents regarding policies and procedures of the food service program, discuss allergies or related food matters.
- Purchase food related supplies, and food service equipment through formal and informal bid solicitation and the awarding of purchase orders in accordance with district policies and state and federal laws.
- Develops and implements menus, nutrient analysis, menu planning guidelines, preparation standard, serving standard guidelines, food product development and evaluation.
This job description in no way states or implies that these are the only duties to be performed by this employee. The Child Nutrition and Wellness Coordinator will be required to follow any other instructions and to perform any other related duties as assigned by the Superintendent or designee.
Job Requirement: Minimum Qualifications
The requirements listed below are representative of knowledge, skills and abilities required to satisfactorily perform the essential duties and responsibilities.
Education and Experience
- Bachelor's Degree in nutrition, food service management or related field.
- Five (5) years of varied and increasingly responsible experience in quantity food preparation.
- Two (2) years in a supervisory position, preferred.
- Experience with the following programs: Nutrikids and ESCAPE, preferred.
Licenses and Other Requirements
- A certificate stating freedom from Tuberculosis.
- Valid Food Manager Certificate from "Serve Safe" or other nationally recognized program.
- A valid California Driver's License.
- Current DMV printout.
- Valid First Aid and CPR Certification.
Contact: 1400 Linden Avenue
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