Nutrition Services Procurement & Inventory Manager - 3700 - 8 hour at Marysville Joint Unified School District
About the Employer
NONDISCRIMINATION STATEMENT Marysville Joint Unified School District (MJUSD) prohibits discrimination, harassment, intimidation, and bullying based on actual or perceived race, color, ethnicity, national origin, immigration status, ancestry, age, creed, religion, political affiliation, gender, gender identity, gender expression, genetic information, mental or physical disability, sex, sexual orientation, marital status, pregnancy or parental status, medical information, military veteran status, or association with a person or a group with one or more of these actual or perceived characteristics or any other basis protected by law or regulation or affiliation with the Boy Scouts of America and other designated youth groups or any other basis protected by law or regulation, in its educational program(s) or employment, in its educational program(s) or employment. If you believe you, or your student, have been subjected to discrimination, harassment, intimidation, or bullying you should contact your school site principal and/or the District’s Equity Compliance Office or Title IX officer. The following employees have been designated to handle questions and complaints of alleged discrimination: Equity Compliance Officer, Jordan Reeves, Assistant Superintendent of Personnel Services, email: jreeves@mjusd.k12.ca.us Title IX Officer Zachary Pless, Director of Student Welfare & Attendance, email: zpless@mjusd.k12.ca.us 504 Coordinator Amy Eggleston, Coordinator of Special Education, email: aeggleston@mjusd.k12.ca.us ADA/Title II Coordinator Rusty Gordon, Director of Special Education, email: rgordon@mjusd.k12.ca.us MJUSD does not discriminate on the basis of sex and prohibits sex discrimination in any education program or activity that it operates, as required by Title IX and its regulations, including in admission and employment. Inquiries about Title IX may be referred to Marysville Joint Unified School District’s Title IX Coordinator, the U.S. Department of Education’s Office for Civil Rights, or both. MJUSD’s Title IX Coordinator is: Zachary Pless, Director of Student Welfare & Attendance; email: zpless@mjusd.k12.ca.us MJUSD’s nondiscrimination policy and grievance procedures can be located at https://www.mjusd.com/Staff/Nondiscrimination/index.html To report information about conduct that may constitute sex discrimination or make a complaint of sex discrimination under Title IX, please refer to MJUSD AR 5145.7
Job Summary
Job Summary
The Nutrition Services Department Procurement & Inventory Manager assists the Supervisor of Culinary Operations and NSD Director by supporting all procurement and inventory management activities for the NSD, including vendor relations, broker relations, bid and RFP development, food, FFVP procurement, supplies, small wares, and equipment. The Procurement and Inventory Manager directly supervises and the NSD Inventory-Transport Specialists. An incumbent is responsible for compliance with federal, state, and District rules and regulations. Ensuring that the NSD Warehouse runs in a fiscally responsible and highly functioning manner.
Requirements / Qualifications
Required: -Any combination of experience and education that would ensure being able to meet and fulfill job requirements; including Culinary Degree from a certified institution, Associates’s Degree or higher, and extensive experience in the fields of food service system management, procurement, warehouse and transportation,scratch-cooked bulk meal production, K-12 nutrition programs including experience with USDA commodity program, and sustainable agriculture regional food systems, including environmental principles in food, supplies, chemicals, and equipment. -A minimum of three years’ experience in commercial food service operations with knowledge of procurement management, warehouse and transportation, food and equipment specification, warehouse and central production facility operations, profit and loss analysis and environmental principles of procurement for food, supplies, chemicals and equipment as well as financial management. -Equivalent to graduation from high school Knowledge of: 1. Knowledge and experience with product costing methods in relationship to menu planning and budget parameters as well as a strong background in statistical analysis. 2. Knowledge of the procedures, policies, practices and methods of food service operation. 3. Knowledge of local, state and federal regulations regarding food services nutritional standards, dietary guidelines and reporting requirements. 4. Excellent verbal, written, and interpersonal communication skills. Preferred (but not required) Class B license.
Requirements / Qualifications
Required: -Any combination of experience and education that would ensure being able to meet and fulfill job requirements; including Culinary Degree from a certified institution, Associates’s Degree or higher, and extensive experience in the fields of food service system management, procurement, warehouse and transportation,scratch-cooked bulk meal production, K-12 nutrition programs including experience with USDA commodity program, and sustainable agriculture regional food systems, including environmental principles in food, supplies, chemicals, and equipment. -A minimum of three years’ experience in commercial food service operations with knowledge of procurement management, warehouse and transportation, food and equipment specification, warehouse and central production facility operations, profit and loss analysis and environmental principles of procurement for food, supplies, chemicals and equipment as well as financial management. -Equivalent to graduation from high school Knowledge of: 1. Knowledge and experience with product costing methods in relationship to menu planning and budget parameters as well as a strong background in statistical analysis. 2. Knowledge of the procedures, policies, practices and methods of food service operation. 3. Knowledge of local, state and federal regulations regarding food services nutritional standards, dietary guidelines and reporting requirements. 4. Excellent verbal, written, and interpersonal communication skills. Preferred (but not required) Class B license.
Comments and Other Information
WHAT TO INCLUDE
Listed below are the items that we encourage you to submit with your application:
• Resume
• Cover Letter
• Credentials
• Copy of Transcripts
• Letters of Recommendation
Comments and Other Information
WHAT TO INCLUDE
Listed below are the items that we encourage you to submit with your application:
• Resume
• Cover Letter
• Credentials
• Copy of Transcripts
• Letters of Recommendation
Application Deadline
2/10/2025 10:00 PM Pacific
Date Posted
1/15/2025
Contact
Amber Green
5307496178
5307496178
Number of Openings
1
Salary
Pay Range
$32.11 - $41.00 Per Hour
$32.11 - $41.00 Per Hour
Length of Work Year
260
Employment Type
Full Time