Education and Experience

• 5 years of experience in a lead, supervisory or managerial Nutrition/Food Services position where large quantities of food are prepared, preferably in a school district or similar environment
• A Bachelor or Associate degree from an accredited college in a related Nutrition/Food Services field is desirable.

• Any combination of training, education and experience to demonstrate possession of the knowledge, skills and abilities required.

Knowledge and Abilities 

Knowledge of planning, organization and operation of all phases of a large food service program; methods of preparing, cooking and serving food in large quantities; federal and state laws, rules and regulations related to school food service programs and child nutrition; sanitation and safety practices related to all phases of food service operations, including transportation of food; proper and safe operation of standard kitchen equipment and supplies; proper methods of cleaning and maintaining food service areas and equipment; methods of calculating and estimating required food quantities and supplies; procedures for ordering, receiving, and storing food and other perishable items in large quantities; inventory control methods and practices; principles and practices of supervision and training; record keeping  techniques; basic operation  of a computer and related software; oral and written communication skills; interpersonal skills using tact, patience and courtesy.

Ability to plan, organize, coordinate and supervise complex operations and activities of the high school cafeteria and service areas involving food services to students and staff; assure compliance with federal, state, District, and USDA laws, regulations and requirements; calculate, estimate and requisition food and supplies; monitor the preparation of food in large quantities; follow standardized recipes; maintain cleanliness and sanitation of food service areas, supplies and equipment; supervise, train and evaluate assigned staff; maintain accurate records and prepare reports; operate and train staff on proper and safe use of standard kitchen equipment and supplies; meet schedules and time lines; make mathematic calculations quickly and accurately; work independently with little direction; establish and maintain cooperative and effective working relationships with others; communicate effectively both orally and in writing; operate a computer and related software.

Other Requirements – valid Safe Food Managers' certification; valid California driver’s license

Physical Abilities – Lifting, carry items weighing up to 30 lbs./50 lbs. with help; dexterity of hands to and fingers to operate kitchen equipment; standing for extended periods; visual acuity; auditory acuity; pushing, pulling, bending, reaching overhead.

After an offer of employment is made, the selected candidate will be required to pass a physical exam before beginning the assignment.  Candidates may be subject to drug and alcohol testing as a condition of employment.