PRIMARY FUNCTION: Under the general direction of the Director of Nutrition Services, oversees and manages food system operations, catering services, vending agreements, summer feeding programs, the Central Kitchen and other special initiatives. Collaborates with the Nutrition Services management team to plan, organize, and direct the daily operations and activities of the programs for the District. Develops standardized recipes, including meal contribution calculations, costing, production, and presentation. Performs other related work as assigned and/or required. Supervises and evaluates Nutrition Services staff.

EDUCATION AND EXPERIENCE: Any combination equivalent to: Associates Degree or higher in nutrition, food science, culinary arts, hospitality, food management, or related field, or an apprenticeship program offered by a professional culinary institute or trade industry association and three years of increasing responsibility as a supervisor in the field of nutrition, including quantity food preparation as a chef or food production supervisor, and inventory management. Experience in complying with the USDA federal regulations for school nutrition programs is required. Maintain at least 10 hours of annual continuing education to meet USDA Professional Standards for School Nutrition Professionals.
Interested candidates MUST attach the required documents. SPECIAL REQUIREMENTS / CERTIFICATES: Valid California Driver's License. Valid ServSafe Manager certificate. Should an applicant without the following certifications receive an offer of employment in this position, the timeline for completing these certifications is within one year of employment. Failure to achieve these certifications as prescribed shall result in termination, unless granted an extension by the Director of Nutrition Services. Certified Executive Chef through the American Culinary Federation or equivalent. If selected for the position, out-of-district applicants must be T.B. tested and fingerprinted.