The District and AFSCME are working together to create promotional opportunities for existing staff, therefore this job posting is available for seven (7) days for internal candidates based on our collective bargaining agreement.

BASIC FUNCTION: Organize, lead and participate in the food service operation at an assigned food service cafeteria; prepare and maintain a variety of food production and related reports; assure compliance with food quality, quantity, health and sanitation requirements; train, assign and provide work direction to assigned personnel.

DISTINGUISHING CHARACTERISTICS:

1. Nutrition Services Manager I - incumbents lead food services operations with an average daily participation of less than 150.
2. Nutrition Services Manager II - incumbents lead nutrition services operations and activities with an average daily participation of 150-299.
3. Nutrition Service Manager III - incumbents provide lead nutrition services operations and activities with an average daily participation of 300-599.
4. Nutrition Services Manager IV - incumbents provide lead nutrition services operations and activities with an average daily participation of 600-999.
5. Nutrition Services Manager V – incumbents provide lead nutrition services operations and activities with an average daily participation of 1000-1499.
6. Nutrition Services Manager VI - incumbents provide lead nutrition services operations and activities with an average daily participation of 1500-1999.
7. Nutrition Services Manager VII - incumbents provide lead nutrition services operations and activities with an average daily participation of 2000-2999.
8. Nutrition Manager VIII - incumbents provide lead nutrition services operations and activities with an average daily participation of 3000 +

REPRESENTATIVE DUTIES: (Incumbents may perform any combination of the essential functions shown below. This position description is not intended to be an exhaustive list of all duties, knowledge, or abilities associated with this classification, but is intended to accurately reflect the principal job elements).

ESSENTIAL FUNCTIONS

• Organize, lead and participate in the food service operation at an assigned cafeteria; assure the preparation, serving and storage of breakfast and lunch foods in accordance with established guidelines and procedures.
• Oversee and participate in food production and preparation activities; participate in the preparation of main entrees; assure compliance with serving size requirements.
• Review prior menus and site meal counts to determine that the necessary food items, equipment, utensils and staffing requirements are met for services and production requirements.
• Assure food production methods utilized in baking center, salad and sandwiches, assembly area, as well as the ingredient area, are being prepared on schedule; assure that proper sanitary principles and safety rules and practices are being observed according to established safety and sanitation regulations.
• Review the receipt, storing, issuing and delivery of items from the facility; train staff in related procedures
• Coordinate site reviews with the Field Supervisor for maintenance of department quality service standards; assist Director and Field Supervisor in creating menu offerings as assigned.
• Report problems with vendors, personnel, equipment and other department operations to the Field Supervisor.
• Complete purchase requisitions and special order food items.
• Supervise storeroom operations.
• Assist in merchandising and promotion of department programs
• Train and provide work direction to assigned staff; prepare work schedules and assign duties for assigned personnel; provide input to performance evaluations, discipline and other related matters as directed by the Field Supervisor.
• Assure proper cleanliness and maintenance of equipment and supplies; assure compliance with safety and sanitation regulations.
• Prepare and maintain a variety of reports and records including menus, inventory, requisitions, daily food production reports, safety and sanitation and others.
• Operate a variety of equipment and machines used in an assigned cafeteria as required.
• Organize and participate in the timely loading of delivery trucks.
• Estimate and requisition food quantities, equipment and supplies needed; receive, inspect, verify and accept delivery of food and supplies; utilize proper methods of storing foods.
• Attend meetings related to food service operations and activities; conduct safety and sanitation in-services as assigned.
• Perform related duties as assigned.

MINIMUM QUALIFICATIONS

TRAINING, EDUCATION AND EXPERIENCE:

Any combination of education, training and/or experience equivalent to: graduation from high school and three to five years increasingly responsible experience in quantity food preparation.

LICENSES AND OTHER REQUIREMENTS:

• Completion of Nutrition and Menu Planning
• Valid Food Safety Certificate
• Employment eligibility that may include fingerprints, Tuberculosis and/or other employment clearance.

KNOWLEDGE AND ABILITIES

KNOWLEDGE OF:

• Operation of a quantity food preparation serving cafeteria
• Principles and methods of quantity food service preparation, serving and storage
• Standard kitchen equipment, utensils and measurements
• Methods of computing food quantities required by weekly or monthly menus
• Sanitation and safety practices related to preparing food
• Record-keeping techniques
• Principles of training and providing work direction
• Interpersonal skills using tact, patience and courtesy
• Operation of standard office equipment

ABILITY TO:

• Plan, organize and oversee nutrition service operations at an assigned District cafeteria
• Estimate and adjust food quantities and requisition proper amounts for economical food service
• Operate standard cafeteria equipment and appliances
• Train and provide work direction to others
• Maintain records and prepare reports
• Add, subtract, multiply and divide quickly and accurately
• Understand and follow oral and written directions
• Work independently with little direction
• Establish and maintain cooperative and effective working relationships with others
• Meet schedules and time lines
• Communicate effectively both orally and in writing

WORKING CONDITIONS

ENVIRONMENT:

Food services environment; heat from ovens and cold from refrigerators and freezers; exposure to cleaning chemicals and sharp knives and slicers

PHYSICAL DEMANDS:

Dexterity of hands and fingers to operate kitchen utensils and equipment; seeing to prepare food and clean assigned areas; bending at the waist, kneeling or crouching to clean assigned areas; reaching overhead, above the shoulders and horizontally; standing for extended periods of time; lifting and carrying moderately heavy objects of 25lbs or less.

NON-DISCRIMINATION POLICY:

The Oakland Unified School District does not discriminate in any program, activity, or in employment on the basis of actual or perceived race, religion, color, national origin, ancestry, age, marital status, pregnancy, physical or mental disability, medical condition, genetic information, veteran status, gender, sex, or sexual orientation.