Coordinator: Nutrition Services - Nutrition Services Department (2019-20)
- Employer
- Oakland Unified School District
- Location
- Oakland, CA, US
- Salary
- Contract
View more
- Job Category
- Administrator, Specialist / Coordinator, Support Staff, Nutrition / Food Services
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PCN7328, PCN7329
Position Description
TITLE:
Coordinator, Nutrition Services
REPORTS TO:
Executive Director, Nutrition Services
DEPARTMENT:
Nutrition Services
CLASSIFICATION:
Classified Management
FLSA:
Exempt
WORK YEAR/HOURS:
261 days / 7.5 hours or duty days and hours as assigned
ISSUED:
Created: May 2019
SALARY GRADE:
ADCL 17
BASIC FUNCTION: Under direction from the Executive Director, plan, organize and supervise the nutrition services and warehouse operations of the District; supervise and evaluate assigned staff either in the central kitchen or at school sites and other district buildings; is responsible for the smooth operation either of the activities in the central kitchen or of the nutrition services activities at the school sites and other district buildings.
REPRESENTATIVE DUTIES: Incumbent 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 are intended to accurately reflect the principal job elements.
ESSENTIAL FUNCTIONS:
Serve as the manager of the central kitchen operation or as the manager of field operations, including: food production, food preparation, food presentation, customer service, distribution, warehousing and operations, catering department, support with menu development and/or contract food service administration.
Participate in the development and implementation of goals, objectives, policies, and procedures related to the Nutrition Services Department.
Assist with the management of the business support functions of the Nutrition Services Department such as financial planning, reporting and record keeping; budget development and administration; procurement planning and control.
Participate in the development of bid specifications.
Develop standards of performance for each position supervised, advise staff of performance standards, observe and document performance and prepare periodic and/or special evaluations of performance.
Collaborate with the appropriate District staff to process employee complaints and grievances in accordance with District policies and Collective Bargaining Agreements.
Oversee the maintenance of payroll related information to ensure the proper reporting of time worked and absences.
Analyze and develop workplace procedures, schedules, and standards.
Set and/or maintain food quality standards, recipe standardization, portion control, and food safety and sanitation standards.
Observe and regulate food quality, food serving for portion control, efficiency of operations, monetary controls and product waste.
Inspect food preparation, storage and serving areas for cleanliness and organization as well as inventory levels.
Advise supervisors on matters related to employee supervision, recognition and discipline.
Monitor purchases recommended by staff.
Review reports and documentation prepared by supervisors for accuracy and conformance to departmental standards.
Participate in product development and marketing research.
Research nutrition education techniques, materials and programs, school site and central kitchen operations, food production and preparation (centralized or site), equipment, storage and distribution, customer service and related areas.
Review and recommend new or revised policies and procedures.
Interpret and communicate departmental policies to staff, school communities and to the public.
Prioritize responsibilities and meet established timelines and deadlines, manage multiple projects simultaneously, work with frequent interruptions, work alone and/or with and around other people.
Operate a variety of kitchen equipment utilized in food processing and serving facilities.
Participate in student-centered events and activities related to the Nutrition Services Department; develop, administer and evaluate the result of surveys, taste tests or other data gathering strategies.
Serve on and/or chair departmental committees and community advisory boards; serve as the departmental representative to District and professional organization committees.
Assume departmental responsibility in the absence of the Executive Director.
Review and keep current on new and revised nutrition services/food safety-related laws and regulations.
Attend professional development workshops, training sessions, and professional association meetings and conferences related to Nutritional Services to stay current with state-of-the-art methods and practices.
Participate in the selection, coordination, supervision, evaluation, and discipline of departmental employees and plan and implement employee training programs.
Use personal transportation for travel to sites when attendance is required.
Provide cross-training to staff.
Perform related duties as assigned.
QUALIFICATIONS:
The District determines whether a candidate is qualified based on fulfillment of prerequisites, relevant work experience, ability to perform the essential functions, reference checks, effective interpersonal and communication skills demonstrated by interview performance and/or writing samples, and achievement on performance-based assessments (if applicable) that demonstrate the candidate possesses the requisite knowledge, skills, and abilities. Meeting prerequisites only satisfies the initial screening process and does not indicate the candidate is qualified to perform the essential functions of the position.
KNOWLEDGE OF:
Planning, organization, and operation of a quantity nutrition services program
Principles and methods of quantity food service preparation, serving, and storage
Principles and methods of school food service budgeting
Standard kitchen equipment, utensils, and measurements
Methods of computing food quantities required by weekly or monthly menus
Sanitation, health and safety practices related to preparing food
Record-keeping and report preparation techniques
Principles and practices of administration, supervision, and training
Correct English usage, grammar, spelling, punctuation, and vocabulary
Applicable federal, state, and District codes, regulations, policies and procedures governing work scope
Cost analysis techniques
Inventory methods
Diverse academic, socio-economic, cultural, ethnic, and disability backgrounds of District students and staff
Effective staff management and evaluation
Computer software, hardware, and related technology
ABILITIES TO:
Plan, organize and supervise the operations of a quantity nutrition service program with multiple locations
Accept and carry out responsibility for direction, control, and planning
Estimate and adjust food quantities and determine proper amounts for economical food service
Operate standard cafeteria equipment and appliances
Train, supervise and evaluate personnel
Determine appropriate action within clearly defined guidelines
Observe health and safety regulations
Monitor and review record-keeping and reporting procedures
Communicate effectively both orally and in writing
Read, interpret, apply and explain applicable laws, rules, regulations, policies, and procedures
Make generalizations, evaluations or decisions without immediate supervision
Maintain records and prepare reports related to assigned activities
Creatively use resources to resolve operational challenges
Build rapport and maintain working relationships with stakeholders at all levels
Prioritize responsibilities and meet established timelines and deadlines
Establish and maintain effective working relationships with others of diverse backgrounds, experience, and personalities
Manage multiple projects simultaneously
Work with frequent interruptions
Work alone, and with and around people
Operate personal computer, related software, and other office equipment
PREREQUISITES:
Bachelor Degree or its equivalency required (2 years of similar and relevant work level experience = 1 year of college) in nutrition, institutional food service management, public health or a closely related field. A combination of experience and education may be used to meet the Bachelor Degree requirement; however, the work experience years used to qualify for the Bachelor Degree requirement cannot be used to meet the work requirement.
Five (5) years of supervisory/managerial experience in a large-scale public or private institution engaged in food preparation, distribution and service with multiple locations
Valid Serve Safe Food Safety Certificate
Valid California Driver's License
PRE-EMPLOYMENT PROCESS:
Employment eligibility will include fingerprints, tuberculosis and/or other employment clearance
WORKING CONDITIONS
ENVIRONMENT:
Kitchen, food service and diverse school site environments; driving a vehicle to conduct work; fast-paced work; constant interruptions
PHYSICAL REQUIREMENTS:
Dexterity of hands and fingers to operate kitchen utensils and equipment and a computer keyboard; seeing to read a variety of materials, prepare food and inspect assigned cafeterias; bending at the waist, kneeling or crouching to inspect assigned cafeterias; reaching overhead, above the shoulders and horizontally to reach equipment and supplies; sitting or standing for extended periods of time; lifting and carrying moderately heavy objects of 50 lbs, occasionally 50+ pounds; hearing and speaking to exchange information.
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.
Primary Location: Nutrition Services
Salary Range: Contract
Shift Type: Full-Time
Job Contact Information
Name:
Title:
Phone:
Email:
Position Description
TITLE:
Coordinator, Nutrition Services
REPORTS TO:
Executive Director, Nutrition Services
DEPARTMENT:
Nutrition Services
CLASSIFICATION:
Classified Management
FLSA:
Exempt
WORK YEAR/HOURS:
261 days / 7.5 hours or duty days and hours as assigned
ISSUED:
Created: May 2019
SALARY GRADE:
ADCL 17
BASIC FUNCTION: Under direction from the Executive Director, plan, organize and supervise the nutrition services and warehouse operations of the District; supervise and evaluate assigned staff either in the central kitchen or at school sites and other district buildings; is responsible for the smooth operation either of the activities in the central kitchen or of the nutrition services activities at the school sites and other district buildings.
REPRESENTATIVE DUTIES: Incumbent 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 are intended to accurately reflect the principal job elements.
ESSENTIAL FUNCTIONS:
Serve as the manager of the central kitchen operation or as the manager of field operations, including: food production, food preparation, food presentation, customer service, distribution, warehousing and operations, catering department, support with menu development and/or contract food service administration.
Participate in the development and implementation of goals, objectives, policies, and procedures related to the Nutrition Services Department.
Assist with the management of the business support functions of the Nutrition Services Department such as financial planning, reporting and record keeping; budget development and administration; procurement planning and control.
Participate in the development of bid specifications.
Develop standards of performance for each position supervised, advise staff of performance standards, observe and document performance and prepare periodic and/or special evaluations of performance.
Collaborate with the appropriate District staff to process employee complaints and grievances in accordance with District policies and Collective Bargaining Agreements.
Oversee the maintenance of payroll related information to ensure the proper reporting of time worked and absences.
Analyze and develop workplace procedures, schedules, and standards.
Set and/or maintain food quality standards, recipe standardization, portion control, and food safety and sanitation standards.
Observe and regulate food quality, food serving for portion control, efficiency of operations, monetary controls and product waste.
Inspect food preparation, storage and serving areas for cleanliness and organization as well as inventory levels.
Advise supervisors on matters related to employee supervision, recognition and discipline.
Monitor purchases recommended by staff.
Review reports and documentation prepared by supervisors for accuracy and conformance to departmental standards.
Participate in product development and marketing research.
Research nutrition education techniques, materials and programs, school site and central kitchen operations, food production and preparation (centralized or site), equipment, storage and distribution, customer service and related areas.
Review and recommend new or revised policies and procedures.
Interpret and communicate departmental policies to staff, school communities and to the public.
Prioritize responsibilities and meet established timelines and deadlines, manage multiple projects simultaneously, work with frequent interruptions, work alone and/or with and around other people.
Operate a variety of kitchen equipment utilized in food processing and serving facilities.
Participate in student-centered events and activities related to the Nutrition Services Department; develop, administer and evaluate the result of surveys, taste tests or other data gathering strategies.
Serve on and/or chair departmental committees and community advisory boards; serve as the departmental representative to District and professional organization committees.
Assume departmental responsibility in the absence of the Executive Director.
Review and keep current on new and revised nutrition services/food safety-related laws and regulations.
Attend professional development workshops, training sessions, and professional association meetings and conferences related to Nutritional Services to stay current with state-of-the-art methods and practices.
Participate in the selection, coordination, supervision, evaluation, and discipline of departmental employees and plan and implement employee training programs.
Use personal transportation for travel to sites when attendance is required.
Provide cross-training to staff.
Perform related duties as assigned.
QUALIFICATIONS:
The District determines whether a candidate is qualified based on fulfillment of prerequisites, relevant work experience, ability to perform the essential functions, reference checks, effective interpersonal and communication skills demonstrated by interview performance and/or writing samples, and achievement on performance-based assessments (if applicable) that demonstrate the candidate possesses the requisite knowledge, skills, and abilities. Meeting prerequisites only satisfies the initial screening process and does not indicate the candidate is qualified to perform the essential functions of the position.
KNOWLEDGE OF:
Planning, organization, and operation of a quantity nutrition services program
Principles and methods of quantity food service preparation, serving, and storage
Principles and methods of school food service budgeting
Standard kitchen equipment, utensils, and measurements
Methods of computing food quantities required by weekly or monthly menus
Sanitation, health and safety practices related to preparing food
Record-keeping and report preparation techniques
Principles and practices of administration, supervision, and training
Correct English usage, grammar, spelling, punctuation, and vocabulary
Applicable federal, state, and District codes, regulations, policies and procedures governing work scope
Cost analysis techniques
Inventory methods
Diverse academic, socio-economic, cultural, ethnic, and disability backgrounds of District students and staff
Effective staff management and evaluation
Computer software, hardware, and related technology
ABILITIES TO:
Plan, organize and supervise the operations of a quantity nutrition service program with multiple locations
Accept and carry out responsibility for direction, control, and planning
Estimate and adjust food quantities and determine proper amounts for economical food service
Operate standard cafeteria equipment and appliances
Train, supervise and evaluate personnel
Determine appropriate action within clearly defined guidelines
Observe health and safety regulations
Monitor and review record-keeping and reporting procedures
Communicate effectively both orally and in writing
Read, interpret, apply and explain applicable laws, rules, regulations, policies, and procedures
Make generalizations, evaluations or decisions without immediate supervision
Maintain records and prepare reports related to assigned activities
Creatively use resources to resolve operational challenges
Build rapport and maintain working relationships with stakeholders at all levels
Prioritize responsibilities and meet established timelines and deadlines
Establish and maintain effective working relationships with others of diverse backgrounds, experience, and personalities
Manage multiple projects simultaneously
Work with frequent interruptions
Work alone, and with and around people
Operate personal computer, related software, and other office equipment
PREREQUISITES:
Bachelor Degree or its equivalency required (2 years of similar and relevant work level experience = 1 year of college) in nutrition, institutional food service management, public health or a closely related field. A combination of experience and education may be used to meet the Bachelor Degree requirement; however, the work experience years used to qualify for the Bachelor Degree requirement cannot be used to meet the work requirement.
Five (5) years of supervisory/managerial experience in a large-scale public or private institution engaged in food preparation, distribution and service with multiple locations
Valid Serve Safe Food Safety Certificate
Valid California Driver's License
PRE-EMPLOYMENT PROCESS:
Employment eligibility will include fingerprints, tuberculosis and/or other employment clearance
WORKING CONDITIONS
ENVIRONMENT:
Kitchen, food service and diverse school site environments; driving a vehicle to conduct work; fast-paced work; constant interruptions
PHYSICAL REQUIREMENTS:
Dexterity of hands and fingers to operate kitchen utensils and equipment and a computer keyboard; seeing to read a variety of materials, prepare food and inspect assigned cafeterias; bending at the waist, kneeling or crouching to inspect assigned cafeterias; reaching overhead, above the shoulders and horizontally to reach equipment and supplies; sitting or standing for extended periods of time; lifting and carrying moderately heavy objects of 50 lbs, occasionally 50+ pounds; hearing and speaking to exchange information.
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.
Primary Location: Nutrition Services
Salary Range: Contract
Shift Type: Full-Time
Job Contact Information
Name:
Title:
Phone:
Email:
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