Nutrition Services Lead II

This recruitment is open to both external and promotional candidates. Promotional candidates will receive seniority points (.25 per year of classified service, up to 5 points) added to final passing scores. The resulting eligibility list will be used to fill current and future vacancies for one year or until canceled. There is currently one position open at Santa Margarita.

About the Role

Under the direction of an assigned supervisor, the Nutrition Services Lead II leads and performs food ordering, production, setup, distribution, and serving of a variety of food in quantity. This role assumes responsibility for the smooth operation of a school cafeteria, including maintaining high standards for food quality, productivity, safety, and sanitation. Additional duties include providing customer service to students and staff, performing skilled computer work, and training and guiding cafeteria personnel. The Lead II organizes and oversees operations at an assigned middle school, high school, or satellite cafeteria.

Schedule

This is an 8-hour/day, 10-month position.

Responsibilities

• Lead and perform food ordering, production, setup, distribution, and serving of a variety of food in quantity.
• Assume responsibility for the smooth operation of a school cafeteria and its personnel.
• Maintain high quality food, productivity, safety, and sanitation standards.
• Provide customer service to students, school staff, and other customers.
• Perform skilled computer work related to cafeteria operations.
• Train and guide the work of cafeteria personnel.
• Plan, coordinate, and supervise the day-to-day operation of a cafeteria at a middle school, high school, or satellite location.
• Estimate quantities needed and order correct amounts of food and supplies.
• Produce a wide variety of food in large quantities.
• Operate commercial kitchen equipment and appliances.
• Observe and follow health and safety regulations.
• Stand for sustained periods of time and lift/transport quantities of food or ingredients.
• Work efficiently during rush conditions.
• Meet schedules and timelines; plan and organize work.
• Perform skilled computer work, including record-keeping, inventory, and reporting.
• Learn and apply current federal and state regulations governing food services in public schools.
• Understand and follow oral and written instructions.
• Establish and maintain cooperative and effective working relationships with others.
• Communicate with diverse groups and individuals.

Requirements

• Any combination of education, training, and experience equivalent to three years of experience in the production and serving of large quantities of food.
• One year of supervisory experience.
• Coursework in institutional food services is highly desirable.
• Possession of a Food Service Manager’s Training Certificate or approved equivalent must be obtained within 60 days of hire.

Qualifications

• Knowledge of principles of training and supervision.
• Knowledge of methods and materials used in quantity food ordering, production, setup, distribution, and serving.
• Understanding of effective cost control techniques.
• Knowledge of standard safety and sanitation practices related to food production, handling, serving, and storage.
• Familiarity with standard kitchen equipment, utensils, and measurements.
• Understanding of record-keeping, inventory, and reporting procedures.
• Ability to organize and schedule work.
• Knowledge of current federal and state regulations governing food served/sold in schools.
• Basic arithmetic calculations and cashiering skills.
• Basic computer skills needed to perform job functions.
• Strong interpersonal skills using tact, patience, and courtesy.

Skills

• Ability to plan, coordinate, and supervise the day-to-day operation of a cafeteria.
• Ability to estimate quantities and order correct amounts of food and supplies.
• Ability to produce a wide variety of food in large quantities.
• Ability to operate commercial kitchen equipment and appliances.
• Ability to observe and follow health and safety regulations.
• Physical ability to stand for sustained periods and lift/transport quantities of food or ingredients.
• Ability to work efficiently during rush conditions.
• Ability to meet schedules and timelines; plan and organize work.
• Ability to perform skilled computer work.
• Ability to learn and apply current federal and state regulations governing food services in public schools.
• Ability to understand and follow oral and written instructions.
• Ability to establish and maintain cooperative and effective working relationships with others.
• Ability to communicate with diverse groups and individuals.