Operations Manager, Nutrition Services

About the Employer

With schools dating back to the 1870s, the award-winning Riverside Unified School District (RUSD) is now the 16th largest school district in California. RUSD educates nearly 42,000 students across 50 schools in Riverside. The District serves a large portion of Riverside as well as the unincorporated areas of Highgrove and Woodcrest. RUSD is led by its 13th Superintendent, Dr. Sonia Llamas and is governed by a Board of Education comprised of publicly elected officials who serve five different trustee areas.

Requirements / Qualifications

• Bachelor's degree in food management (or related field) and two (2) years of responsible food service supervisory experience in institutional or commercial large quantity food preparation and service facility.
• Experience in a K-12 school district child nutrition program is preferred.
• Valid California driver’s license
• Riverside County Food Handler’s Certification
• Valid National Food Safety Managers Certificate (ServSafe Certification or equivalent)
• Maintain a minimum of 10 hours of annual continuing education in accordance to the USDA Professional Standards

Responsibilities

• Direct and supervise the program operations at the school sites. Provide guidance in the areas of food storage, handling, preparation and service.
• Assure quality control standards. Assure safety and sanitation guidelines are maintained. Monitor HACCP procedures at the school sites.
• Train, supervise and evaluate the performance of assigned staff. Participate in employee selection and make assignment recommendations.
• Monitor staffing levels at assigned sites. Make recommendations for staffing, schedule and service improvements.
• Assign available substitute workers.

Knowledge and Abilities

• Basic nutrition.
• Principles of supervision, training and evaluation.
• Concepts of work simplification, safety and sanitation, production scheduling.
• Principles of large quantity food preparation and service.
• Plan, assign, train, review and evaluate the activities and work performed by assigned staff.
• Apply applicable Federal, State and local laws.
• Apply applicable HACCP guidelines.
• Analyze, interpret and implement technical operational procedures.

Education and Experience

• Bachelor's degree in food management (or related field).
• Two (2) years of responsible food service supervisory experience in institutional or commercial large quantity food preparation and service facility.