Carlsbad, USD of (CA)
DIRECTOR, NUTRITION SERVICES
Carlsbad, USD of (CA), Carlsbad, California, United States, 92009
This is an open and promotional recruitment to establish an eligibility list to fill the current vacant position. The eligibility list will also be used to fill any vacancies which may occur within a period of one year, or until the eligibility list is depleted. The current vacancy works 8 hours per day, 12 months per year.
Any additional information you require for this job can be found in the below text Make sure to read thoroughly, then apply.
The recruitment process will consist of a training and experience evaluation and a structured interview.
BASIC FUNCTION: Under the direction of the Assistant Superintendent of Business Services, the Director of Nutrition Services is responsible for the food service operations. The Director of Nutrition Services plans, organizes, controls, anddirects the Nutrition Services Department and develops and implements policies and procedures to assure positive student service, fiscal prudence, nutritional and safety compliance with federal, state and local laws and regulations.
ESSENTIAL DUTIES:
The classification specification does not describe all duties performed by all incumbents within the class. This summary provides examples of typical tasks performed in this classification. Directs the activities and operations of nutrition functions to ensure that assignments and services are completed in a safe, proper, and timely manner. Inspects kitchens, serving areas, and operations for the purpose of determining program efficiency, training needs, and safety concerns. Maintains self-supporting fiscal integrity of the department;Recommends annual department budget and initiates and/or authorizes purchases and transactions, monitors budget and resources for the purpose of ensuring that allocations are accurate and expenses are within budget limits; and that fiscal practice and procedures are followed by directing the preparation and maintenance of a variety of narrative and statistical reports, records, and files. Confers with District administrators and other departments for the purpose of identifying, planning and monitoring program priorities, and communicating information about the departments. Develops and recommends both short and long-term plans, departmental policies and procedures for the purpose of meeting with Department and District goals and objectives; Handles vendor negotiations, and develops new sources of supply. Prepares breakfast and lunch menus for the purpose of meeting students' nutritional needs in accordance with state and federal guidelines. Supervises, trains, and evaluates department staff members. Determines assignments for the purpose of appropriate human resources management. Participates in and/or leads meetings, workshops, and seminars for the purpose of conveying information and/or gathering information for required department functions. Responds to emergency situations for the purpose of resolving immediate safety and operational concerns. Attend and participate in meetings, conferences, and workshops to maintain current knowledge of industry trends and laws, codes, rules and regulations related to assigned activities. Operate a computer and assigned software. OTHER DUTIES: Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Read, understand, and communicate about related professional and technical documents. Compose a variety of documents and/or facilitate group discussions. Analyze situations and draw conclusions. Effective food service programs and practices. Effective methods of food preparation and serving in a large public setting. Menu planning to meet the nutritional requirements of school aged children. Safety practices and procedures. State and federal requirements regarding school food service operations and codes and laws related to the job functions. Efficient operation of food warehousing and storage including procedures relating to ordering, receiving foods, equipment and supplies. Education Code, Public Contract Code, Federal and State regulations, and District policies regarding legal contracts and purchasing. Vendor markets for supplies, equipment, and contractual services. Budget codes and their relationship to expenditures. Oral and written communication skills. Interpersonal skills using tact, patience, and courtesy. ABILITY TO: Meet schedules and timelines. Analyze data using a variety of methods. Produce and monitor financial reports, including auditing, and fiscal record management. Flexibility to work with others under a wide variety of circumstances. Use and operate food service tools and equipment using various methods. Establish and maintain cooperative and effective working relationships with staff and vendors. In working with others, problem solving is required to analyze issues, create plans of action and reach solutions. Interpret, apply and explain laws, codes, regulations, policies and procedures. Prepare clear specifications and legal contracts in accordance with established procedures. Observe health and safety regulations. Work independently under broad organizational guidelines with little direction. Plan, organize, and supervise work. Prepare and maintain various records and reports related to assigned activities. Supervise, train, and evaluate the performance of others. Work effectively both independently and as a member of a team in establishing cooperative relationships. Handle changing priorities and frequent interruptions. Communicate effectively both orally and in writing. Operate a variety of office equipment including a computer and assigned software.
*Minimum qualifications are pending Personnel Commission approval at the August 27, 2025 meeting.
EDUCATION AND EXPERIENCE: Bachelor’s degree, or equivalent educational experience, with academic major or concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field; or Bachelor’s degree in any academic major and at least five years of experience in management of school nutrition programs. or
Bachelor's degree, or equivalent educational experience, with any academic major or area of concentration, and a State-recognized certificate for school nutrition directors.
or
Has at least 10 years of school nutrition program experience.
LICENSES AND OTHER REQUIREMENTS:
Valid State of California Servsafe Certificate or equivalent certificate that meets the San Diego County ordinanceis required either not more than five years prior to their starting date or completed within 30 calendar days of employee's starting date. Valid California driver's license and proof of automobile insurance. Reliable transportation to and from field assignments. WORKING CONDITIONS:
ENVIRONMENT: Indoor and outdoor environment. Driving a vehicle to various Nutrition Services facilities district wide. PHYSICAL DEMANDS: Dexterity of hands and fingers to operate a variety of tools and equipment. Hearing and speaking to exchange information. Smelling to detect odors and spoiled food items. Lifting, carrying, pushing or pulling heavy objects as assigned by the position. Reaching overhead, above the shoulders and horizontally. Bending at the waist, kneeling or crouching. Sitting or standing for extended periods of time. HAZARDS: Exposure to cold freezers and hot ovens and other metal objects. Working around knives, slicers and other sharp objects. Electrical and gas appliances. Exposure to cleaning chemicals and fumes. AMERICANS WITH DISABILITIES ACT:
Persons with certain disabilities may be capable of performing the essential duties of this class with or without reasonable accommodation, depending on the nature of the disability. APPOINTMENT: In accordance with Education Code Section 45301, an employee appointed to this class must serve a probationary period of one (1) year, during which time an employee must demonstrate at least an overall satisfactory performance. Failure to do so shall result in the employee's termination. SPECIAL REQUIREMENTS: An incumbent will be required to work an irregular schedule that includes early and late hours, weekends and holidays.
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Any additional information you require for this job can be found in the below text Make sure to read thoroughly, then apply.
The recruitment process will consist of a training and experience evaluation and a structured interview.
BASIC FUNCTION: Under the direction of the Assistant Superintendent of Business Services, the Director of Nutrition Services is responsible for the food service operations. The Director of Nutrition Services plans, organizes, controls, anddirects the Nutrition Services Department and develops and implements policies and procedures to assure positive student service, fiscal prudence, nutritional and safety compliance with federal, state and local laws and regulations.
ESSENTIAL DUTIES:
The classification specification does not describe all duties performed by all incumbents within the class. This summary provides examples of typical tasks performed in this classification. Directs the activities and operations of nutrition functions to ensure that assignments and services are completed in a safe, proper, and timely manner. Inspects kitchens, serving areas, and operations for the purpose of determining program efficiency, training needs, and safety concerns. Maintains self-supporting fiscal integrity of the department;Recommends annual department budget and initiates and/or authorizes purchases and transactions, monitors budget and resources for the purpose of ensuring that allocations are accurate and expenses are within budget limits; and that fiscal practice and procedures are followed by directing the preparation and maintenance of a variety of narrative and statistical reports, records, and files. Confers with District administrators and other departments for the purpose of identifying, planning and monitoring program priorities, and communicating information about the departments. Develops and recommends both short and long-term plans, departmental policies and procedures for the purpose of meeting with Department and District goals and objectives; Handles vendor negotiations, and develops new sources of supply. Prepares breakfast and lunch menus for the purpose of meeting students' nutritional needs in accordance with state and federal guidelines. Supervises, trains, and evaluates department staff members. Determines assignments for the purpose of appropriate human resources management. Participates in and/or leads meetings, workshops, and seminars for the purpose of conveying information and/or gathering information for required department functions. Responds to emergency situations for the purpose of resolving immediate safety and operational concerns. Attend and participate in meetings, conferences, and workshops to maintain current knowledge of industry trends and laws, codes, rules and regulations related to assigned activities. Operate a computer and assigned software. OTHER DUTIES: Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Read, understand, and communicate about related professional and technical documents. Compose a variety of documents and/or facilitate group discussions. Analyze situations and draw conclusions. Effective food service programs and practices. Effective methods of food preparation and serving in a large public setting. Menu planning to meet the nutritional requirements of school aged children. Safety practices and procedures. State and federal requirements regarding school food service operations and codes and laws related to the job functions. Efficient operation of food warehousing and storage including procedures relating to ordering, receiving foods, equipment and supplies. Education Code, Public Contract Code, Federal and State regulations, and District policies regarding legal contracts and purchasing. Vendor markets for supplies, equipment, and contractual services. Budget codes and their relationship to expenditures. Oral and written communication skills. Interpersonal skills using tact, patience, and courtesy. ABILITY TO: Meet schedules and timelines. Analyze data using a variety of methods. Produce and monitor financial reports, including auditing, and fiscal record management. Flexibility to work with others under a wide variety of circumstances. Use and operate food service tools and equipment using various methods. Establish and maintain cooperative and effective working relationships with staff and vendors. In working with others, problem solving is required to analyze issues, create plans of action and reach solutions. Interpret, apply and explain laws, codes, regulations, policies and procedures. Prepare clear specifications and legal contracts in accordance with established procedures. Observe health and safety regulations. Work independently under broad organizational guidelines with little direction. Plan, organize, and supervise work. Prepare and maintain various records and reports related to assigned activities. Supervise, train, and evaluate the performance of others. Work effectively both independently and as a member of a team in establishing cooperative relationships. Handle changing priorities and frequent interruptions. Communicate effectively both orally and in writing. Operate a variety of office equipment including a computer and assigned software.
*Minimum qualifications are pending Personnel Commission approval at the August 27, 2025 meeting.
EDUCATION AND EXPERIENCE: Bachelor’s degree, or equivalent educational experience, with academic major or concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field; or Bachelor’s degree in any academic major and at least five years of experience in management of school nutrition programs. or
Bachelor's degree, or equivalent educational experience, with any academic major or area of concentration, and a State-recognized certificate for school nutrition directors.
or
Has at least 10 years of school nutrition program experience.
LICENSES AND OTHER REQUIREMENTS:
Valid State of California Servsafe Certificate or equivalent certificate that meets the San Diego County ordinanceis required either not more than five years prior to their starting date or completed within 30 calendar days of employee's starting date. Valid California driver's license and proof of automobile insurance. Reliable transportation to and from field assignments. WORKING CONDITIONS:
ENVIRONMENT: Indoor and outdoor environment. Driving a vehicle to various Nutrition Services facilities district wide. PHYSICAL DEMANDS: Dexterity of hands and fingers to operate a variety of tools and equipment. Hearing and speaking to exchange information. Smelling to detect odors and spoiled food items. Lifting, carrying, pushing or pulling heavy objects as assigned by the position. Reaching overhead, above the shoulders and horizontally. Bending at the waist, kneeling or crouching. Sitting or standing for extended periods of time. HAZARDS: Exposure to cold freezers and hot ovens and other metal objects. Working around knives, slicers and other sharp objects. Electrical and gas appliances. Exposure to cleaning chemicals and fumes. AMERICANS WITH DISABILITIES ACT:
Persons with certain disabilities may be capable of performing the essential duties of this class with or without reasonable accommodation, depending on the nature of the disability. APPOINTMENT: In accordance with Education Code Section 45301, an employee appointed to this class must serve a probationary period of one (1) year, during which time an employee must demonstrate at least an overall satisfactory performance. Failure to do so shall result in the employee's termination. SPECIAL REQUIREMENTS: An incumbent will be required to work an irregular schedule that includes early and late hours, weekends and holidays.
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