Operations Manager, Nutrition Services

Overview Under the direction of the Director of Nutrition Services, plan, organize, guide, direct and supervise activities related to the operation of the National School Lunch and School Breakfast Programs at the District’s elementary and secondary schools. Adhere, implement and assure compliance with all program rules, regulations, policies and procedures. Train, supervise and evaluate assigned staff. 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 and 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 and 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. Ability To 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) 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. Licenses and Other Requirements Valid California driver’s license. Riverside County Food Handler’s Certification. Valid National Food Safety Managers Certificate (ServSafe Certification or equivalent). Must maintain a minimum of 10 hours of annual continuing education in accordance with the USDA Professional Standards. #J-18808-Ljbffr