Nutrition Services Operations Manager

Nutrition Services Operations Manager

This is an Open Competitive recruitment to create an eligibility list for current and future openings. Successful candidates are expected to work eight (8) hours a day, five (5) days a week, and twelve (12) months a year. Candidates must submit a full application, including proof of all required documents, to be considered for the examination process. According to the job analysis, the ideal candidate will demonstrate compelling capabilities in the following competencies: Analysis & Problem Solving, Decision Making, Industry Knowledge, Attention to Detail, Initiative & Innovativeness, Handling Conflict, Relationship Building, Customer Focus, Developing Others, Leadership.

General Purpose: Under general direction, assists in the oversight, management and administration of assigned District-wide nutrition services programs; conducts on-site inspections of nutrition centers and monitors food production and preparation, safety and sanitation to ensure compliance with District, federal and state regulations and policies; develops and implements operation and training policies; trains, supervises and evaluates assigned nutrition services personnel; and performs related duties as assigned.

Distinguishing Characteristics: A Nutrition Services Operations Manager is responsible for planning, implementing, overseeing, managing and reviewing assigned District-wide nutrition services programs. An incumbent is responsible for monitoring nutrition center staff and operations to ensure compliance with federal, state and District rules and regulations. Incumbents develop and implement training and operations policies and procedures and provide training on appropriate service practices and procedures.

Duties: The duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to this class.

1. Plans, organizes, controls, integrates and evaluates the work of assigned staff; develops, implements and monitors work plans to achieve department goals and performance measures; manages and directs the development, implementation and evaluation of operations and training programs, plans, processes, systems and procedures to achieve District and department goals, objectives and performance measures consistent with District and department service expectations.
2. Plans, organizes, directs and evaluates the performance of assigned supervisors and staff; establishes performance requirements; regularly monitors performance and provides coaching for performance improvement and development; takes disciplinary action, up to and including termination, to address performance deficiencies, in accordance with District human resources policies and labor contract agreements.
3. Provides leadership and works with supervisors to develop and retain highly competent, service-oriented staff through selection, compensation, training and day-to-day management practices that support District and department objectives and service expectations; provides leadership and participates in programs and activities that promote a positive employee relations environment; provides assistance and direction to supervisors on scheduling employees, training, evaluating staff and resolving personnel and staffing issues and conflicts.
4. Plans, implements, manages, oversees, coordinates, reviews and assists in the administration of assigned District-wide nutrition services programs; plans, supervises and coordinates daily nutrition service operations to ensure compliance with federal, state and District regulations and policies; conducts on-site inspections and visitations of nutrition centers to monitor food production and preparation, safety and sanitation and coordinate and review operations to ensure compliance with federal and state regulations; analyzes operations for cost effectiveness and works with staff and administrators to implement improvements and changes; ensures adherence of nutrition services programs to application processes and meal accountability.
5. Coordinates, manages and participates in selection, training, assignment and supervision of assigned personnel; evaluates training needs and develops training materials and manuals; arranges and conducts training classes and evaluates performance of trainees; analyzes requested staff changes and assigns and adjusts staff time in accordance with staffing formulas; develops and reviews work schedules and production standards with staff; tracks open positions and determines staffing accordingly; conducts and participates in interviews; assists supervisors in making hiring decisions.
6. Plans and prepares menus and menu specifications to assist in providing quality, nutritionally balanced meals according to dietary guidelines; audits menus used at school sites to evaluate cost-effectiveness and achievement of nutrition standards; ensures menus are followed and site inventories are current; completes nutritional analyses; communicates with vendors to research, test and evaluate products; coordinates with graphics department on development and distribution of menus to school sites; oversees special orders of food products and corrections of orders; assists in the bid process for all food items; develops and tests new recipes.
7. Reviews site paperwork and financial records, including daily food production, and student participation records, for accuracy and to ensure compliance with federal guidelines; provides training to supervisors on correct methods and techniques in preparing and submitting paperwork and reports; prepares a variety of reports and records.
8. Coordinates District office ordering procedures with nutrition centers; monitors and records each centers ordering procedures including emergency orders, add-ons and cancellations; develops materials for supervisors to use in forecasting and ordering food and supplies.
9. Assists in conducting research to improve quality and service; assists in developing and participates in public relations projects; assists supervisors with classroom and cafeteria nutritional education promotions.
10. Assists school-site administrators with operations issues, needs and concerns; supervises establishment of nutrition advisory committees at school sites.

Other Duties: Troubleshoots computer, printer and cash register problems; completes manual downloads onto nutrition center computers; performs year-end software procedures to site computers; inputs menu items and recipes into a nutritional database; manages the nutritional database used in nutritional menu analyses; monitors and trains staff and supervisors on use of food tracking, inventory and computerized student accountability systems.

Acts as Nutrition Services Director in that individual's absence. Supervises nutrition center operations in the absence of individual supervisors. Manages, coordinates and oversees the USDA Commodity program; selects commodities to order; processes and tracks commodities for government audits. Supervises summer food service sites and snack programs in assigned schools, including determination of food preparation sites. Assists in the administration of nutritional services to Head Start classrooms; conducts on-site visitations and evaluations; coordinates meetings with Head Start staff and teachers to ensure compliance with state regulations and communicate concerns. Assists and oversees catering to District offices and school sites; orders special products; sets pricing and bills appropriate department. Responds to and resolves health and safety, vandalism, theft and fire issues and problems.

Minimum Qualifications Knowledge of: Methods and techniques of overseeing and managing large-scale nutrition service programs including cost accounting techniques and orientation and training methods. Financial and statistical record keeping methods, practices and techniques. Methods of quantity food preparation, service and storage, including safe and proper temperature of heated foods and price and portion controls. Federal and state health and safety regulations as they apply to food preparation and services. Federal and state regulations governing child nutrition programs such as USDA donated food usage, free and reduced meal programs for needy students and competitive sales. Methods and procedures for efficient staff utilization including time and motion studies and work scheduling. Methods and practices of sanitary food handling and storage. Methods of proper operation and maintenance of food service equipment. Techniques of record-keeping, ordering of food and equipment and inventory maintenance. Principles and practices of effective management and supervision. District human resources policies and labor contract provisions.

Ability to: Organize, manage, coordinate, implement, administer, oversee and evaluate District-wide nutrition center programs at assigned nutrition centers and schools. Supervise, train and evaluate performance of assigned staff. Develop and implement operation and training policies and procedures. Analyze food service operations for cost effectiveness and efficiency. Maintain records, compile and verify data and prepare reports. Organize and supervise recipe testing. Operate standard kitchen machines and equipment safely and efficiently. Communicate clearly and effectively, orally and in writing, in English and a designated second language. Use tact, discretion and courtesy in dealing with sensitive situations and individuals. Establish and maintain effective working relationships with District and nutrition staff and supervisors, administrators, faculty, students and others encountered in the course of work.

Education, Training, and Experience: A Bachelor's degree with a major in nutrition, dietetics, public health, institutional or business administration or other field closely related to the technical duties and knowledge requirements of the classification from an institution of higher learning accrediting organization recognized by the Council of Higher Education Accreditation. Two (2) years progressively responsible experience in an instructional food service.

Licenses; Certificates; Special Requirements: A Food Safety Manager certificate (ServSafe or equivalent) must be acquired within the probationary period and maintained throughout employment in this classification. Possess a valid California driver's license with the ability to maintain insurability under the District's insurance policy.

Physical and Mental Demands: The physical requirements indicated below are examples of the physical aspects that this position classification must perform in carrying out essential job functions.

• Lift, carry, push, pull, bend, twist, stoop, kneel, walk, run, and crawl.
• Perform light physical exertion.
• Lift 25 pounds.
• Carry 15 pounds.
• Reach in all directions.
• Stand, sit and walk for extended periods of time.
• Work at a desk, conference table or in meetings of various configurations.
• Read, interpret, and apply rules, regulations, policies and procedures.

Persons with disabilities may be able to perform the essential duties of this class with reasonable