Food Services Technician (533% FTE)

Position Title: Food Services Technician (53.3% FTE) How many positions are you recruiting for? 1 Campus: WVMCCD District (All Campuses) Position Summary Information The West Valley College Child Development Center is seeking a talented individual to fill the position of Food Services Technician. Comprised of two colleges, West Valley College and Mission College, we are located in the heart of Silicon Valley. Our staff and faculty are among the most qualified in the state and our students appreciate our two colleges for our friendly staff and supportive atmosphere. The Food Services Technician will plan and coordinate the activities and operations of the kitchen in a community college child development center; develop and prepare menus and meals; maintain food program guidelines and reports; and train and oversee the work of student assistants. Applicants who possess the knowledge, skills and life experiences to address the cultural and educational needs of a diverse student population are encouraged to apply. Assignment 53.3% of full time, 20 hours per week, 12 months per year, with anticipated start date of January 4, 2027. Schedule may change to include some evening or weekend hours, as needed. This position is a member of the West Valley-Mission Classified Employees Association (WVMCEA), Office, Technical & Business Services Employee Unit. Work Location: Child Development Center, West Valley College, Saratoga, CA Salary and Benefits Anticipated Hiring Range: $3,183.91 – $3,465.88 monthly (Salary shown is prorated for 53.3% of full-time WVMCEA Salary Schedule, Range 49, Steps A-C). Benefits include:

• Employer-contributed medical, dental and vision for employee, spouse, and/or dependents (prorated for employees working less than 100% of full-time).
• Employer-paid long term disability for employee.
• Employer-provided life insurance.
• 14 paid holidays, plus 1 floating holiday annually; paid non-workdays between Christmas and New Year.
• 12 days vacation leave accrued annually; rate increases step-wise up to maximum 22 days vacation leave accrued annually (prorated for employees working less than 100%).
• 12 days sick leave accrued annually (prorated for employees working less than 100%).
• Personal necessity leave and personal business leave.
• Educational growth incentive program from $45 to $225 monthly.
• $1,000 longevity award annually after 10 years of service and $1,500 longevity award annually after 15 years of service.
• CalPERS retirement.
• Position is union affiliated.

Minimum Qualifications Any combination of experience and education that would provide the required knowledge and abilities is qualifying. A typical way to obtain the required knowledge and abilities would be:

• Education: Equivalent to the completion of an Associate's degree from an accredited college with major coursework in hospitality management or a related field.
• Experience: Two years of responsible food preparation experience in a child care kitchen or similar setting.

AND Understanding of, and sensitivity to the diverse academic, socio-economic, ethnic, religious and cultural backgrounds, disability, and sexual orientation of community college students, faculty and staff. Desired Qualifications - Possession of, or ability to obtain, a Food Handler Certificate. Knowledge and Abilities Knowledge of:

• Principles and practices of nutrition, sanitation, and safety in a kitchen environment.
• Quantity and quality standards of food production and service; USDA food program guidelines.
• Practices and methods of cooking and baking.
• Proper food storage methods.
• Basic methods and techniques of recordkeeping and inventory.

Ability to:

• Maintain, operate, and oversee a kitchen and meal program in a child care center.
• On a continuous basis, know and understand operations and observe safety rules. Intermittently analyze work papers or reports; identify safety hazards; identify and locate equipment; interpret work orders; remember tasks and daily assignments; and explain jobs to others.
• On a continuous basis, stand and walk while performing food preparation; bend, squat, kneel and twist while preparing meals; intermittently, sit while preparing or reviewing reports; perform simple and power grasping, pushing, pulling, and fine manipulation; use telephone; write or use keyboard to communicate through written means; and lift or carry weight of 50 pounds or less.
• Adjust recipes and formulas to conform to quantities needed; estimate quantities required; perform basic mathematical calculations.
• Prepare food in large quantities and within time constraints.
• Safely operate kitchen equipment; maintain a clean, neat, and safe kitchen environment.
• Train and direct the work of student assistants.
• Maintain records and prepare routine reports.
• Use sound judgment in recognizing scope of authority.
• Operate and use modern office equipment including computers and applicable software.
• Maintain regular attendance and adhere to prescribed work schedule to conduct job responsibilities.
• Utilize appropriate safety procedures and practices for assigned duties.
• Communicate effectively orally and in writing.
• Relate effectively with people of varied academic, cultural, and socio-economic backgrounds using tact, diplomacy, and courtesy.
• Establish and maintain effective, cooperative, and collaborative working relationships with others.

Examples of Duties and Responsibilities Duties may include, but are not limited to, the following:

• Develop and prepare menus in accordance with USDA guidelines.
• Determine quantities of food items needed; purchase food and supplies as appropriate.
• Organize, oversee, and participate in the preparation of food.
• Prepare necessary supplies and equipment for classroom cooking activities.
• Train, oversee, and direct the work of student assistants and hospitality program students.
• Inspect food service facilities and operations for compliance with pertinent health, safety, sanitation, and food service standards.
• Maintain records and prepare reports related to menu preparation, kitchen operations, and inventory.
• Build and maintain positive working relationships with co-workers, other district employees, and the public using principles of good customer service.
• Foster an environment that embraces diversity, integrity, trust, and respect.
• Be an integral team player, which involves flexibility, cooperation, and communication.
• Perform related duties as assigned.

ABOUT TRANSCRIPTS

• If a minimum requirement is possession of a degree, then a copy of transcripts is required to be included with your application to verify the degree being awarded. If no transcripts are included or the transcript does not show a degree conferred AND degree conferred date, the application may be screened as not meeting minimum requirements, the application may be screened as not meeting minimum requirements.
• Should the minimum qualifications state "any combination equivalent to," then additional relevant work experience may substitute for education. In this case, please upload a document stating such in the Required Transcripts document field.
• Degrees must have been awarded by a college or university accredited by an accrediting body recognized by the U.S. Council on Post-Secondary Accreditation and/or the U.S. Department of Education.
• Candidates with degrees earned outside of the United States must provide official certification of equivalency to U. S. degrees by a certified U. S. credential review service, must have a U.S. evaluation (course by course of the transcripts) and must be submitted with this online application.
• If you do not have an electronic version of the transcript, you can get it scanned at an office supply or copy store; then attach the electronic version of your transcript to this online application.
• Copies of diplomas, grade reports, graduation petitions, transcript evaluations requests, or similar documents WILL NOT be accepted in lieu of transcripts.
• When uploading transcripts, please ensure they are NOT encrypted, secured, or password-protected or they will be rejected by the system.

Selection Process

SELECTION PROCESS INFORMATION

• After the deadline date, a committee will review and evaluate applications and supporting materials to select the applicants to be interviewed. Meeting the minimum qualifications does not assure the candidate an interview.
• All candidates will receive an e-notification to acknowledge receipt of their application materials. If not contacted within 3-6 weeks following the close of the recruitment, no suitable match was determined at this time.
• Travel expenses to attend first-level interview are the responsibility of the candidate.
• Application materials become the property of the District and will not be returned or duplicated.
• The district may choose to re-advertise or indefinitely delay filling a position. Some positions may include first and second level interviews.
• The district reserves the right to contact former, current, the most recent employers, and others to investigate past employment records of applicants.
• Any tentative verbal offer of employment is contingent upon formal approval of the college Governing Board.
• Upon hire the successful candidate must provide the required documents of identity and authorization to work and attest he/she is authorized to work in the United States.
• The district does not provide visa sponsorship.

EEO STATEMENT

West Valley-Mission Community College District is an Equal Opportunity Employer that seeks to employ a diverse workforce who will contribute to an inclusive and welcoming educational and employment environment. The District is committed to nondiscrimination on the basis of ethnic group identification, race, color, national origin, religion, age, sex, physical disability, mental disability, genetic information, ancestry, gender identity, gender expression, sexual orientation, language, accent, citizenship status, transgender status, parental status, marital status, economic status, military or veteran status, and medical condition consistent with applicable federal and state laws. #J-18808-Ljbffr AgUpdate