Job Description

POSITION: Menu and Operations Specialist CLASSIFICATION: Classified Management

DEPARTMENT/SITE: Food Service Department

REPORTS TO: Director of Food Service

SUMMARY Under the direction of the Director of Food Services, assists in planning, organizing, coordinating and supervising activities related to District-wide food service programs and operations; develops and analyzes menus; implements and adheres to USDA and state standards in menu offerings; assures compliance with quality control in serving kitchens; directs and participates in the preparation of a variety of reports; monitors, trains, and evaluates the performance of assigned food service personnel; coordinates summer feeding program,; assures compliance with District, federal, state, local laws and regulations, policies, and procedures related to the food service program; and ensures the work of the site managers is carried out in the manager's absence.

ESSENTIAL DUTIES

● Assists in planning, developing, and implementing the systems and procedures of the Food Services Department to achieve District and department goals and performance measures consistent with federal, state, and local laws, policies, and regulations;

● Plans menus to provide quality, nutritionally balanced meals according to federal and state guidelines for school meals;

● Meets with vendors to review and select new menu items based on nutrient value and cost effectiveness;

● Provides technical assistance and training in basic food service activities such as food preparation, sanitation procedures, and the safe operation of equipment to food service personnel;

● Assists with development and standardization of recipes;

● Maintains current knowledge of reimbursable meal requirements and nutrition practices;

● Conducts research and analyzes data regarding nutritional adequacy and assures compliance with government regulations;

● Interviews, selects, trains, supervises and evaluates the performance of assigned staff; develops and reviews employee work schedules and production standards, recommends transfers, reassignments, terminations, and disciplinary action;

● Assists in planning in-service training and orientation programs; provides information to staff regarding various personnel issues and questions;

● Trains and supports central kitchen and site staff on special meal accommodations and safe food handling procedures due to food allergies and or disabilities;

● Substitutes for site managers in the manager's absence and ensures that the work of food service personnel is carried out in their absence;

● Assures food service equipment is operated and maintained properly;

● Maintains high sanitation levels by ensuring cleaning schedules are followed and required maintenance work is properly and promptly performed;

● Conducts on-site inspections and visitation of school kitchens to monitor food production, portion control, preparation, safety, and sanitation; ensures compliance with federal and state regulations;

● Prepares and maintains food usage records, nutrient specifications, and analyzes financial reports and the cost effectiveness of programs;

● Plans, coordinates, and implements the summer food service program;

● Represents the department at public meetings and meets with various groups to discuss goals, objectives, and methods to improve services;

● Serves as liaison with principals, parents, and staff to obtain input or address concerns regarding food service related items such as menus, food quality, student allergies, and service time;

● Reviews site paperwork and records including daily food production and student participation records;

● Provides training to food service personnel on correct methods and techniques in preparing and submitting paperwork and reports using a computer;

● Assists in the preparation of food and supply cost budget data;

● Conducts taste tests and reviews student acceptance of food items and generates reports of such findings;

● Plans, coordinates, and participates in food service catering and student special events such as luncheons, dinners, banquets, BBQ's, and pizza parties;

● Assists in the planning and remodeling activities for kitchen and food service facilities; recommends revisions of programs, facilities and service; and prepares related reports;

● Attends conferences, meetings, and workshops to maintain current knowledge of school food service programs;

● Prepares a variety of reports, memos, and procedures;

● Maintains Safety Data Sheets at each school site and trains and implements safety procedures to food service staff;

● Drives vehicle to work sites and transports food and supplies when needed;

● May perform other related duties as assigned.

KNOWLEDGE OF:

● Current federal and state laws, codes, regulations, and rules related to school district food service operations;

● Variety of District rules, policies and procedures applicable to the food service program and administrative support services;

● USDA menu requirements, and nutritional values;

● Methods, principles, procedures used to prepare, cook, deliver, store, inventory, and serve large quantities of food;

● Health and safety rules and regulations pertaining to food establishments, including safe working practices, sanitation, and maintenance regulations;

● Principles and practices of administration, supervision and training;

● Menu planning including nutrition, costs, and aesthetics;

● Principles of good public relations;

● Correct English usage, including spelling, grammar, and punctuation;

● Basic math, including calculations involving fractions, percentages, and ratios;

● Techniques of record keeping and cost accounting.

ABILITY TO:

● Gather, read, analyze, and interpret oral, written, visual and statistical data;

● Read, understand, interpret and follow policies, laws, rules, and regulations;

● Operating a variety of office equipment such as computers and applicable hardware and software, calculators, copiers, printers, telephones, fax machines and a variety of food service equipment and utensils.

● Analyze situations accurately and adopt an effective course of action;

● Recognize and correct safety hazards;

● Work with a high level of independence and minimal direct supervision;

● Exercise good judgment;

● Plan and organize work for self and others;

● Speak/Write clearly and logically using proper grammar, punctuation, and spelling

● Train, supervise and evaluate personnel;

● Operate a computer using word processing, spreadsheets, point of sale, application processing software and nutritional analysis software;

● Establish and maintain good working relationships.

TRAITS:

● Promotes goals and leads by example;

● Spanish speaking (not required but desirable);

● Effectively manages one's own time, priorities, and resources;

● Appreciates and respects the differences among people;

● Is trustworthy and responsible for his/her actions;

● Easily adapts to situations and changes;

● Diligently attends to details and quality;

● Remains steady under pressure;

● Works collaboratively to implement goals and objectives;

● Strives to meet customers' needs.

EMPLOYMENT STANDARDS EDUCATION:

A Bachelor's degree from an accredited college or university with a major in institution management, dietetics, food and nutrition, hotel and restaurant management, business or public administration or other related field is preferred.

EXPERIENCE: Three years of full-time experience including one year of administrative or supervisory experience in large quantity institutional food preparation, distribution and or service is required.

LICENSE/REGISTRATION/LANGUAGE REQUIREMENTS:

● A valid, Class C, California Driver License, and use of a private automobile and district vehicles may be required and must be maintained during employment.

● USDA Professional Standards: Maintain a minimum of 10 hours of annual continuing education/training in the areas of the Child Nutrition Programs and food safety.

● Certification as a Registered Dietitian (R.D.) or School Nutrition Specialist (SNS) with the School Nutrition Association is desirable.

ENVIRONMENT: Employees in this classification work both inside and outside, primarily inside an office environment, with frequent interruptions, changing priorities and short deadlines, may be exposed to air and blood-borne pathogens and germs, bodily fluids and communicable diseases, will be required to drive an automobile to conduct work, and have direct contact with the public and other District staff, students, with a high volume of work and tight deadlines.

HAZARDS: Exposure to very hot foods, equipment, and metal objects; exposure to sharp knives and slicers; exposure to cleaning agents.

PHYSICAL REQUIREMENTS: Employee will stand, walk, sit, lift and carry objects up to 25 pounds; carry push, pull, stoop and bend repetitively, kneel, and reach over head, repetitively use fingers, twist and or apply pressure with wrists or hands, simultaneously use both hands or both legs, speak clearly, hear normal voice conversation, have depth perception, color vision and see small details, operate motorized equipment, drive a vehicle, use a computer and telephone.

Company Description

Established in 1965, Napa Valley Unified School District serves the communities of American Canyon, Yountville, and the city of Napa. The district has 27 schools serving more than 16,500 students from Transitional Kindergarten (TK) through Grade 12 and in Adult Education. With more than 1,600 employees, NVUSD is proud to serve as one of the largest employers in the Napa Valley. Our diverse student population benefits from rigorous academic courses, extracurricular and athletic programs, Career Technical Education, as well as options such as dual-language immersion, independent study, and magnet schools. NVUSD Mission: Transforming lives by instilling and inspiring lifelong learning in every student.