- Any combination equivalent to: a High School diploma or equivalent plus post high school training in meal planning, nutrition, sanitation, business administration, recordkeeping, cafeteria management dietetics or related field and two (2) years of experience in institutional cooking in an education or equivalent setting
- Valid California Driver's License.
- May require First-Aid/ CPR Certification.
- Food Safety Manager Certificate.
- Institutional quantity food preparation and packaging methods, procedures, and service.
- Food and meal production, production scheduling, catering, business record keeping, and kitchen sanitation.
- Modern machines and equipment used in institutional cooking and service lines.
- General nutrition, food values, food combinations, economical substitutions and menu planning.
- Inspection techniques for visual appearance, temperature, and cleanliness.
- Personal computers to access and record information.
- Sufficient arithmetic skills to compute weights, measures, counts, and portions.
- Sufficient reading skills to interpret menus, ingredient lists, and preparation instructions.
- Sufficient human relations skill to convey specific work information and to achieve a harmonious work setting.
- Oral and written communication skills.
- Interpersonal skills using tact, patience and courtesy.
- Principles of training and providing work direction.
- Operation of a computer and assigned software.
- Applicable laws, codes, regulations, policies and procedures.
- Inventory practices and procedures including storage and rotation of perishable food.
- Quality and portion control techniques.
- Mathematic calculations and cashiering skills.
- Proper lifting techniques.
- Recordkeeping and report preparation techniques.
- Perform the essential duties of the position under general guidance.
- Train and provide work direction and guidance to assigned staff.
- Independently maintain and monitor a kitchen environment.
- Be flexible due to constant interruptions.
- Understand and follow Food Service policies, procedures, rules and regulations.
- Orient and train food service staff and perform basic bookkeeping functions and complete mandated food service reports.
- Read and understand written directions and recipes and to calculate weights and measurements.
- Learn, understand and apply safety and sanitation regulations.
- Reconcile daily money transactions and keep records.
- Indoor/Outdoor Environment
- Handle sharp objections, machinery having moving parts, and extremely hot surfaces.
- Letter of Introduction
- Letter(s) of Recommendation (Two current - within one year)
- Resume
- Potential Exam Date: Week of May 20, 2024
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Nutrition Services Site Leader II - Glendora, United States - California Department of Education
Description
REQUIRED QUALIFICATIONS:
Education and Experience:
Licenses and other Requirements:
Knowledge of:
Ability to:
WORKING CONDITIONS:
Work Environment:
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. - General arm, hand, leg, and body coordination to use standard large kitchen equipment. - Physical ability to stand for extended periods of time, stoop and infrequently lift objects up to 50 lbs. - Handle hot material and work in an environment dominated by wide temperature extremes. - Sufficient hand coordination to use kitchen utensils and equipment and move and position hot materials.Hazards:
Notice to Applicants Email is the primary form of communication for this recruitment. Please monitor your email account, including your spam folder, on a regular basis for any related communication.
SUMMARY:
Under the direction of the Director of Nutrition Services, organize, lead, and participate in food service operations at a middle school or equivalent kitchen; oversee quantity food preparation working from and adapting pre-planned menus; order and maintain an inventory of food items as well as food service records in compliance with state and federal requirements; train and provide work direction and guidance to assigned personnel
APPLICATION INSTRUCTIONS:
Applicants must submit an application and provide a letter of introduction, two letters of recommendation (current within one year), and resume.
Apply online at RECRUITMENT SCHEDULE:
*Dates are subject to change
Potential Panel Interview:
Week of May 27, 2024
For more information about this position, go to the pdf file here
