Basic Function and Representative Duties
BASIC FUNCTION:
Plan, organize and manage the District's food service activities including the daily production, distribution and service; assist the Director and manage the Department compliance with the California Department of Education and USDA laws, rules and regulations related to food service; develop, plan and create menus and recipes; oversee procurement protocols, and recycling and compost management; supervise and evaluate the performance of assigned personnel.
REPRESENTATIVE DUTIES:
ESSENTIAL DUTIES:
• Plan, organize and manage the District food service activities including the daily production, distribution and service; plan menus and develop recipes; plan, organize and implement effective procurement, recycling and compost management programs for the Department
• Coordinate and participate in food service inventory, cashier and sanitation functions; monitor and inspect activities to assure smooth and efficient kitchen operations, and quality, quantity, sanitation practices and safety conditions meet established standards and requirements
• Coordinate inventory, personnel and quality and portion control functions to assure smooth and efficient activities and compliance with established California Department of Education and USDA nutritional standards; assure prepared food complies with quality, freshness, appearance and portion control standards; direct kitchen activities to meet scheduled menu requirements, operating time lines and standardized recipes
• Supervise the cooking, assembly, packaging, preparation, heating, transport, distribution and serving of entrees, side dishes, beverages, desserts, fruits, vegetables and other breakfast and lunch items; plan, organize and direct the set-up and stocking of food service areas
• Train and evaluate the performance of assigned personnel; interview and select employees and recommend transfers, reassignment, termination and disciplinary actions; coordinate work assignments and review work to assure compliance with established guidelines and procedures; conduct ServSafe and other food handling trainings for other departments as necessary
• Develop and implement established standards for quality control functions; coordinate and direct personnel, resources, and information to assure smooth and efficient food service activities and compliance with established California Department of Education and USDA laws, rules and regulations related to food service and culinary standards; oversee the development and implementation of food service goals, objectives, standards, menu specifications, policies and procedures
• Provide technical training and assistance to personnel concerning food service operations, activities and related functions; develop training programs and curriculum for training sessions and subjects; respond to inquiries and provide detailed and technical information concerning related menus, laws, standards, requirements, practices, rules, regulations, policies and procedures
• Coordinate and direct quality and portion control programs and kitchen and food service activities of school sites and central kitchen operations; develop and maintain of procedural manuals, recipes and other materials
• Assure adequate food supplies to meet student nutrition needs; estimate and order appropriate amounts of food service supplies; direct and participate in the receipt, storage and rotation of food items and supplies; organize and direct regular and periodic inventories; coordinate related purchasing activities with Sous Chef- Purchasing and the Director and select vendors and commodity offerings according to price effectiveness
• Organize and supervise the cleaning activities to assure kitchen facilities, equipment, dishes and utensils are maintained in a clean and sanitary condition; inspect and review food preparation areas to assure appropriate health and safety standards are maintained
• Assist with budget development and preparation for the Department; review and evaluate budgetary and financial data; assist in controlling expenditures in compliance with established limitations
• Provide technical information and assistance to the Director regarding the activities, needs and issues of school sites and central kitchen operations; assist in the formulation and development of policies, procedures and standards; keep staff current regarding policies, procedures and special promotional events; keep staff current regarding policies, procedures and special promotions
• Plan, organize and direct activities and personnel to assure the facilities, equipment and utensils school sites are maintained in a clean and sanitary condition; inspect and review food preparation and serving areas to assure appropriate health and safety standards are maintained
• Oversee the development of special department programs, including catering, taste tests and other programs to promote nutrition and maintain interest in the food service program; maintain current knowledge of and assure culinary offerings are aligned with current industry trends
• Direct the preparation and maintenance of a variety of narrative and statistical reports, records and files related to personnel and assigned activities
• Analyze and review budgetary and financial data; control and authorize expenditures in accordance with established limitations
• Operate a computer and other office equipment as assigned; drive a vehicle to conduct work as assigned
• Attend and conduct a variety of meetings as assigned; participate in the promotion of the Nutrition Services program; speak about the Program through various media outlets, including blogs, radio, newspaper journalists and film
OTHER DUTIES:
Perform related duties as assigned
Knowledge and Abilities
KNOWLEDGE OF:
Management of District food service operations and activities including the preparation, serving, distribution and selling of food items
Methods, practices and procedures of quantity food preparation, serving and storage functions
Methods of creating, adjusting and extending recipes and proper substitutions within established nutritional and fiscal guidelines
Sanitation and safety practices related to preparing, handling and serving food
General principles, theories and practices of child nutrition, food values, food combinations, economical substitutions and menu planning
Inventory practices and procedures including storage and rotation of perishable food
Food service and commodity purchasing and procurement principles, practices and procedures
Quality and portion control techniques
Applicable local, State and federal laws, codes, regulations, policies and procedures
Principles and practices of supervision and training
Oral and written communication skills
Interpersonal skills using tact, patience and courtesy
Operation of a computer and assigned software
Mathematic calculations
ABILITY TO:
Plan, organize and direct District food service operations and activities including the preparation, serving, distribution and selling of food items
Break down raw ingredients of a recipe to show how ingredients in final product meet nutrient standards for "meal pattern" as defined by the California Department of Education
Develop recipes within established nutritional and budgetary guidelines
Coordinate, oversee and participate in related inventory, cashier and sanitation functions
Train and evaluate the performance of assigned personnel
Assure adequate food supplies to meet student nutrition needs
Develop and implement menus and related standards for quantity and quality of foods
Coordinate inventory functions and estimate and order appropriate amounts of food service items and supplies to meet District needs
Adapt to changes in market or product availability
Organize, direct and assure accuracy of food service cashiering and accounting functions
Coordinate activities and personnel to assure food service facilities, equipment and utensils are maintained in a clean and sanitary condition
Communicate effectively both orally and in writing
Interpret, apply and explain laws, codes rules, regulations, policies and procedures
Establish and maintain cooperative and effective working relationships with others
Operate a computer and assigned office equipment
Analyze situations accurately and adopt an effective course of action
Meet schedules and time lines
Work independently with little direction
Plan and organize work
Prepare comprehensive narrative and statistical reports
Direct the maintenance of a variety of reports, records and files related to assigned activities
Education, Experience and Other Requirements
EDUCATION AND EXPERIENCE:
Any combination equivalent to: associate's degree in culinary arts, hospitality or related field and four years increasingly responsible experience cooking and baking from scratch, menu planning, food procurement or similar experience and at least five years in a supervisory role
LICENSES AND OTHER REQUIREMENTS:
Valid ServSafe Certification
Valid California driver's license
Working Conditions and Additional Information
WORKING CONDITIONS:
ENVIRONMENT:
Office and kitchen environment
Subject to extreme heat from ovens and extreme cold from freezers
Driving a vehicle to conduct work
PHYSICAL DEMANDS:
Standing for extended periods of time
Hearing and speaking to exchange information
Lifting, carrying, pushing or pulling objects up to 50 pounds
Dexterity of hands and fingers to operate food service equipment
Reaching overhead, above shoulders and horizontally
Bending at the waist, kneeling or crouching
Seeing to monitor food quality and quantity
HAZARDS:
Heat from ovens
Exposure to very hot foods, equipment, and metal objects
Working around knives, slicers or other sharp objects
Working with industrial grade machines with sharp objects
Exposure to cleaning chemicals and fumes
Exposure to slippery floors
EXAMINATION WEIGHT:
Assessments may consist of a written, oral and/or performance examinations.
FIRST EXAMINATION: 50%
SECOND EXAMINATION: 50%
Qualified candidates will be notified of the minimum passing points for each examination part. Qualified Applicants will be notified of the date, time, and place of the Examinations.
OTHER: Proof of identification for completion of Form I-9, Employment Eligibility Verification, must be submitted at the time of processing for employment.
SALARIES: All salaries as stated are based on present information and are subject to change. Appointments are made at the minimum salary shown in the posting and increases are granted at intervals based on anniversary date.
NONDISCRIMINATION STATEMENT
In accordance with the provisions of Sections 504 of the Rehabilitation Act of 1973, the Americans with Disabilities Act of 1990, Title IX of the Education Amendments of 1972, Title VI and Title VII of the Civil Rights Act of 1964, California's Fair Employment and Housing Act, Education Code Section 220, and Berkeley Unified School District Policy, no qualified person shall, on the basis of race, ethnicity, ancestry, color, national origin, religion, actual or perceived sex, gender, gender identity, gender expression, handicap, age or sexual orientation, or on the basis of a person's association with a person or group with one or more of these actual or perceived characteristics be excluded from participation in, be denied the benefits of, or otherwise be subjected to discrimination under any program or activity in the Berkeley Unified School District. The Board prohibits unlawful discrimination against and/or harassment of district employees and job applicants on the basis of actual or perceived race, color, national origin, ancestry, religious creed, age, marital status, pregnancy, physical or mental disability, medical condition, veteran status, sex, gender, sexual orientation, at any district site and/or activity. The Board also prohibits retaliation against any district employee or job applicant who complains, testifies or in any way participates in the district's complaint procedures instituted pursuant to this policy."
If there are questions concerning Section 504 or disability accommodations for job applicants/employees under the ADA, please contact the Office of Human Resources, Berkeley Unified School District. If there are questions concerning discrimination on the basis of sex or any of the other classifications noted above, please contact the Title IX Coordinator at (510) 486-9338.
SALARIES: All salaries as stated are based on present information and are subject to change. Appointments are made at the minimum salary shown and increases are granted at intervals based on satisfactory service.
BENEFITS: Health plans provide for full coverage for employees and family in the area of medical and dental insurance to a negotiated maximum. All employees who work an average regular assignment of less than 5-1/2 hours a day (.72 FTE or less) shall be entitled to health insurance coverage and dental insurance coverage on a pro-rated basis. This position is covered by Social Security and may be eligible for California Public Employees Retirement System (CalPERS), with joint employee and employer paid contributions. Current members of CalPERS working in other California state, county, city, and school districts can transfer retirement service credit to the District. All employees are enrolled in an Employee Assistant Program (EAP). The District also offers various optional benefits including life insurance, short term disability, Vision Service Plan (VSP), and a medical and dependent care flexible spending option.
VACATION: Classified Management (Local 21) District employees shall accrue vacation as follows:
twenty-seven (27) working days per year.
HOLIDAYS: Annual employees receive seventeen (17) paid holidays per year:
Independence Day
Labor Day
Veterans' Day
Thanksgiving Holiday (3 Days)
Winter Board Holiday (3 Days)
New Year's Holiday (2 Days)
Martin Luther King's Birthday
Lincoln's Birthday
Washington's Birthday
Spring Board Holiday
Malcolm X's Birthday
Memorial Day
School Year employees may receive sixteen (16) paid holidays, including all of the above except Independence Day (4th of July).
PROFESSIONAL DEVELOPMENT: Classified employees may also participate in professional development activities to enhance their careers.
HEALTH AND CHARACTER INVESTIGATIONS:
Candidates selected for appointment may be required to pass a medical examination given by a Commission-designated physician to determine physical fitness for District employment. The Commission may disqualify any eligible candidates on the basis of the examining physician's report. The District also conducts a fingerprinting background check for all potential candidates for hire. All convictions must be declared and explained on the application; failure to do so will automatically disqualify the application. Tuberculosis tests must be completed and a negative result must be supplied prior to beginning work.
Closing Date/Time: 8/15/2024 11:59 PM Pacific
