SUPERVISOR- FOOD PRODUCTION/OPERATIONS - California Department Of Education : Job Details

About the Employer

The ABC Unified School District is known throughout the State of California as a leader in educational planning and innovation. The District has received county, state, and national recognition for outstanding programs in counseling, alternative education, staff development, and labor relations. Staff members have been selected to participate on state and national educational committees and have been invited to make presentations at national, state, and local conferences. Students have been recognized as National Merit scholars, academic decathlon winners, and participants in the Model United Nations program. Approximately 85 percent of the graduating students go on to higher education. The ABC Unified School District includes nineteen elementary schools, five middle schools, three comprehensive high schools, a college prep 7-12 school, a continuation high school, infant/children centers, extended-day care, and adult school.

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Requirements / Qualifications

APPLICATION PROCEDURE: All applicants must submit an EDJOIN application, letter of interest (to the attention of Dr. Joseph Fraser, Assistant Superintendent-Human Resources), current resume, and 2 current letters of recommendation. Deadline to apply: Friday, December 6, 2024 at 4:30 pm. Apply online at www.edjoin.org.

EXPERIENCE AND TRAINING: REQUIRED: Any combination equivalent to: Associates Degree in food management and/or four years of responsible food service supervisory experience in institutional or commercial large quantity food preparation and service facility. Possession of a valid California driver's license and an insurable driving record; valid Food Safety Manager's Certification (must be obtained during the first 30 days of hire). DESIRED: Courses or training in home economics, nutrition or dietetics. *Please see job description for additional information.

Comments and Other Information

KNOWLEDGE AND ABILITIES: Knowledge of Hazard Analysis Critical Control Point (HACCP) guidelines and procedures; proper methods of large quantity food handling, storage, and preparation; procedures and equipment used in preparation, cooking and serving of food; proper maintenance and care of food service equipment and applicable health and sanitation requirements. Ability to plan, assign, direct, supervise, and evaluate large quantity food production preparation, packaging and allocation program; to select, train, supervise, and evaluate personnel; to prepare clear and concise reports and maintain records; to apply applicable Federal, State, and Local laws; to analyze, interpret, and implement technical operational procedures; to resolve operational issues or concerns; and to establish and maintain effective working relationships with employees and other district personnel.

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