Salary : $142,779.60 - $173,462.04 Annually
Location : Varies, Berkeley, CA
Job Type: Full-time
Job Number: 2026-06-09 bw
Department: Nutrition Services
Opening Date: 06/09/2026
Closing Date: 7/1/2026 11:59 PM Pacific
Basic Function and Representative Duties
BASIC FUNCTION:
Plan, organize, control and direct the District child nutrition service operations and activities including the preparation, cooking, baking, serving, distribution and selling of food items to meet student needs; coordinate personnel, communications and record-keeping functions to meet food service needs and assure smooth and efficient Department activities; supervise and evaluate the performance of assigned personnel.
REPRESENTATIVE DUTIES:
ESSENTIAL DUTIES:
• Plan, organize, control and direct nutrition service operations and activities including the preparation, cooking, baking, serving, distribution and selling of food items to meet student needs; establish and maintain Department time lines and priorities; assure food service functions comply with safety and sanitation regulations and established laws, rules, policies and procedures
• Coordinate personnel, communications and record-keeping functions to meet food service needs and assure smooth and efficient Department activities; oversee the development and implementation of food service functions, activities, projects, menus, services, goals and objectives; assure proper and timely resolution of food service issues, conflicts and discrepancies
• Supervise and evaluate the performance of assigned staff; interview and select employees and recommend transfers, reassignment, termination and disciplinary actions; provide or coordinate staff training
• Monitor and evaluate food service activities and functions for financial effectiveness and operational efficiency; develop innovative strategies to assure fresh, seasonal and sustainably grown foods; respond to staff input concerning Department needs; develop and implement policies, procedures and programs to enhance the financial effectiveness and operational efficiency of the Department
• Provide consultation to personnel, outside agencies and the public concerning food service operations, activities and related functions; respond to inquiries, resolve issues and conflicts and provide detailed and technical information concerning related laws, standards, requirements, practices, goals, objectives, rules, regulations, policies and procedures
• Direct and participate in the preparation and maintenance of a variety of narrative and statistical records, files and reports related to food service operations, menus, inventory, equipment, personnel, policies, budgets, financial activity and assigned duties; compute statistical information for various mandated reports; assure mandated reports are submitted to appropriate governmental agency according to established time lines; prepare grants and donor solicitations as necessary
• Coordinate and direct food service inventory functions; estimate and order appropriate amounts of food service items, equipment and supplies; direct the receipt, storage and rotation of food items and supplies; organize and direct daily and periodic inventories; coordinate related purchasing activities with vendors and other outside agencies
• Plan, organize and direct food service cashiering and accounting functions; review and verify accuracy of receipts and transactions; prepare, receive and verify bank deposits; review subordinate records, reports, receipts and transport sheets for accuracy and completeness; identify and resolve discrepancies
• Coordinate and direct activities and personnel to assure food service facilities, equipment and utensils 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
• Develop and implement daily menus according to established portion control and recipe guidelines and health and nutrition requirements; calculate and adjust recipes for new menu items as directed; develop and maintain new recipes to meet menu requirements; coordinate and direct catering functions for special school events as needed
• Provide technical information and assistance to the administrator regarding food service activities, needs and issues; assist in the formulation and development of policies, procedures and programs
• Communicate with students, staff and various outside agencies to exchange information, coordinate activities and programs and resolve issues or concerns
• Operate standard food service and office equipment; utilize a computer and assigned software; drive a vehicle to various sites to conduct work
• Direct and maintain the District's recycling and composting program
• Attend and conduct a variety of meetings as assigned; develop, implement and conduct departmental in-services as directed
OTHER DUTIES:
Perform related duties as assigned
Knowledge and Abilities
KNOWLEDGE OF:
Planning, organization and direction of food service operations and activities including the preparation, cooking, baking, serving, distribution and selling of food items
Methods of adjusting and extending recipes and proper substitutions
Sanitation and safety practices related to preparing, handling and serving food
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
Quality and portion control techniques
Applicable local, State and federal laws, codes, ordinances, regulations, policies and procedures
Technical aspects of field of specialty
Food service organization, operations, policies and objectives
Principles and practices of administration, supervision and training
Budget preparation and control
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, control and direct food service operations and activities
Coordinate personnel, communications and record-keeping functions to meet food service needs and assure smooth and efficient Department activities
Supervise and evaluate the performance of assigned personnel
Assure proper and timely resolution of food service issues, conflicts and discrepancies
Coordinate inventory functions and estimate and order appropriate amounts of food service items, equipment and supplies
Provide consultation concerning food service operations and activities
Develop and implement menus in compliance with portion guidelines and nutrition requirements
Organize, direct and assure accuracy of food service cashiering and accounting functions
Communicate effectively both orally and in writing
Interpret, apply and explain 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: graduation from high school supplemented by college-level course work in culinary arts, hospitality or related field and five years increasingly responsible experience cooking and baking from scratch, menu planning, food procurement or similar experience and at least three years in a supervisory role
LICENSES AND OTHER REQUIREMENTS:
Valid ServSafe Certification
Valid California driver's license, use of personal vehicle, and proof of insurance
Working Conditions and Additional Information
WORKING CONDITIONS:
ENVIRONMENT:
Office environment
Driving a vehicle to conduct work
PHYSICAL DEMANDS:
Hearing and speaking to exchange information
Dexterity of hands and fingers to operate a computer keyboard
Seeing to read a variety of materials
WORKING CONDITIONS:
ENVIRONMENT:
Office environment
Driving a vehicle to conduct work
PHYSICAL DEMANDS:
Hearing and speaking to exchange information
Dexterity of hands and fingers to operate a computer keyboard
Seeing to read a variety of materials
EXAMINATION INFORMATION:
The first step in the examination process is the application screening and whether or not the candidate meets the minimum qualifications listed.
The testing process may consist of a written exam, an oral exam, a performance exam, a structured interview (SI), a qualification appraisal interview (QAI), an evaluation of training & experience/education (T&E), and/or any combination thereof.
All tests will have a passing score set between 50 and 99 depending on a variety of factors affecting that specific recruitment.
All candidates must pass the first examination process to be invited to the next step/test in the process.
As the testing process consists of a minimum of two examination processes,
EXAMINATION WEIGHT:
FIRST EXAMINATION: 50%
SECOND EXAMINATION*: 50%
*Administered only to those who pass the first examination.
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. The hiring rate shall be the first step of the schedule except for classes where recruitment efforts have indicated difficulty in recruiting at that step. Appointments are made at the minimum salary shown in the posting and increases are granted at intervals based on anniversary date.
01
INSTRUCTIONS: Describe your qualifications carefully, as this information will help us determine how well you meet the minimum employment qualification standards for this position. Qualified means that you meet the minimum qualifications found in the job description. Incomplete or illegible responses may disqualify your application or reduce the credit given for your qualifi
