Manager, Nutrition Services Operations/Distribution #67-25
Apply NowCompany: Newport Mesa Unified School District
Location: Costa Mesa, CA 92627
Description:
Salary : $98,112.00 - $119,256.00 Annually
Location : CA 92626, CA
Job Type: Full-Time
Job Number: 67-25
Department: Nutrition Services
Opening Date: 04/15/2025
Closing Date: 5/6/2025 12:00 PM Pacific
The Vacancy, Basic Function, Minimum Qualifications
THE VACANCY:
This recruitment is dual certification, meaning that all are welcome to apply. Candidates will be ranked on a combined eligibility list based on their total overall score. Service credit points will be applied to eligible employee's total final score.
There is currently one opening in the Nutrition Services Department (8 hours per day, 5 days per week, 12 months per year).
Please apply online at www.governmentjobs.com/careers/nmusd.
BASIC FUNCTION:
Under the direction of the Coordinator III, Nutrition Services, plan, organize and direct nutrition service operations and activities of the central kitchen and assigned schools; monitor warehouse distribution activities including purchasing, receiving, storing and transportation of food, supplies and equipment; train, supervise and evaluate the performance of assigned personnel.
MINIMUM QUALIFICATIONS:EDUCATION AND EXPERIENCE:
Any combination equivalent to: associate's degree in business administration, accounting, hospitality or a closely related field and five years recent increasingly responsible managerial nutrition services experience.
LICENSES AND OTHER REQUIREMENTS:
Valid California driver's license.
Valid ServSafe Manager certificate.
Valid forklift certification must be obtained within first six months of employment.
Examination Procedures And Information
THE EXAMINATION:
Exam Weight:
Supplemental Questions: QualifyingWritten Exam: 40%
Qualifications Appraisal Interview: 60%
The supplemental questions to the application will be reviewed and rated for certification. These questions are required at the time of application and are qualifying.
An eligibility list will be established for successful candidates which will be used to fill open positions during the life of the list.
Examinations and interviews held to create the eligible list will be conducted virtually, using different online/internet platforms that require video recording or conferencing capabilities, as well as access to a computer with an internet connection and basic Microsoft Office Suite Software.
The virtual written exam is tentatively scheduled for the week of May 19thThe virtual Qualifications Appraisal Interview is tentatively scheduled for the week of June 2nd. You will be contacted via email, as indicated on your application, regarding your ability to participate in this recruitment.
Applications will be reviewed for minimum requirements. However, Newport-Mesa Unified School District reserves the right to hold a competitive screening based on the number of applications and the needs of the District.
If you elect to have Newport-Mesa Unified School District (hereafter, 'District') contact you via email regarding your application and the hiring process, please be aware that the District is not responsible for any contacts you may have blocked on your email service. Unclaimed emails to applicants are not the responsibility of the District. In an effort to allow our emails through your personal spam filter, you can try to add the @nmusd.us and @governmentjobs.com domains to your safe senders list.
Job Responsibilities
REPRESENTATIVE DUTIES:
ESSENTIAL DUTIES:
Plan, organize and direct nutrition service operations and activities of the central kitchen and assigned schools; monitor warehouse distribution activities including purchasing, receiving, storing and transportation of food, supplies and equipment.
Purchase food, supplies and equipment for elementary, middle and high schools; analyze monthly menus, inventories, projected student participation and usage to determine purchase amounts; coordinate delivery schedules with vendors to assure timely delivery.
Receive and process food, supplies and equipment; assure deliveries comply with bid price specifications, purchase standards, food quality and proper food temperatures; monitor and assist personnel with storage in accordance with district policies and procedures and applicable health codes.
Distribute food, supplies and equipment to elementary, middle and high schools; coordinate distribution activities to assure timely deliveries and adherence to supply requisitions; inspect and review food preparation areas and oversee quality control in the preparation and handling of foods; assure compliance with applicable health and safety standards.
Conduct inventories of food products and supplies including United States Department of Agriculture (USDA) commodities; update inventory database and adjust prices as required.
Coordinate and schedule catering events, marketing promotions and conduct quality surveys; communicate with administrators, vendors and student groups to assure event outreach and effectiveness.
Train, supervise and evaluate the performance of assigned staff; interview and select employees and recommend transfers, reassignment, termination and disciplinary actions.
Provide technical expertise, information and assistance to the Coordinator III, Nutrition Services regarding assigned functions; assist in the formulation and development of policies, procedures and programs.
Direct the preparation and maintenance of a variety of narrative and statistical reports, records and files related to personnel and assigned activities.
Communicate with other administrators, personnel and outside organizations to coordinate activities and programs, resolve issues and conflicts and exchange information.
Participate in the development and preparation of the annual preliminary budget for the nutrition services department; analyze and review budgetary and financial data.
Operate a computer and assigned software programs; operate other office equipment as assigned; drive a vehicle to conduct work as assigned.
Attend and conduct a variety of meetings as assigned.
OTHER DUTIES:
Perform related duties as assigned.
KNOWLEDGE AND ABILITIES:
KNOWLEDGE OF:
Management of nutrition service distribution and operations.
Principles and methods of quantity nutrition service preparation, serving and storage.
Sanitation and safety practices related to handling, cooking, baking and serving food.
Methods of preparing and serving food in large quantities.
Menu planning techniques including food values, component combinations and substitutions.
Methods of adjusting and extending recipes and proper substitutions.
Principles and practices of USDA meal patterns.
Proper methods of storing equipment, materials and supplies.
Use of standard kitchen equipment, utensils and measurements.
USDA commodity processing program and USDA Department of Defense (DOD) fresh fruit and vegetable purchasing program.
Applicable health and safety regulations.
Budget preparation and control.
Oral and written communication skills.
Principles and practices of administration, supervision and training.
Applicable laws, codes, regulations, policies and procedures.
Interpersonal skills using tact, patience and courtesy.
Operation of a computer and assigned software.
ABILITY TO:
Plan, organize and direct nutrition service operations and activities of the central kitchen.
Purchase food, supplies and equipment for elementary, middle and high schools.
Receive and process food, supplies and equipment.
Coordinate distribution activities to assure timely deliveries and adherence to supply requisitions.
Conduct inventories of food products and supplies.
Coordinate and schedule catering events, marketing promotions and conduct quality surveys.
Supervise and evaluate the performance of assigned staff.
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.
Maintain confidentiality of sensitive and privileged information.
WORKING CONDITIONS:
ENVIRONMENT:
Office, kitchen and warehouse environment.
Driving a vehicle to conduct work.
Subject to heat from ovens and cold from freezers.
PHYSICAL DEMANDS:
Sitting, standing, or walking for extended periods of time.
Hearing and speaking to exchange information.
Dexterity of hands and fingers to operate a computer keyboard.
Seeing to read a variety of materials and monitor food quality and quantity.
Pushing, pulling, lifting and carrying moderately heavy food trays, carts, materials and supplies.
HAZARDS:
Heat from ovens and cold from freezers.
Exposure to very hot foods, equipment, and metal objects.
Working around knives, slicers or other sharp objects.
Working around and with machinery having moving parts.
Exposure to cleaning chemicals and fumes.
Contact with abusive or dissatisfied individuals.
Personnel Commission July 2019
Ewing Consulting, Inc. July 2016
VACATION - HOLIDAYS - ILLNESS
Employees accumulate vacation at 1.84 days per month resulting in 22 days for 12 month employees. A total of twelve (12) to fourteen (14) paid holidays per year is granted depending on the work calendar. Employees accumulate twelve (12) days of paid sick leave per year, with unlimited accumulation, prorated for partial months and part-time, 9, 10, and 11 month employees.
RETIREMENT
All employees who are in the classified service and work four (4) hours per day or more are members of the Public Employees' Retirement System (CalPERS) and Federal Social Security. If an employee in the classified service works less than four (4) hours per day they are members of an Alternate Retirement System (PARS) and do not contribute to Social Security. Approximately 7% is deducted from your paycheck for PERS retirement.
HEALTH & WELFARE
The District offers a comprehensive health benefits program for employees who work twenty (20) hours or more per week. This includes medical, vision, dental insurance plans and life insurance for employees. For full-time employees the District pays the employee's health, vision, dental, and life insurance premiums with an employee contribution required for some plans. For part-time employees plans are available on a prorated basis. Dependent coverage is available.
PROFESSIONAL GROWTH
The District encourages employees to pursue professional growth. Professional growth points shall be earned by employee participation while in non-paid status in activities which are employment related. Professional growth points are awarded annually and accumulate at $20 per approved Professional Growth Point and/or tuition and textbook reimbursement up to $500 is also available - limited to one per year.
01
Information I provide to the following supplemental questions will be reviewed as part of the application process. Questions that are not fully and completely answered will be considered grounds for disqualification from the examination process. Stating "see resume" in lieu of a complete response to these questions is not acceptable. Select "Yes" to indicate that you have read and understand these instructions.
02
Which of the following best represents your education? Please check the highest level of education you have completed. Please note: Applicants are required to provide proof of their highest completed education in the attachment section of the application.
03
How many years of verifiable, increasingly responsible, job related managerial nutrition services experience do you have?
04
In response to the question above, was this experience in a school district or other public agency?
05
Do you have a valid California Driver's License (or an out of state license and are willing to obtain a California Driver's License upon offer of employment)?
06
Do you have a valid ServSafe Manager Certification?
07
If you answered YES to the above question, return to the main application in the attachments section and attach a copy of your valid ServSafe Manager Certification. Select "Yes" to indicate that you have read and understand these instructions.
08
According to the job announcement, check the box that most closely matches your level of proficiency to perform the minimum qualifications listed:Monitor warehouse distribution activities including purchasing, receiving, storing and transportation of food, supplies and equipment.
09
Analyze monthly menus, inventories, projected student participation and usage to determine purchase amounts.
10
Coordinate distribution activities to assure timely deliveries and adherence to supply requisitions.
11
Inspect and review food preparation areas and oversee quality control in the preparation and handling of food.
12
Coordinate and schedule catering events, marketing promotions and conduct quality surveys.
13
Train, supervise and evaluate the performance of assigned staff.
14
Please describe, in specific detail, a time when your skills as a supervisor were challenged and how you resolved the problem.
15
Describe, in specific detail, an example of a time when you managed an underperforming employee. How did you address the situation? Did the employee's performance improve? If not, what did you do next?
16
Describe your experience in implementing a new program or procedure that would affect many departments. Tell us how many people were affected by these changes, what the outcome was, and what you would have liked to do differently.
Required Question
Location : CA 92626, CA
Job Type: Full-Time
Job Number: 67-25
Department: Nutrition Services
Opening Date: 04/15/2025
Closing Date: 5/6/2025 12:00 PM Pacific
The Vacancy, Basic Function, Minimum Qualifications
THE VACANCY:
This recruitment is dual certification, meaning that all are welcome to apply. Candidates will be ranked on a combined eligibility list based on their total overall score. Service credit points will be applied to eligible employee's total final score.
There is currently one opening in the Nutrition Services Department (8 hours per day, 5 days per week, 12 months per year).
Please apply online at www.governmentjobs.com/careers/nmusd.
BASIC FUNCTION:
Under the direction of the Coordinator III, Nutrition Services, plan, organize and direct nutrition service operations and activities of the central kitchen and assigned schools; monitor warehouse distribution activities including purchasing, receiving, storing and transportation of food, supplies and equipment; train, supervise and evaluate the performance of assigned personnel.
MINIMUM QUALIFICATIONS:EDUCATION AND EXPERIENCE:
Any combination equivalent to: associate's degree in business administration, accounting, hospitality or a closely related field and five years recent increasingly responsible managerial nutrition services experience.
LICENSES AND OTHER REQUIREMENTS:
Valid California driver's license.
Valid ServSafe Manager certificate.
Valid forklift certification must be obtained within first six months of employment.
Examination Procedures And Information
THE EXAMINATION:
Exam Weight:
Supplemental Questions: QualifyingWritten Exam: 40%
Qualifications Appraisal Interview: 60%
The supplemental questions to the application will be reviewed and rated for certification. These questions are required at the time of application and are qualifying.
An eligibility list will be established for successful candidates which will be used to fill open positions during the life of the list.
Examinations and interviews held to create the eligible list will be conducted virtually, using different online/internet platforms that require video recording or conferencing capabilities, as well as access to a computer with an internet connection and basic Microsoft Office Suite Software.
The virtual written exam is tentatively scheduled for the week of May 19thThe virtual Qualifications Appraisal Interview is tentatively scheduled for the week of June 2nd. You will be contacted via email, as indicated on your application, regarding your ability to participate in this recruitment.
Applications will be reviewed for minimum requirements. However, Newport-Mesa Unified School District reserves the right to hold a competitive screening based on the number of applications and the needs of the District.
If you elect to have Newport-Mesa Unified School District (hereafter, 'District') contact you via email regarding your application and the hiring process, please be aware that the District is not responsible for any contacts you may have blocked on your email service. Unclaimed emails to applicants are not the responsibility of the District. In an effort to allow our emails through your personal spam filter, you can try to add the @nmusd.us and @governmentjobs.com domains to your safe senders list.
Job Responsibilities
REPRESENTATIVE DUTIES:
ESSENTIAL DUTIES:
Plan, organize and direct nutrition service operations and activities of the central kitchen and assigned schools; monitor warehouse distribution activities including purchasing, receiving, storing and transportation of food, supplies and equipment.
Purchase food, supplies and equipment for elementary, middle and high schools; analyze monthly menus, inventories, projected student participation and usage to determine purchase amounts; coordinate delivery schedules with vendors to assure timely delivery.
Receive and process food, supplies and equipment; assure deliveries comply with bid price specifications, purchase standards, food quality and proper food temperatures; monitor and assist personnel with storage in accordance with district policies and procedures and applicable health codes.
Distribute food, supplies and equipment to elementary, middle and high schools; coordinate distribution activities to assure timely deliveries and adherence to supply requisitions; inspect and review food preparation areas and oversee quality control in the preparation and handling of foods; assure compliance with applicable health and safety standards.
Conduct inventories of food products and supplies including United States Department of Agriculture (USDA) commodities; update inventory database and adjust prices as required.
Coordinate and schedule catering events, marketing promotions and conduct quality surveys; communicate with administrators, vendors and student groups to assure event outreach and effectiveness.
Train, supervise and evaluate the performance of assigned staff; interview and select employees and recommend transfers, reassignment, termination and disciplinary actions.
Provide technical expertise, information and assistance to the Coordinator III, Nutrition Services regarding assigned functions; assist in the formulation and development of policies, procedures and programs.
Direct the preparation and maintenance of a variety of narrative and statistical reports, records and files related to personnel and assigned activities.
Communicate with other administrators, personnel and outside organizations to coordinate activities and programs, resolve issues and conflicts and exchange information.
Participate in the development and preparation of the annual preliminary budget for the nutrition services department; analyze and review budgetary and financial data.
Operate a computer and assigned software programs; operate other office equipment as assigned; drive a vehicle to conduct work as assigned.
Attend and conduct a variety of meetings as assigned.
OTHER DUTIES:
Perform related duties as assigned.
KNOWLEDGE AND ABILITIES:
KNOWLEDGE OF:
Management of nutrition service distribution and operations.
Principles and methods of quantity nutrition service preparation, serving and storage.
Sanitation and safety practices related to handling, cooking, baking and serving food.
Methods of preparing and serving food in large quantities.
Menu planning techniques including food values, component combinations and substitutions.
Methods of adjusting and extending recipes and proper substitutions.
Principles and practices of USDA meal patterns.
Proper methods of storing equipment, materials and supplies.
Use of standard kitchen equipment, utensils and measurements.
USDA commodity processing program and USDA Department of Defense (DOD) fresh fruit and vegetable purchasing program.
Applicable health and safety regulations.
Budget preparation and control.
Oral and written communication skills.
Principles and practices of administration, supervision and training.
Applicable laws, codes, regulations, policies and procedures.
Interpersonal skills using tact, patience and courtesy.
Operation of a computer and assigned software.
ABILITY TO:
Plan, organize and direct nutrition service operations and activities of the central kitchen.
Purchase food, supplies and equipment for elementary, middle and high schools.
Receive and process food, supplies and equipment.
Coordinate distribution activities to assure timely deliveries and adherence to supply requisitions.
Conduct inventories of food products and supplies.
Coordinate and schedule catering events, marketing promotions and conduct quality surveys.
Supervise and evaluate the performance of assigned staff.
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.
Maintain confidentiality of sensitive and privileged information.
WORKING CONDITIONS:
ENVIRONMENT:
Office, kitchen and warehouse environment.
Driving a vehicle to conduct work.
Subject to heat from ovens and cold from freezers.
PHYSICAL DEMANDS:
Sitting, standing, or walking for extended periods of time.
Hearing and speaking to exchange information.
Dexterity of hands and fingers to operate a computer keyboard.
Seeing to read a variety of materials and monitor food quality and quantity.
Pushing, pulling, lifting and carrying moderately heavy food trays, carts, materials and supplies.
HAZARDS:
Heat from ovens and cold from freezers.
Exposure to very hot foods, equipment, and metal objects.
Working around knives, slicers or other sharp objects.
Working around and with machinery having moving parts.
Exposure to cleaning chemicals and fumes.
Contact with abusive or dissatisfied individuals.
Personnel Commission July 2019
Ewing Consulting, Inc. July 2016
VACATION - HOLIDAYS - ILLNESS
Employees accumulate vacation at 1.84 days per month resulting in 22 days for 12 month employees. A total of twelve (12) to fourteen (14) paid holidays per year is granted depending on the work calendar. Employees accumulate twelve (12) days of paid sick leave per year, with unlimited accumulation, prorated for partial months and part-time, 9, 10, and 11 month employees.
RETIREMENT
All employees who are in the classified service and work four (4) hours per day or more are members of the Public Employees' Retirement System (CalPERS) and Federal Social Security. If an employee in the classified service works less than four (4) hours per day they are members of an Alternate Retirement System (PARS) and do not contribute to Social Security. Approximately 7% is deducted from your paycheck for PERS retirement.
HEALTH & WELFARE
The District offers a comprehensive health benefits program for employees who work twenty (20) hours or more per week. This includes medical, vision, dental insurance plans and life insurance for employees. For full-time employees the District pays the employee's health, vision, dental, and life insurance premiums with an employee contribution required for some plans. For part-time employees plans are available on a prorated basis. Dependent coverage is available.
PROFESSIONAL GROWTH
The District encourages employees to pursue professional growth. Professional growth points shall be earned by employee participation while in non-paid status in activities which are employment related. Professional growth points are awarded annually and accumulate at $20 per approved Professional Growth Point and/or tuition and textbook reimbursement up to $500 is also available - limited to one per year.
01
Information I provide to the following supplemental questions will be reviewed as part of the application process. Questions that are not fully and completely answered will be considered grounds for disqualification from the examination process. Stating "see resume" in lieu of a complete response to these questions is not acceptable. Select "Yes" to indicate that you have read and understand these instructions.
- Yes
02
Which of the following best represents your education? Please check the highest level of education you have completed. Please note: Applicants are required to provide proof of their highest completed education in the attachment section of the application.
- Successful completion of at least 12 semester units or the equivalent in business administration, accounting, hospitality or a closely related field from an accredited college or university
- Associate's degree with at least 12 semester units or the equivalent in business administration, accounting, hospitality or a closely related field from an accredited college or university
- Bachelor's degree with at least 24 semester units or the equivalent in business administration, accounting, hospitality or a closely related field from an accredited college or university
- Master's degree in business administration, accounting, hospitality or a closely related field from an accredited college or university
- None of the above
03
How many years of verifiable, increasingly responsible, job related managerial nutrition services experience do you have?
- None
- 1-2 years
- 2-3 years
- 3-4 years
- 4-5 years
- 5 years or more
04
In response to the question above, was this experience in a school district or other public agency?
- Yes
- No
05
Do you have a valid California Driver's License (or an out of state license and are willing to obtain a California Driver's License upon offer of employment)?
- Yes
- No
06
Do you have a valid ServSafe Manager Certification?
- Yes
- No
07
If you answered YES to the above question, return to the main application in the attachments section and attach a copy of your valid ServSafe Manager Certification. Select "Yes" to indicate that you have read and understand these instructions.
- Yes
08
According to the job announcement, check the box that most closely matches your level of proficiency to perform the minimum qualifications listed:Monitor warehouse distribution activities including purchasing, receiving, storing and transportation of food, supplies and equipment.
- No ability to apply this knowledge in work-related situations.
- Limited ability and experience to apply this knowledge in work-related situations.
- Proficient and experienced in applying this knowledge in work-related situations.
09
Analyze monthly menus, inventories, projected student participation and usage to determine purchase amounts.
- No ability to apply this knowledge in work-related situations.
- Limited ability and experience to apply this knowledge in work-related situations.
- Proficient and experienced in applying this knowledge in work-related situations.
10
Coordinate distribution activities to assure timely deliveries and adherence to supply requisitions.
- No ability to apply this knowledge in work-related situations.
- Limited ability and experience to apply this knowledge in work-related situations.
- Proficient and experienced in applying this knowledge in work-related situations.
11
Inspect and review food preparation areas and oversee quality control in the preparation and handling of food.
- No ability to apply this knowledge in work-related situations.
- Limited ability and experience to apply this knowledge in work-related situations.
- Proficient and experienced in applying this knowledge in work-related situations.
12
Coordinate and schedule catering events, marketing promotions and conduct quality surveys.
- No ability to apply this knowledge in work-related situations.
- Limited ability and experience to apply this knowledge in work-related situations.
- Proficient and experienced in applying this knowledge in work-related situations.
13
Train, supervise and evaluate the performance of assigned staff.
- No ability to apply this knowledge in work-related situations.
- Limited ability and experience to apply this knowledge in work-related situations.
- Proficient and experienced in applying this knowledge in work-related situations.
14
Please describe, in specific detail, a time when your skills as a supervisor were challenged and how you resolved the problem.
15
Describe, in specific detail, an example of a time when you managed an underperforming employee. How did you address the situation? Did the employee's performance improve? If not, what did you do next?
16
Describe your experience in implementing a new program or procedure that would affect many departments. Tell us how many people were affected by these changes, what the outcome was, and what you would have liked to do differently.
Required Question