Supervisor, Central Kitchen #88-25

Newport-Mesa Unified School District; Costa Mesa (CA); On-site; USD 40,000 - 70,000; Full time

Job summary

An established industry player is seeking a dedicated Nutrition Services Supervisor to oversee food production and distribution in a vibrant school environment. This role involves ensuring health and safety standards, training staff, and coordinating catering events for students. The ideal candidate will have a strong background in quantity food cooking and a passion for providing nutritious meals. Join a collaborative team where your contributions will make a significant impact on student health and well-being. If you thrive in a dynamic kitchen setting and enjoy working with others, this opportunity is perfect for you.

Qualifications

• 4 years of experience in quantity food cooking and preparation.
• Valid California Class C driver's license required.

Responsibilities

• Plan and organize daily food production in the Central Kitchen.
• Supervise food preparation and maintain health standards.
• Train and evaluate the performance of assigned staff.

Skills

Quantity Food Cooking

Food Safety Standards

Supervision and Training

Cashiering Skills

Communication Skills

Education

High School Diploma

ServSafe Manager Certification

Tools

Microsoft Office Suite

Nutrition Service Equipment

Job description

THE VACANCY:

This recruitment is dual certification, meaning 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 vacancy located at the District Office - Central Kitchen (8 hours per day, 5 days per week, 10 months per year.)

Please apply online at www.governmentjobs.com/careers/nmusd.

BASIC FUNCTION:

Under the direction of the Manager, Nutrition Services Operations/Distribution, plan and organize daily food production and distribution in the Central Kitchen; inspect and review the food preparation and serving areas to assure that appropriate health and safety standards are maintained; oversee quality control in the preparation and handling of foods; train, supervise and evaluate the performance of assigned personnel.

MINIMUM QUALIFICATIONS:

EDUCATION AND EXPERIENCE:

Any combination equivalent to: graduation from high school and four years experience in quantity food cooking, baking and preparation.

LICENSES AND OTHER REQUIREMENTS:

Valid California Class C driver's license.
Valid ServSafe Manager Certification.

THE EXAMINATION:

Exam Weight

Supplemental Questions: Qualifying

Written Examination: 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 26. The virtual Qualifications Appraisal Interview is tentatively scheduled for the week of June 9. 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. To improve email delivery, you can try to add the @nmusd.us and @governmentjobs.com domains to your safe senders list.

REPRESENTATIVE DUTIES:

ESSENTIAL DUTIES:

Plan and organize daily food production and distribution in the Central Kitchen; inspect and review the food preparation and serving areas to assure that appropriate health and safety standards are maintained; oversee quality control in the preparation and handling of foods.

Supervise and participate in the counting, depositing and reconciling of daily cash receipts at an assigned school site; prepare related end of day sales reports.

Coordinate and schedule catering events and sack lunches for field trips.

Estimate and order appropriate quantities of foods for elementary school sites including food for students with special diet needs; order produce as required.

Train and evaluate the performance of assigned staff; interview and select employees and recommend transfers, reassignment, termination and disciplinary actions.

Prepare and maintain a variety of reports, records and files related to personnel and activities.

Communicate with administrators, personnel and outside organizations to coordinate activities, resolve issues and exchange information.

Operate a computer and assigned software programs; operate other office equipment as assigned.

Attend a variety of meetings as assigned.

OTHER DUTIES:

Perform related duties as assigned.

KNOWLEDGE AND ABILITIES:

Knowledge of: Principles and methods of quantity food 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. Methods of adjusting and extending recipes and proper substitutions. Principles and practices of supervision and training. Proper methods of storing equipment, materials and supplies. Standard kitchen equipment, utensils and measurements. Health and safety regulations. Recordkeeping and report preparation techniques. Basic math and cashiering skills. Inventory techniques. Oral and written communication skills. Interpersonal skills using tact, patience and courtesy.

Ability to: Plan, organize, coordinate, supervise and participate in the nutrition service operations and activities at an assigned secondary school or program. Prepare and serve food in accordance with health and sanitation regulations. Train, supervise and evaluate personnel. Operate and maintain nutrition service machines and equipment. Prepare attractive, appetizing and nutritious meals for students and staff. Follow, adjust and extend recipes. Understand and follow oral and written directions. Communicate effectively both orally and in writing. Prepare a variety of records and reports related to assigned activities. Meet schedules and timelines. Interpret, apply and explain policies, procedures, rules and regulations related to assigned activities. Establish and maintain cooperative and effective working relationships with others. Plan and organize work. Observe and follow health and safety regulations. Perform cashiering duties and make change accurately.

WORKING CONDITIONS:

Environment:

Indoor kitchen environment. Subject to heat from ovens. Driving a vehicle to conduct work.

Physical Demands:

Sitting or standing for extended periods of time. Lifting, carrying, pushing or pulling moderately heavy food trays, carts, materials and supplies. Dexterity of hands and fingers to operate nutrition service equipment. Reaching overhead, above shoulders and horizontally. Bending at the waist, kneeling or crouching. Hearing and speaking to exchange information. Seeing to read a variety of materials and 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. Exposure to cleaning chemicals and fumes.

Personnel Commission April 2025

Ewing Consulting, Inc. July 2016