Child Nutrition Senior Technician - PROMOTIONAL OPPORTUNITY - CLASSIFIED MUSD EMPLOYEES ONLY

Definition

Under the general direction of the Child Nutrition Director and the supervision of the Child Nutrition Speciality Services Supervisor provides support to the food service activities at a large high school location with specific responsibilities for organizing food preparation activities; overseeing and assisting cafeteria workers with food preparation and serving; confirming that quality and quantities and quality of food items are available for use; providing written reports; and complying with mandated health requirements. The incumbents in this classification provide the school community with safely and reliably prepared and served food items at breakfast and lunch which directly supports student learning and achievement.

Examples of Duties/Essential Job Functions

The following alphabetical list of functions, duties, and tasks is typical for this classification. Incumbents may not perform all of the listed duties and/or may be required to perform other closely related or department-specific functions, duties, and tasks from those set forth below to address business needs and changing business practices.

• Collaborates with the Operations Supervisor - Child Nutrition and the Child Nutrition Specialty Services Supervisor regarding cafeteria needs, conditions, and menu changes.
• Ensure the accuracy of daily reports of meals served.
• Ensures proper sanitation, cleanliness, and maintenance of equipment and supplies used in the food service operation thereby providing a safe, clean, and orderly learning and working environment; ensures compliance with safety and sanitation regulations.
• Enters food orders into food service inventory software.
• Estimates and requisitions meal/food quantities, and supplies needed; receive, inspect, verify, and accept delivery of meal/food and supplies; utilize proper methods of storing foods.
• Maintains high-quality food standards related to taste, appearance, and good, balanced nutrition; maintains Federal and state standards related to school food preparation.
• Operates a variety of food production equipment, machines, and tools used in a school cafeteria/ central kitchen for food preparation and serving.
• Plans, organizes, and oversees the food service operations at an assigned high school or central kitchen; oversees the preparation to meet the needs of students and staff and the serving, packaging, and storage of food in accordance with established guidelines and procedures.
• Prepares and maintains a variety of accurate periodic and requested timely reports and records such as inventories, requisitions, daily reports, menu planning, production sheets, recorded meal counts, and delivery of food items from transport records.
• Prioritizes, schedules, and oversees work of assigned personnel; trains, reports discipline needs, and provides input for management’s evaluation of assigned staff.
• Provides timely quality service in the serving of meals to students, teachers, and other staff; participates in food preparation and serving as needed, ensuring compliance with serving and portion size requirements.
• Performs other related duties as assigned for ensuring the efficient and effective functioning of the work unit and the District, including various mandatory District trainings.

KNOWLEDGE, SKILLS, AND ABILITIES
(At time of application)
Knowledge of:

• Methods and procedures to lead and operate a high school cafeteria or central production kitchen
• Operation of a computer terminal and point of sale terminal
• Principles and methods of quantity food service preparation serving and storage
• Standard kitchen equipment, utensils, and measurements
• Methods of computing food quantities required by weekly or monthly menus
• Sanitation and safety practices related to transporting and serving food
• Principles of nutrition
• Accurate record-keeping techniques
• Principles and practices of training and providing work direction
• Food services software and accountability program
• Interpersonal skills using tact, patience, and courtesy
• Correct English usage, grammar spelling, punctuation, and vocabulary
• District organization, operations, policies, objectives, and goals.

Skills and Abilities to:

• Adhere to safety practices
• Plan and manage projects and meet schedules with tight deadlines
• Prepare and maintain accurate records
• Operate standard office equipment including computers and assigned software as well as equipment found in a commercial kitchen
• Plan, organize, and oversee food service operations at an assigned location
• Estimate food quantities and requisition proper amounts for economical food service
• Operate standard cafeteria equipment and appliances
• Prepare nutritious and appetizing food in quantity as necessary to meet the nutritional needs of students and staff
• Maintain and prepare complete accurate and timely records
• Add, subtract, multiply, and divide quickly and accurately
• Communicate, understand, and follow both oral and written directions effectively
• Work independently with little direction and many interruptions
• Establish and maintain cooperative, effective, and collaborative working relationships with a diverse range of people
• Plan and organize work to meet schedules and timelines
• Train, contribute to evaluations, monitor that district expectations are being met, and regularly support professional growth
• Account accurately for cash transactions
• Learn new or updated computer systems and programs
• Communicate effectively both orally and in writing
• Operate food services software and accountability program
• Inspect and report quality control inconsistencies, such as outdated or expired food products or tainted appearance of food items
• Communicate using patience and courtesy in a manner that reflects positively on the organization
• Learn District organization, operations, policies, objectives, and goals
• Participate actively in meeting District goals and outcomes
• Apply integrity and trust in all situations

RESPONSIBILITY:
Responsibilities include working under limited supervision, following standardized practices and/or methods, and directing other persons within a work unit. Utilization of some resources from other work units is often required to perform the job's functions.

Employment Standards/Minimum Qualifications

( At time of application and in addition to the Knowledge, Skills, and Abilities listed above .)
EDUCATION REQUIRED:
High School diploma or equivalent.
EXPERIENCE REQUIRED:
Three and one-half (3.5) years of experience in quantity food cooking, baking, and preparation and some experience in delegating or supervising employees preferred.
LICENSE(S) REQUIRED:

• Valid, current California Driver’s License to drive personal vehicle to other district locations for training and meetings and to make bank deposits or transfer funds to the Child Nutrition Department

CERTIFICATIONS AND TESTING REQUIRED:

• Pass the District’s applicable proficiency exam for the job class with a satisfactory score
• Possession of, or ability and qualifications to obtain Food Safety Certification within twelve (12) months of appointment and failure to do so could result in release
• After an offer of employment, obtain:
  • Criminal Justice and FBI Fingerprint Clearance
  • Negative TB test result plus periodic post-employment retest as required (currently every four years)
  • Pre-employment physical exam D through the District’s provider at the District’s expense

Salary Schedule:

Classified Salary Range - 25

Work Calendar - 261

Examination Process

*Materials Required:*
1. Completed application
2. Proof of High School Diploma, Equivalency, or higher degree earned (copy of official transcript OR copy of diploma/degree is acceptable)
3. Resume

*PC RULES 5.2.1.2 -5.2.1.2 - In-house employees will have first consideration for the position. If sufficient candidates are not available to complete the three ranks, the Personnel Commission will move to include outside candidates.

The examination process will include screening to ensure applications are complete and meet all minimum qualifications. No additional information will be accepted from applicants once the application has been submitted. Only the most qualified applicants who pass the minimum qualifications review will be invited to the examination process.
The examination process will include a competency assessment (50% weight). Those achieving a passing score on the competency assessment will be invited to the oral interview assessment (50% weight) . Those candidates achieving a passing overall score of 70% out of 100% on both assessments will be placed on the Eligibility List. The Eligibility List is valid for one (1) year from the certified date. The top three (3) ranks will be forwarded to the Hiring Authority for final interview and selection.

INITIAL TESTING TENTATIVELY SCHEDULED AS FOLLOWS:

COMPETENCY ASSESSMENT: FRIDAY, NOVEMBER 15, 2024

QUALIFICATIONS APPRAISAL INTERVIEW: WEDNESDAY, NOVEMBER 20, 2024

PASSING THE EXAMINATION AND BEING PLACED ON THE ELIGIBILITY LIST DOES NOT GUARANTEE AN OFFER OF EMPLOYMENT

To move forward in the selection process, you must complete an online application through this website. Resumes may be uploaded but cannot be used in place of a completed application.

SUBMISSION OF APPLICATION: ONCE YOU HAVE SUBMITTED YOUR APPLICATION YOU WILL NOT BE ABLE TO MAKE REVISIONS TO YOUR APPLICATION MATERIALS.

When completing the application, please make sure you include ALL current and previous employment in the Work Experience section of the application and complete ALL fields, including the name and contact information of your supervisors. The experience that is included in the resume but not in the Work Experience section of the application may not be considered for the purpose of determining whether you meet the minimum qualifications.

All required documents must be submitted by the applicant. Personnel Commission staff will not upload your documents for you. The examination process/examination date is subject to change as needs dictate. All communication regarding this process will be delivered via email to the email address listed on your application.

If you have any questions regarding the recruitment process, please contact Personnel Specialist Lead, Mary Siegl at (559) 675-4500 Ext 295 or email marysiegl @maderausd.org .

ACCOMMODATIONS: Individuals with disabilities requiring reasonable accommodation in the selection process must inform the Madera Unified School District Personnel Commission Department in writing no later than the filing date stated on the announcement. Those applicants needing such accommodations should document this request including an explanation as to the type and extent of accommodation needed to participate in the selection process.

The Governing Board desires to provide a positive work environment where employees and job applicants are assured of equal access and opportunities and are free from harassment in accordance with the law. The Board prohibits district employees from discriminating against or harassing any other district employees and job applicant on the basis of the person's actual or perceived race, religious creed, color, national origin, ancestry, age, marital status, pregnancy, physical or mental disability, medical condition, genetic information, veteran status, gender, gender identity, gender expression, sex, or sexual orientation. The following person is designated as the Title IX Coordinator:

Prince Marshall
Executive Director of Student and Family Support Services
1820 Howard Road, Madera, CA 93637
559-416-5826

Full-time permanent positions (more than 4 hrs/per day) provide an attractive benefit package which includes health, dental and vision coverage for the employee and eligible dependents. For a detailed list of benefits, visit our website links below.

https://www.madera.k12.ca.us/Page/9901

Closing Date/Time: 11/11/2024 4:00 PM Pacific

• 

• Madera Unified School District - Personnel Commission

• (559) 675-4500 Ext. 295

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