Marysville Joint Unified School District - Marysville, CA
posted 2 days ago
About the position
The Marysville Joint Unified School District (MJUSD) is seeking a qualified candidate for a position that requires a combination of experience and education to meet job requirements. The ideal candidate will have a Culinary Degree from a certified institution, an Associate's Degree or higher, and extensive experience in food service system management, procurement, warehouse and transportation, scratch-cooked bulk meal production, K-12 nutrition programs, and sustainable agriculture regional food systems. The position also involves knowledge of environmental principles in food, supplies, chemicals, and equipment. The candidate must have a minimum of three years' experience in commercial food service operations, with a strong understanding of procurement management, warehouse operations, profit and loss analysis, and financial management. Knowledge of local, state, and federal regulations regarding food services nutritional standards and dietary guidelines is essential. Excellent communication skills are also required.
Requirements
- Any combination of experience and education that would ensure being able to meet and fulfill job requirements; including Culinary Degree from a certified institution, Associate's Degree or higher, and extensive experience in the fields of food service system management, procurement, warehouse and transportation, scratch-cooked bulk meal production, K-12 nutrition programs including experience with USDA commodity program, and sustainable agriculture regional food systems, including environmental principles in food, supplies, chemicals, and equipment.
- A minimum of three years' experience in commercial food service operations with knowledge of procurement management, warehouse and transportation, food and equipment specification, warehouse and central production facility operations, profit and loss analysis and environmental principles of procurement for food, supplies, chemicals and equipment as well as financial management.
- Equivalent to graduation from high school.
- Knowledge and experience with product costing methods in relationship to menu planning and budget parameters as well as a strong background in statistical analysis.
- Knowledge of the procedures, policies, practices and methods of food service operation.
- Knowledge of local, state and federal regulations regarding food services nutritional standards, dietary guidelines and reporting requirements.
- Excellent verbal, written, and interpersonal communication skills.
Nice-to-haves
- Class B license.
