Hemet, California
Posted: 31-Oct-25
Location: Hemet, California
Type: Full Time
Salary: $123,215 to $142,795 per year
Categories:
Salary Details:
JOB SUMMARY
Under general supervision of the Nutrition Services Director, plan, organize, control and direct activities
related to nutrition education and training to students, parents and District employees; direct and
supervise District school serving kitchens and related operations; adhere and implement USDA and State
Nutrition Standards in menu offerings; assure compliance with quality control in central production facility
and serving kitchens; supervise and evaluate the performance of assigned staff.
ESSENTIAL JOB DUTIES AND RESPONSIBILITIES
1. Assist in planning, organizing, controlling, and directing District-wide food service operations and
programs; assist in developing and implementing menus, goals, objectives, policies, and
procedures related to District food service programs and student diet plans;
2. Provide technical expertise, information, and assistance to the Director regarding food service
operations; advise the Director of unusual trends or problems and recommend appropriate
corrective action;
3. Provide guidance in relation to the preparation of the District Nutrition Services cycle menus and
product offerings; manage menu development, oversee compliance with USDA and State
Nutrition Standards; maintain nutrition analysis software program, department standard recipe,
and HACCP programs; recommend food and supply items for purchase, including USDA Foods;
4. Direct, supervise, and provide guidance in the oversight of school serving kitchens, cafeteria staff,
and related operations; organize and monitor the labor distribution and staffing at school sites;
assist with interviews, evaluations, disciplinary issues, and other areas as needed;
5. Assure quality control standards at all school site kitchens are maintained and in compliance with
the nutrition analysis and USDA regulations; assist with quality control and maintenance of
nutrition standards for the central production kitchen;
6. Develop and facilitate nutrition surveys and needs assessments to ensure the direction goals of
department nutrition programs are on target; provide guidance and procure materials for students
and department staff related to nutritional values and concepts; provide advice on nutritional
matters to students, parents, departmental advisory committees, and community organizations;
7. Direct all departmental professional development activities; oversee the development of training
materials, including employee manuals, handbooks for department staff, and other District
personnel; assist in continuing department staff training in customer service, fiscal control,
marketing, nutrition, and related topics;
8. Oversee the coordination of Nutrition Advisory Council activities, Harvest of the Month,
department promotional calendars, and related marketing and nutrition education programs;
direct the implementation of marketing plans;
9. Evaluate and adapt nutrition source materials provided by outside sources to the needs and uses
of the district's nutritional services department;
10. Assist Educational Services with the selection and use of nutritional aides in the integration of
nutrition education into the student curriculum and school sites;
11. Actively seek and develop proposals for available grant funding; supervise the administration of
all grants and awards;
12. Train and supervise the performance of assigned personnel; interview and select employees and
recommend transfers, reassignment, termination, and disciplinary actions; assure proper
coverage of absent employees; prepare, monitor, and adjust work schedules;
13. Supervise the work experience of nutrition student interns as assigned;
14. Recommend departmental policy, program, and standard operational changes and participate in
department long-range planning;
15. Represent the Nutrition Services department at a variety of meetings as required; conduct
meetings as needed and assigned;
16. Maintain various reports and records;
17. Serve as Director in the absence of the Director;
18. Perform other related work as may be required.
EMPLOYMENT STANDARDS
KNOWLEDGE AND ABILITIES
Knowledge of:
1. Planning, organization, and operation of a large food service program;
2. Food service and commodity purchasing and procurement principles, practices, and procedures;
3. Type and sources of supplies, materials, and equipment utilized in a school district's food service
operation;
4. Scientific principles of nutrition and their application to the feeding of students;
5. Menu analysis and planning techniques, including food values, combinations, allergies, and
substitutions;
6. Laws, rules, and regulations related to health and safety in institutional kitchens; applicable
federal and state laws, regulations, and procedures as they pertain to the feeding and nutritional
needs of students;
7. Current information, legislation, and resources related to nutrition;
8. Operation of office machines, including computer equipment and specified software;
9. Principles of food service management, quantity food preparation, and nutrition;
10. Principles and practices of administration, supervision, and training;
11. Oral and written communication skills;
12. Interpersonal skills using tact, patience, and courtesy.
Ability to:
1. Plan, organize, control, and direct District-wide food service operations and programs;
2. Assure food service programs and menus comply with applicable federal regulations and nutrition
standards;
3. Analyze the nutritional content of menus and recipes; recommend modifications as needed;
4. Research, design, develop, coordinate, and conduct training and informational programs;
5. Learn, interpret, apply, and explain rules, regulations, policies, and procedures;
6. Communicate effectively both orally and in writing;
7. Observe health and safety regulations;
8. Analyze situations accurately and adopt an effective course of action;
9. Input data and apply word processing techniques; prepare clear and complete proposals and
reports to make sound judgments in planning and organizing work;
10. Work effectively in the absence of supervision; establish and maintain cooperative and effective
working relationships with others;
11. Supervise, train, and evaluate assigned personnel.
PHYSICAL DEMANDS AND WORKING CONDITIONS
The physical requirements indicated below are examples of the physical aspects that this position must
perform in carrying out the essential functions listed above.
Physical Demands: Subject to frequent interruptions and extensive contact with students, staff, parents,
and the public. Bending at the waist, kneeling or crouching, and reaching to retrieve and maintain files
and records. Reaching overhead, above the shoulders, and horizontally. Dexterity of hands and fingers to
operate standard office equipment, computer keyboard, and other equipment necessary to complete the
required duties. Hearing and speaking to exchange information in person and on the telephone. Visual
ability to read, and to prepare/process documents, and to monitor various services and personnel. Sitting
for extended periods. Standing for extended periods. Walking over rough or uneven surfaces. Climbing,
occasional use of stepladders. Physical activity may be required, which could include lifting up to 50 lbs.
EDUCATION / EXPERIENCE
Education: A bachelor's degree. A degree in nutrition, food science, hotel and restaurant management,
food production, or public health is preferred.
Experience: Three (3) years of increasingly responsible experience, including two years of responsible
administrative or supervisory experience in food service operations, preferably in a child nutrition
program.
REQUIRED LICENSES AND/OR CERTIFICATES
1. Possession of a valid and appropriate California Driver's License and maintain possession of
such license during the course of employment;
2. Have an acceptable driving record;
3. Must be insurable at standard rates by the District's insurance carrier and maintain such
insurability during the course of employment;
4. Current Registration with the American Dietetic Association;
5. A valid ServSafe Certificate and ability to obtain, or currently possess, certification as a ServSafe
Instructor and Proctor through the National Restaurant Association.
Working Conditions: Working in an office environment and outdoor environment; subject to driving to a
variety of locations to conduct work during day and evening hours; demanding timelines.
In compliance with the Americans with Disabilities Act (ADA), the Hemet Unified School District (HUSD)
will provide reasonable accommodations to qualified individuals with disabilities for the purpose of
enabling the performance of the essential duties and responsibilities of the position. HUSD encourages
both prospective and current employees to discuss potential accommodations with Human Resources
and/or Safety/Risk Management.
EMPLOYMENT STATUS
Classified Management Position
Salary Schedule 201 Row 31
Classified Management Work Year Calendar August 2025
