Job Description

 Manager, Food Services

Salary
$9,045.67 - $10,995.75 Monthly

Location
Chula Vista Campus - Chula Vista, CA

Job Type
Classified Administrator

Job Number
00065

Division
Business and Financial Affairs

Department
Food Services

Opening Date
11/04/2024

FLSA
Exempt

Funding Type
Auxiliary

Full-time Equivalent (FTE)
1.0

Initial Screening Deadline
01/10/2025

Work Schedule (Approx.)
Monday-Friday: 8:00 a.m.-5:00 p.m.

Months of Service
12

Start Date
As soon as the successful candidate is identified and following the subsequent governing board approval.

Southwestern Community College District (SWCCD) is committed to meeting the educational goals of its students in an inclusive environment that promotes intellectual growth and develops human potential. We are the leader in equitable education that transforms the lives of students and communities.

SWCCD employees are collegial and collaborative. They demonstrate the highest degree of professionalism, integrity and respect when interacting with students, colleagues, leadership and members of the Jaguar community. Our employees actively honor and respect diversity to foster a safe and welcoming community where all are inspired to participate and realize a sense of belonging.

Incumbents exhibit an equity-minded focus, responsiveness, and sensitivity to and understanding of the diverse academic, socioeconomic, cultural, gender identity, sexual orientation, and ethnic backgrounds of community college students, and employees, including those with physical or learning disabilities, and successfully foster and support an inclusive educational and employment environment.

Description

SUMMARY DESCRIPTION
Under general direction, plans, organizes, and manages District food service operations, either directly or through a contracted service provider; trains, supervises, and evaluates the performance of food services staff; and performs related work as required.
 
SUPERVISION RECEIVED AND EXERCISED
Receives general direction from the Assistant Superintendent/Vice President, Business and Financial Affairs.  Provides direct and general supervision to assigned staff.

Qualifications

EDUCATION AND EXPERIENCE
Equivalent to completion of the twelfth (12th) grade, supplemented by formal training or education in culinary arts, food service management, or related field
AND 
One (1) year of professional supervisory experience, PLUS five (5) years of increasingly responsible experience in quantity food preparation, preferably in an institutional setting.

• One year of experience is equal to 12 months of experience at 40 hours per week. Applicable part-time experience will be converted to the full-time equivalent for purposes of meeting the experience requirement.

• If specifically referenced (i.e. degree 'or equivalent'), related experience that is above the minimum requirement may be substituted for education on a year for year basis.

• Additional assessment is required for Applicants with foreign degrees from colleges or universities outside of the United States must have their coursework evaluated by a professional association that is a member of the National Association of Credential Evaluation Services (NACES). A copy of the evaluation must be submitted with your on-line application.

CERTIFICATIONS: 
Possession of a valid certification in safe food handling.
 
PREFERRED LICENSES: 
Possession of, or ability to obtain, a valid California Drivers License by time of appointment is desirable.


KNOWLEDGE AND ABILITIES
Knowledge of: 

• Administrative principles and practices, including goal setting, budget development, program development, implementation, and evaluation. 
• Organizational and management practices as applied to the analysis and evaluation of projects, programs, policies, procedures, and operational needs.
• Principles and practices of quantity food preparation and food merchandising.
• Health and safety rules and regulations pertaining to food establishments, including sanitation and maintenance regulations.
• Basic business management principles. 
• Principles and practices of inventory management.  
• Principles and practices of employee supervision, including work planning, assignment, review, and evaluation, and the training of staff in work methods and procedures.
• Principles and practices of financial record keeping, including contracts, purchasing, and cash handling.
• Contemporary issues of inclusion, social justice, diversity, access, and equity as related to higher education.
• Modern office practices, procedures, technology, and computer equipment and applications, including word processing, database, and spreadsheet applications.
• Techniques for providing a high level of customer service by effectively interacting with students, staff, faculty, representatives of outside organizations, and members of the public, including individuals of diverse academic, socioeconomic, ethnic, religious, and cultural backgrounds, physical ability, and sexual orientation.

 
Ability to: 

• Provide professional leadership and direction for the assigned program areas.
• Develop and implement goals, objectives, policies, procedures, and work standards for assigned program areas.
• Develop and monitor budgets and effectively utilize resources.
• Plan well-balanced, nutritional, and appetizing menus within budgetary limitations.
• Use and care for institutional food preparation equipment and utensils.
• Prepare clear and concise reports, correspondence, policies, procedures, and other written materials.
• Gather and analyze data, evaluate alternatives, and make sound recommendations.
• Respond to and effectively prioritize multiple priorities and requests for service.
• Maintain accurate databases, records, and files.
• Effectively use computer systems, software applications relevant to work performed, and modern business equipment to perform a variety of work tasks.
• Use tact, initiative, prudence, ethics, and independent judgment within general policy, procedural, and legal guidelines.

JOB DESCRIPTION: Manager, Food Services (Download PDF reader)

Duties

ESSENTIAL DUTIES
 

1. Directly or through a contracted service provider: plans, organizes, and manages food services operations, including Student Union, catering, cafés, and concessions; ensures the proper preparation, display, and service of food and sanitation of food service area; oversees purchasing of food and supplies; determines best sources based on pricing, availability, quality, and other criteria; confers with faculty and staff concerning catering and special food requests, providing information on pricing and set-ups; resolves problems with vendors or suppliers.
2. Participates in the selection of new classified staff for assigned areas of responsibility; trains, motivates, and evaluates assigned staff; provides or coordinates staff training; coaches staff toward improved performance; recommends and implements discipline and termination procedures; responds to staff questions and concerns; makes employment decisions concerning temporary and student employees.
3. May administer service contracts by representing the interests of the District, monitoring and reviewing the work of service providers to ensure compliance with the terms of their contracts and achievement of performance targets, and resolving service delivery issues with providers.
4. Develops and administers annual food services budget; monitors and analyzes sales figures and projections, expenses, customer counts, operating statements, and related data to optimize the cost-effectiveness of food service operations.
5. Ensures the use of District accounting methods and procedures; supervises the maintenance and preparation of sales and receiving reports, invoices, inventory records, purchase orders, and other financial records related to food service operations; approves invoices for payment and signs checks according to established procedures.
6. Supervises practicum students and certifies students completion of learning objectives.
7. Plans, coordinates, and carries out special projects as assigned; attends meetings as necessary.
8. Learns and applies emerging technologies and, as necessary, to perform duties in an efficient, organized, and timely manner.

Supplemental Information

SALARY SCHEDULE: SCCDAA - Administrators (Download PDF reader)

WORKING ENVIRONMENT

This is a non-telecommuting position.

Must satisfactorily pass a pre-employment physical examination if selected for position.

PHYSICAL DEMANDS
Must possess mobility to work in an office and food preparation and service setting and use standard office equipment, including a computer; visit various District and meeting sites; vision to read printed materials and a computer screen; and hearing and speech to communicate in person, before groups, and over the telephone.  Incumbent performs work in an office and in a kitchen; standing and walking between work areas is regularly required.  Finger dexterity is needed to access, enter, and retrieve data using a computer keyboard or calculator and to operate standard office equipment.  Incumbent must regularly bend, stoop, climb, and kneel in the performance of work duties.   Incumbent must possess the ability to lift and carry materials and objects weighing up to 50 pounds.
 
ENVIRONMENTAL ELEMENTS
Incumbent typically works in an office or kitchen environment with moderate noise levels, controlled temperature conditions, and no direct exposure to hazardous physical substances. Work in an outdoor setting is occasionally required.

TENTATIVE TIMELINE: Any application received after the initial deadline is not guaranteed a review.

Application Process:

A confirmation email will be sent once your application packet has been successfully submitted.

It is the sole responsibility of the applicant to ensure that all required application materials are submitted by the initial screening deadline date, including a current resume, and unofficial transcripts showing awarded degree(s) and completion date, as well as any relevant certifications, diplomas, or licenses that demonstrate you meet the minimum qualifications of the position. Failure to submit supporting documentations may result in an incomplete application.

A separate, complete application packet is required for each position for which you are applying for. All materials included in your application packet become SWCCD property, will not be returned, will not be copied, and will be considered for this opening only.

A screening committee will evaluate applicants, taking into account the breadth and depth of relevant education, training, experience, skills, knowledge, and abilities. Selected applicants will be invited for an interview.

 

INTERVIEW TRAVEL COSTS MUST BE BORNE BY THE APPLICANT.

 

If additional positions become available in this classification, applications received in response to this posting may be considered for those additional positions for up to 90 days after final board approval.

Candidates selected for employment with SWCCD must be fingerprinted by an electronic fingerprinting service (i.e. LiveScan) within 10 days of employment; provide clearance of tuberculosis (dated within the past 4 years and renewed every four years as a condition of continued employment) within 60 days of employment; provide proof of eligibility to work in the United States.

Successful candidate selected may be assigned to any of the campus sites (Chula Vista, Crown Cove, National City, Otay Mesa, and/or San Ysidro).

 

American with Disabilities (ADA):

Reasonable accommodations will be provided to candidates with verified disabilities. Accommodation requests should be made as soon as practical by calling Human Resources at (619) 482-6395.

Equal Employment Opportunity:

As an Equal Opportunity Employer and in compliance with the Americans with Disabilities Act, SWCCD will make reasonable accommodations for individuals with disabilities.

SWCCD shall not discriminate against any person in employment or in any program affiliated with the SWCCD on the basis of age, ancestry, color, ethnic group identification, national origin, religion, race, sex, sexual orientation, physical or mental disability, veteran status, or on the basis of these perceived characteristics, or based on association with a person or group with one or more of these actual or perceived characteristics.


Notice of Availability of the Annual Security Report:

SWCCD is committed to assisting all members of the community in providing for their own safety and security. The Annual Security Report is available on the SWCPD website.

If you would like to receive a hard copy of the Annual Security Report, which contains this information, you can stop by the College Police Department or you can request that a copy be mailed to you by calling (619) 482-6390.


Drug and Alcohol Abuse Prevention Plan (DAAPP):

More information about the DAAPP, including the Biennial report and additional resources can be found in the Drug and Alcohol Abuse Prevention Program website.

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