High Tech High Mesa Campus

Salary: C Framework (Step 42) Range: $63,369.68 -$72,787.44 Salary is commensurate with experience and education level.

Application Opening: 7/31/25

Application Closing: 8/18/25

Under the direction of the Senior Manager, Food & Nutrition Services, and in accordance with the strategic plan and operational goals and objectives of the Food & Nutrition Services Department, assists in developing and administering the foodservice programs at High Tech High through technical and organizational expertise. Primary areas of responsibility include: implementing and monitoring the National School Breakfast and Lunch Program throughout all High Tech High schools; ensuring compliance on the Federal and State levels for student eligibility; analyzing financial and participation data; overseeing School Lunch Assistants at serving sites; monitoring department information technology planning and organization; serving as liaison to School and Community Nutrition Programs; working with the Senior Manager, Food & Nutrition Services in developing, analyzing, and monitoring performance outcomes and

strategic initiatives for staff.

The duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to this class.

1. Employ exemplary leadership and communication skills to all school lunch assistants and central kitchen staff in order to maintain healthy morale.

2. Conduct announced and unannounced site visits at all satellite kitchens throughout High Tech High campuses.

3. Provide training and support to School Lunch Assistants at the satellite kitchens.

4. Arrange substitutes and obtain coverage as needed for School Lunch Assistant personnel.

5. Assist in processing Free/Reduced lunch applications in accordance with Federal and State regulations.

6. Assist in supporting households through parent phone calls and emails pertaining to the Free/Reduced lunch program.

7. Lead the Farm to School Program throughout all High Tech High schools.

8. Implement and monitor Standard Operating Procedures (SOP’s) pertaining to food safety and Hazard Analysis Critical Control Points (HACCP).

9. Prepare transport records for all satellite kitchens monthly in accordance with the breakfast, lunch, and snack menus.

10. Review all transport sheets for breakfast, lunch, and snack service and conduct randomized spot checks to ensure that the meals claimed via the Point of Service (POS) match the quantity documented on the transport records.

11. Identify deficiencies and areas of improvement at the school sites and implement corrective action plans.

12. Verify food orders received from satellite kitchens and confirm staff food orders are placed correctly.

13. Monitor food waste and implement additional training and corrective action in situations where significant food waste is identified at the school sites.

14. Assist in developing and utilizing an aligned strategic plan for School Lunch Staff.

15. Use key indicators to determine progress and opportunities for improvement.

16. Assist Senior Manager, Food & Nutrition Services in developing standards for food and labor costs.

17. Review program operations for cost-effectiveness and conformance with program regulations.

18. Inspect and review the food preparation, serving, and storage of food at the school sites.

19. Inspect food quality, taste, appearance, and portion sizes produced from the central kitchen and transferred to the satellite kitchen.

20. Plan schedules and approve hours of satellite nutrition staff.

21. Coordinate with schools to determine yearly lunch schedules. Coordinate with the caterer and central kitchen to ensure efficient lunch schedules.

22. Conduct taste tests and student surveys to identify student preferences and assist the Senior Manager, Food & Nutrition Services, and the Executive Chef with menu development.

23. Conduct daily edit checks for all school sites and monitor reconciliation of POS.

24. Provide appropriate supervision, mentoring, and professional growth and development opportunities to School Lunch Assistants.

25. Assist in interviewing, orienting, and training new School Lunch Assistants.

26. Make recommendations in the selection, training, assignment, evaluation, and dismissal of Nutrition Services personnel.

27. Assist in planning layouts and in the selection and placement of suitable equipment and furnishings; plan for maintenance and repair of equipment.

28. Develop and recommend all policies and practices for FSD related to record access and retention for paper and digital information.

29. Assist in sending out negative balance letters to households on a weekly basis.

30. Work with parents and other groups to acquaint them with the school meal programs and enlist their support and participation.

31. Perform other duties as required or as assigned.

32. Perform and promote all activities in compliance with equal employment and nondiscrimination policies; follow Federal laws, State laws, school board policies, and professional standards.

To qualify for this position, an individual must possess any combination of experience

and education that would ensure being able to meet and fulfill job requirements.

● Bachelor’s Degree or higher in Food Services, Food & Nutrition, Management, Business Administration, Public Administration, or related field.

● A minimum of two years experience in a food service establishment.

● In-depth knowledge of K-12 foodservice finance systems, staff training and supervision, USDA school meal program procedures, and compliance.

● Valid California Driver’s License

● ServSafe Manager Certification

● Registered Dietitian Nutritionist (RDN) desired Technical Skills, Knowledge, and Abilities

● Knowledge of the procedures, policies, practices, and methods of foodservice operations.

● Knowledge of local, State, and Federal regulations regarding K-12 food services nutritional standards, dietary guidelines, and reporting requirements.

● Excellent verbal, written, and interpersonal communication skills that allow for the presentation of technical information.

● Technical computer applications including Google Suite and POS software (Titan or eTrition a plus).

● Ability to smell, taste, and feel, in order to determine the quality of raw and prepared food products.

● Ability to work with frequent interruption and to simultaneously supervise a variety of tasks.

● Ability to stand, stoop, reach and bend; mobility of arms to reach; dexterity of hands to grasp and manipulate large and small objects.

● Ability to read the small print.

● Ability to stand for long periods.

● Ability to walk long distances.

● Ability to lift, push and/or pull objects weighing up to 50 pounds.

● Ability to work with, and in the proximity of, equipment with moving mechanical parts.

● Ability to work in an indoor and outdoor environment.

● Ability to work around loud noises.

While performing the duties of this class, the incumbent is regularly required to use written and oral communication skills; read and interpret complex data, information, and documents; analyze and solve complex problems; use math/mathematical reasoning; perform highly detailed work under changing, intensive deadlines on multiple concurrent tasks; work with constant interruptions and interact with HTH administrators, staff, vendors, parents, and others encountered in the course of work.

This role is not exposed to adverse environmental conditions.