Food Services Manager II at Simi Valley Unified School District, CA

About the Department

To establish a list of eligible candidates that will be used to fill current and future vacancies (full and part-time) for the duration of the list, up to one year. The anticipated vacancy is a 10-month, full-time (8 hours/day) position located at one of our school sites.
 
APPLICATION DEADLINE: Completed applications must be submitted no later than 11:59 p.m. on October 7, 2025. Late applications and/or certificates will not be accepted.
 
TESTING PROCESS: 
A) Evaluation of Training and Experience (T&E) = Qualifying (pass/fail).
Tentatively scheduled for the week of October 13, 2025.
B) Structured Interview = 100% weighting on final score
Tentatively scheduled for the week of October 20, 2025.

Applicants must meet the minimum qualifications stated in the job posting by the application deadline in order to move forward in the testing process. Those applicants who meet the minimum qualifications will have their application materials reviewed by a screening committee that will evaluate the training and experience of each applicant as it relates to the areas assessed in the supplemental questions. Those with the highest scores on the T&E will be invited to the structured interview. The testing process is subject to change as needs dictate. All communication regarding this process will be delivered via email.

The information included in the Work Experience section of the application will determine whether applicants meet minimum qualifications. Please make sure you include ALL current and previous employment in the Work Experience section of the application and complete ALL fields.

Class specifications are intended to present a descriptive list of the range of duties performed by employees in the class. Specifications are not intended to reflect all duties performed within the job.

Summary
Plans, sequences, supervises, and participates in food preparation and service activities at a large volume secondary school or equivalent location providing extended services to other locations.  Plans meal production according to a variety of planned menus and the number of persons to be served.  Maintains an inventory of food items and packaging materials, determines quantity of food required, and makes the appropriate orders.  Maintains food service records in compliance with state and federal requirements.
 
Distinguishing Career Features
The Food Services Manager II represents the second level in a career path for working supervisors who are in charge of a food services locale and employees.  While many of the day-to-day activities are the same as with the Manager I, incumbents at this level require additional background to supervise a larger food service staff at a secondary school with a larger student population, prepare more varied menus, and/or integrate food production for delivery to remote sites.

Position Duties

• Organizes, sequences, and supervises food production.  Assigns work orders to food service staff who are attending specific food production stations that include, but are not limited to those used for preparing, processing, packaging, sterilizing, and washing.
• Ensures adequate food product to meet projected quantities.  Works from reports of projected meal volumes to determine the food product to produce the required number of meals.
• Evaluates levels of food inventory and after reviewing projected numbers of meal orders.  Initiates orders for food items and related products to fulfill requirements.
• Prepares certain food items such as slicing meats, breads, sandwiches, and salad bar foods.  Cuts fruits and vegetables and prepares serving trays.  Operates miscellaneous kitchen equipment such as a slicing machine, mixer, steam table and warming oven.
• Follows food safety guidelines, including a HACCP plan, and stock rotation practices such as FIFO.  Monitors food products to ensure no out-of-condition food is served.  Protects food from contamination.  Records food temperatures at regular intervals during heating of food items.
• Establishes performance/productivity expectations for staff. Conducts periodic performance reviews of food services staff.  Consults with others and meets with staff to review past performance, and plan for future performance goals.
• Provides and coordinates training of food service staff.  Works with employees to enhance skills and safe work methods.
• Prepares and maintains various records and reports on operations and activities including inventory, personnel, sales, meals served, monies collected, requisitions, daily reports, work schedules and production sheets.
• Recommends and assists in the implementation of department goals and objectives.  Implements policies and procedures.
• Monitors the preparation, serving and storage of food to ensure compliance with District and sanitation requirements.  Assures cleanliness and maintenance of food production equipment.  Inspects and participates in cleaning and maintaining equipment.
• Supervises and participates in preparing catered food items for special events, official proceedings, and meetings.  Consults with administrators on quantity and type of food items, determines price, and oversees timely preparation and delivery.
• Assures cleanliness and maintenance of equipment and food service supplies.
• Supervises and may set up serving and sales areas for students, teachers and other personnel.  Performs a variety of food service duties as needed to assure timely preparation and service. 
• Attends meetings related to the food service operation.
• Performs other duties as assigned that support the overall objective of the position.

Minimum Qualifications

• Education and Experience

Requires a high school diploma or equivalent, and 4 years of experience in food services, including two years in a supervisory capacity. 

• Licenses and Certificates

Requires a valid California Driver's License.  Requires a valid California Food Safety Certificate; employees must fulfill certification requirements within six months of employment in a regular position.

Other Qualifications

• Knowledge and Skills

The position requires: In-depth knowledge of institutional quantity food preparation and packaging methods, procedures, and service. Working knowledge of nutritional requirements for Federal meal programs and the national School Lunch Program regulations. Working knowledge of food and meal production, production scheduling, catering, business record keeping, and kitchen safety and sanitation. Specific knowledge of ordering and safe receiving, storing, and distributing of food and supplies. Working knowledge of modern machines and equipment used in institutional cooking and service lines. Working knowledge of inspection techniques for visual appearance, temperature, and cleanliness. Knowledge of and ability to use personal computers to access and record information such as those used for budgets and point-of-sale transactions. Sufficient mathematical skills to compute weights, measures, counts, and portions. Sufficient reading skills to interpret menus, ingredient lists, and preparation instructions. Sufficient human relations skill to train others, review performance, convey specific work information, and to achieve a team oriented work setting.  

• Abilities

Requires the ability to: Perform all of the essential duties of the position under general guidance. Independently maintain and monitor the work products of a kitchen environment. Understand and follow District food service policies, procedures, rules and regulations. Orient and train food service staff, perform basic bookkeeping functions, and complete mandated food service reports. Learn and use computerized point-of-sale equipment. Read and understand written directions and recipes and to calculate weights and measurements. Learn, understand and apply safety and sanitation regulations. Reconcile daily money transactions and keep records of production and service. 

• Physical Abilities

The position performs work of an active nature. Requires: general arm, hand, leg, and body coordination to use standard large kitchen equipment and perform repetitive movements; physical ability to stand for extended periods of time, and lift objects of medium weight; ability to handle hot material and work in an environment dominated by wide temperature extremes; and sufficient hand coordination to use kitchen utensils and equipment and move and position hot materials. 

• Working Conditions

Work is performed indoors where significant health and safety considerations exist from physical labor and handling of sharp objects, equipment, and materials in conditions that vary in temperature and stability.


Individuals protected by the Americans with Disability Act (ADA) may request accommodation if needed.  In order for appropriate arrangements to be made for testing, your request must be received at the time your application is submitted.  If special arrangements are not requested at the time the application is submitted, it is understood that no special accommodations are required.  Documentation on the need for accommodation must accompany your request.

Equal Employment Opportunity Statement
The Simi Valley Unified School District is committed to providing equal opportunity for all applicants for employment. The application, examination, and selection process shall be free from unlawful discrimination, including discrimination against an individual or group based on race, color, ancestry, nationality, national origin, ethnic group identification, age, religion, marital, pregnancy, or parental status, physical or mental disability, sex, sexual orientation, gender, gender identity or expression, or genetic information; a perception of one or more of such characteristics; or association with a person or group with one or more of these actual or perceived characteristics

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