About the Employer

Mission:
The Marysville Joint Unified School District, in partnership with our staff, students, their families and the community, will provide each student with the most appropriate educational opportunities in a safe environment.

The Marysville Joint Unified School District spans approximately 75 miles across Yuba County and includes 23 K-12 school communities in the valley and the foothills serving over 10,000 students. The district is located approximately 45 minutes from Sacramento and approximately two hours from San Francisco. Marysville is located at the confluence of two rivers which drain the watersheds containing the most productive gold mining region in Northern California. As the depot for the Northern mines it became an important early center of commerce, growing into one of the largest cities in California's first decade of existence, before the gold was all mined. Marysville lies in the region of northern California identified as a rich farming community.

Job Summary

The Nutrition Services Department Procurement & Inventory Manager assists the Supervisor of Culinary Operations and NSD Director by supporting all procurement and inventory management activities for the NSD, including vendor relations, broker relations, bid and RFP development, food FFVP procurement, supplies, small wares, and equipment. The Procurement and Inventory Manager directly supervises and the NSD Inventory-Transport Specialists. An incumbent is responsible for compliance with federal, state, and District rules and regulations. Ensuring that the NSD Warehouse runs in a fiscally responsible and highly functioning manner.

ESSENTIAL FUNCTIONS (include but not limited to):

1. Applies professional knowledge, ethics, and administrative skills in supporting the NSD program for MJUSD in compliance with federal and state laws and regulations, local and state health ordinances, and district policies.

2. Under the direction of Supervisor of Culinary Operations and NSD Director manages development and execution of the NSD food, supply and equipment procurement program; develops innovations to support MJUSD food procurement policy and guidance established in Local Wellness Policy. Develops Requests for Proposals; researches and evaluates goods required to run and continue to improve program; analyzes procurement, inventory data, and purchase orders to track NSD budget categories. Evaluates and reviews menus with the Supervisor of Culinary Operations to forecast and to accurately determine “best use” of annual commodity allocation that will support growth and vision of MJUSD NSD programs. Manages and oversees warehouse operations, transportation, equipment repair and inventory, as well as receipt and inventory of goods at the NSD warehouse. Evaluates the performance of all subordinates and assures that the warehouse is operating in a cost effective and efficient manner.

3. Supports and assists the implementation of the farm-to-school model by finding innovative ways to keep the school lunch program supplied with fresh, seasonal, organic, and/or sustainably grown produce and products when possible, by building partnerships between the school district and regional agricultural farms and distribution networks.

4. Employs exemplary leadership and communication skills in order to maintain healthy morale, resolution of operational issues and strong working relationships with staff, vendors, distributors and regional agricultural enterprises.

5. Knowledge of and ability to translate knowledge of sustainable food preparation, recipes and menus and utilize them in the ongoing implementation of the program.

6. Assists in the development of specifications for food related supplies, and equipment.

7. Assists the Supervisor of Culinary Operations to direct the procurement and maintenance of all related capital equipment and fixed assets.

8. Communicates the policies, procedures, goals and objectives of the Nutrition Services Department

9. Performs and promotes all activities in compliance with equal employment and nondiscrimination policies; follows federal laws, state laws, school board policies and professional procurement standards and ethics.

10. Must attend all mandatory NSD training

11. Perform other duties as assigned

EMPLOYMENT STANDARDS:

Required:

1. 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.

2. 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.

LICENSES, REGISTRATIONS, OR CERTIFICATIONS:

● Pass NSD Training Assessment; must acquire by completion of probationary period

● Must obtain ServSafe Food Protection Manager Certificate; must acquire within probationary period

● Offer contingent upon passing post offer physical; required at entry

● Require a valid Class B driver’s license for refrigerated truck w/ liftgate and clean driving record that meets MJUSD insurability requirements; required at entry

● Require airbrake endorsement on driver’s license; must acquire within probationary period

MATERIALS AND EQUIPMENT OPERATING KNOWLEDGE

● Forklift Operator Certification; must acquire within 3 months

● Must be able to perform tasks on computers and peripherals; required at entry

● Ability to operate hand truck; required at entry

● Ability to operate pallet jack; must acquire within 1 month

● Ability to operate electronic lift gates; required at entry

● Ability to operate reach truck; must acquire within 1 month

Other Required Proficiencies:

1. Computers and peripherals

2. Microsoft Office Applications; Word, Excel, Outlook, Access

3. Working knowledge of Titan Point of Sale and Back Office Software

Knowledge of:

1. Knowledge and experience with product costing methods in relationship to menu planning and budget parameters as well as a strong background in statistical analysis.

2. Knowledge of the procedures, policies, practices and methods of food service operation.

3. Knowledge of local, state and federal regulations regarding food services nutritional standards, dietary guidelines and reporting requirements.

4. Excellent verbal, written, and interpersonal communication skills.

Physical Requirements and Working Conditions:

▪ Ability to smell, taste and feel, in order to determine 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 small print

▪ Ability to stand for long periods

▪ Ability to walk long distances

▪ Ability to lift, push and/or pull objects, which may approximate 80 pounds

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

▪ Ability to work in an inside environment

▪ May be required to work around loud noise

▪ Ability to manage confidentiality in all aspects of job

▪ Ability to manage multiple priorities

▪ Ability to manage multiple tasks with frequent interruptions

▪ Ability to understand and follow all HACCP Standard Operating Procedures

▪ Ability to read and discern labels and stock descriptions on pick, delivery, and inventory paperwork

▪ Ability to interact effectively with customers and co-workers.

▪ Must adhere to the department policies and procedures.

▪ Flexibility with schedule and work assignments based on needs of operation

▪ Compliance with safety and sanitation standards and work rules

▪ Regular and consistent attendance

▪ Ability to work as a team member on diverse workforce

▪ Demonstrate respectful and professional behavior

Classification:

Nutrition Services Procurement & Inventory Manager is a classified employee and a member of the Supervisory unit. This position is at Range 35 on the Supervisory salary schedule and works 260 days.

Job Type: Full-time

Pay: $32.11 - $41.00 per hour

Expected hours: 40 per week

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Retirement plan
• Vision insurance

Schedule:

• 8 hour shift
• Monday to Friday
• No weekends

Work Location: In person