Job Details

Salary: $31.60 - $37.11 Hourly
Location : Within the boundaries of the Long Beach Unified School District, CA
Job Type: To fill future vacancies
Job Number: 26-0149-5066
Department: Nutrition Services Branch
Opening Date: 01/20/2026
Closing Date: 2/13/2026 4:30 PM Pacific

Job Summary
Please note:
All applications must be submitted online. If you would like application assistance our office hours are Monday through Friday from 8:00 am to 4:30 pm. Our office is located at 4400 Ladoga Ave., Lakewood, CA 90713.

A separate application must be submitted if also applying for Nutrition Services Supervisor I and II.

Eligibility list is being created to fill future vacancies as they occur. Positions in the classification are normally 6 -8 hours per day.
JOB SUMMARY
Under general supervision, plan, organize and participate in the preparation and serving of hot and cold menu items to students and staff at an assigned comprehensive high school site;maintain the kitchen and serving areas in a safe, clean and orderly condition; order, receive and store food and supplies; train and evaluate the performance of assigned staff; perform related duties as assigned.
Examples of Duties
The classification specification does notdescribe all duties performed by all incumbents within the class. This summary provides examples of typical tasks performed in this classification.
• Plan, organize and participate in the preparation and serving of hot and cold menu items to students and staff at an assigned comprehensive high school site; maintain food quality standards including appearance and menu requirements. E
• Train and evaluate the performance of assigned staff; assign, schedule and review the work of staff; interview and select employees and recommend transfers, reassignment, termination and disciplinary actions; train and supervise student workers. E
• Open and close site kitchen facilities; set up and turn on and off equipment; lock and secure facilities after daily activities are completed. E
• Maintain nutrition service facilities and equipment in a clean and sanitary condition; assure compliance with sanitation and safety procedures and regulations. E
• Assure daily menu and special order items are prepared in a timely manner; prepare and heat main dishes, meats, pasta, vegetables and other items; follow recipes and menus; prepare baked goods; assemble or mix ingredients and food items such as salads, fruit and sandwiches. E
• Determine appropriate quantity of food items for preparation, heating and serving; make menu substitutions as necessary in accordance with established procedures; pan food and place trays in ovens and warmers; take and record temperatures of food in accordance with established procedures; inspect food for portion and quality control. E
• Oversee and participate in the set up of service line and window food items, trays, condiments and utensils; serve food to students and staff; assure mandated meal components are served to each student; assure proper stock levels are maintained at serving counters and windows during meal service periods. E
• Collect and account for daily monies received; prepare bank deposits; secure daily monies collected in safe. E
• Distribute free and reduced lunch eligibility applications; collect and review applications for completeness and accuracy; obtain necessary information from parents and guardians; submit completed applications to Nutrition Services for approval. E
• Operate a computerized point of sale system; input student pre-paid account information; check student eligibility status; review credit availability reports and prepare notifications on status of pre-paid accounts; input and transmit daily meal counts and related sales data; backup daily sales data. E
• Complete and submit a variety of records and reports related to assigned activities such as daily production records, daily cash and sales reports, transaction journal summaries, pre-payment summaries, non-pricing tally sheets, edit checks, special diet needs and food orders. E
• Estimate sales and food needed for service; order meals, special orders and other menu items; receive and count shipments for accuracy; contact vendors and Nutrition Center regarding shortages, damaged goods or other discrepancies. E
• Date, store and rotate food and supplies; take and record freezer and refrigerator temperatures; conduct periodic and daily inventories. E
• Communicate with administrators, personnel, parents and vendors to coordinate activities, resolve issues and conflicts and exchange information. E
• Operate a computer and assigned software; compile payroll for assigned staff and student workers; assure completion and submission of time sheets; monitor absences and vacation hour balances; assure confidentiality of payroll information; review and assure completion of student employment paperwork. E
• Operate and make minor adjustments to nutrition service equipment such as slicers, strainers, mixers, warmers, ovens and can openers; arrange for major repairs as necessary. E
• Attend a variety of meetings and in-service trainings; drive a personal vehicle to conduct work and attend meetings. E
• Perform related duties as assigned.

Note: At the end of some of the duty statements there is an italicized "E" which identifies essential duties required of the classification. This is strictly for use in compliance with the Americans with Disabilities Act.

Employment Standards
Knowledge of:

Methods for preparing and serving food in large quantities.
Standard kitchen utensils and equipment.
Principles and practices of training and supervision.
Sanitation and safety practices related to the handling and serving of food in large quantities.
Proper methods of storing equipment, materials and supplies.
Health and safety regulations.
Laws, codes, rules and regulations related to assigned activities.
Operation of a computerized point of sale system.
Math and cashiering skills.
Interpersonal skills using tact, patience and courtesy.
Oral and written communication skills.
Proper methods of food rotation and storage.
Inventory methods and practices.
Record-keeping and report preparation techniques.
Proper lifting techniques.

Ability to:

Plan, organize and participate in the preparation and serving of hot and cold menu items to students and staff.
Prepare, heat and serve food in accordance with health and sanitation regulations.
Prepare attractive, appetizing and nutritious meals for students and staff.
Follow, adjust and extend recipes.
Train, supervise and evaluate the performance of assigned staff.
Maintain nutrition service equipment and areas in a clean and sanitary condition.
Observe and follow health and safety regulations.
Operate standard kitchen utensils and equipment.
Operate a computerized point of sale system.
Operate a computer and assigned software.
Communicate effectively both orally and in writing.
Establish and maintain cooperative and effective working relationships with others.
Interpret, apply and explain applicable laws, codes, rules and regulations.
Maintain a variety of records and prepare reports.
Complete work with many interruptions.
Determine appropriate action within clearly defined guidelines.
Work independently with little direction.
Add, subtract, multiply and divide quickly and accurately.
Plan and organize work.

Education and Training:

Graduation from high school or equivalent.

Experience:

Four years of quantity food preparation and service experience including one year in a supervisory capacity or one year as a Nutrition Services Supervisor II.

Any other combination of training and experience that could likely provide the desired skills, knowledge or abilities may be considered.
Special Requirements
Valid Food Safety Manager certificate approved by the American National Standards Institute (ANSI). Incumbents must maintain certification throughout employment in this classification.

Positions in this classification require possession of a valid California Class C driver's license and the use of a personal automobile.

WORKING ENVIRONMENT
Kitchen and cafeteria environment.
Subject to heat from ovens and cold from refrigerators or freezers.
Exposure to hot foods and equipment.
Working with knives, slicers or other sharp objects.
Exposure to cleaning chemicals and fumes.
PHYSICAL DEMANDS
Standing for extended periods of time.
Hearing and speaking to exchange information.
Lifting, carrying, pushing or pulling moderately heavy trays, carts and supplies weighing
approximately 25 pounds, and with assistance up to approximately 50 pounds.
Dexterity of hands and fingers to operate a computer keyboard and nutrition service equipment.
Reaching overhead, above the shoulders and horizontally.
Bending at the waist, kneeling or crouching.
Seeing to monitor food quality and quantity and count money.

AMERICANS WITH DISABILITIES ACT

Persons with certain disabilities may be capable of performing the essential duties of this class with or without reasonable accommodation, depending on the nature of the disability.

APPOINTMENT
In accordance with Education Code Section 45301, an employee appointed to this class must serve a probationary period of six (6) months during which time an employee must demonstrate at least an overall satisfactory performance. Failure to do so shall result in the employee's termination.

If you have questions regarding your applications or the recruitment process you may contact: or 562-###-####.

Nondiscrimination Statement: The Long Beach Unified School District prohibits unlawful discrimination, harassment (including sexual harassment), intimidation, or bullying, targeted at any student or employee by anyone, based on the student or employees actual or perceived race, color, ancestry, nationality, national origin, immigration status, ethnic group identification, ethnicity, age, religion, marital status, pregnancy and related conditions, parental status, physical or mental disability, medical condition, sex, sexual orientation, gender, gender identity, gender expression, or genetic information, or association with a person or group with one or more of these actual or perceived characteristics.

For questions or complaints, contact Equity Compliance Officer: Steve Rockenbach, Director of Employee Relations,1515 Hughes Way, Long Beach, CA 90815, 562-###-####, and Title IX Coordinator: Kimberly Dalton, Director of Human Resource Services, 1515 Hughes Way, Long Beach, CA 90815, 562-###-####, and 504 Coordinator: Jenny R. Acosta, Program Administrator, 2221 Argonne Ave, LB 90815, 562-###-####,

If you have questions regarding your applications or the recruitment process you may contact: or 562-###-####.

SELECTION PROCEDURE:
The examination process for this recruitment may be comprised of one or any combination of the following: screening of the applicant's training, background, and experience; evaluation of responses on a supplemental application; written examination(s); qualifications appraisal oral examination; performance examination; or technical oral examination, scored on a job-related basis. Only the most highly qualified candidates will be invited to continue in the examination process. Successful candidates who pass all parts of the examination process will be placed on the eligibility list in order of their relative merit as determined by these competitive examinations.
The District provides excellent medical, dental, vision and life insurance benefits as well as an income protection plan for eligible Classified employees.

For more information regarding health benefits please visit:
Classified employees earn paid vacation at the initial rate of 14 days for full-time 12 month employees (.055 hour for each hour worked) and receive increases after 5, 10, and 15 years of service for a total of 21 days after 15 years.

12 month Classified employees earn 13 working days of sick leave each year which are accumulated indefinitely. Employees of other California school districts who have accrued sick leave may transfer it to LBUSD in accordance with the California Education Code.

12 month Classified employees receive 14 paid holidays per year.
01

Completion of the following supplemental questions is required of all applicants. This is considered a test component in the examination process. An evaluation of candidates' responses will be made by a screening panel following the application deadline. A limited number of candidates who best meet the needs of the District will be invited to continue in the examination process. It is important that your responses are clear and concise. Responses that are incomplete or unclear will not receive credit. Your Work Experience in the application must also include all of your recent and relevant experience in order for your application and supplemental to be considered. For those questions to which you have no response, please indicate "no response".DO NOT refer the reader to your resume. A resume will not be accepted in lieu of completion of the required application or supplemental materials. Please answer by selecting "Yes" as confirmation that you read these instructions.

• Yes, I have read the instructions.

02

This position requires graduation from high school or equivalent. Do you meet this education and training requirement?

• Yes
• No

03

Incumbents must possess and maintain a valid Food Safety Manager certificate approved by the American National Standards Institute (ANSI) throughout employment in this classification. * Please note, you must attach a copy of your certificate no later than 4:30 PM on the closing date for your application to be considered. Are you able and willing to meet this requirement?

• Yes
• No

04

This position requires four years of quantity food preparation and service experience including one year in a supervisory capacity or one year as a Nutrition Services Supervisor II. Please select how you meet this requirement.(This experience MUST be reflected in your application and work experience. Failure to provide this information clearly may disqualify you from moving forward with this recruitment)

• I have four or more years of quantity food preparation and service experience including at least one year in a supervisory capacity.
• I have one or more years as a Nutrition Services Supervisor II.
• I do not have the required experience.

05

This position requires one year of experience in a supervisory capacity. In the space below, please describe how you meet this requirement. Please also be sure to include these specific details in your work history.
06

Positions in this classification require possession of a valid California Class C driver's license and the use of a personal automobile. Are you able to meet this requirement?

• Yes
• No

07

The following are tasks and working conditions that are a part of the daily routine of a Nutrition Services employee. I understand that if I am not willing to perform a task I will not be considered for the position. Please check "yes" if you understand these instructions.

• Yes, I understand

08

Are you willing and able to maintain nutrition service facilities and equipment in a clean and sanitary condition?

• Yes
• No

09

Are you willing and able to clean serving counters, tables, chairs, refrigerators, food containers, ranges, ovens, food storage rooms, racks and floors?

• Yes
• No

10

Are you willing and able to scrape food that was not eaten off trays, rinse or wash a large number of dishes, large pots and pans and dispose of trash?

• Yes
• No

11

Are you willing and able to use standard kitchen utensils and equipment such as strainers, mixers, warmers, ovens, can openers, garbage disposals and dishwashers?

• Yes
• No

12

Are you willing and able to wash, cut, measure and scoop food items, assemble or mix ingredients and food items such as salads, sandwiches, cakes and grease pans?

• Yes
• No

13

Are you willing and able to operate a computerized point of sale system; perform cashiering duties; collect, count and record money and meal cards, and make correct change?

• Yes
• No

14

Are you willing and able to count leftover items and supplies?

• Yes
• No

15

Are you willing and able to pull bulk food and supplies from cold freezers, refrigerators and storage?

• Yes
• No

16

Are you willing and able to stand on cement floors for an entire work shift?

• Yes
• No

17

Are you willing and able to quickly serve food to a large number of people in a busy environment within a short period of time?

• Yes
• No

18

Are you willing and able to work in a hot, steamy room with no air conditioning?

• Yes
• No

19

Are you willing and able to lift, carry, push or pull moderately heavy trays, hot food carts, boxes and supplies weighing approximately 25 pounds and with assistance up to 50 pounds?

• Yes
• No

20

Are you willing and able to comply with dress and safety codes including the use/wearing of appropriate hair coverings, clothing, shoes and gloves?

• Yes
• No

21

Are you willing and able to work with exposure to cleaning chemicals and fumes while wearing personal protective gear such as gloves, goggles and an apron?

• Yes
• No

22

Are you willing and able to work in noisy environment with fans, hoods, and refrigeration and ventilation systems running?

• Yes
• No

23

I understand that exam segments may be conducted online and may require access to a computer with an internet connection and Google Chrome or Firefox browsers. The exam components may also require access to a computer, smart phone, or tablet with internet connection and a video recording device. I understand that it is my responsibility to contact Personnel Commission immediately proceeding the exam invitation requiring such devices if I do not have access to the required technology.

• Yes, I understand

24

PLEASE NOTE: All notifications will be sent via email.Applicants must check their emails on a regular basis to find out their status on an application. Emails we send may be caught by spam filters and it is the responsibility of the applicant to check their spam/junk folder.

• I am aware I must check my emails, including spam/junk folder, on a regular basis to find out the status of my application. All notifications will be sent via email.

Required Question