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Job Title:

Food Services Coordinator - Food Services/College Administrative Services - Modesto Junior College

Site: :

Modesto Junior College

Salary Range / Other:

Range 29: $4,472 to $5,720 per month (2024-2025 Classified Salary Schedule)
Appointments are hired at the first step of the range. The second step is paid after the first year of satisfactory service with subsequent steps annually thereafter to a maximum sixth step.

Worksite: Modesto Junior College; Modesto, CA
40 hours per week, 12 months per year.
Monday through Friday: 8:00am – 5:00pm
8 hours per day, 5 days per week
(May include evenings & weekends)

Benefits :

The District currently pays for a health options for the employee and dependents. Employees may elect to pay a premium for a higher health option. Vision care and dental insurance premiums for the employee and dependents is District paid. Income protection and life insurance premiums for the employee are also District paid. The estimated cost of District provided benefits (health, dental, vision, and life) is $24,408 annually.

Job Description:

DEFINITIONUnder direction, coordinates the work of subordinate staff during an assigned shift, oversees daily operations related to food service area; plans, coordinates and directs activities pertaining to the preparation of foods and snacks, cashiering, and the cleaning and disinfecting of kitchen and serving areas, utensils and equipment; helps coordinate food preparation for large scale catering activities; investigates and resolves issues and concerns related to general food service daily operations; monitors food service operational activities and makes recommendations for new food offerings and/or process changes; performs related work as assigned.DISTINGUISHING CHARACTERISTICSThis is a specialized coordinator class of the Food Services Support Series within the Yosemite Community College District (YCCD). Positions in this class coordinate, monitor, and direct the work of subordinate food service employees to ensure all food preparation and guideline are being followed and maintained.This class can be distinguished from the class of Food Service Lead because employees in that class serve as lead workers for an assigned area or shift but do not function as full scope first level coordinator.SUPERVISION RECEIVED AND EXERCISEDIncumbents in this class work under the direction of a manager, receiving occasional supervision while working toward a definite objective that requires use of a wide range of procedures. Incumbents plan and/or determine specific procedures or equipment required to meet assigned objectives and solve nonroutine problems, referring only unusual matters to a manager.Incumbents in this class do not directly supervise other full time employees, but regularly provide oversight by assigning, directing and/or monitoring the work of subordinate employees.

Minimum Qualifications:

MINIMUM QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The knowledge and ability requirements are representative of essential duties. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the position.

Knowledge of:

• Principles, methods, and procedures of organization. Methods, procedures and techniques for preparing, cooking, baking and serving foods in large quantities; advanced cooking techniques needed to fulfill catering orders.
• Advanced principles of nutrition.
• Methods of designing menus and meals to meet specific nutritional needs.
• Methods and procedures for requisitioning, receiving and storing of foodstuffs and supplies.
• Advanced operations, services and activities of a food service program.
• Advanced methods and techniques of quality food handling and preparation.
• Methods and techniques of short order grilling and cooking.
• Principles and practices of baking.
• Methods and techniques of kitchen equipment operation, cleaning and maintenance.
• Principles and practices of inventory control.
• Basic arithmetic, record keeping, money handling and banking procedures.
• Occupational hazards and standard safety practices.
• Federal, State and local codes, laws and regulations pertaining to food service.

Ability to:

• Prepare and serve a variety of foods in large quantities.
• Plan and prepare meals as part of a catering program.
• Prepare, cook and serve various food items and entrees.
• Use standardized recipes, weights and measures.
• Plan, organize, coordinate, monitor and review the work of staff.
• Independently perform the most difficult food service functions.
• Oversee the operations of an off-site food service location.
• Operate a variety of kitchen tools and equipment in a safe and effective manner.
• Apply standard nutritional and sanitation requirements.
• Ensure adherence to applicable Federal and State laws, codes and regulations.
• Interpret, explain and enforce department policies and procedures.
• Work independently in the absence of supervision.
• Compile data and prepare clear and concise reports.
• Maintain adequate inventory for assigned facilities.
• Perform arithmetical calculations.
• Communicate effectively, both orally and in writing.
• Establish and maintain effective working relationships with those contacted in the course of work.

Education and Experience:

Education and Experience:Any combination of education, experience and/or training that would likely provide the above-required knowledge, skills and abilities is qualifying. Typical background patterns that would provide the knowledge, skills and abilities are:

• Pattern I
  • Experience: Three years equivalent to a Food Service Lead in YCCD.

OR

• Pattern II
  • Education: Possession of a High School diploma or GED.
  • Experience: Four years performing quantity food preparation, service and kitchen maintenance duties in a commercial or institutional food service facility, including at least one year in a lead worker or capacity.

Example of Duties:

ESSENTIAL DUTIES :

• Plans, coordinates the daily food services operations for one or more assigned facilities. Assigns and directs subordinate staff engaged in food preparation, cashiering, and the cleaning and disinfecting of kitchen and serving areas, utensils and equipment.
• Serves as a coordinator for an assigned shift and/or area; plans, develops, schedules and coordinates the work of subordinate employees; receives and assigns day-to-day priorities; provides direction and guidance to staff and makes decisions regarding routine activities, particularly in the absence of a manager; monitors and schedules shift coverage; participates in the hiring of full-time, part-time and student workers.
• Plans, coordinates and provides orientation and training programs for employees regarding safety, equipment use, standards of nutrition, sanitation, cleaning products/methods, and customer service.
• Opens and closes facilities; records cash receipts and makes deposits; daily balancing of cash registers; maintains cash registers and Point of Service system parameters; transfers money daily; maintains basic financial records for assigned areas.
• Monitors and evaluates food and service costs and budgets; identifies opportunities for cost control.
• Maintains supply and equipment inventories; initiates purchases as needed to maintain adequate resources for staff work.
• Surveys customer preferences; recommends new food offerings and policy/procedure changes to improve customer satisfaction.
• Displays and advertises special food service items and activities.
• Performs minor maintenance tasks in keeping assigned areas safe and operational.
• May perform the more difficult and advanced food service activities including cooking, baking and menu preparation; may help coordinate food preparation for large scale catering activities; may prepare recipes and menus for special events; helps coordinates food delivery, set up and take down activities.
• Develops, recommends and implements, departmental policies, procedures and guidelines; prepares correspondence, reports and other documents as needed.
• Maintain accounting records, review accuracy of accounts payable assign account codes.
• Performs other related duties as assigned.

Licenses and Certificates:

Licenses and Certificates:

• Depending upon assignment, a valid license to drive in California may be required.
• Must obtain a valid ServSafe certificate from the National Restaurant Association within three months of hire.

Physical and Mental Standards:

Physical and Mental Standards:

• Mobility: ability to walk or stand for extended periods.
• Dexterity: manual dexterity to operate food service related equipment, and handle and work with various materials and objects.
• Lifting: frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds; occasionally lift objects up to 50 pounds.
• Visual Requirements: close vision sufficient to read labels, documents, and computer screens and do food preparation work; ability to adjust focus frequently.
• Hearing/Talking: ability to hear normal speech, speak and hear on the telephone, and speak in person.
• Emotional/Psychological Factors: ability to make decisions and concentrate; frequent contact with others including substantial public contact.

*Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the position.

TYPICAL WORKING CONDITIONS

• Work is generally performed in a kitchen or cafeteria environment. Duties may require exposure to heat, work on slippery or uneven surfaces and extensive student contact.

Additional Applicant Information:

Applications are accepted online only at:
https://www.yosemite.edu/recruitment/employmentopportunities/
Select Job Openings, Select Search Jobs, Select Job Title, Create an account and Apply to this job.
Classified:
This is a classified bargaining unit position.

SELECTION PROCEDURES
Only online application packets will be accepted including:

• YCCD Administrative online application, including contact information for at least three professional references .
• Resume
• Personal letter of interest

Applications will be reviewed by a screening committee which will select candidates to be interviewed.
Those applicants selected for personal interview will be notified by email or phone. In accordance with Board policy official offers of employment will be made only by the Chancellor or Vice Chancellor/Human Resources, YCCD. Final appointment is subject to confirmation by the Board of Trustees.
Federal law requires the District employ only US citizens and aliens authorized to work in the United States. Written verification of employment eligibility is required.

BACKGROUND CHECK: A background investigation of new employees is required, including reference checks and a state criminal history report. Employment will not begin until the history check has been cleared by Human Resources. The cost for the criminal history report will be the responsibility of the successful candidate.

The District may hire more than one applicant from this applicant pool.
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the position.

The Yosemite Community College District is an Equal Opportunity Employer.

It is the policy of Yosemite Community College District (Modesto Junior College and Columbia College) not to discriminate on the basis of race, color, national origin, sex or disability in its educational programs and its employment practices. YCCD BP 3410 Nondiscrimination can be found at: https://www.yosemite.edu/trustees/board_policy/3410%20Nondiscrimination.pdf

Title IX Sexual Harassment regulations define Title IX Sexual Harassment to include four terms “as defined in” the Clery Act and the Violence Against Women Act (VAWA): Sexual Assault, Dating Violence, Domestic Violence, and Stalking.

In accordance with 34 C.F.R. §§ 100.6(d), 104.8, and 106.9; and 28 C.F.R. § 35.106, the following person has been designated to handle inquiries regarding Title IX, Section 504/Title II policies:

District Title IX/Civil Rights Compliance Coordinator
Yosemite Community College District
2201 Blue Gum Ave., Modesto, CA 95358

Open Date:

04/22/2026

Close Date:

05/13/2026

Open Until Filled:

No