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$4,347 TO $5,346 PER MONTH

$52,159 TO $64,149 PER YEAR



Reporting to the Director of Student Housing. To plan, organize, direct, coordinate, and supervise the activities and operations of College of the Siskiyous food services including the cafeteria, snack bar, campus vending, and catering services to provide a customer-friendly and inviting atmosphere for food services and, to use an entrepreneurial approach to ensure food services operates efficiently. To prepare, cook, and bake a variety of hot and cold foods. Employees in this classification receive minimal supervision within a framework of standard policies and procedures. Employees in this classification train, coordinate, supervise, and formally evaluate the work of assigned employees. This job class exercises responsibility for the planning, assigning, and supervising of the work of food services personnel in the preparation and serving of food to students and staff. This job class functions at a full supervisory level of classification is overtime-exempt and require effective organization, problem-solving, decision-making skills, specified cooking/baking skills, and attention to detail.

  • Plans organize, directs, and supervises the activities and operations of college food services ensuring a high level of service and efficiency of operation.
  • Develops and ensures compliance with operating policies, procedures, and regulations of District food services in accordance with effective retail practices.
  • Appraises, reviews, and analyzes industry trends and practices, and technical innovation to provide good customer service.
  • Hires, trains, assigns, schedules, supervises and formally evaluates the work of food service personnel.
  • Evaluates existing food service operations for effectiveness and recommend/implement changes in operating procedures to increase operational efficiency.
  • Reviews cafeteria layout, fixtures, and design for maximum efficiency.
  • Plans to develop and implements a preventive maintenance and replacement program for facilities and equipment.
  • Prepares and evaluates sales and customer count reports and takes appropriate action to generate revenue that will cover operational costs.
  • Cooks a variety of foods including main dishes, sauces, soups, meats, and vegetables.
  • Bakes pastry items including cookies and cakes.
  • Estimates appropriate quantities of food to be used for recipes and food items.
  • Operates a variety of foodservice equipment and machines such as oven, stove, slicer, chopper, steamer, boiler, braiser, and mixer.
  • Inventories stored, refrigerated, and frozen food packages, and stored leftovers.
  • Plans use of leftovers.
  • Assists in the setup, preparation, serving, and clean-up of foods for special functions.
  • Coordinates sanitation standards and ensures training of all employees.
  • Plans and writes menus providing a varied and balanced diet.
  • Monitors foodstuffs and supplies, estimates needed quantities, purchases, receives, and maintains an inventory of stock.
  • Prepares strategic planning documents develops and manages department budget, analyzes variances, and makes operating forecasts to maximize efficiencies.
  • Models good customer service skills and trains employees in handling customers.
  • Arranges for preparation and serving of meals for special occasions.
  • Supervises the cleaning of kitchen, kitchen equipment, and eating utensils to established standards.
  • Monitors security of the food services area/operation.
  • Manages on-campus catering and vending services.
  • Operates standard office equipment such as copier, calculator, cash register, computer, printers, fax, etc.
  • Performs other related duties similar to the above in scope and function as required.
  1. Combination of education, training, and experience equivalent to an Associate’s degree in food service management, hospitality or culinary or related area. (Experience in restaurant management or schooling in food service may be substituted year-for-year for college education.)
  2. Five (5) years of experience in the food service industry.
  3. Three (3) of the five (5) years in a supervisory or operations management position in an institutional setting, cafeteria, hotel, or restaurant serving at least 500 meals each day.
  4. Serve Safe Certified must be provided prior to hire.


  1. Bachelor’s degree in a related field.
  2. Certified Foodservice Professional (CFP)
  3. Certified Foodservice Supervisor (CFS)


  • Valid California driver’s license.


  • Basic institutional cooking practices and methods.
  • Principles and practices of institutional food services management. Quality service and food merchandising.
  • Principles and methods of menu planning.
  • Proper and sanitary methods of preparing, cooking, serving, and storing foods. Basic kitchen machines and utensils.
  • Budget development and maintenance of budget controls. Supervisory methods and techniques.
  • Analytical and interpersonal skills strong verbal, written, negotiation, organizational, and computing skills.
  • Microsoft computer applications supporting word processing, database, and spreadsheet programs, as well as industry-specific software.
  • Proper use and operation of standard office equipment and machines such as cash registers, calculators, copiers, fax, computers, and printers.


  • Effectively read, interpret, and adjust recipes.
  • Prepare and cook a variety of foods in large quantities.
  • Direct and monitor the work of others in a lead capacity.
  • Learn district and Education codes, policies, procedures, and regulations.
  • Exercise good judgment in a variety of procedural situations.
  • Plan menus affording a varied and properly balanced diet.
  • Estimate food quantities needed and order correct amounts for economical food service.
  • Supervise and instruct employees in proper sanitation procedures.
  • Learn, interpret, successfully apply and carry out a variety of complex directions without continuous supervision.
  • Hire, train and supervise employees.
  • Understand and carry out a variety of oral and written instructions independently.
  • Perform mathematical calculations accurately.
  • Establish and maintain efficient record keeping/filing systems.
  • Prepare various routine reports.
  • Plan, organize and prioritize work so as to meet time limits and deadlines.
  • Effectively work under pressure.
  • Analyze situations and take appropriate action regarding routine procedural matters.
  • Operate a variety of standard office machines and equipment including computers.
  • Use software programs to support work activities.
  • Effectively and tactfully communicate internally and externally, both orally and in writing.
  • Establish and maintain effective working relationships with those contacted in the performance of required duties.


The District offers a competitive benefits package including medical, dental and vision coverage to employees and qualified dependents. In addition, the District provides vacation, sick leave and paid holidays. The employee participates in CalPERS through District and employee contributions. 

Selection Process:

After the preliminary screening, selected candidates will be invited to the campus for an initial interview with the Search Committee. Videoconference interviews (in lieu of an in-person initial interview) will be offered. Candidates to be interviewed will be selected from applicants who most closely meet the minimum and desired qualifications. Meeting the minimum qualifications does not guarantee an interview. The Search Committee will recommend finalists to the Superintendent/President for a final interview.

The District reserves the right to re-advertise the position or to delay indefinitely filling of the position if it is deemed that applicants for the position do not constitute an adequate applicant pool or if funding is not available.

Conditions of Employment:

Employees must satisfy all the pre-employment requirements prior to appointment that include, but are not limited to, tuberculosis clearance (EC 87408.6), fingerprint processing, and verification of their legal right to work in the United States. A pre-employment physical examination is required for this position.

Applicants requiring reasonable accommodations in completing the application or interview process must notify the Human Resources Office in advance.

College of the Siskiyous is an equal opportunity employer. The policy of the District is to encourage applications from ethnic and racial minorities, women, persons with disabilities and Vietnam-era veterans. No person shall be denied employment because of ethnicity or race, color, sex or gender, gender identity, age, religion, marital status, disability, sexual orientation, national origin, medical conditions, status as a Vietnam-era veteran, ancestry or political or organizational affiliation.

College of the Siskiyous is accredited by the Accrediting commission for Community and Junior Colleges of the Western Association of Schools and Colleges. 

Kitchen environment.
Working around hot surfaces.

Hearing and speaking to exchange information and interact with customers.
Dexterity of hands and fingers to cook, stir and prepare foods.
Seeing to read a variety of materials.
Standing for extended periods of time.
Walking to conduct inspections.
Lifting up to 50 lbs.

Employees must satisfy all the pre-employment requirements prior to appointment that including but
not limited to, tuberculosis clearance (EC 87408.6), fingerprint processing, and verification of their legal right to work in the United States. A pre-employment physical examination may be required.
Cover Letter, Resume, Unofficial Transcripts
Serve Safe Certified must be provided prior to hire

Minimum Education and Experience

Minimum Months of Experience: 60
Education Required: Associate's
Driver's License Required: Yes
Hiring Requirements for this Job:
  • Background Checks
  • Minimum Hourly Wage: 25.08