10/1/2025 11:55 PM Pacific
Date Posted 9/4/2025 Contact Recruitment Department209-575-6900 Number of Openings 1 Salary Pay Range
$7,191 - $9,372 Monthly Add'l Salary Info Range 28: $7,191 to $9,121 monthly or $7,442 to $9,372 monthly with earned Doctorate. Length of Work Year see in job descripton Employment Type Full Time Job Description / Essential Elements: Print
Modesto Junior College
Food Services Manager - College and Administrative Services - Modesto Junior College
Salary: Management Salary Schedule (2025-2026) Range 28: $7,191 to $9,121 monthly or $7,442 to $9,372 monthly with earned Doctorate. New appointees will receive year-for-year credit for prior management experience to a maximum of Step C.
Closing Date: Wednesday, October 1st, 2025 at 11:59pm
To apply, submit your application and required documents on-line via our applicant system at: http://50.73.55.13/counter.php?id=308504
DEFINITION
Under administrative direction plans, organizes, directs and manages the Food Service program and Coffee shop; implements operational procedures designed to ensure a cost effective and cost beneficial operation; serves as a resource to District personnel regarding Food Services and performs other related duties, as assigned.
SUPERVISION RECEIVED AND EXERCISED
Receives administrative direction from a senior manager/Vice President.
Provides direct supervision to lower level professional, technical and support staff assigned to auxiliary services operations.
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.
Education and Experience:
Education: Equivalent to the completion of a Baccalaureate or higher degree with emphasis management, nutrition, hospitality or a related field.
Experience: Three years of increasingly responsible experience in institutional or commercial food services; or an equivalent combination of training and experience, with two years supervisory or management experience preferred.
Knowledge of:
• Principles, procedures, methods, techniques and strategies relative to the management of a comprehensive auxiliary service program;
• Basic principles of retailing and food service including prices, discounting, merchandising, planning, stock and inventory control, display and promotion.
• Legal mandates, policies, regulations and guidelines pertaining to a food service operations;
• Practices, methods, procedures and strategies of management, organization and supervision;
• Principles and practices of budget preparation and administration;
• Safe and sanitary working methods and procedures.
Ability to:
• Effectively and efficiently plan, organize and direct the functions and activities of a comprehensive auxiliary service program;
• Develop product and service specifications;
• Plan, organize, establish and maintain appropriate, efficient and effective data management, storage and retrieval systems;
• Communicate effectively in oral and written form;
• Understand and carry out oral and written directions with minimal supervision;
• Establish and maintain cooperative organizational and community relationships.
ESSENTIAL DUTIES
• Plan, organize, coordinate and direct the Bookstore or Food Service program, including convenience stores and other auxiliary services units.
• Supervise full-time, temporary, and student food services staff in the operations of all Food Service and Coffee shop facilities, develop production schedules, assign and review the work of subordinates involved in the day to day operations.
• Plan, organize and direct weekly, monthly, and quarterly sales plans for each assigned unit; set and monitor sales goal; provide direction where needed.
• Develop and manage annual budgets for each assigned unit; authorize expenditures within established guidelines; supervise maintenance of accounting records of income and expenditures.
• Review inventory levels on an on-going basis and implementation and maintenance of inventory and expenditure control procedures
• Monitor and evaluate the purchase, receiving, storage and distribution of food service supplies, materials and equipment
• Plan, organize, develop, and implement policies and operational procedures that ensure adherence to District, State and Federal policies, regulations and guidelines.
• Review, monitor and evaluate the performance of Food Services personnel; actively participate in the recruitment and selection of personnel for assigned area.
• Plan, organize and conduct personnel in-service and orientation training programs, as necessary.
• Confer with and advise District personnel regarding Food Services personnel or other problems, issues and concerns, and recommend alternative problem solutions.
• Establish and maintain standards for quality and quantity control, cleanliness and sanitation.
• Prepare or assist in the preparation of specifications for Food Service supplies, materials and equipment;
• Meet with vendors to negotiate pricing and terms of contracts.
• Plan, organize, develop and maintain a data management, storage and retrieval system.
• Analyze financial reports and profit and loss statements to ensure Food Services is a cost effective operation.
• Coordinate the promotion, advertising and public relations activities for assigned units
• Perform other duties, as assigned.
Licenses and Certificates:
• Possession of a valid California Motor Vehicle Operator’s License.
Requirements / Qualifications
For more information on Requirements/Qualifications, please contact the employer.
Comments and Other InformationFor more information on Comments and Other Information, please contact the employer.
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