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Peabody Charter Elementary

Human Resources » Career Opportunities

Career Opportunities



Founded in 1995, Peabody Charter School Cafeteria has become a leader in school food service innovation by emphasizing scratch cooking, parent involvement and local farm to school partnerships. When the movie “Super Size Me” (released in 2004) highlighted the plight of school cafeterias around the country mired in frozen entrees with a box cutter as their main culinary tool—PCS cafeteria already had nine years' experience feeding students real food prepared on site. We bake our own bread, make whole grain pizza dough, delicious (and low fat) enchilada casserole, breakfast burritos and much more.


The Peabody Cafeteria is also an extension of the classroom – a place where students have hands on experience with essential and traditional skills. Each grade level comes to the cafeteria for cooking projects and lessons that link with the curriculum. When Kindergarteners are studying the alphabet, they come to the cafeteria for “P is for Pizza.” They “pat” and “pull” their dough, ”put” on “provolone” and “parmesan” and “peppers.” Sixth grade culminates the ancient civilizations unit with a Greek festival. They make spanakopita, stuffed grapes and baklava; they wear togas, compete in Olympic games and feast on the food they have made. 


The ideal candidate for Food Service Director is passionate about nourishment-- both physical, mental, and emotional—the nourishment that can happen when children participate in the nexus of cooking and learning. The Food Service Director is more than a person who provides a wholesome breakfast and lunch to children, although that is their primary responsibility. They should also actively seek out and create connections between the school's community, culture, and curriculum that radiate from the school's warm hearth – the Peabody cafeteria.

Purpose of Position: To plan, organize and lead the development and operation of Peabody Charter School’s food service program that emphasizes delicious food cooked from scratch and local fresh produce.

Application Deadline: February 28, 2018

Salary Schedule Range: $58,589-$73,857 – 208 days. Initial placement shall be determined according to training and experience:  Benefits include insurance, holidays and sick leave.

 Employment Status: Full-time (FLSA Exempt)                           

Reporting: Reports to the Superintendent

 Essential Functions:

  • Direct food service programs in compliance with Federal, State and local laws, National School Lunch Program regulations, health ordinances and Peabody Charter School policies and privacy laws.
  • Provide technical expertise, information and assistance to the Superintendent and Fiscal Director regarding food service operations; assist in the formulation and development of programs and initiatives to assure an economical, sustainable, safe and efficient work environment; advise the Superintendent of unusual trends or problems and recommend appropriate corrective action.
  • Interviews and recommends the hiring of food service personnel; Supervise, evaluate, coach, and mentor assigned personnel, determine staffing requirements, and provide training and professional development for assigned personnel.
  • Develop and manage a department budget, analyze revenues and expenditures, and determine appropriate meal pricing with Fiscal Director and Superintendent
  • Coordinate and implement menu and recipe preparation functions; assure that meal offerings provide nutritional content that meet or exceed US dietary standards.
  • Oversees the recording and deposition of all monies received from food service operations
  • Maintains food service operating records and the preparation of its periodic financial reports
  • Collaborate frequently with Superintendent regarding facilities, programs and personnel.
  • Research, write, and submit grant applications for additional funding for the Food Service program.
  • Facilitate classroom cooking projects that link with the curriculum.
  • Create volunteer opportunities for parents and an environment that encourages participation and new ideas.     
  • Develop marketing strategies to increase student participation in the food service program, and/or to become vendor of choice for neighboring districts or community organizations.
  • Identify equipment and infrastructure needs. Nurture and develop local sources of supply for food products.
  • Implement, plan, oversees special events/catering.
  • Perform additional related duties as assigned.


Knowledge, Skills and Abilities:

  • Knowledge of the USDA National School Lunch Program, nutritional standards and needs of children, and the fundamental practices of an institutional food service operation.
  • Knowledge of large-scale food preparation, handling and presentation.
  • Knowledge of contemporary management and supervision practices and techniques, team building, coaching and mentoring, performance appraisal and professional learning.

Ability to:

  • Organize and monitor the purchasing, transportation, distribution and storage of food and related supplies.
  • Perform statistical analysis related to production and costs.
  • Produce a variety of narrative and statistical reports related to food service activities and personnel.
  • Communicate effectively orally and in writing with constituents and stakeholders.
  • Devise solutions to complex problems in a fast-paced environment.
  • Operate a computer, tablet, and proprietary or mass market software and applications.

  • Employ correct English usage, grammar, spelling, punctuation and business vocabulary.
  • Make presentations about Food Service programs to student or community audiences
  • Meet schedules and timelines.
  • Collaboratively with school site administrators, school staff, and community members.
  • Collaboratively and cooperatively with County Public Health Dept. and other local government agency.

Working Conditions & Physical Demands:

Food Service environment; Subject to heat from appliances, exposure to hot foods, sharp objects and chemicals,

exposure to cold conditions in walk-in freezer and refrigerator.

Hearing and speaking to exchange information in person or on the telephone; seeing to read a variety of documents; sitting and standing for extended periods of time; walking; dexterity of hands and fingers to operate office equipment; intermittent bending, stooping or reaching overhead to retrieve or store materials; lifting of equipment or materials weighing up to 40 pounds; driving a vehicle to conduct business activities.

Education, Training and Experience:

  • BA or MA with major area of concentration in food and nutrition, food service management, dietetics, family and consumer science, nutrition education, culinary arts, business or a related field OR
  • BA degree in any academic major AND State-recognized certificate for school nutrition directors OR
  • BA or AS degree in any academic major AND at least (1) year of relevant school nutrition program experience OR
  • High School Diploma (or GED) and at least (3) years of relevant experience in school nutrition programs
  • Valid California driver’s license.
  • Required: At least 8 hours of food safety training must be completed within 30 days from date of hire. Prior hours of food safety training may be applied if they have been completed within the past 4 years from date of hire.
  • New Director Training required.

Note: State Law requires that applicant selected for the position must complete fingerprinting process to check for or verify conviction record. A record of conviction will not automatically disqualify you from employment, but failure to list convictions may result in disqualification for dismissal.

Application Process

All classified job applications must be submitted electronically through Completed electronic applications with all required documents and certifications must be submitted by the application deadline to be considered.  Resumes are not accepted in lieu of online application.   


No hard copy or emailed attachments will be accepted, no exceptions. For positions requiring submission of a transcript, please attach an unofficial copy of your transcript to your application. (If you accept an offer of employment, you will be asked to bring an official transcript at that time.)


If you have any questions regarding job opportunities, please contact Kathleen Brontsema at OR (805) 563-1172 ext. 157