DISTINGUISHING FEATURES OF THE CLASS:
This position is responsible for planning, coordinating and supervising all aspects of the School Food Service Program at a small secondary school. The work includes management of school cafeterias and providing or monitoring alternate menus for breakfast, lunch and/or after school snacks to the student body and faculty. The incumbent has the added responsibility for administering the send-out-food program which provides menu items, baked goods and other specialty foods to a large number of secondary schools. While the ability to exercise independent judgement and make independent decisions is a requirement, general supervision is received from administrative personnel. General supervision is exercised over assigned personnel. Does related work as required.

TYPICAL WORK ACTIVITIES: (Illustrative only)
Supervises the preparation and serving of breakfast, lunch and after school snacks for students and faculty;
Supervises and coordinates the preparation, service, distribution, and/or receiving of all food items prepared at the school for other secondary schools;
Oversees and monitors all restricted menus for students with special dietary needs;
Maintains and completes preparation reports for both the secondary and the elementary send-out program;
Submits requisition sheets, via computer, for food items and supplies for all aspects of the program at the school;
Checks in food items and supplies received;
Monitors performance of Food Service Helpers, Cooks and Bakers;
Prepares employee schedules and time sheets;
Assists in the planning and pricing of menus for the school system;
Keeps electronic and written records and prepares required reports;
Maintains highest approved standards of nutrition, safety and sanitation through supervision of the preparation of foods.

FULL PERFORMANCE KNOWLEDGE, SKILLS, ABILITIES AND PERSONAL
CHARACTERISTICS:
Thorough knowledge of kitchen equipment, quantity food preparation and cafeteria operating practices;
Good knowledge of safety and sanitation procedures;
Good knowledge of foods and principles of nutrition;
Ability to plan and supervise the work of others;
Ability to effectively operate a computer;
Ability to keep records and prepare required reports;
Ability to communicate effectively;
Ability to maintain effective working relationships;
Tact; courtesy; resourcefulness; good judgment;
Physical condition commensurate with the demands of the position.

MINIMUM QUALIFICATION: EITHER
A) Graduation from a regionally accredited or New York State registered four year college or
university with a Bachelor's Degree and at least 12 credit hours in nutrition or a related
subject, as well as one (1) year of experience in large quantity food preparation for a school
food service program, restaurant or institution; or
B) Graduation from a regionally accredited or New York State registered two year college or
university with an Associate's Degree and at least 6 credit hours in nutrition or a related
subject, as well as three (3) years of experience as described in (A); or
C) Graduation from high school or possession of a High School Equivalency Diploma and four
(4) years of experience as described in (A) and (B); or
D) An equivalent combination of education/training and experience as defined by the limits of (A) through (C).

CLASSIFICATION: COMPETITIVE

*Please Note: This is a provisional appointment. This position is in the competitive class which will require the incumbent to take a Civil Service Examination to attain permanency. Notices will be posted when the examination is to be held.