DISTINGUISHING FEATURES OF THE CLASS:
This position is responsible for planning, coordinating and supervising various aspects of the School Food Service Program. The work includes providing or monitoring breakfast, lunch, and/or after school snacks to various cafeterias. The incumbent has the additional responsibility for coordinating and executing catered affairs. 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 service of multi-choice breakfast, lunch and after school snacks to students and faculty;
Supervises and coordinates the preparation, service, distribution, and/or receiving of all food
prepared at the school;
Assists in the planning and pricing of menus for the school system;
Oversees and monitors all restricted menus for students with special dietary needs;
Responsible for the billing of foods requested by other schools in the send-out food program and billing of catered functions;
Submits requisition sheets, via computer, for all food items and supplies needed for all aspects of the program at the school;
Checks in food and supplies received and maintains electronic perpetual and physical inventories;
Plans and supervises the work of Food Service Helpers, Cooks, Bakers and Bookkeepers through meetings, training and work schedules, and administers disciplinary action when required;
Supervises the record keeping and preparation of required reports;
Prepares layouts and makes recommendations for maintenance and equipment;
Provides information to employees, students and community agencies with the intent of promoting interest in the program;
Maintains highest approved standards of nutrition, safety and sanitation.

 

FULL PERFORMANCE KNOWLEDGE, SKILLS, ABILITIES AND PERSONAL
CHARACTERISTICS:
Thorough knowledge of kitchen equipment, quantity food preparation and cafeteria operating practices;
Thorough knowledge of foods and principles of nutrition as they apply to a school food service program;
Good knowledge of safety and sanitation procedures;
Ability to effectively operate a computer;
Ability to communicate effectively both verbally and in writing;
Ability to plan, train and supervise the work of others;
Ability to maintain effective working relationships;
Resourcefulness; tact; courtesy; good judgment; flexibility; dependability;
Physical condition commensurate with the demands of the position.

MINIMUM QUALIFICATIONS: 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 two (2) years of experience in large quantity food preparation for a school
food service program, restaurant or institution, one (1) year of which must have been in a
supervisory capacity ; 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 and four (4) years of experience in large quantity food preparation for a school food
service program, restaurant or institution, one (1) years of which must have been in a
supervisory capacity; or
C) Graduation from high school or possession of a High School Equivalency Diploma and six
(6) years of experience as described in (A) and (B), one (1) years of which must have been in a supervisory capacity; or
D) An equivalent combination of 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.