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QUALIFICATIONS GUIDE Knowledge of: Principles and methods of large-scale food services management. Nutrition, food values, food combinations and economical substitutions. Cooking equipment. Ability to: Plan, direct and supervise a large school food services program. Train and supervise personnel. Prepare specifications and analyze bids to determine the most advantageous quality and cost. Prepare reports and budgets. Understand, carry out and give oral and written instructions. Establish and maintain cooperative relationships with those contacted in the course of work. Training and Experience*: Completion of a Bachelor’s Degree with specialization in dietetics or a closely related field; four years of increasingly responsible leadership experience in institutional or commercial quantity food service operations; or any combination of training and/or experience that could likely provide the desired knowledge and abilities. Characteristics: Good health and freedom from communicable diseases; good physical condition, agility and strength commensurate with the duties of the class; honesty; industry; initiative; dependability and good judgment in conjunction with position duties; loyalty and other related qualities. Physical Ability: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls; talk or hear; and taste or smell. The employee is occasionally required to reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. The selected candidate must be able to perform the duties of a rigorous work schedule which includes lifting, loading, and unloading, and pass a physical examination and drug screen certifying this ability. Working Conditions: May be exposed to extreme hot and cold temperatures, either while cooking or storing/retrieving items from the freezer. Lifting, pushing/pulling moderately heavy and/or bulky items. Exposure to loud noises. Extended periods of sitting, walking, and standing. BOARD ADOPTED: April, 1983 REVISED: August 17, 2010 *The US Dept. of Agriculture (USDA) has updated their minimum education requirements for LEAs with student enrollment of 2,500-9,999: Bachelor's degree, or equivalent educational experience, with academic major in specific areas1; OR Bachelor's degree in any academic major and State-recognized certificate for school nutrition directors; OR Bachelor's degree in any academic major and at least 2 years of relevant school nutrition programs experience; OR Associate's degree or equivalent educational experience with academic major in specific areas1 and at least 2 years of relevant school nutrition programs experience. 1 Related majors include food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field.