Under supervision of the Director of Food Services, plans, organizes, coordinates, and participates in Food Service operations; supervises, trains, evaluates and provides work direction to personnel; prepare and analyze menus according to USDA and State nutritional standards; direct activities related to nutrition education and training of students, parents, and district employees. Knowledge of Current methods and practices used in large-scale food preparation and safety; procedures and appropriate use of equipment used in the preparation, cooking, serving, storing and transporting of food; knowledge of federal and state regulations governing child nutrition programs; proper nutrition principles and standards for various student grade levels; sanitation and safety practices related to handling, cooking and serving food; general industry safety and health practices and standards within food service operations trades; cost effective practices in the field of food service and budget preparation and controls; record keeping and report preparation techniques including federal, state and local laws and regulations governing the National School Breakfast and Lunch Program; and principles of effective personnel management and supervision. Experience Three years of increasingly responsible technical experience in quantity food preparation, cooking and serving, including experience in a lead or supervisory capacity in a school district or large commercial operation. Education Bachelor’s degree in nutrition, food science, food production, or public health.