DEFINITION:

Under general direction, plans, organizes, and supervises the food preparation and serving activities of the school cafeterias; trains personnel; purchases foods; maintains bookkeeping records and controls costs; and does related work as required.

EXAMPLE OF DUTIES:

Manages the overall operation of the District Nutrition Services Program; prepares departmental budget estimates; maintains bookkeeping records; prepares reports; prepares monthly and quarterly Federal and State claims reports; prepares audit reports for Federal and State programs; trains food services personnel in cooking and lunchroom routine; exercises supervision over food services personnel; reviews work of personnel and receives and processes their requisitions for supplies; promotes participation in Child Nutrition programs; orders supplies and equipment; inspects and tastes food to determine quality, appearance and edibility; inspects cafeterias for operational efficiency, implementation of District HACCP Plan, putting into effect desirable changes; prepares reimbursable lunch menus, checking dietary balance, nutritional adequacy, and use of foods in accordance with FIFO practices; directs the use and distribution of donated foods received from subsidy programs; assigns staff to schools in accordance with workload; directs the purchase of cafeteria supplies; assists in planning cafeteria layouts and in the selection and placement of suitable equipment; uses initiative and creativity in devising and adopting new methods for the school service program; coordinates and oversees food service activities for special District events; keeps abreast of latest technology; meal preparation for monthly Board meetings and catering other events as needed.

Supervises all cafeteria personnel in the District, and is responsible for the effective and efficient operation of the food services system District-wide. Consults and works effectively with School Principals to provide and promote optimum lunch programs to best meet the needs of particular schools. Represents the District before Federal and State pupil food service agencies and other duties as assigned.

QUALIFICATIONS:

Knowledge of:

1. The organization, procedures, and equipment used in preparation, cooking, and serving of food in large quantities;
2. General principles of nutrition;
3. Purchasing, utilization, and preservation of foodstuffs, and their economical and efficient preparation;
4. General knowledge of record-keeping, simple bookkeeping, and cost control procedures;
5. Principles of supervision, training, and office management;
6. School Nutrition Menu Planning requirements;
7. Effective cash control procedures.

Ability to:

1. Organize and direct the operation of cafeterias;
2. Select, train, and supervise personnel;
3. Prepare written and statistical reports;
4. Maintain effective income, expenditure, and cost control records;
5. Create imaginative menus within fixed costs and foods available;
6. Interpret and apply various State and Federal Codes relating to food service;
7. Develop and enforce uniform procedures and personnel practices in accordance with District policies, rules, and regulations, and State and Federal agencies;
8. Meet the mental and physical demands of the position.

Education, Training, and Experience:

1. Bachelor's Degree with academic major or concentration in food and nutrition, food services management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or related field; OR
2. Bachelor’s degree in any academic major and at least two (2) years of relevant School Nutrition Program (SNP) experience; OR
3. Associate’s degree, or equivalent educational experience, with academic major or concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field; and at least two (2) years of relevant School Nutrition Program (SNP) experience.
4. At least 8 hours of food safety training within the last 5 years prior to starting date or completed within 30 calendar days of starting date.
5. Current Food Handler Card.

Application Requirements:

· Completed online application;

· Resume;

· Three (3) letters of recommendation;

· Copy of degree(s) held, or transcripts verifying college coursework.

Personal Qualities:

· Ability to lift up to 50lbs., patience, willingness to perform job tasks, reliable and dependable.