71190
(Competitive)
DISTINGUISHING FEATURES OF THE CLASS
The work involves responsibility for planning, organizing, and directing a school lunch program including administrative tasks such as budget preparation, expenditures and accounting and financial procedures. An employee in this class is responsible for efficiently and economically providing nutritious lunches for children in one or more school districts. Work is performed under the general direction of a School District Administrator with leeway allowed for the exercise of independent judgment. Supervision is exercised over a substantial number of school lunch personnel. Does related work as required.
Plans and directs the operation of the school lunch program for all cafeterias in the school district.
Serves as technical advisor in formulating plans, policies and procedures for operation of the school lunch program; carries out established policies.
Develops the annual school lunch program budget and establishes and maintains budget control procedures.
Establishes accounting procedures and maintains and/or supervises the maintenance of financial records.
Plans school menus working within current USDA meal pattern regulations.
Coordinates the purchase of food, supplies and equipment including arranging for delivery and security, preparing bid specifications and purchase orders, maintaining records, and recommending the purchase or replacement of equipment.
Selects, trains and supervises school lunch personnel, determines staff assignments and evaluates work performance.
Consults with architects and builders for alteration or construction of kitchen and dining rooms.
Consults with staff, students and community agencies to provide better understanding and more efficient operation of the program.
REQUIRED KNOWLEDGES. SKILLS. ABILITIES AND PERSONAL CHARACTERISTICS
Thorough knowledge of the principles, practices and procedures of managing a school lunch program including program planning, budget preparation and control and purchasing.
Thorough knowledge of large scale food preparation and menu planning.
Thorough knowledge of sanitary food handling and storage. .
Good knowledge of the selection, purchasing and care of equipment.
Good knowledge of institution administration in the areas of safety, personnel selection and training.
Working knowledge of the fundamentals of nutrition as they apply to a school lunch program.
Ability to plan, assign and supervise the work of subordinates.
Ability to develop and direct effective training programs.
Ability to express ideas clearly, to prepare reports and to keep records pertaining to a school lunch program. Ability to develop and maintain good personnel and community relations.
Two (2) years of permanent competitive class status in the title of Assistant School Lunch Director; or,
Three (3) years of permanent competitive class status in the title of School Lunch Manager.
Graduation from a regionally accredited college or university or one accredited by the New York State Board of Regents to grant degrees with a baccalaureate degree in Food Service or Institutional Management, Restaurant Management, Hotel/Motel Management, Nutrition, Dietetics, Food Science or a closely related field and three (3) years of work experience, or its part time equivalent, in large scale food preparation and management, consisting of a variety of changing menus, two (2) years of which must have been in an administrative capacity*; or,
Graduation from a regionally accredited college or university or one accredited by the New York State Board of Regents to grant degrees with an associates degree in Food Service or Institutional Management, Restaurant Management, Hotel/Motel Management, Nutrition, Dietetics, Food Science or a closely related field and five (5) years of work experience, or its part time equivalent, in large scale food preparation and management, consisting of a variety of changing menus, two (2) years of which must have been in an administrative capacity*; or,
Graduation from a post secondary vocational institute with a certificate in large scale food preparation, consisting of a variety of changing menus, and in addition, at least six (6) years of work experience, or its part time equivalent, in large scale food preparation and management, two (2) years of which must have been in an administrative capacity*; or,
Seven (7) years of work experience, or its part time equivalent, in large scale food preparation and management, consisting of a variety of changing menus, two (2) years of which must have been in an administrative capacity*; or,
An equivalent combination of training and experience as defined by the limits of (A), (B), (C) and (D) .
*NOTE: Experience in an administrative capacity shall include program planning and evaluation, budget preparation, purchasing and/or supervision involving hiring, evaluating and training of personnel.
NOTE: Large-scale food preparation to be defined as experience in the actual preparation of food by means of roasting, baking or broiling in hospitals, schools, nursing homes, hotels, restaurants, correctional facilities or military service.
03/2012 Revised