SCHOOL LUNCH MANAGER 8153
DISTINGUISHING
FEATURES OF THE CLASS
Under general direction, an employee in this class plans
and supervises the efficient and economical operation of a school lunch
program. Work consists of establishing
and carrying out school policies and procedures for effective functioning of
the lunch program. Supervision is
exercised over a substantial number of Cooks and Food Service Workers in a
number of school cafeterias. Work is
evaluated through conferences and written reports and is subject to administrative
direction and policy review by the Chief School Administrator. Work is also subject to periodic inspection
by school health officials. Performs
related work as required.
TYPICAL WORK
ACTIVITIES
Plans and directs the preparation and distribution of
nutritious lunches for schoolchildren;
Supervises the preparation of a
school lunch program budget;
Maintains all financial and business
records;
Directs the purchase of food,
supplies and equipment;
Serves as technical advisor to the
school administration in matters concerning lunch program policies and
expenditures;
Interviews and recommends hiring
school lunch personnel for school board approval;
Evaluates employee work
performance;
Establishes and maintains an
employee training program;
Meets with community organizations
and individuals and provides information that will contribute to a better
understanding of a school lunch program;
Makes inspections while food is
being served to check upon the appearance of employees, the appearance and
amount of food on trays and the manner in which food is served;
Prepares competitive bidding
requirements of foodstuffs, kitchen equipment and supplies; offers advice
concerning final award of contracts;
Consults with architects and
builders concerning the construction or alteration of school cafeterias and
related facilities.
FULL PERFORMANCE
KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS
Thorough knowledge of food preparation and food service
management methods and techniques; thorough knowledge of food values and
nutrition; good knowledge of the operation of all standard kitchen equipment
typical of large institutional kitchens; good knowledge of food costs; good
knowledge of the sanitation standards acceptable for large cafeteria programs;
ability to plan, assign and supervise the work of school lunch personnel in a
manner conducive to full performance and high morale; ability to plan
attractive menus and supervise the preparation of appetizing foods; ability to
establish and maintain effective working relationships with the school
administration, civic groups and the general public; ability to prepare routine
financial and business reports; ability to express oneself clearly and
concisely, orally and in writing; physical conditions commensurate with the
demands of the position.
MINIMUM
QUALIFICATIONS
OPEN COMPETITIVE
Either:
(a) Graduation from a
college with federally-authorized accreditation or registration by NY State
with a Bachelor’s Degree in nutrition, nutrition education, food service
management, dietetics, family and consumer sciences, culinary arts, business or
a related field; or,
(b) Graduation from a
college with federally-authorized accreditation or registration by NY State
with a Bachelor’s Degree and a NY State recognized certification as a Dietician/Nutritionist ;or
(c) Graduation from a
college with federally-authorized accreditation or registration by NY State
with a Bachelor’s Degree and five (5) years of experience in the management of
school nutrition programs.
Candidates must attend
ongoing continuing education/training as required by the Food and Nutrition
Service of the United States Department of Agriculture.
R07/01/2015
SUFFOLK COUNTY
Competitive