SCHOOL LUNCH COORDINATOR 8155

DISTINGUISHING FEATURES OF THE CLASS

Under general supervision, an employee in this class performs responsible administrative work in reviewing, recommending, and coordinating contractual agreements with private food service companies. The work consists of maintaining financial control, responding to service complaints and insuring the nutritional value of meals served. The work differs from that of the School Lunch Manager position in that the School Lunch Coordinator is not required to exercise supervision over Cooks and Food Service Workers. The work is performed under the general supervision of an assigned school administrator and is reviewed through conferences and written reports. Does related work as required.

TYPICAL WORK ACTIVITIES

Maintains all financial and business records for the school lunch program and prepares financial reports periodically;

Advises the school administration in matters concerning lunch program policies and expenditures;

Reviews bids from private food service companies, compares them, and advises the district regarding the adequacy of bids;

Checks and verifies all bills against statements submitted by vendors;

Responds to complaints and inquiries from students, vendors, and school officials.

FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS

Thorough knowledge of food service management techniques; thorough knowledge of the nutritional value of foods; good knowledge of food costs; ability to maintain accurate financial records and to prepare reports; ability to establish and maintain effective working relationships with the school administration and contract food service personnel; ability to express oneself clearly and concisely both orally and in writing; physical condition 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.

NECESSARY SPECIAL REQUIREMENTS

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