DISTINGUISHING FEATURES OF THE CLASS

• Assists the Director of Food Service in program development and control;
  • -develops and maintains policy handbook;
  • -reviews and modifies internal operations of the unit with respect to corrective food service operations, reviewing work needs and takes necessary action where required;
  • -inspects food service facilities, recommends changes in operating methods and may determine repairs needed to provide appropriate standards and services;
  • -interprets school food programs to staff members, school administrators, teachers, parents, students and community.
• Supervises the food service and clerical personnel in the day-to-day activities involved with the breakfast and lunch programs;
  • -interviews prospective employees;
  • -assigns staff members and substitutes as required;
  • -plans and organizes in-service training programs;
  • -conducts orientation of new employees;
  • -conducts check-out conferences at close of school year with cook managers;
  • -prepares for re-opening of school cafeteria i.e., new schedules, price lists, revision of forms, etc.;
• Coordinates the pre-pack lunch program with management company and school;
  • -reviews menus;
  • -staffs schools with personnel;
  • -supervises record-keeping, i.e., lunch accounts, reduced price applications, ordering lunches, etc.;
• Keeps abreast of new developments in the field of food service and may recommend incorporation of said developments into the food service operation;
  • -conducts monthly meetings with food service managers to keep them informed of individual operations and disseminate information and directives;
• Supervises personnel assigned to the food service office;
  • -interviews prospective employees;
  • -assigns staff members and substitutes as required;
  • -plans and organizes in-service training programs;
  • -conducts orientation of new employees;
  • -receives complaints and takes appropriate action;
• Receives evaluation forms and appraises job performance of all employees and takes necessary action where required;
• Supervises the maintenance of various records and reports;
  • -audits time cards for payroll purposes;
  • -receives and processes reports and takes necessary action on accidents and other emergencies;
  • -prepares surveys and reports as required;
• Acts as liaison between the food service office, management company, and school when problems arise relative to the breakfast or lunch program;
• In the absence of the Director of Food Service, is responsible for the overall program;
• Does related work as required.

• Good knowledge of the principles of nutrition and menu planning;
• Good knowledge of large scale selection and purchase of food and lunch room supplies and equipment;
• Basic knowledge of the methods, materials and equipment used in an institutional food service operation;
• Working knowledge of facility food service safety and sanitation standards for food storage, preparation and serving;
• Ability to comprehend, interpret and apply proper standards of cleanliness, sanitation and safety in relations to the storage, preparation and serving of food;
• Ability to communicate advice and instructions concerning general nutrition and menu planning to food service staff;
• Ability to prepare and maintain accurate records and reports;
• Ability to get along well with others;
• Ability to plan and supervise the work of others;
• Physical conditions commensurate with the demands of the position.

 
MINIMUM QUALIFICATIONS
 
Open Competitive

A) Bachelors Degree from an accredited college or university in Food Systems Management, Dietetics or Dietetics Technology or a related field and one year of full-time qualifying experience*;

OR

B)  Associates Degree from an accredited college, university, or technical institute in Food Service Administration, Dietetics or Dietetics Technology or a related field and three years of full-time qualifying experience*;

OR

C)  Graduation from High School, GED, or Equivalency Diploma and five years of full-time qualifying experience*;

OR

D) an equivalent combination of the foregoing as defined within the limits of A, B and C

Promotional

Continuous and permanent status in the Board of Education as an Assistant Supervisor of Food Service for one year.

*Qualifying Experience
Must be in industrial or school cafeterias, hospitals, restaurants, hotels and other similar operations involving large quantity food service; one year of which must have been in a supervisory capacity.
 
Food Service is defined as food preparation, basic nutrition, menu planning, purchasing of food, beverages and equipment, and management field in food service.
 
NOTE:  Verifiable part-time experience will be pro-rated to meet full-time experience requirement.
 
Final Filing Date : June 9, 2017

APPROVED: 
 
 
Ms. Jamie Warren

Associate Superintendent for Human Resources