Director of Nutritional Services/School Lunch Manager

Interviews may be ongoing

Must be a current competitive School Lunch Manager or one of the top three eligible on a valid Erie County Civil Service list or be willing to accept a provisional appointment and be one of the top three eligible on the next established Erie County list for School Lunch Manager

PERFORMANCE RESPONSIBILITIES:

Plans and supervises the preparation and service of lunches in a large school district;

Plans menus or recommends changes in master menus with due regard for nutritional values, acceptability and budgetary limitations;

Determines requirements and submits requisitions for foods, supplies and equipment;

Prepares layouts and makes recommendations for maintenance of and additions to equipment and plant;

Maintains approved standards of sanitation, health and safety;

Supervises and trains school lunch personnel, makes staff assignments and evaluates work performance;

Assists in the selection of school lunch personnel;

Receives, inspects, stores and distributes supplies and maintains inventories and related records;

Supervises the collection of and accounting for cash receipts;

Makes reports relating to school lunch program activities;

Provides information to school staff, students and community agencies which will promote increased interest in the program.

Does related work as necessary.

QUALIFICATIONS:

1) Graduation from a regionally accredited or New York State registered four-year college or university with a Bachelor's Degree with specialization in food service, nutrition or hotel management or closely related field; OR

2) Graduation from a regionally accredited or New York State registered two-year college or university with an Associate Degree with specialization in food service, nutrition or hotel management or closely related field AND four years of satisfactory experience in institution management, hotel administration or restaurant management involving large quantity food service; OR

3) Graduation from high school or the possession of a high school equivalency diploma and eight years’ experience in institution management, hotel administration or restaurant involving large quantity food services; OR

4) An equivalent combination of training and experience as defined by the limits of (1), (2), and (3).

NOTE: Training in a college, university or technical institute may be substituted for experience on basis of six months of training is equal to one-year experience.