School Lunch Manager

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, dietetics, or hospitality management and five (5) years of experience in the management of school nutrition programs; or,

(b) Graduation from a college with federally-authorized accreditation or registration by NY State with a Bachelor's Degree and seven (7) 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.

R 7/09/2024

SUFFOLK COUNTY

Competitive