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ASSISTANT SCHOOL LUNCH DIRECTOR
71170
(Competitive)


DISTINGUISHING FEATURES OF THE CLASS

The work involves responsibility for assisting in the planning, organizing and directing of a school lunch program including administrative tasks such as budget preparation, expenditures and accounting and financial procedures. An employee in this class is responsible for assisting in the efficient and economical provision of nutritious lunches for children in a school district. Work is performed under the direction of a School Lunch Director. Supervision is exercised over a substantial number of school lunch personnel, such as Cooks, Food Service Helpers and School Lunch Managers. Does related work as required.

TYPICAL WORK ACTIVITIES

Assists in planning and directing the operation of the school lunch program for all cafeterias in the school district.
Serves as technical advisor in formulating plans, policies and procedures for operation of the school lunch program; carries out established policies.
Assists in developing the annual school lunch program budget and in establishing and maintaining budget control procedures.
Establishes accounting procedures and maintains and/or supervises the maintenance of financial records.
Assists in coordinating the purchase of food supplies and equipment including arranging for delivery and security, preparing bid specifications and purchase orders, maintaining records, and recommending the purchase or replacement of equipment.
Assists in selecting, training and supervising school lunch personnel, determining staff assignments and evaluating work performance.
Consults with architects and builders for alterations or construction of kitchen and dining rooms.
Consults with staff, students and community agencies to provide better understanding and more efficient operation of the program.

FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS

Thorough knowledge of the principles and practices of large scale food preparation and menu planning.
Good knowledge of the principles, practices, and procedures of managing a school lunch program including program planning, budget preparation and control and purchasing.
Good knowledge of sanitary food handling and storage.
Good knowledge of the selection, purchasing and care of equipment.
Good knowledge of institution administration in the areas of safety, personnel selection and training.
Working knowledge of the fundamentals of nutrition as they apply to a school lunch program.
Ability to plan, assign and supervise the work of subordinates.
Ability to develop and direct effective training programs.
Ability to express ideas clearly, to prepare reports and to keep records pertaining to a school lunch program.
Ability to develop and maintain good personnel and community relations.

MINIMUM QUALIFICATIONS

Open Competitive:

A. Bachelor's degree, or equivalent educational experience, with a major in food and nutrition, food service management, dietetics, restaurant management, hospitality management, family and consumer sciences, nutrition education, culinary arts, business, or related fields and two (2) years of *management level work experience, or its part time equivalent, in **large scale food preparation; OR

B. Bachelor's degree in any academic major and State recognized certificate for school nutrition directors and two (2) years of *management level work experience, or its part time equivalent, in **large scale food preparation; OR;

C. Bachelor's degree in any academic major and at least four (4) years of experience in *management of school nutrition programs.

NOTE:

*Management comprises planning, organizing, staffing, leading or directing, and controlling an organization (a group of one or more people or entities) or effort for the purpose of accomplishing a goal.

**Large-scale food preparation is defined as experience in the actual preparation of food, consisting of a variety of changing menus, by means of roasting, baking or broiling in hospitals, schools, nursing homes, hotels, restaurants, correctional facilities or military service.

Definitions:

Equivalent Educational Experience – (as referenced in options (a) above): means college credits completed by an individual who does not possess a bachelor’s or an associate’s degree. For example 60 college credits could be accepted as the equivalent of an associate’s degree.

Related Field – (as referenced in options (a) above): refers to other college majors that would provide an applicant specific knowledge and skills that are relevant for a school nutrition program director. Possible majors would include, but are not limited to, Food Science, Community Nutrition and Marketing, and Hospitality Management. Colleges and universities may use different names for similar majors.

A State recognized certificate for school nutrition directors (as referenced in option (b) above): means a certified dietician or a certified nutritionist per article 157 of NYS Education Law.

Relevant experience in school nutrition programs – (as referenced in options (c) above): is experience specifically having worked in any child nutrition program in a management capacity, but not necessarily in the food service director position. This includes the National School Lunch Program, the School Breakfast Program, the Summer Food Service Program and the Child and Adult Care Food Program. The experience is relevant/acceptable if it provides the applicant with familiarity of the USDA’s school nutrition program.

09/2016 Revised