DISTINGUISHING FEATURES OF THE CLASS:  This is an important supervisory position providing culinary skills development, skills-based learning and recipe production for a school nutrition program. Work is to be performed under the general supervision of a school lunch director and school district administrators. Direct supervision is exercised over the work of food service staff. Performs related work as required.

TYPICAL WORK ACTIVITIES: (Illustrative only)

• Provides culinary skills professional development and skills-based learning to food service employees, including but not limited to recipe preparation, food production, food safety and storage;
• Evaluates available products and makes recommendations to ensure highest quality, greatest value, nutritious, appetizing food is provided by district food services;
• Promotes participation through marketing, stakeholder buy-in, taste tests, student involvement, etc.;
• Collaborates with, and provides expertise to, school administration, staff and students to support and implement school activities that involve food services with student learning about food, nutrition, health, physical conditioning, etc.;
• Assists in supervision of staff, providing constructive, corrective, specific and timely feedback to staff;
• Attends conferences, trainings and other professional development continuing education opportunities to remain current on nutrition and food quality matters;
• Performs a variety of related activities as required.

Typical Work Activities are intended only as illustrations of possible types of work that might be appropriately assigned to an incumbent of this title. Work activities that do not appear above are not excluded as appropriate work assignments, as long as they can be reasonably understood to be within the logical limits of the job.

FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS:  Good knowledge of large scale storage, preparation and serving of food; good knowledge of sanitary techniques and procedures used in handling of food; good knowledge of modern cooking utensils, appliances and equipment; good knowledge of the nutritional values of food; good knowledge of office management; working knowledge of supervisory and management techniques; ability to plan and direct the work of others; ability to teach and provide professional development programs to lower level staff; ability to prepare, present and serve high quality, appetizing, nutritious food on a large scale;  ability to establish and maintain effective and cooperative working relationships; ability to communicate effectively both orally and in writing; ability to maintain  accurate record of food, supplies, equipment and money; integrity; tact and courtesy.

MINIMUM QUALIFICATIONS:   Either

1. Bachelor’s degree in a field or fields related to food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts and three (3) years of experience in institution management, hotel administration or restaurant management involving large quantity food service; or
2. Bachelor’s degree in any academic major and five (5) years of experience in institution management, hotel administration or restaurant management involving large quantity food service; or
3. Associate’s degree in a field or fields related to food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, and five (5) years of experience in institution management, hotel administration or restaurant management involving large quantity food service; or
4. An equivalent combination of experience and training as indicated above.

SUBSTITUTION NOTES:

1. Post-secondary level education may be substituted for one (1) year of the required experience indicated above on the basis of thirty (30) college credits per year of experience.
2. One (1) year of specialized training in a related field in a college or technical institute may be substituted for two (2) years of the required experience indicated above.

NOTE: Your degree must have been awarded by a college or university accredited by a regional, national, or specialized agency recognized as an accrediting agency by the U.S. Department of Education/U.S. Secretary of Education.

SPECIAL REQUIREMENT FOR APPOINTMENT IN SCHOOL DISTRICTS:

In accordance with the Safe Schools Against Violence in Education (SAVE) legislation, Chapter 180 of the Laws of 2000, and by the Regulations of the Commissioner of Education, candidates for appointment in school districts must obtain clearance for employment from the State Education Department prior to employment based upon a fingerprint and criminal history background check.

10/97; 8/00; 7/10; 6/14; 11/18; 12/21

Competitive Class