DISTINGUISHING FEATURES OF THE CLASS:  This is responsible work involving food preparation and cooking in moderately large quantities and supervision of food service personnel. Additional responsibilities include managing inventory, counting cash received and preparing deposits, scheduling and evaluation of food service personnel. Work is performed under general supervision of a School Lunch Manager or other school administrator. Supervision may be exercised over the work of cooks, bakers and food service helpers. Performs related work as required.

TYPICAL WORK ACTIVITIES:           (Illustrative only)

• Leads and participates in the preparation and serving of food;
• Supervises the ordering, storage, usage and care of foods and supplies;
• Leads and participates in cleaning of the kitchen, serving, storage and dining areas, and the care of equipment;
• Maintains inventory records of food and supplies received, as well as records of food and supplies used;
• Maintains records of daily food production;
• Plans and implements daily work schedules of food service workers;
• Provides periodic and year end employee evaluations of food service workers;
• Counts money collected from cash registers and prepares daily deposits;
• May be responsible for determining food and supplies requirements, and submitting/completing related documentation e.g. requisition forms;
• May, in absence of higher ranking employee, be assigned to plan menus meeting nutritional standards, within budgetary limitations;
• May act as cashier and collect money from registers;
• 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 the principles and practices of large quantity food preparation, sanitary food handling and storage; good knowledge of the fundamentals of nutrition and their application to the health of children; good knowledge of modern cooking utensils, appliances and equipment; good knowledge of principles of food safety and sanitation; ability to supervise the work of others; ability to maintain records and make reports; ability to establish and maintain effective working relationships; ability to understand and carry out oral and written directions; resourcefulness; cleanliness.

MINIMUM QUALIFICATIONS:          Either

1. Associates degree or higher in a field or fields related to foods, nutrition and/or institution management and one (1) year of experience in the preparation of food in a school, restaurant, hospitality or other institutional setting; or
2. Graduation from high school or possession of a comparable diploma and three (3) years of experience in the preparation of food in a school, restaurant, hospitality or other institutional setting; or
3. An equivalent combination of experience in training as described in a) and b) above.

PLEASE 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.

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Non-Competitive Class

Schools