DISTINGUISHING FEATURES OF THE CLASS:   This is difficult administrative work involving the responsibility for directing all aspects of the lunch program for a school district with an enrollment of 2,499 to 9,999 students. Duties are carried out in accordance with established policies and procedures, with authority to work with school administration to change and/or update existing policies and procedures and implement such changes. General direction is received from a school administrator. Direct and indirect supervision is exercised over a large number of employees. Performs related work as required.

TYPICAL WORK ACTIVITIES:           (Illustrative only)

• Serves as technical advisor to the school administration in the formulation of policies, procedures and plans for the operation of the school lunch program;
• Plans menus with due regard for nutritional values, acceptability and budgetary limitations;
• Coordinates the purchase of foods, supplies and equipment;
• Prepares specifications, evaluating work performance;
• Recommends school lunch personnel and is responsible for evaluating work performance;
• Plans and directs the training of employees;
• Establishes internal accounting procedures and maintains records necessary for financial control;
• Analyzes facts and prepares reports;
• Consults with architects and builders on alterations or construction of kitchens and serving facilities;
• Consults with individuals and groups in the school and community and provides information which will contribute to a better understanding of the program;
• 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:  Thorough knowledge of large scale storage, preparation and serving of food; thorough knowledge of sanitary techniques and procedures used in handling of food; thorough knowledge of modern cooking utensils, appliances and equipment; good knowledge of the nutritional values of food; good knowledge of office management; good knowledge of principles of personnel selection and training; good knowledge of supervisory techniques; ability to plan and supervise the work of others; ability to establish and maintain effective and cooperative working relationships; ability to communicate effectively both orally and in writing; ability to devise and implement systems and procedures for accurate record maintenance of food, supplies, equipment and money.

MINIMUM QUALIFICATIONS:          Either

1. Bachelors degree in food and nutrition, food service management, dietetics, restaurant management, hospitality management, family and consumer sciences, nutrition education, culinary arts, business, or a closely related field; or
2. Bachelor’s degree in any academic major and a NYS recognized certificate for school nutrition directors; or
3. Bachelor’s degree in any academic major and at least two (2) years of relevant school nutrition programs experience; or
4. Associates degree in food and nutrition, food service management, dietetics, restaurant management, hospitality management, family and consumer sciences, nutrition education, culinary arts, business, or a closely related field and at least two (2) years of relevant school nutrition programs experience; or
5. An equivalent combination of experience and training as indicated 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:

At least 8 hours of food safety training must be completed not more than 5 years prior to appointment or competed within 30 days of appointment.

NOTE: The Professional Standards for State and Local Nutrition Program Personnel are required by the federal Healthy, Hunger Free Kids Act of 2010 and corresponding rules which became effective on July 1, 2015.

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), (d) and (e) above): is experience specifically having worked in any child nutrition program in some 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.

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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Competitive Class