School Food Service Manager (Civil Service Position)

DISTINGUISHING FEATURES OF THE CLASS: This position is responsible for planning, coordinating and supervising all aspects of the School Lunch Program. The work includes providing direct supervision to all lead food service works in the District, there being one in each of the schools. In addition, the Manager will supervise the Cook Manager who in turn will supervise all the cooks in the buildings. The Manager will also supervise all of the cashiers in the cafeterias. The Cook Manager will also be responsible for providing oversight over the administration of the contracted-out cafeteria program, which will include interacting with their corporate principals. The ability to exercise independent judgment and make independent decisions is a requirement. Does related work as required.

EXAMPLES OF WORK: (Illustrative only)

Oversees services of outside food service contractors to ensure the program is in compliance with applicable laws and contract obligations;

Develops and implements a comprehensive nutrition program for students in the school cafeteria;

Oversees food bank and distribution to food students in the community;

Ensures provision of professional development for District food service staff; Visits all schools on a regular basis;

Assists with designing and planning facilities for alteration and/or construction of food service kitchens and cafeteria area;

Develops a food marketing plan after construction with staff, students, and community agencies; Employs management techniques to maintain an effective, efficient, and healthy school food service program;

Implements Board policies and procedures which meet all local, state, and federal guidelines and regulations on the program;

Develop current and long-range expenditures and establishes budget control, accounting procedures, and maintenance of financial records;

Prepares and analyzes reports relating to school lung program activities;

Researches and monitors grant applications/grants designed to improve food service operations.

REQUIRES KNOWLEDGE, SKILLS, AND ABILITIES: Thorough knowledge of principles, practices and procedures for managing a school food service program through outside contractor; thorough knowledge of kitchen equipment, quantity food preparation, and cafeteria operating practices; ability to plan, coordinate and assign work; ability to prepare a budget; ability to develop and direct effective training programs; ability to express ideas clearly both orally and in writing; ability to keep records and prepare reports; ability to use computer applications such as spreadsheets, word processing, calendar, e-mail, and database software in performing work assignments; good knowledge of safety and sanitation procedures; ability to maintain effective working relationships with others; tact and courtesy; good judgment; integrity; dependable and physical condition commensurate with the demands of the position.

ACCEPTABLE TRAINING AND EXPERIENCE:

• Graduation from an accredited or New York State registered four-year college or university with a Bachelor's Degree in Accounting or Business; PLUS one year of experience working in a business office which shall have included the monitoring and implementing of employee payroll and benefits, including the preparation of financial accounting reports and shall have involved some supervision; OR
• Graduation from a regionally accredited or New York State registered two-year college with an Associate's Degree; PLUS three years of experience as stated in (a) above.

CSC - ADOPTED - 8/17/16