This is a responsible position assisting a School Food Service Director II or III in the efficient management of a school food service program. The work involves carrying out established policies for the effective operation of the program. General supervision is exercised over the clerical staff and infrequently over the school food service personnel in the absence of the School Food Service Director II or III. TYPICAL WORK ACTIVITIES: Typical work activities for incumbents in this title include those listed below in addition to those typical work activities performed by lower level titles in the series. They are indicative of the level and types of activities performed by incumbents in this title. It is not meant to be all inclusive and does not preclude a supervisor from assigning activities not listed which could reasonably be expected to be performed by an employee in this title.
- Participates in supervision of school meal operations at School level to assure compliance with Food safety standards, USDA standards, meal appeal, student flow management, staff supervision.
- Place orders for schools, communicates with vendors, and oversees receiving, storage, and distribution of food and supplies. Participates in bid preparation and documentation for the purchase of food and supplies.
- Assist in interviewing, selection and assignment of school lunch personnel.
- Assists in menu planning including nutrient analysis database maintenance (Mosaic BOH), compliance with Nutrition standards per USDA guidance, Staff training on compliance.
- Assists with documentation of meal eligibility including use of multiple database input and record maintenance including coordination of BEDS reporting.
- Good working knowledge of spreadsheets, word processing applications, financial reporting documentation on Excel. School lunch database management ( Mosaic, Google shared sheets)
- May be in charge of school lunch operations during absence of supervisor.
MINIMUM QUALIFICATIONS: EITHER(A) Associate degree in food service, nutrition, dietetics, or institution management or closely related; OR (B) Graduation from high school or possession of a high school equivalency diploma and two (2) years of experience in large quantity food service; OR(C) Equivalent combination of training, education and experience as indicated in (A) and (B) above. SPECIAL REQUIREMENTS: At least 10 hours of annual continuing education/training. Civil Service Eligibility Required