School Food Service Manager
: Job Details :

The New York City Department of Education is the largest system of public schools in the United States, serving about 1.1 million students in over 1,700 schools. The Office of Food & Nutrition Services (OFNS) serves around 850,000 meals to these students each school day. Of these, over 700,000 meals are provided at no charge to the students or their parents/guardians. Over the past decade, we have made tremendous strides in improving the nutrition and taste of our meals. We are committed to promoting healthy food choices among our students and maintaining high nutritional standards while offering delicious and satisfying menu choices. Title: School Food Service Manager About this Position: School Food Service Managers are responsible for managing the overall food service operation in schools. They lead a team of kitchen employees and act as liaisons between School Food, the school administration, staff, students, and the community. Managers represent our commitment to offering New York City students healthy, delicious, and satisfying menu choices. Responsibilities: Responsibilities include but are not limited to the following: Plans and reviews menus according to USDA Nutrition Standards for School Meals; ensures maximum utilization of foods donated by the Federal Government. Makes assignments and trains personnel while supervising, directing, and evaluating their work; prepares payroll for employees. Educates students on the importance of eating healthy meals; interprets school lunch objectives to principals, teachers, students, and parents. Ensures that cost per meal is maintained at acceptable levels. Prepares required records and reports. Responsible for increasing participation in the School Meals Breakfast and Lunch programs. Performs related work. Minimum Qualifications: A baccalaureate degree from an accredited college with a major in nutrition, foods, dietetics, health and nutrition sciences with a concentration in foods and nutrition, home economics, culinary arts, baking and pastry arts, hotel/restaurant institutional management, food service entrepreneurship, food service administration, or a closely related field; or An associate degree from an accredited college with a major in nutrition, foods, dietetics, health and nutrition sciences with a concentration in foods and nutrition, home economics, culinary arts, baking and pastry arts, hotel/restaurant institutional management, food service entrepreneurship, food service administration, or a closely related field, and two years of satisfactory full-time experience in managing a restaurant or quantity food service operation, or as a nutritionist or dietitian. Preferred Qualifications: Demonstrated successful management Ability to prepare and communicate clear and concise reports and arguments Demonstrated capability in implementation of policies and procedures J-18808-Ljbffr