Hours: 7:30 a.m. – 3:30 p.m. (7.5 hours per day, 37.5 hours per week) — Full-Time, Non-Represented, 10-Month Duty Schedule
IF APPOINTED PROVISIONALLY, THE SUCCESSFUL APPLICANT MUST BE QUALIFIED TO TAKE THE CIVIL SERVICE EXAMINATION WHEN MADE AVAILABLE. FOR PERMANENT APPOINTMENT, THE SUCCESSFUL CANDIDATE MUST HOLD THE TITLE OF ASSISTANT SCHOOL LUNCH MANAGER OR MUST BE CANVASSED AND REACHABLE FROM THE EXISTING CIVIL SERVICE LIST.
DUTIES OF ASSIGNMENT: Assists the Manager in planning and directing the operation of the school lunch and breakfast programs for all schools in the district. Interviews and helps select school food service personnel, as well as having responsibility for evaluating work performance. Participates in the planning and directing of employee training. Responsible for payroll accuracy within the payroll system. Maintains all nutritional data and food allergens to ensure student safety and compliance with the Federal and State regulations. Oversees all catered functions from setup to billing.
SPECIAL QUALIFICATIONS: Good knowledge of the fundamentals of nutrition and their application to the health of children; knowledge of all phases of the school lunch program/ working knowledge of the principles and practices of large quantity food preparation, menu planning, purchasing, equipment selection and care, sanitary food handling and storage, ability to plan and supervise the work of others; ability to train personnel; ability to keep records and prepare reports; ability to maintain good personal relations with children and adults; ability to understand and carry out oral and written directions; initiative; tact and good judgment; courtesy; resourcefulness; good physical condition.
MINIMUM QUALIFICATIONS: 1. Six years of experience in institutional management, hotel administration or restaurant management involving large quantity food service and graduation from a standard senior high school; or 2. Two years of satisfactory experience in institutional management, hotel administration or restaurant management involving large quantity food service and possession of an associate degree in applied science issues after completion of a two-year course in a technical institute with specialization of foods, nutrition and institution management; or 3. A satisfactory equivalent combination of the foregoing training and experience.