REPORTS TO: Chief Financial Officer

NATURE OF WORK

An employee in this class is responsible for the administration of the food
service program of a school system. Work is directed through the
interpretation of state and federal regulations and a variety of local
operational and financial policies and procedures. This employee exercises
considerable discretionary judgment and analysis in the resolution of
problems. The employee receives general direction. Administrative supervision

is exercised over supervisors, managers, clerical, and cooking staff.

DUTIES AND RESPONSIBILITIES

Develops and reviews purchasing plans and ascertains availability of
equipment.
Develops and submits product bid specifications to prospective bidders
and vendors. Evaluates bids and product quality prior to awarding of the
contract. Recommends vendors to receive product contracts.
Evaluates and projects facility and equipment needs for food service
program. Coordinates maintenance and repair of equipment and facilities
with internal and external sources. Conducts follow-up on completed
repairs and maintenance.

Establishes, implements and evaluates policies and procedures for quality
standards and quantity control. Provides leadership in developing recipes
following USDA guidelines. Plans menus to meet USDA guidelines. Plans
offerings for breakfast, lunch, snack, summer and catering programs.
Ensures that servings meet USDA requirements. Sets food presentation
standards.
Installs and operates inventory and financial control systems. Projects
operational costs. Projects appropriations and revenues. Prepares
justification for budget requests, prepares amendments and monitors
budget. Recommends meal and supplemental prices. Tracks revenue and
spending by sources, verifies cash receipts, oversees payment of bills and
maintains fixed asset inventory.
Adapts federal guidelines to meet local conditions. Implements
free/reduced lunch programs. Ensures compliance with USDA and ACCU
regulations. Reviews inspection forms and conducts routine inspections.
Establishes staffing formula for schools. Recommends employment and
placement of personnel. Maintains appropriate personnel records.
Conducts appropriate staff meetings and determines staff training needs.

ESSENTIAL JOB FUNCTIONS

Must be physically able to operate a variety of automated office machines
including computers, calculators, ovens and stoves, meat slicers,
shredders, can openers, kitchen utensils, etc. Must be able to exert up to
80 pounds of force occasionally, up to 30 pounds of force frequently and/or
a negligible amount of force frequently or constantly to lift, carry, push, pull
or otherwise move objects.
Requires an ability to read a variety of correspondence, reports, forms,
market orders, program applications, etc. Requires the ability to prepare
correspondence, reports, forms, purchase orders, etc. using prescribed
format and conforming to all rules of punctuation, grammar, and style.
Requires the ability to apply rational systems to solve practical problems,
and deal with a variety of concrete variables in situations where only limited
standardization exists; to interpret a variety of instructions furnished in
written and oral form.

KNOWLEDGE, SKILLS AND ABILITIES

Thorough knowledge of the principles and practices of food service
administration, team building and customer service.

Considerable knowledge of the principles of supervision, organization and
administration.
Thorough knowledge of the methods, tools, techniques and practices of
sanitation, food preparation and food storage.
Considerable knowledge of the principles of bookkeeping and accounting
of funds.
Considerable knowledge of USDA meal pattern and dietary guidelines and
rules and regulations regarding federal meal programs.
Considerable knowledge of federal, state and school system regulations
and requirements regarding bookkeeping and accounting of funds
collected in school cafeterias.
Some knowledge of the maintenance needs of large kitchen equipment.
Skilled in motivating staff to follow schools, local, state and federal rules,
regulations, policies and procedures and in ensuring that staff members
meet expectations.
Skilled in leading staff to provide quality meals and friendly service
appropriate to a public school environment.
Skilled in projecting amounts of food to be prepared based on previous
school history and to order sufficient quantities of necessary ingredients.
Skilled in maintaining complete and accurate records and in developing
simple reports from those records.
Ability to comprehend written and verbal correspondence and to respond
appropriately.

Ability to plan and implement operational policies, procedures, and
standards.
Ability to set priorities and allocate time so that tasks are completed and
deadlines are met in a timely manner.
Ability to exercise independent judgment and to use initiative when
responding to emergencies, resolving problems and making improvements
in the cafeteria operation.
Ability to communicate effectively both orally and in writing.
Ability to exercise tact, courtesy and firmness in frequent contact with
co-workers, vendors, customers and subordinates.
Ability to establish and maintain effective working relationships as
necessitated by work assignments.

TRAINING AND EXPERIENCE

DISCLAIMER

The preceding job description has been designed to indicate the general
nature and level of work performed by employees within this classification.
It is not designed to contain or be interpreted as a comprehensive inventory
of all duties, responsibilities, and qualifications required of employees in
this job.