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ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Supervises school food service and operations.
• Evaluates cafeteria programs (ex: daily visits to school sites, standardization for food portion size, observes safety measures, etc.)
• Implements assigned activities for the purpose of complying with regulatory requirements and established guidelines.
• Inspects school lunch facilities and operations for the purpose of ensuring that standards of diet, cleanliness, health and safety are being maintained.
• Monitors school cafeterias for overall safety and sanitation for the purpose of ensuring the school food service programs is administered in accordance with federal laws, USDA regulations and Department of Health regulations.
• Participates in meetings and workshops for the purpose of conveying information required to perform functions.
• Compiles, maintains, and files a variety of records, reports and other documents such as, but not limited to:

Lunch applications (September/as needed)

Supervisor report (daily)

Management inspection checklist (weekly)

Class list & rosters (ongoing)

After school snack review-twice a year

After school inspections (daily)

Attachment G’s-Verifications (November)

Self reviews (January)

Civil rights training (August)

Direct Matches (August-November-February)

Counter sheets for breakfast-lunch-after school (monthly)

Master book (updated 3 times per year, or as needed)

• Conducts daily visits to review applications, rosters, breakfast and lunch production records, equipment log, food temperature log, etc.
• Establishes procedures to protect food, supplies and equipment.
• Assures compliance with federal, state and local laws, regulations, policies and procedures related to the Child Nutrition Program.
• Communicates with food service staff, school administrators, to implement improvements and changes; respond to issues and concerns related to food preparation, menus, and equipment.
• Oversees the preparation and accuracy of various reports.
• Keeps current with changes in federal, state and local policies and procedures
• Plans, develops coordinates and arranges training/retraining of food service personnel.
• Provides assistance and training in basic food service activities such as food preparation, receiving and storing, sanitation procedures and safe operation of equipment to food service personnel.
• Provides annual Civil Rights training.
• Instructs employee new techniques to improve efficiency and safety; discuss concerns with food service staff and assists with a resolution.
• Conducts internal health inspections.
• Coordinates preventative maintenance of kitchen equipment.
• Attends a variety of meeting and workshops.
• Develops a school food safety program for the preparation and service of school meals.
• Delivers applications to assigned schools.
• Delivers small wares, signage and paperwork to kitchen staff.
• Identifies students who are eligible for free school meals through DCMP website each month and using the information to maintain accurate class rosters and NPSIS records.
• Maintains DCMP findings for Inspections.
• Mandated to receive the Food Handlers Certificate within three months if not already certified.
• Assists all Child Nutrition personnel with project related programs

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KNOWLEDGE:

• All aspects of food service operations and food preparation procedures.
• Nutritional requirements of the National School Lunch and Breakfast Programs and related Federal and State regulations, including the evaluation of applications for free and reduced priced meals.
• Direct Certification Matching Process.
• NPSIS, CNMS, Microsoft word, Microsoft excel, NYSSIS .
• Health and safety rules and regulations pertaining to food establishments, sanitation and maintenance regulations.
• Principles of HACCP, implementation and management of program.
• Wellness program.

ABILITY TO:

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• Plan and implementtraining for food service personnel.
• Operate all kitchen equipment at school sites.
• Carry out the work of food service personnel in their absence.
• Instruct and train basic and new techniques to food service personnel.
• Read, interpret and follow rules, regulations policies and procedures.
• Plan and organize work for self and others.
• Maintain records and prepare reports.
• Communicate effectively both orally and in writing.
• Establish and maintain effective working relationships with internal departments and external agencies.
• Analyze situations and take an effective course of action.
• Operate standard office equipment and computers.
• Take initiative and work independently with little direction.
• Meets schedules, and timelines and works under pressure.
• Work safely around kitchen hazards.
• Perform functions such as, interviewing, evaluating and supervising personnel.
• Demonstrate use of good judgment in decision-making processes.
• Interpret, apply, and explain rules, regulations, policies and procedures.
• Work collaboratively in a team environment.
• Spanish speaking skills are a plus

TRAINING:

• Department of Health-Serve Safe Sanitation course
• NYSED-Annual workshop
• NYSED-HACCP-Hazard Analysis and Critical Control Point workshop
• NYSED-Direct Certification Matching Process
• NYSED-Six Cent Certification workshop
• NYSSIS-New York State Student Information System
• NYSED webinars
• Staff training seminars

Job Type: Full-time

Benefits:

• 401(k)
• Dental insurance
• Flexible spending account
• Health insurance
• Health savings account
• Life insurance
• Paid time off
• Parental leave
• Retirement plan
• Vision insurance

Schedule:

• 8 hour shift
• Monday to Friday

Work Location: On the road

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