Assistant School Lunch Director

ABOUT OUR DISTRICT

The Syracuse City School District is undergoing a new phase of innovation and transformation with the goal of ensuring that all students graduate high school with the skills needed to be ready for college and career. For Syracuse, all means all - including students who fall behind or have been considered "hard to serve" for a host of reasons. The School Board and Syracuse community have charged the Superintendent with improving student achievement, and he is seeking a dedicated and diverse team of school leaders and teachers to partner with him in moving the district toward its goals. The Syracuse City School District represents 34 schools and 4 alternative education programs, serving 19,000+ students Pre-K-12 of whom 77% qualify for free or reduced-price lunch, 18% are served by the Office of Special Education and 78% are students of color.

LOCATION: Food Service Department 

WORKING HOURS: This position will work 40 hours per week, 12 months per year. This position is full-time. This position is exempt.

SALARY/COMPENSATION: The current salary range is $87,550- $118,450 depending on experience and qualifications pursuant to the Unit 11 Collective Bargaining Agreement contract.

DISTINGUISHING FEATURES OF THE CLASS

The work involves responsibility for assisting in the planning, organizing and directing of a school lunch program including administrative tasks such as budget preparation, expenditures and accounting and financial procedures. An employee in this class is responsible for assisting in the efficient and economical provision of nutritious lunches for children in a school district. Work is performed under the direction of a School Lunch Director. Supervision is exercised over a substantial number of school lunch personnel, such as Cooks, Food Service Helpers and School Lunch Managers. Does related work as required.

TYPICAL WORK ACTIVITIES

• Assists in planning and directing the operation of the school lunch program for all cafeterias in the school district.
• Serves as technical advisor in formulating plans, policies and procedures for operation of the school lunch program; carries out established policies.
• Assists in developing the annual school lunch program budget and in establishing and maintaining budget control procedures.
• Establishes accounting procedures and maintains and/or supervises the maintenance of financial records.
• Assists in coordinating the purchase of food supplies and equipment including arranging for delivery and security, preparing bid specifications and purchase orders, maintaining records, and recommending the purchase or replacement of equipment.
• Assists in selecting, training and supervising school lunch personnel, determining staff assignments and evaluating work performance.
• Consults with architects and builders for alterations or construction of kitchen and dining rooms.
• Consults with staff, students and community agencies to provide better understanding and more efficient operation of the program.

FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS

• Thorough knowledge of the principles and practices of large scale food preparation and menu planning.
• Good knowledge of the principles, practices, and procedures of managing a school lunch program including program planning, budget preparation and control and purchasing.
• Good knowledge of sanitary food handling and storage.
• Good knowledge of the selection, purchasing and care of equipment.
• Good knowledge of institution administration in the areas of safety, personnel selection and training.
• Working knowledge of the fundamentals of nutrition as they apply to a school lunch program.
• Ability to plan, assign and supervise the work of subordinates.
• Ability to develop and direct effective training programs.
• Ability to express ideas clearly, to prepare reports and to keep records pertaining to a school lunch program.
• Ability to develop and maintain good personnel and community relations.

MINIMUM QUALIFICATIONS

Open Competitive:

A. Bachelor's degree, or equivalent educational experience, with a major in food and nutrition, food service management, dietetics, restaurant management, hospitality management, family and consumer sciences, nutrition education, culinary arts, business, or related fields and two (2) years of *management level work experience, or its part time equivalent, in **large scale food prepa