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School Food Services Director II

Description of Duties

This position is responsible for the fiscal and nutritional operations in a school district with a student enrollment of two-thousand four hundred and ninety-nine to nine-thousand nine hundred and ninety-nine (2,499 to 9,999) students, and serves as the school district’s designee for this function to the New York State Education Department.  Duties include planning, directing and administering school food service programs while carrying out policies and establishing procedures for the efficient and economical operation of school food service programs.  The employee reports directly to, and works under the general supervision of a school district administrator with leeway allowed for the exercise of independent judgment.  General supervision is exercised over staff such as Cook Managers, other school lunch program personnel and clerical employees.

Minimum Qualifications

Graduation from high school or possession of an equivalency diploma, plus EITHER:

1. Graduation from a regionally accredited or New York State registered college or university with a Bachelor’s degree 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 a closely related field*; OR,

2. Graduation from a regionally accredited or New York State registered college or university with a Bachelor’s degree plus a State recognized certificate for school nutrition directors (i.e. a certified dietician or a certified nutritionist per Article 157 of New York State Education Law); OR,

3. Graduation from a regionally accredited or New York State registered college or university with a Bachelor’s degree plus two (2) years paid full-time or its part-time equivalent*** relevant experience in  school nutrition programs**; OR,

4. Graduation from a regionally accredited or New York State registered college or university with an Associate’s degree with a major in one of the fields listed in (A) above, plus two (2) years paid full-time or its part-time equivalent*** relevant experience in school nutrition programs**; OR,

5. An equivalent combination of education and experience as defined by the limits of (A) and (D) above.

*Closely related fields, for the purposes of these minimum qualifications, is defined as college majors that would provide specific knowledge and skills that are relevant for a school nutrition program director.  Possible majors include, but are not limited to, Food Science, Community Nutrition and Marketing, and Hospitality Management, Business Administration or Business Management. 

**Relevant school nutrition program experience, for the purposes of these minimum qualifications, is experience in a child nutrition program that includes the National School Lunch Program, the School Breakfast Program, the Summer Food Service Program, and the Child and Adult Care Food Program where knowledge of the USDA’s school nutrition program can be demonstrated.

NOTE:  The Professional Standards for State and Local Nutrition Program Personnel are required by the federal Healthy, Hunger Free Kids Act of 2010 and corresponding rules which became effective on July 1, 2015.

SPECIAL REQUIREMENTS:  Candidates must complete eight (8) hours of food safety training not more than five (5) years prior to their starting date of employment, or within thirty (30) days of their start date or otherwise be separated from the position.  Verification of training is the responsibility of the appointing authority.

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