In the Connecticut Technical Education and Career System (CTECS) this class is accountable for the entire food service operation of all CTECS schools.
Receives administrative direction from the Superintendent or other administrative official of higher grade.
Directs food service staff.
EXAMPLES OF DUTIES
Directs staff and operations of school lunch programs at all CTECS schools;
Prepares or assists in preparation of the program budget;
Maintains regulatory compliance with applicable national school lunch program;
Develops and implements policies and procedures to ensure compliance with food safety standards (e.g., Hazard Analysis and Critical Control Points);
Conducts routine and special inspections to maintain safety and sanitation standards for prevention of disease, food spoilage, food poisoning and accidents;
Plans and prepares menus consistent with the nutritional standards of the federally assisted school lunch programs;
Manages the implementation of a procurement system in compliance with Connecticut State Board of Education (BOE) policies;
Manages bid process in conjunction with the Connecticut Department of Administrative Services’ policies and regulations;
Interprets, administers and maintains compliance with pertinent laws and regulations;
Makes recommendations on policies and standards;
Coordinates, plans and manages program activities;
Formulates program goals and objectives;
Attends BOE meetings as required;
Keeps records and prepares reports;
Resolves staffing issues;
Leads the recruitment and hiring of staff, including outreach, interview and selection;
Performs related duties as required.
KNOWLEDGE, SKILL AND ABILITY
Considerable knowledge of
and ability to apply management principles and practices;
relevant state and federal laws, statutes and regulations;
principles and practices of food preparation and service;
safety and sanitation standards related to large scale food preparation and service;
materials, appliances, machines and equipment used in large scale food preparation and service;
basic procedures of budget preparation and control;
oral and written communication skills.
MINIMUM QUALIFICATIONS - GENERAL EXPERIENCE
A Bachelor’s degree in food and nutrition, food services management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field; OR
A Bachelor’s degree in any academic major AND a State-recognized certificate for school nutrition directors; OR
A Bachelor’s degree in any academic major AND at least five (5) years experience in the management of school nutrition programs.
Incumbents in this class will be required to obtain a Food Protection Management Certification and at least eight (8) hours of food safety no more than five (5) years prior to their starting date or completed within thirty (30) days of their employment start date.
JOB CLASS DESIGNATION
(1)-Officials And Administrators
As defined by Sec. 5-196 of the Connecticut General Statutes, a job class is a position or group of positions that share general characteristics and are categorized under a single title for administrative purposes. As such, a job class is not meant to be all-inclusive of every task and/or responsibility.