p>REQUIRED QUALIFICATIONS FOR APPOINTMENT: KNOWLEDGES, SKILLS AND CAPACITIES: Strong knowledge of federal and state regulations pertaining to school meal programs; possession of a diverse skill set and a strong knowledge base to efficiently manage and coordinate the school food service program; a comprehensive understanding of federal and state regulations governing school meal programs to ensure compliance and maintain program integrity; familiarity with kitchen equipment and food preparation processes; demonstrated leadership and supervisory skills; strong organizational and administrative skills are essential for managing menus, inventory, and food ordering, as well as handling paperwork and reporting requirements; proficiency in budget management and cost control techniques; effective communication skills are crucial for liaising with school staff, students, parents, and food service personnel to promote a positive dining experience; the ability to work collaboratively and build relationships with vendors and local suppliers to secure quality food products and optimize available resources; knowledge of food safety and sanitation procedures required to maintain a hygienic and safe kitchen environment; knowledge of nutrition principles and dietary guidelines for children and adolescents; proficient technology skills in Excel and Word; and a commitment to promoting nutrition and wellness among students, along with creativity in menu planning.
EDUCATION AND EXPERIENCE:
Education: Such as may have been through: possession of an associate's degree or equivalent educational experience, with academic major in nutrition, food service management, public health, or a related field; and,
Experience: Such as may have been through: at least one year relevant supervisory experience in school food service management, catering, or a related field.