supervision, manages the preparation and serving of student and staff
breakfasts and lunches in assigned school; supervises cafeteria workers,
cashiers and cafeteria monitors; requisitions foods and supplies; ensures menus
are properly prepared and that established standards and regulations are met.
Reports to the school Principal and District Food Service Director.
Associate’s degree, vocational technical degree or specialized training that is
equivalent to satisfactory completion of two years of college education with
emphasis in food services or a closely related field, supplemented by two to
three years of experience in institutional food service operations. American
School Nutrition Association membership is desirable. Must possess a valid
state driver’s license.