Plans and reviews menus according to USDA Nutrition Standards for School Meals; ensures maximum utilization of foods donated by the Federal Government. 

Makes assignments and trains personnel while supervising, directing, and evaluating their work; prepares payroll for employees. 

Educates students on the importance of eating healthy meals; interprets school lunch objectives to principals, teachers, students, and parents. 

Ensures that cost per meal is maintained at acceptable levels. 

Prepares required records and reports. 

Responsible for increasing participation in the School Meals Breakfast and Lunch programs. 

Performs related work. 

A baccalaureate degree from an accredited college with a major in nutrition, foods, dietetics, health and nutrition sciences with a concentration in foods and nutrition, home economics, culinary arts, baking and pastry arts, hotel/restaurant institutional management, food service entrepreneurship, food service administration, or a closely related field; or 

An associate degree from an accredited college with a major in nutrition, foods, dietetics, health and nutrition sciences with a concentration in foods and nutrition, home economics, culinary arts, baking and pastry arts, hotel/restaurant institutional management, food service entrepreneurship, food service administration, or a closely related field, and two years of satisfactory full-time experience in managing a restaurant or quantity food service operation, or as a nutritionist or dietitian. 

Demonstrated successful management (preferred) 

Ability to prepare and communicate clear and concise reports and arguments (preferred) 

Plans and reviews menus according to USDA Nutrition Standards for School Meals; ensures maximum utilization of foods donated by the Federal Government. 

Makes assignments and trains personnel while supervising, directing, and evaluating their work; prepares payroll for employees. 

Educates students on the importance of eating healthy meals; interprets school lunch objectives to principals, teachers, students, and parents. 

Ensures that cost per meal is maintained at acceptable levels. 

Prepares required records and reports. 

Responsible for increasing participation in the School Meals Breakfast and Lunch programs. 

Performs related work. 

A baccalaureate degree from an accredited college with a major in nutrition, foods, dietetics, health and nutrition sciences with a concentration in foods and nutrition, home economics, culinary arts, baking and pastry arts, hotel/restaurant institutional management, food service entrepreneurship, food service administration, or a closely related field; or 

An associate degree from an accredited college with a major in nutrition, foods, dietetics, health and nutrition sciences with a concentration in foods and nutrition, home economics, culinary arts, baking and pastry arts, hotel/restaurant institutional management, food service entrepreneurship, food service administration, or a closely related field, and two years of satisfactory full-time experience in managing a restaurant or quantity food service operation, or as a nutritionist or dietitian. 

Demonstrated successful management (preferred) 

Ability to prepare and communicate clear and concise reports and arguments (preferred)