Plan and supervise master menu planning. Train others in the preparation and serving of food in large quantities. Read, interpret, apply and explain rules, regulations, policies and procedures. Schedule, supervise and evaluate staff. Analyze situations accurately and adopt an effective course of action. Meet schedule and time lines. Establish and maintain cooperative and effective working relationships with others. Operate a computer as required. Plan and organize work. Maintain records and prepare reports. Communicate effectively both orally and in writing. Work independently with little direction. EDUCATION AND EXPERIENCE: Effective July 1, 2015, a School Food Service Director III must meet the following minimum education standards: degree, or equivalent education experience, with academic majors in Bachelor’s specific areas*; OR degree in any academic major; and state recognized certificate for school Bachelor’s nutrition directors; OR degree in any academic major and at least five years of relevant school Bachelor’s nutrition programs experience; LEAs with less than 500 students: State agency may approve a candidate that meets the educational standards but has less than three experience. years’ A Food Service Director holding this position prior to July 1, 2015 may continue to serve in the existing position without having to meet the minimum education standards pursuant to 7 CFR parts 210 and 235. * Specific majors/areas of concentration: food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field. LICENSES AND OTHER REQUIREMENTS: As prescribed in 702 KAR 6:045, the employee must complete the training course for certification of beginning school food service personnel. Pursuant to 7 CFR parts 210 and 235, at least 8 hours of food safety training is required within 30 days of the employee’s start date, or no more than 5 years prior to starting. The employee must also complete mandatory training requirements annually.
Plan and supervise master menu planning. Train others in the preparation and serving of food in large quantities. Read, interpret, apply and explain rules, regulations, policies and procedures. Schedule, supervise and evaluate staff. Analyze situations accurately and adopt an effective course of action. Meet schedule and time lines. Establish and maintain cooperative and effective working relationships with others. Operate a computer as required. Plan and organize work. Maintain records and prepare reports. Communicate effectively both orally and in writing. Work independently with little direction. EDUCATION AND EXPERIENCE: Effective July 1, 2015, a School Food Service Director III must meet the following minimum education standards: Bachelor’s degree, or equivalent education experience, with academic majors in specific areas*; OR Bachelor’s degree in any academic major; and state recognized certificate for school nutrition directors; OR Bachelor’s degree in any academic major and at least five years of relevant school nutrition programs experience; LEAs with less than 500 students: State agency may approve a candidate that meets the educational standards but has less than three years’ experience. A Food Service Director holding this position prior to July 1, 2015 may continue to serve in the existing position without having to meet the minimum education standards pursuant to 7 CFR parts 210 and 235. * Specific majors/areas of concentration: food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field. LICENSES AND OTHER REQUIREMENTS: As prescribed in 702 KAR 6:045, the employee must complete the training course for certification of beginning school food service personnel. Pursuant to 7 CFR parts 210 and 235, at least 8 hours of food safety training is required within 30 days of the employee’s start date, or no more than 5 years prior to starting. The employee must also complete mandatory training requirements annually.