City and County of San Francisco

According to Civil Service Commission Rule 9, the duties specified below are representative of the duties assigned to this class and are not intended to be an inclusive list.

1. Supervises the purchase of and awarding of contracts for the purchase of all food and supplies; and develops specifications and tests for quality and acceptability.

2. Directs the purchase of new and replacement equipment, developing specifications, and studying feasibility of new equipment.

3. Plans for new and remodeled school cafeterias and repair of existing facilities, in conjunction with the Facilities Planning and Construction Division.

4. Using a network to the Central Office of computers in all school cafeterias, controls sales and inventory of food and supplies and conformance with all applicable state and federal regulations.

5. Visits school sites to evaluate and review performance and work with kitchen mangers on new menus.

6. Develops and utilizes marketing techniques and strategies to maximize student participation in the student nutrition program.

7. Directs programs for the training, evaluation, professional development, and progressive discipline (up to and including termination).

8. Plans, completes and submits annual budget recommendations and other fiscal and operating reports.

9. Plans and coordinates student nutrition menus and activities to school-based curriculum.

(A) Knowledge of:  the principles and procedures of modern institutional food service operations and management; production, storage, inventory control; and sanitation and operation of equipment; the methods, procedures, and systems used in  food handling and warehousing; budgetary procedures and the budget process, including methods of budget preparation and fiscal administration in a program receiving state and federal funds; management principles and practices, time management, organizational planning; and personnel administration and supervision, staff utilization, development, training performance evaluation and employee relations.

(B) Ability to: communicate effectively with staff and departmental personnel, city, state and federal officials, department management, cafeteria personnel, school administrators and principals; write clear, concise and organized reports including audit responses, personnel actions and Board Resolutions; and coordinate student nutrition and activities with school-based curriculum.

(C) Skill to:  perform contract administration which involves development of specification, issuance of debt and requests for proposals (RFPs), evaluation of debt and proposals, implementation of contracts and periodic evaluation of contracts.

Experience and Training Guidelines:
(1) Baccalaureate degree from an accredited college or university, with major coursework in nutrition, dietetics, business administration with (with an emphasis in food service administration), or a closely related field; AND
(2) Eight (8) years of direct administrative experience in institutional and/or commercial culinary operations for a large food service operation that serves at least 15,000 meals daily, which must include fours years of supervisory experience.

NOTES
A. Additional experience as listed above may be substituted for education on a year-for-year basis.

B. An MA or MS degree from an accredited college or university in one of the fields specified above may be substituted for one year of qualifying experience.