This is professional work in providing consultative and supervisory services for a specialized phase of a statewide School Food Service Program and special non-school food programs. This position also provides technical assistance and support to local agencies and institutions in the operation of the Child and Adult Care Food Program and Summer Food Service Program. The work involves conferences with school officials, school food service supervisors, managers, and other food service employees. These programs are directed in conformance with policies defined by state law, federal regulations, FNS Instructions, and policies of the State Board of Education. The work is performed under the general supervision of an Assistant Director, Education Programs or a higher classification.
Examples of Work: Examples of work performed in this classification include, but are not limited to, the following:
Conducts administrative review.
Confers with and advises school officials on the steps and procedures necessary to meet state and federal standards.
Conducts or assists in conducting demonstrations of menu planning, food preparation, storage, and the utilization and placement of equipment.
Plans and conducts training programs for food service personnel in the various aspects of food management, including purchasing, nutritional values, menu planning, and the storage and preparation of food.
Supervises the maintenance and preparation of records and reports necessary to the efficient functioning of the programs.
Supervises school cafeteria personnel and/or child care personnel in proper care and utilization of USDA Commodity Foods and funds.
Confers with and advises school officials and non-school officials on the steps and procedures for school lunch, breakfast, special milk, summer food services, special supplements, and child care food programs.
Consults with architects and mechanical engineers on buildings and equipment and layout and design of food services facilities.
Assists school officials with accreditation evaluations.
Works with professional and civic groups.
Travels frequently in own vehicle with overnight stays.
Performs related or similar duties as required or assigned.
Minimum Qualifications: These minimum qualifications have been agreed upon by Subject Matter Experts (SMEs) in this job class and are based upon a job analysis and the essential functions. However, if a candidate believes he/she is qualified for the job although he/she does not have the minimum qualifications set forth below, he/she may request special consideration through substitution of related education and experience, demonstrating the ability to perform the essential functions of the position. Any request to substitute related education or experience for minimum qualifications must be addressed to the Mississippi State Personnel Board in writing, identifying the related education and experience which demonstrates the candidate's ability to perform all essential functions of the position.
One (1) year of experience as a Supervisor II, School Food Services.
A Master's Degree from an accredited four-year college or university in Home Economics, Food and Nutrition, Dietetics, Hotel and Restaurant Administration, or a related field;
Three (3) years of experience as a home economics teacher, or in food service management, community nutrition or public health programs, or food service operations.
A Bachelor's Degree from an accredited four-year college or university in Home Economics, Food and Nutrition, Dietetics, Hotel and Restaurant Administration, or a related field.
Four (4) years of experience as a home economics teacher, or in food service management, community nutrition or public health programs, or food service operations.
Essential Functions: Additional essential functions may be identified and included by the hiring agency. The essential functions include, but are not limited to, the following:
1. Reviews food service programs and applications for existing and new programs.
2. Serves as a consultant to local program directors and staff.
3. Plans and conducts training programs for food service personnel.
4. Supports administrative activities related to program management.