SCHOOL FOOD SERVICE CONSULTANT2027R1
DEFINITION OF WORK Summary This is technical food service management work in the administration of school food service programs. Work involves evaluating schools, child and adult day care centers, and sponsors of summer food service programs to determine compliance to requirements for operation and to monitor eligibility for federal funds. This includes reviewing facilities and records on-site, coordinating workshops and training classes, and providing technical assistance to food service programs. Standard Classification Factors Supervision Received - LEVEL C: "Under direction…" Employees at this level usually receive a general outline of the work to be performed and are generally free to develop their own sequences and methods within the scope of established policies. New, unusual, or complex work situations are almost always referred to a superior for advice. Work is periodically checked for progress and conformance to established policies and requirements. Difficulty - LEVEL C: Considerable… Duties which require a high degree of concentration because of the many factors which must be considered and weighed before a decision can be reached. Usually positions that require planning, developing, and coordinating programs and directing fairly large groups of people fall into this category. Complexity - LEVEL D: Work is of a diversified nature that usually involves multiple unrelated steps. Analytical thought is necessary for dealing with complex data and situations. Work often involves a variety of unrelated processes and may require planning or carrying out a sequence of actions or both. Several alternatives usually exist at this level for approaching problems or situations. Workers at this level exercise a considerable amount of independent judgment. Work is controlled by occasional review and by reporting to or consultation with supervisors or superiors. When guidelines exist at this level, they are usually broadly defined or technical requiring careful analysis and interpretation. Consequence of Actions or Decisions - LEVEL C: Consequences of actions or decisions at this level are limited in scope and effect as the work is reviewed occasionally. Errors may cause moderate inefficiency. Costs due to errors may be significant. Contacts - LEVEL C: The purpose of the contact is to influence, motivate, conduct interviews, make formal presentations or counsel to achieve common understanding or solutions to problems when the information is sensitive in nature or the individuals or groups are skeptical or uncooperative. Communication techniques and well developed communication skills become an important requirement at this level. Physical Demands - LEVEL A: The work is predominantly sedentary and requires minimal or negligible physical exertion. The employee is normally seated; however, the nature of the work allows for periods of standing or walking at will. Environmental Conditions - LEVEL A: The work environment involves normal everyday hazards or discomforts typical of offices, meeting and training rooms, or libraries. Comfortable levels of temperature, ventilation, lighting and sound are inherent in the work environment. Exposure to deviations from pleasant environmental conditions is only occasional. The likelihood of injury is remote. Supervision/Leadership - LEVEL B: Involves functional leadership responsibility. As a "senior worker", performing essentially the same or similar work as those overseen, responsibility includes training, instructing, scheduling and reviewing. As a "project leader" may be responsible for a phase(s) of a single project which includes planning, coordinating and reviewing the work of others. This level may also involve limited administrative responsibility such as participating in the evaluation of work performance. Distinguishing Features Differs from the Dietitian III class which is responsible for administrative and professional dietetic work in directing a total food service program in an institution. EXAMPLES OF WORK PERFORMED Consults with school administrators, food service directors and managers or other authorized representatives; observes and monitors a school's compliance with program regulations, free and reduced price meals, and free milk programs; completes program review and recommends corrective action as necessary; conducts exit conference to discuss review findings and recommendations. Reviews technical data to ascertain program participation and reimbursement; reviews menus to evaluate nutritional value and advises appropriate representatives of necessary and/or recommended changes. Coordinates workshops and training classes for school administrators, food service directors, managers, cooks, and other appropriate personnel; plans agenda, obtains and schedules speakers, secures meeting facilities. Prepares required reports. REQUIRED KNOWLEDGE, ABILITIES AND SKILLS Knowledge *Knowledge of principles and methods of food service management, daily program operations, and financial management. *Knowledge of principles of nutrition. *Knowledge of staff development strategies and principles. Abilities *Ability to interpret the federal and state regulations and policies for food and nutrition programs. *Ability to analyze and evaluate menus, food quality, purchasing practices, and merchandising and marketing plans, program administration and compliance and financial management. *Ability to prepare required reports. *Ability to establish and maintain satisfactory relationships with program administrators, food service personnel, co-workers, and the public. *Ability to manage time and resources, plan and organize. *Ability to communicate effectively verbally and in writing. *Necessary at Entry MINIMUM REQUIREMENTS: Six years of experience in institutional
food service management or dietetics for school consultants, including one year
of experience in institutional food service management, dietetics or childcare
administration for childcare consultants. Education may be substituted for
experience as determined relevant by the agency.
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