DEPUTY DIRECTOR OF CAFETERIAS
New Jersey treats Deputy Director of Cafeterias as a competitive-class job, so the gate is an examination and the ranked list it produces rather than a direct offer.
The minimum is a bachelor's degree and 4 years of relevant experience.
How to apply
This title is filled by competitive examination.
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How to apply for this title →Official job specification
The text below is the official specification published by the New Jersey Civil Service Commission. The plain-language summary and analysis above are derived from it by NJ Civil Service Navigator. Source: the official specification page at NJ CSC.
Definition
Under direction, assists in the management of school food service operations; does other related duties.
Examples of work
Assists in the ordering and storage of supplies and equipment. Supervises employee training. Assists in planning and revising menus. Assists in the preparation of reports. Assists Director of Cafeterias in the management of food service operations. Provides assignments and instructions to employees. Monitors the health, sanitary and safety conditions of food service operations.
Education
A Bachelor's Degree from an accredited college or university with a major course of study in Home Economics, Nutrition, Food and Nutrition, Dietetics, Institutional Food Service Management, Restaurant Management or Hotel Management.
Experience
Four (4) years of experience in the management of large-scale food service unit involving the preparation of foods in large quantities.
License
Appointees will be required to possess a driver's license valid in New Jersey only if the operation of a vehicle, rather than employee mobility, is necessary to perform essential duties of the position.
Knowledge, skills and abilities
Knowledge of the principles and practices of large-scale food preparation and services including food and labor cost control. Knowledge of the methods, materials and equipment used in large-scale food service operations. Knowledge of the health and safety practices used in food service operations. Ability to comprehend, interpret and apply federal and state legislation, rules and regulations applicable to Child Nutrition Programs administered by the United States Department of Agriculture, Food and Nutrition Service. Ability to manage Child Nutrition Programs administered by the United States Department of Agriculture, Food and Nutrition Service, in accordance with federal and state legislation. Ability to utilize and monitor inventory and point of sale software. Ability to provide guidance and instructions to employees. Ability to supervise the maintenance of departmental records and files. Ability to devise menus in accordance with the guidelines of the Child Nutrition Programs administered by the United States Department of Agriculture, Food and Nutrition Service. Ability to identify and resolve problems. Ability to monitor the health, sanitary and safety conditions of food service operations. Ability to utilize various types of electronic and/or manual recording and information systems used by the agency, office, or related units. Ability to read, write, speak, understand, and communicate in English sufficiently to perform duties of this position. American Sign Language or Braille may also be considered as acceptable forms of communication. Persons with mental or physical disabilities are eligible as long as they can perform essential functions of the job with or without reasonable accommodation. If the accommodation cannot be made because it would cause the employer undue hardship, such persons may not be eligible.
Note
The examples of work for this title are for illustrative purposes only. A particular position using this title may not perform all duties listed in this job specification. Conversely, all duties performed on the job may not be listed.