SCHOOL LUNCH MANAGER - Provisional

SCHOOL LUNCH MANAGER - Provisional

Grand Island CSD

Grand Island , NY 14072

Classified - Position - Food Service Director

Job Number 3300055671

Start Date

Open Date 05/18/2026

Closing Date 05/28/2026

Position Title: SCHOOL LUNCH MANAGER - Provisional

Appointment Type: Non-Competitive/NY HELPS

Work Location/Hours: Grand Island High School

Starting Date: July 1, 2026

Salary: $75,000

Terms of Employment: 10.5 month work year. Salary and benefits will be administered in accordance with current agreement between the District and the GI Admin. and Supervisory Council.

This is a provisional non-competitive appointment through the NY HELPS program. Candidates must meet Civil Service Qualifications as set through the NY HELPS program.

Minimum Qualifications:

Graduated from a regionally accredited or NY State registered four-year college or university with a Bachelor's Degree with specialization in food service, nutrition, institutional or hotel management or closely related field or

Graduated from a regionally accredited or NY State registered two-year college or university with an Associate Degree with specialization in food service, nutrition, institutional or hotel management or closely related field and four years of satisfactory experience in institution management, hotel administration or restaurant management involving large quantity food service or

Graduation from High school or the possession of a high school equivalency diploma and eight years of experience in institution management, hotel administration or restaurant management involving large quantity food service or

Equivalent combination of training and experience as defined by the limits of (a) (b) and (c).

Duties: Responsibilities as per District needs

Application Procedure: Apply online at www.wnyric.org.

GRAND ISLAND CENTRAL SCHOOL DISTRICT

School Lunch Manager

The School Lunch Manager directs all operations of the District's Child Nutrition Program - the National School Lunch Program (NSLP), School Breakfast Program (SBP), and any After-School Snack Program or Summer Food Service Program (when offered), and any Special Milk or à la carte service - across every school building in the District.Beginning in the 2025-2026 school year, all New York State school districts are required to provide reimbursable breakfast and lunch at no cost to every student under Education Law §915-a (Universal Free School Meals). The State reimburses School Food Authorities (SFAs) up to the combined State and federal free-meal rate for each federally reimbursable paid and reduced-price meal claimed, provided the SFA operates the Community Eligibility Provision (CEP) when eligible or Provision 2 when required.

The work is performed under the general direction of the Business Official and the Superintendent. The Manager exercises wide latitude and independent professional judgment in planning, organizing, directing, and continuously improving a financially self-sustaining, federally compliant, and student-centered meal program that serves approximately [insert current daily participation] breakfasts and lunches per day across Grand Island's elementary, middle, and high schools. The Manager is the District's designatedSchool Food Authority (SFA)Director and is the primary point of contact for the New York State Education Department (NYSED) Office of Child Nutrition, the USDA Food and Nutrition Service (FNS), the New York State Department of Agriculture and Markets, and Erie County Civil Service.

Because New York State now reimburses the District for every reimbursable meal served - not just those served to students from low-income households - claim accuracy, meal-pattern compliance, and direct certification are more financially consequential than ever. Every meal that fails to meet USDA meal-pattern requirements at the point of service is unclaimable, and every paid/reduced-price meal that is not properly counted is lost State revenue.The School Lunch Manager is accountable for maximizing every dollar of federal and State reimbursement to which the District is entitled.

A. Universal Free Meals & Reimbursement Optimization

• Operate the District in compliance with NYS Education Law §915-a (Universal Free School Meals), ensuring no student is charged for one reimbursable breakfast and one reimbursable lunch per school day.

• Annually evaluate and elect - when eligible - the Community Eligibility Provision (CEP) or Provision 2 to maximize federal reimbursement, in accordance with NYSED guidance; submit the CEP/Provision 2 application by the NYSED deadline (typically June 30) when advantageous.

• Conduct the Direct Certification Matching Process (DCMP) at least three times per school year and apply extended eligibility to siblings/household members of SNAP and Medicaid recipients, and to foster, homeless, migrant, runaway, and Head Start/Even Start children.

• Identify and certify students under "other source categorically eligible" categories in partnership with the District Homeless Liaison (McKinney-Vento), foster-care point of contact, and pupil personnel services.

• Where applicable, ensure CEP/Provision 2 Household Income Forms are distributed and processed accurately to maximize the District's Identified Student Percentage (ISP) and Title I, E-Rate, and other ISP-dependent funding streams.

• Maintain the integrity of meal counting and claiming so that every reimbursable meal is captured at the point of service and no non-reimbursable meal, second meal, adult meal, or à la carte transaction is improperly claimed (7 CFR 210.7, 210.8).

• Prepare and submit monthly Claims for Reimbursement to NYSED through the Child Nutrition Management System (CNMS) within required deadlines, with supporting edit checks, attendance-adjusted enrollment, and on-site monitoring documentation.

• Pursue the New York State 30% Initiative (Farm-to-School): when the District spends at least 30% of NSLP food costs on New York-produced/processed food, apply annually to NYS Department of Agriculture & Markets for the enhanced reimbursement rate (currently $0.25 per lunch vs. the base $0.059) and document eligible purchases.

• Track and reconcile federal cash-in-lieu, USDA Foods (entitlement and bonus commodity) values, performance-based reimbursement ($0.08 HHFKA add-on when applicable), and any state-level supplemental payments.

B. USDA Meal Pattern & Nutrition Standards

• Plan, approve, and document menus that meet USDA meal-pattern requirements for K-5, 6-8, and 9-12 age/grade groups, including weekly minimums and daily ranges for fruits, vegetables (with required vegetable subgroups), grains (whole-grain-rich), meats/meat alternates, and fluid milk.

• Implement and document compliance with the April 2024 USDA Final Rule (Meal Patterns Consistent with the 2020-2025 Dietary Guidelines), including phased-in added-sugar limits and reduced sodium targets per published timelines.

• Ensure all competitive foods sold on the school campus during the school day (vending, school stores, à la carte, fundraisers held during the school day) comply with the Smart Snacks in School rule (7 CFR 210.11).

• Operate Offer Versus Serve (OVS) at the high school (required) and as elected at lower grade levels; train cashiers and POS operators to identify reimbursable meals at the point of service.

• Maintain production records, standardized recipes, and Child Nutrition (CN) labels / Product Formulation Statements (PFS) sufficient to demonstrate meal-pattern crediting during NYSED Administrative Reviews.

• Accommodate students with disabilities and special dietary needs in accordance with USDA guidance and Section 504 / IDEA, working with the District's 504 Coordinator, school nurses, and parents/guardians.

C. Procurement, Buy American & Local Sourcing

• Conduct all program procurement in compliance with 2 CFR Part 200 (Uniform Guidance), 7 CFR 210.21, NYS General Municipal Law §103, and Board of Education purchasing policy - using micro-purchase, small-purchase / informal, and formal (sealed bid or competitive proposal) methods at the appropriate thresholds.

• Maintain a Board-adopted, written procurement procedure; document an evaluation of risk and internal controls supporting the District's micro-purchase threshold determination.

• Apply the Buy American Provision (7 CFR 210.21(d)): purchase, to the maximum extent practicable, domestic commodities and products. Document the limited statutory exceptions and stay within the phased-in cap on non-domestic food purchases; request a NYSED temporary accommodation only when fully justified.

• When the District contracts with a Food Service Management Company (FSMC) or participates in a cooperative bid, ensure the contract has NYSED prior approval, includes all required USDA contract provisions, and that all rebates, discounts, and credits are returned to the nonprofit school food service account.

• Complete the USDA-required annual procurement training (7 CFR 210.21(h)) and ensure every staff member with procurement responsibilities does the same.

• Maximize use of USDA Foods entitlement and DoD Fresh Fruit & Vegetable Program allocations to reduce commercial food costs.

D. Financial Management of the Nonprofit School Food Service Account

• Operate the school food service as a nonprofit enterprise fund; ensure all revenues are used only for the operation or improvement of the food service program (7 CFR 210.14).

• Develop and monitor the annual food service budget; prepare monthly financial reports (revenue, food cost %, labor cost %, meals per labor hour, cost per meal equivalent) for the Business Official and Superintendent.

• Establish and update non-program food prices, adult meal prices, and à la carte prices in accordance with the Non-Program Foods Revenue requirement (7 CFR 210.14(f)) so non-program foods generate at least the same proportion of revenue as they contribute to food costs.

• Maintain a fund balance within USDA-permitted limits (generally not exceeding three months' average operating expenses); develop a corrective spend-down plan when required.

• Implement and document Resource Management controls - paid lunch equity (when applicable), non-program food revenue, indirect costs, USDA Foods valuation, and net cash resources.

• Coordinate with the Business Office on payroll, accounts payable, year-end close, and the annual independent audit; respond to all audit and Administrative Review findings with timely corrective action plans.

E. Food Safety, Sanitation & Facility Operations

• Maintain a written, site-specific HACCP-based food safety plan for every preparation and service site; conduct and document the two required annual food safety inspections at each site.

• Ensure full compliance with the NYS Sanitary Code (Subpart 14-1), Erie County Department of Health requirements, and USDA Food Safety Guidance for Schools; serve as primary liaison during health-department inspections.

• Verify that the SFA Director and at least one supervisor per site hold a current ServSafe (or equivalent) Food Protection Manager Certification.

• Oversee receiving, inspection, dating, rotation (FIFO), storage temperatures, and inventory of all food, USDA Foods, paper goods, chemicals, and small wares; maintain perpetual inventory records.

• Plan equipment replacement and capital improvements; recommend kitchen and serving-line layouts, energy-efficient equipment, allergen-control stations, and POS upgrades.

• Maintain Allergen Awareness procedures; manage the District's response to students with life-threatening food allergies, including ingredient labeling and "no-contact" preparation areas where required.

F. Technology, Point of Service & Data

• Administer the District's point-of-sale (POS) system (e.g., NUTRIKIDS, LINQ, Titan, MealTime, MySchoolBucks, or successor); ensure accurate identification of reimbursable meals at the POS without overtly identifying any student's economic status.

• Configure and maintain online prepayment, à la carte, and meal-charge modules (recognizing that under Universal Meals, reimbursable meals are free but students/families may still pay for à la carte, second meals, and adult meals).

• Interface POS rosters with the Student Information System; ensure secure handling of student/family data in compliance with Education Law §2-d, FERPA, and District data privacy policy.

• Use participation, production, and waste data to continuously improve menus, forecasting, and labor scheduling.

• Maintain accurate electronic records for the period required by USDA (three years plus the current year, or longer if under audit).

G. Personnel Supervision & Professional Standards (7 CFR 210.30)

• Recruit, interview, recommend for appointment, schedule, train, evaluate, and (when necessary) discipline cook-managers, cooks, food service helpers, cashiers, and substitutes, in coordination with Human Resources and applicable bargaining agreements.

• As the SFA Director, complete a minimum of 12 hours of annual continuing education/training in the topics required by 7 CFR 210.30(c), including application/certification/verification, meal counting and claiming, and any topics specified by USDA FNS.

• Ensure each school nutrition program manager completes at least 10 hours, each full-time staff member at least 6 hours, and each part-time staff member at least 4 hours of annual training in required topics.

• Ensure all directors complete at least 8 hours of food safety training within five years of starting (or within 30 days of start date for new hires).

• Maintain individual training records sufficient to demonstrate Professional Standards compliance during NYSED Administrative Reviews.

• Foster a culture of customer service, dignity, and student well-being - recognizing that Universal Meals removes the historical stigma of free/reduced-price status and that every student is now a "customer" of the program.

H. Civil Rights, Communication & Community Engagement

• Ensure non-discrimination in program operations on the basis of race, color, national origin, sex (including gender identity and sexual orientation), age, or disability, per USDA FNS Instruction 113-1 and current USDA civil rights guidance; post the required "And Justice for All" poster at every service site.

• Complete annual civil rights training for all front-line staff and managers; process and forward any program-related civil rights complaints in accordance with USDA procedures.

• Communicate menus, nutrition information, allergen information, and program changes to students, families, staff, and the public via the District website, parent portal, social media, and printed materials.

• Represent the District in meetings with NYSED, USDA, county health, BOCES food service consortia, the New York School Nutrition Association (NYSNA), and community partners (food pantries, local farms, Cornell Cooperative Extension).

• Support school wellness policy implementation and serve as an active member of the District Wellness Committee.

• Promote student participation through taste tests, student advisory groups, branding, and Farm-to-School promotions.

I. Reporting, Recordkeeping & Audit Readiness

• Serve as the District's lead during NYSED Administrative Reviews (conducted on a multi-year cycle), Procurement Reviews, Resource Management Reviews, and any USDA, OIG, or State Comptroller audits.

• Maintain complete, organized records for at least three years plus the current year (or longer when under review), including: applications and eligibility documentation; direct certification lists; daily meal counts; production records; food-safety logs; procurement files; inventory records; financial records; civil rights and training records.

• File all required annual reports, including the Verification Collection Report (when applicable), Resource Management self-assessments, and Wellness Policy triennial assessment contributions.

• Document and implement corrective action plans for any review findings within required timelines.

• Comprehensive working knowledge of the federal Child Nutrition Programs (NSLP, SBP, ASSP, SFSP, Special Milk) and their governing regulations: 7 CFR Parts 210, 215, 220, 225, 245, and 250.

• Working knowledge of NYS Education Law §915-a (Universal Free School Meals), NYSED Office of Child Nutrition guidance, and the NYS 30% Initiative.

• Working knowledge of the Community Eligibility Provision, Provision 2, and the Direct Certification Matching Process.

• Working knowledge of USDA Professional Standards under 7 CFR 210.30 and the ability to maintain compliance for self and staff.

• Working knowledge of federal Uniform Guidance procurement (2 CFR Part 200), the Buy American Provision, NYS General Municipal Law §103, and District purchasing policy.

• Working knowledge of food safety, HACCP principles, allergen management, and the NYS Sanitary Code Subpart 14-1.

• Working knowledge of nutrition science, the Dietary Guidelines for Americans, and current USDA meal-pattern requirements for all age/grade groups.

• Proficiency in modern food-service technology: POS/meal-counting systems, online prepayment, electronic claiming (CNMS), inventory and production-record software, and standard office productivity suites (Google Workspace, Microsoft 365).

• Ability to plan, organize, and direct a large-quantity food service operation across multiple sites; to develop and monitor budgets; to read, analyze, and act on operational and financial reports.

• Ability to lead, train, evaluate, and motivate a diverse staff; to communicate effectively in writing and in person with students, families, staff, administrators, vendors, regulators, and the Board of Education.

• Ability to maintain meticulous records and to prepare clear, accurate, and timely reports under regulatory deadlines.

• Sound judgment, tact, integrity, initiative, resourcefulness, and a service-oriented disposition; physical condition commensurate with the demands of the position (including standing for extended periods and lifting up to 50 lbs.).

Civil service minimum qualifications (Erie County Civil Service - competitive class). Candidates must meet one of (a)-(d) below and must satisfy the USDA hiring standards under 7 CFR 210.30(b) for an SFA Director of a Local Educational Agency with fewer than 2,500 students.

(a) Graduation from a regionally accredited or New York State registered four-year college or university with a Bachelor's Degree with specialization in food service, nutrition, dietetics, food service management, family and consumer sciences, nutrition education, culinary arts, institutional or hotel management, business, or a closely related field; OR

(b) Graduation from a regionally accredited or New York State registered two-year college or university with an Associate Degree in one of the fields listed in (a) and four (4) years of satisfactory experience in institution, hotel, or restaurant management involving large-quantity food service - at least two (2) of which must have been in a K-12 school nutrition program; OR

(c) Graduation from high school or possession of a high school equivalency diploma and eight (8) years of experience in institution, hotel, or restaurant management involving large-quantity food service - at least three (3) of which must have been in a K-12 school nutrition program; OR

(d) An equivalent combination of training and experience as defined by the limits of (a), (b), and (c).

Required certifications (at time of appointment or within prescribed timeframes):

• ServSafe Food Protection Manager Certification (or equivalent ANSI-accredited credential) - current at time of hire or within 90 days of appointment.

• Eight (8) hours of food safety training completed within five (5) years prior to start date, or within 30 calendar days of start date (7 CFR 210.30(b)(1)(v)).

• Completion of NYSED-required SFA Director onboarding training within the first year.

• Valid New York State driver's license (travel between District buildings and to NYSED/BOCES trainings is required).

Preferred qualifications:

• School Nutrition Specialist (SNS) credential from the School Nutrition Association.

• Registered Dietitian Nutritionist (RDN) or Dietetic Technician, Registered (DTR).

• Prior experience as an SFA Director or Assistant Director in a New York State public school district that has successfully completed a NYSED Administrative Review.

• Experience implementing the Community Eligibility Provision, Provision 2, and/or the NYS 30% Initiative.

• Demonstrated experience leading a unionized food-service workforce.

• Conditions of Employment

• 10.5 work year with limited additional days assigned for budget development, USDA commodity ordering, summer training, Administrative Review preparation, and pre-opening operations, as scheduled by the Business Official.

• Salary and benefits administered in accordance with the current agreement between the District and the Grand Island Administrative and Supervisory Council.

• Provisional appointments require the successful candidate to register for and take the next Erie County Civil Service School Lunch Manager examination and to be reachable on the resulting eligible list in accordance with Civil Service Law §61.

• Subject to fingerprint-supported criminal history background check and clearance through NYSED TEACH and the Office of School Personnel Review and Accountability (OSPRA) as applicable.

• The position is designated as a "mandated reporter" of suspected child abuse and maltreatment under Social Services Law §413.

• Performance Indicators

Performance will be evaluated annually based on, but not limited to, the following measures:

• Successful NYSED Administrative Review with no significant or systemic findings; timely correction of any findings.

• Year-over-year growth in student breakfast and lunch participation rates under Universal Free Meals.

• Capture rate on federal and State reimbursement (claim accuracy, denied/disallowed meals trending toward zero).

• Operation of CEP or Provision 2 where it maximizes reimbursement, with documented annual analysis.

• Direct certification completed at least three times annually with documented ISP improvement.

• Food cost %, labor cost %, and meals-per-labor-hour within District targets; nonprofit fund balance within USDA-permitted limits.

• Application to and qualification for the NYS 30% Initiative when feasible.

• 100% compliance with Professional Standards training hours for the Director and all staff.

• Successful health-department inspections at every site; no critical food-safety violations uncorrected.

• Quality and timeliness of communication with families, staff, the Business Office, and the Board.

Please make sure to complete an application by clickinghere (https://wnyric.atenterprise.powerschool.com/ats/app\login?COMPANY\ID=00005387) for this job posting.

Job Attachment View Attachment

Salary: From 75000.00

Salary Competitive Y

Appointment Status Provisional

Position Status Full time

Start Date July 1,2026

Contact Person's Name Natalie Stanczyk

Contact Person's Phone 7167738803

Contact Person's Email NatalieStanczyk@gicsd.org

Job Posting Link https://www.grandislandschools.org/departments-services/hr-personnel/employment-opportunities