*****************Amendment Issued 8-29-17**************
See Residence Requirements section.

Residence Requirements:

RESIDENCE REQUIREMENTS:  CANDIDATES MUST HAVE BEEN LEGAL RESIDENTS OF ERIE COUNTY OR AN ERIE COUNTY SCHOOL DISTRICT* FOR AT LEAST ONE MONTH IMMEDIATELY PRECEDING THE DATE OF THE WRITTEN TEST  AND MUST BE LEGAL RESIDENTS OF ERIE COUNTY OR AN ERIE COUNTY SCHOOL DISTRICT* AT THE TIME OF APPOINTMENT. Preference may be given to successful candidates who have been residents of the municipality in which the appointment is to be made for one month preceding the date of the certification of the eligible list and who are residents of the municipality at the time of appointment.  Non-residents may be required to become a resident of the appointing municipality if local law so states.  * Candidates who reside in a school district which, for civil service purposes is administered by the Erie County Personnel Commissioner, but who are not legal residents of Erie County may apply for examination.  However they will be certified for appointment only in the school district in which they are legal residents.

There is one vacancy at Frontier Central School District.  There is also one vacancy at Lancaster Central School District with an annual salary of $50,000 -$70,000. **Salaries vary among municipalities and districts.  The eligible list resulting from this examination will be used to fill this vacancy and other appropriate vacancies which may occur in municipalities or districts under the jurisdiction of Erie County Civil Service while this list is active.

*****************Amendment Issued 8-29-17**************

Please DELETE: There is one vacancy at Frontier Central School District. 

Examples of Duties:

A School Lunch Manager is responsible for managing a lunch program in a large school or several small schools serving 500 to 2,000 Type A and a la carte meals daily;

plans and supervises the preparation and service of lunches in a large school or in several small schools;

plans menus or recommends changes in master menus with due regard for nutritional values, acceptability and budgetary limitations;

determines requirements and submits requisitions for foods, supplies and equipment;

prepares layouts and makes recommendation for maintenance of and additions to equipment and plant;

maintains approved standards of sanitation, health and safety;

supervises and trains school lunch personnel, makes staff assignments and evaluates work performance;

assists in the selection of school lunch personnel;

receives, inspects, stores and distributes supplies and maintains inventories and related records;

supervises the collection of and accounting of cash receipts;

makes reports relating to school lunch program activities;

provides information  to school staff, students and community agencies which will promote interest in the program.  

Qualifications:

MINIMUM QUALIFICATIONS:  Candidates must meet one of the following requirements on or before the date of the written test:

1. Graduation from a regionally accredited or New York State registered four-year college or university with a Bachelor’s Degree with a specialization in food service, nutrition, institutional or hotel management or closely related field; OR
2. Graduation from a regionally accredited or New York State registered two-year college or university with an Associates Degree with a specialization in food service, nutrition, institutional or hotel management or closely related field, and fours years of satisfactory experience in institution management, hotel administration or restaurant management involving large quantity food service;  OR
3. Graduation from high school or 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
4. An equivalent combination of training and experience as defined by the limits of (A), (B), and (C).

SPECIAL REQUIREMENT:  Under current New York State Law, candidates seeking employment with school districts inNew YorkState will be required to undergo fingerprinting and a criminal history background check prior to appointment.  A processing fee may be required.

Notes:

NOTES:  1.  Training in a college, university or technical institute may be substituted for experience on basis of six months of training is equal to one year of experience.  2.  Verifiable part-time and/or volunteer experience will be pro-rated toward meeting the experience requirements.  3.  Your degree and/or college credit must have been awarded by a regionally accredited college or university or one recognized by the New York State Education Department as following acceptable educational practices.  A grade of “D” or better is necessary for a course to be credited as successfully completed.  If your degree and/or college credit was awarded by an educational institution outside of theUnited States and its territories, you must provide independent verification of equivalency.  You can write to this Department for a list of acceptable companies providing this service; you must pay the required evaluation fee.

Notice to Candidates: Transcripts will now be accepted by the Department of Personnel ONLY at time of application.
All subsequent transcripts must be submitted at time of interview.

The New York State Department of Civil Service has not prepared a test guide for this examination. However,candidates may find information in the publication "How to take a written test" helpful in preparing for this test. This publication is available on line at: www.cs.ny.gov/testing/localtestguides.cfm

Subjects of Examination:

Subjects of Examination: A written test designed to evaluate knowledge, skills and /or abilities in the following areas:

1. Basic nutrition and dietetics

These questions test for knowledge of basic nutrition and dietetics, including such areas as the nutritional value of foods, nutritional needs of the persons served, balanced diets, and specific foods and their relation to health.

2. Overseeing food service operations

These questions test your ability to assess the management and performance of food service operations in maintaining standards of quality, sanitation, and service. Questions may cover such topics as food service management practices, large scale food preparation equipment and techniques, sanitation standards for food service premises, holding and serving prepared foods, storing and handling food products, and sources of food contamination and foodborne illnesses.

3. Office record keeping

These questions test your ability to perform common office record keeping tasks. The test consists of two or more "sets" of questions, each set concerning a different problem. Typical record keeping problems might involve the organization or collation of data from several sources; scheduling; maintaining a record system using running balances; or completion of a table summarizing data using totals, subtotals, averages and percents. You should bring with you a hand-held battery- or solar-powered calculator for use on this test. You will not be permitted to use the calculator function of your cell phone.

4. Preparing written material

These questions test for the ability to present information clearly and accurately, and to organize paragraphs logically and comprehensibly. For some questions, you will be given information in two or three sentences followed by four restatements of the information. You must then choose the best version. For other questions, you will be given paragraphs with their sentences out of order. You must then choose, from four suggestions, the best order for the sentences.

5. Supervision and training

These questions test for the knowledge required by a supervisor to set goals, plan and organize work, train workers in how to do their jobs, and direct workers towards meeting established goals. The supervisory questions cover such areas as assigning and reviewing work, evaluating performance, maintaining work quality, motivating employees, increasing efficiency, and dealing with problems that may arise on the job. The training questions cover such areas as determining the necessity for training, selecting appropriate training methods, and evaluating the effectiveness of training.

NOTICE TO CANDIDATES:  It is recommended that candidates use a quiet, hand held, solar or battery powered calculator.  Devices with typewriter keyboards, "Spell Checkers", “Personal Digital Assistants", "Address Books", "Language Translators", "Dictionaries", or any similar devices are prohibited.  You may not bring books or other reference materials.

**IMPORTANT APPLICATION FEE - READ CAREFULLY**

A $20.00 filing fee is required for this exam. The required fee must accompany your application. Send or bring check or money order made payable to Erie County Personnel Department and write the examination number(s) on your check or money order. Do not send or bring cash, as the County cannot be responsible for cash payment. As no refund will be made, you are urged to compare your qualifications carefully with the requirements for admission and file only for those examinations for which you are clearly qualified.