A professional who coordinates activities of workers engaged in preparing noon meals in school or school system cafeterias. Responsibilities include:

• Plans menus of nutritional value.
• Purchases foods and supplies.
• Consults with administrative staff and principal to develop policies and procedures for operating school kitchens and cafeterias.
• Conducts research program to improve existing practices and services.
• Keeps records required by other governmental agencies regarding milk subsidies and surplus foods.
• Directs hiring and training of employees.
• Prepares budgetary reports.