What's New

SY 2023-24 Community Eligibility Provision Town Hall Recording

Summer 2023 Supplemental PEBT

All Sponsors are required to complete the excel spreadsheet listing students eligible for Free and Reduced Price Meals at the end of the 2022-2023 school year.  This includes students Directly Certified, Categorically Eligible and those eligible by a Free and Reduced Income Application.  Sponsors must upload their spreadsheet directly to DCF through this secure link: https://www.dropbox.com/request/dnqfFTnB2sgMLqg6BCj0.  A box will display with a button saying “Add Files”. After clicking the button, the user will have the ability to select the file for upload. When the process is complete, a “Finished Uploading” message will display.

Sponsors can start uploading files now, and are encouraged to upload as soon as possible. DCF cannot receive any files after 10/13/2023. If a sponsor is unable to meet the deadline, those students will not be included in the auto-issued PEBT benefit and will need to apply when the application opens in February. 

Summer 2023 Supplemental PEBT Excel Spreadsheet Template

If you have a job opening in Child Nutrition Programs, we will post it for 30 days.  Send your job announcements to prosebaugh@ksde.org.

Food Service Director-St. Margaret Mary Catholic School

• High school diploma and completion of college level classes in business, computerized information management, nutrition, accounting and/or other job-related classes
• Experience in Child Nutrition Program or institutional food preparation and kitchen management
• Certification of Health for School Personnel form on file in the sponsor’s office (after employment offer is made)
• Personnel management skills
• Verbal and written communication skills
• Record keeping, math and accounting skills
• Ability to use computers
• Ability to interact with students and staff in a consistently pleasant manner
• Working knowledge of safe food handling procedures and completion of KSDE’s and the Kansas Department of Health and Environment’s (KDHE’s) food safety training requirements
• Training skills or willingness to encourage and support professional development of staff

• Supervise and coordinate food service program to provide nutritious meals and safeguard the health of students, staff and visitors.
• Keep accurate and timely records for the sponsor and KSDE.
• Ensure that all activities conform to school, community and KSDE standards.
• Communicate effectively with school staff, students and the community.
• React to change productively and handle activities as assigned.
• Support the philosophy and mission of the sponsor.
• Provide leadership to employees.
• Use professional discretion and follow confidentiality procedures in administering the program.
• Use good communication and supervisory skills in working with other team members and students.
• Attend classes, in-services and workshops necessary to stay educated in KSDE requirements.

• Maintain integrity and accountability of the Child Nutrition Program (CNP) through compliance with all federal, state, and local regulations.
• Operate the CNP within established guidelines for a financial management system that provides a cost effective program of high integrity.
• Plan and publish monthly menus that are in compliance with CNP nutrition guidelines.
• Work with parents, school staff, teachers and physicians to plan menus for children with special needs.
• Establish quality standards for the presentation and service of food.
• Provide a system for preparing and maintaining records that reflects an accurate report of planned menus, food produced and food discarded.
• Evaluate and recommend prices to be charged for student and adult meals.
• Implement a cost effective procurement system that complies with federal, state and local laws and regulations.
• Develop purchasing guidelines to ensure purchased food and supplies reflect product knowledge, customer demand, sponsor’s needs and nutrition objectives.
• Cooperate with and assist KSDE child nutrition consultants during reviews of the CNP. Take action to promptly and effectively implement corrective action.
• Supervise and administer the approval and verification of applications for CNP benefits.
• Employ professional management techniques to maintain an effective and efficient school food service operation.
• Create an atmosphere that enhances employee productivity and satisfaction in the workplace.
• Provide supervision and on-the-job training to assure that all policies and established procedures are followed.
• Encourage all kitchen staff to attend applicable in-service meetings and training classes.
• Train staff to correctly use equipment. Establish and maintain schedules for maintenance
• Determine equipment needs and specifications consistent with budget and other constraints.
• Establish procedures to effectively ensure high levels of sanitation are maintained in the storage, preparation and service of food.
• Possibly supervising the transport of food and non-food supplies to other serving sites, complete with written communication concerning the menu, serving sizes, special instructions, etc. for the satellite server.
• Provide an environment conducive to protecting the health and well-being of the school’s children through high levels of sanitation standards.
• Implement a marketing plan to create an atmosphere that attracts and pleases students, teachers, administrators and other school support staff.
• Provide leadership which promotes the importance of child nutrition and creates an interest in the role of the school nutrition program in the school and community.