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The Regional Food Service provides participating districts with comprehensive school food service management at many levels. This regional coordination has three levels of service.

Level I
Planning/measuring phase. This phase takes three to six months.

Level I
The management functions associated with the food service program is completed by Regional Food Service Managers. Local district cook managers may become Regional Food Service managers and become employees of the Genesee Valley BOCES.

Level III
The complete transfer of all school food service functions and qualified food service staff over to Regional Food Service and all become employees of the BOCES.  Costs of the program are dependent on days of service and vary due to the needs of the individual districts. We also provide consulting services to districts that are in need of analyzing their cafeteria program, operations, and staff.

Districts are required to participate sequentially before opting to participate in the next level of service.
Level I: Planning/Measuring Phase
Level II: Management Staff Only
Level III: Complete Transfer of Operation
Consulting Services are available upon request.

Regional Food Service Directors

Our staff serves area school districts along with the Genesee Valley BOCES.  Below is a listing of the staff members and the districts where they are located.

Dan Baker - Warsaw Central Schools and Pavilion Central Schools
Laurie Cutcliffe - Perry Central Schools and York Central Schools 
Mary Della Penna - Byron-Bergen Central Schools and Oakfield-Alabama Central Schools
Jill Gemme-  Caledonia-Mumford Central Schools and Mount Morris Central Schools
David Handschumacher - Geneseo Central Schools and Wyoming Central School
Deena Kingston - Naples Central Schools and GV BOCES Assistant Director of Regional Food Service
Susan Presher - Batavia City Schools and GV BOCES Batavia Campus
Tammy Hale - Avon Central Schools and Keshequa Central Schools
Jim Tyx - Alexander Central Schools and Pembroke Central Schools