Under general supervison, supervises food service aides engaged in one
or more components of a food service operation such as preparing and
serving food, safety and sanitation, coordination of meal schedules,
catering and service. Ensures quality standards are maintained.
1. Supervises daily food service operations and trains subordinate
personnel; oversees food preparation, implements work priorities,
plans schedules, assigns and reviews work.
2. Coordinates specific food preparation and serving activities,
ensuring adherence to daily menus and schedules; coordinates meal
serving schedules with production personnel.
3. Assists with the preparation of time estimates, labor and supplies
required to prepare specified meals, ensuring adherence to quality
standards; provides assistance with the preparation of master
4. Receives, inspects and accounts for delivery of food and other
5. Maintains the operational safety and cleanliness of facilities and
equipment; supervises the cleaning and sanitation of work and
6. Keeps records pertinent to departmental operations.
7. Operates a variety of kitchen equipment such as ovens, grills,
toasters, fryers, mixers, etc.
8. Assists in management of a dining operation which includes
Note: The intent of this list of primary duties is to provide a
representative summary of the major duties and responsibilities of
this job. Incumbents perform other related duties assigned. Specific
duties and responsibilities may vary based upon departmental needs.
EDUCATION: High School Diploma or GED.
EXPERIENCE: Two years in food service, one year of which must have
been in a lead or supervisory capacity in an institutional setting.
General knowledge of and skill in applying federal, state, and local
health and sanitation regulations applicable to food service
activities. General knowledge of and skill in the use of procedures
and standards of quality and quantity food selection, food
preservation, food preparation, meal service, and portion control.
Thorough knowledge of and skill in the use of food service equipment
and materials. Skill in providing guidance to food service personnel.
Ability to organize and supervise the work of food service operations
and control workload to assure quality service; to instruct food
service personnel; to assist in preparing and serving food; to prepare
and maintain written records and reports; to communicate effectively;
to work in irritating environments and adverse temperature conditions;
to lift, transport and stock food service supplies, materials and
OTHER: Except for qualifications established by law, additional
related experience and formal education in which one has gained the
knowledge, skills, and abilities required for full performance of the
work of the job class may be substituted for the education or
experience requirement on a year-for-year basis with 30 college
credits being equivalent to one year of experience.
CONDITIONS OF EMPLOYMENT
Candidates selected for employment may be subject to medical inquiries
and/or medical examinations to determine ability to perform the job.
Safe Food Handling and Sanitation Certification may be required.