University System of Maryland          Job Class Specification TITLE: DINING SERVICE COORDINATOR JOB CODE: N09DNU FLSA: NONEXEMPT JOB TYPE: SYSTEMWIDE EEO6: H70 JOB FAMILY/SERIES: FOO IPED-SOC: 35-1012

APPROVED BY: Chancellor Donald N. Langenberg EFFECTIVE DATE: 07/01/1996

JOB SUMMARY

Under general supervision, assists in the planning and coordination of
one or more components of Dining Service operations and functions as a
supervisor in absence of a specialist or entry level manager. Performs
activities pertaining to food preparation and presentation,
merchandising, calculation of food and labor costs, scheduling and
employee relations as well as maintenance of safety and sanitary
conditions. Supervises Cooks and Food Service Aides.

PRIMARY DUTIES

1.  Oversees and coordinates food service; determines work priorities;
    plan schedules; assigns and reviews work.

2.  Requisitions supplies from storeroom and maintains records.

3.  Determines food quantities and quality; prepares estimates of
    time, labor and material on assigned tasks.

4.  Assumes responsibility for opening building; cash handling to
    include safe access, securing building or snack bar at end of
    shift and securing money were assigned.

5.  Provides guidance and training to subordinate personnel.

6.  Protects equipment, utensils, food and other inventory from
    contamination, spoilage, and pilferage assuring adherence to
    quality standards as provided by the department as well as the
    health department.

7.  Performs the duties of a cook or specialist, if needed.

8.  Attends meetings, in-service training, and classes relevant to
    work in assigned area.

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.

MINIMUM QUALIFICATIONS

EDUCATION:  High School Diploma or GED.

EXPERIENCE: Four years experience in commercial or institutional food
preparation or food service.

REQUIRED KNOWLEDGE/SKILLS/ABILITIES

General knowledge and understanding of the principles and methods used
in large scale food preparation and service. Thorough knowledge of and
skill in applying the procedures and standards of quality and quantity
food selection, food preservation, meal service and portion control.
General knowledge of principles and practices of sanitation and safety
in cooking and food service areas. Ability to interpret menus, follow
recipes, and operate assigned equipment; to oversee and coordinate the
cleaning of kitchen and dining areas; to supervise and instruct cooks
and other food service personnel; to communicate effectively; to lift,
transport and stock food service supplies and materials; to work in
irritating environments and adverse temperature conditions.

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 Handling and Sanitation Certification may be required.

Printer Friendly Version