Under general supervison, functions as a specialist or entry level
manager responsible for providing assistance in the planning and
coordination of one or more components of a food service operation.
Performs activities pertaining to food preparation and presentation,
merchandising, calculation of food and labor costs, scheduling and
employee relations. Assists in ensuring quality, cost efficient food
preparation and the maintenance of safe and sanitary conditions.
1. Oversees and coordinates food services, determines work
priorities, plans schedules, assigns and reviews work, supervises
and trains subordinate personnel.
2. Oversees implementation and administration of policies and
procedures related to food service operations.
3. Assists in inventory management and procurement. Ensures adequate
supplies, materials and equipment are available.
4. Monitors the operational safety and cleanliness of facilities and
equipment; performs minor repairs and preventive maintenance,
troubleshoots malfunctions and coordinates repairs.
5. Prepares estimates of time, labor and supplies required to prepare
specified meals, ensuring adherence to quality standards; provides
assistance with the preparation of master menus.
6. Coordinates food preparation, delivery and serving functions,
ensuring adherence to daily menus and schedules.
7. Responds to routine inquiries and requests; resolves customers'
problems and routine complaints.
8. Keeps records pertinent to departmental operations; determines
daily income from the food service operation, prepares food
service reports, analyzes food management operations, evaluates
needs and recommends improvements.
9. Performs the duties of a food service supervisor or food service
assistant as needed.
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: Five years progressively responsible experience in
commercial or institutional food service, two years of which must have
been in a lead or supervisory capacity.
Thorough knowledge and understanding of the principles and methods in
large scale food preparation and service. Thorough knowledge of and
skill in the application 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. General knowledge of
federal, state, and local health and sanitation regulations applicable
to food service activities. Skill in providing guidance to food
service personnel. Ability to organize and coordinate the work of
food service operations and to control workload to assure quality
service; to supervise and instruct food service personnel; to prepare
and maintain records and reports; to communicate effectively both
orally and in writing; to work in irritating environments and adverse
temperature conditions; to lift, transport and stock food service
supplies, materials and equipment.
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.