General Nature of Work:
Supervises the total operation of a small food service unit or a small bakery.
Guidelines for Class Use/Distinguishing Characteristics:
Examples of Work:
(Note: The examples of work listed in this class specification are not necessarily descriptive of any one position in the class. The omission of specific statements does not preclude management from assigning specific duties not listed herein if such duties are a logical assignment to the position. The intent of the listed examples is to give a general indication of the levels of difficulty and responsibility common to all positions in this class.)
Organizes, plans and supervises the purchase, storage, preparation and serving of food and the maintenance of food service equipment and facilities.
Establishes standards for production, quality, sanitation and maintenance; makes frequent inspections to ensure that standards are maintained; inspects dry stores and refrigerated food to ensure optimum storage conditions.
Determines requirements for personnel, equipment, supplies and food; assists with budget preparation for food service unit; requisitions, purchases or approves purchase of equipment, supplies and food.
Establishes work schedules and training programs; supervises, instructs and counsels employees.
Teaches and demonstrates correct techniques of food preparation for maximum palatability and appearance and minimum waste.
In a Bakery Setting:Supervises the mixing of ingredients for and the baking of bread, rolls, pastries, cakes and cookies.
Instructs subordinate personnel in proper methods of preparing dough by either hand or machine mixing.
Supervises the preparation of fillings, puddings, sauces and icings; fills and finishes baked products.
Supervises the cleaning of baking equipment and utensils.
Knowledge, Skills and Abilities:
(Note: The knowledge, skills and abilities listed are not necessarily inclusive of the requirements for every position in the class.)
Knowledge of the procurement, storage, preparation, distribution and serving of food products.
Knowledge of dietetic principles involved in planning and reviewing menus for nutritional adequacy, dietary balance and attractiveness of prepared food products.
Knowledge of the methods, materials and appliances used in a bakery.
Ability to teach food preparation and cooking.
Ability to maintain food service records and prepare written reports.
State Minimum Training and Experience
State Necessary Special Requirements:
(Note: Additional requirements may be applicable for individual positions in the employing agency.)
A high school diploma and experience in quantity and quality cooking or in a bakery.