Classification KB20 (Band )

State Specifications:

General Nature of Work:

Plans, organizes and directs the total operation of a large food service department; or serves as assistant director of one of the largest food service departments in the state.

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 directs 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.
Plans or reviews menus to ensure a balanced diet within established cost standards.
Determines requirements for personnel, equipment, supplies and food; prepares or assists with the preparation of the budget for a food service department; requisitions, purchases or approves the 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.
Prepares or reviews the preparation of food service records and reports.

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 principles and procedures of food service management.
Ability to teach food preparation and cooking.
Ability to plan, assign and supervise the work of food service personnel.
Ability to analyze and prepare budgets and reports.

State Minimum Training and Experience

State Necessary Special Requirements:

Minimum Requirements:

(Note: Additional requirements may be applicable for individual positions in the employing agency.)

A high school diploma and supervisory experience in quantity and quality cooking.

MUSC Minimum Training and Experience Requirements:

This classification is not currently used at MUSC. Please contact the Department of Human Resources for more information.

MUSC Physical Requirements:

(Note: The following descriptions are applicable to this section: Continuous - 6-8 hours per shift; Frequent - 2-6 hours per shift; Infrequent - 0-2 hours per shift)

Ability to perform job functions in an upright position. (Continuous)
Ability to perform job functions in a seated position. (Frequent)
Ability to perform job functions while walking/mobile. (Infrequent)
Ability to climb ladders carrying up to 10 lbs. (Infrequent)
May be required to climb 10 flights of stairs in emergencies. (Infrequent)
Ability to work indoors. (Continuous)
Ability to work in extreme heat and humidity. (Continuous).
Ability to work outdoors in all weather and temperature extremes. (Infrequent)
Ability to work from elevated areas. (Infrequent)
Ability to work in confined/cramped spaces. (Frequent)
Ability to perform job functions from kneeling positions. (Infrequent)
Ability to bend at the waist. (Frequent)
Ability to twist at the waist. (Infrequent)
Ability to squat and perform job functions. (Infrequent)
Ability to perform 'pinching' operations. (Infrequent)
Ability to fully use both hands/arms. (Continuous)
Ability to perform repetitive motions with hands/wrists/elbows and shoulders. (Continuous to Frequent)
Ability to fully use both legs. (Continuous)
Ability to reach in all directions. (Continuous)
Possess good finger dexterity. (Continuous)
Ability to maintain tactile sensory functions. (Continuous)
Ability to maintain good olfactory sensory function. (Continuous)
Ability to lift and carry 15 lbs., unassisted. (Frequent)
Ability to lift and carry 16-30 lbs., unassisted. (Infrequent)
Ability to lift and carry 31-50 lbs., unassisted. (Infrequent)
Ability to push/pull objects, up to 30 lbs., unassisted. (Frequent)
Ability to push/pull objects, up to 50 lbs., unassisted. (Infrequent)
Ability to maintain 20/20 vision, corrected. (Continuous)
Ability to see and recognize objects close at hand. (Continuous)
Ability to see and recognize objects at a distance. (Continuous)
Ability to match or discriminate between colors. (Continuous)
Ability to determine distance/relationship between objects; depth perception. (Continuous)
Good peripheral vision capabilities. (Continuous)
Ability to maintain hearing acuity, with correction. (Continuous)
Ability to perform gross motor functions with frequent fine motor movements. (Continuous)
Ability to work in dusty areas. (Infrequent)

Additional New Requirements:
Ability to work rotating shifts.
Ability to work overtime as required.
Ability to operate kitchen equipment, slicers, grease filters, etc.
Ability to learn and use new processes, tools and equipment as required.